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Goodbye pork chops - 9/19/2010 9:30:50 PM

Termyn8or

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No, I am not turning Jewish or Moslem.

Lately in the stores I look at pork chops and many steaks and they are too thin. It's like the guy who makes potato chips cuts them. Perhaps in marketing they think the sheeple just count the steak/chops and look at the price without noticing the weight or something.

Well beig the proud owner of a large butcher knife as well as a bone saw, I don't even look at these paper thin things that'll overcook in two minutes. Now it is roasts. Tried it with both beef and pork and the results are great. You get the thckness you want and they are just as tender, if not moreso, and you can do anything you want, pan fry, broil, whatever.

If you don't have a bone saw, just buy boneless roasts. If you cut to the right thickness you can cook them right and guess what, they actually have FLAVOR ! Yes, you can again taste meat.

It's bad enough they took too much fat out of the ground meat and sausage, now they've wrecked chops and steaks as well. And you would think they would learn, but I suspect they do. When I look at the meat section I see thin cut thin cut thin cut. Well to me normal cut is too damn thin. They come out like leather and you have to eat twelve of them. But like I said, they might have learned. Judging from the world around me, it is quite possible that the sheeple just count em up and look at the price, not realizing that the package of ninteen pork chops is only about three pounds.

Give it a try sometime.

T

Post #: 1

RE: Goodbye pork chops - 9/19/2010 11:35:55 PM

NuevaVida

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The stores I frequent have both thick and thin cut chops. I don't eat pork chops much because I've never been a great fan of them. I think there's probably more "thin cut" though, because that's what the demand is, what with people trying to eat healthy.

I'm perfectly ok with lowfat ground beef. Typically you get a choice of 20%, 13% or 2% fat (or something like that).

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RE: Goodbye pork chops - 9/20/2010 3:07:51 AM

Aynne88

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Termy, same in my store too. They sell thick, thin, bone in and boneless. Personally I think meat off the bone in any form is flavorless.

I generally buy my meat from the local butcher shop anyway, I like to know where it came from and also support local farmers.

.

Like Nueva said, I like my ground beef on the leaner side too, and since I eat my burgers rare, they are still pretty juicy.

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As long as people will shed the blood of innocent creatures there can be no peace, no liberty, no harmony between people. Slaughter and justice cannot dwell together.
—Isaac Bashevis Singer, writer and Nobel laureate (1902–1991)

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Post #: 3

RE: Goodbye pork chops - 9/20/2010 3:25:44 AM

stef

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quote:

ORIGINAL: Termyn8or

No, I am not turning Jewish or Moslem.

Lately in the stores I look at pork chops and many steaks and they are too thin. It's like the guy who makes potato chips cuts them. Perhaps in marketing they think the sheeple just count the steak/chops and look at the price without noticing the weight or something.

The butcher cuts what sells. If they have been putting out thicker cuts that weren't selling for whatever reason, they're going to cut them thinner. If you want thicker cuts, you talk to the butcher and they'll cut for you, and you get the benefit of getting a cut that hasn't been in a cellophane coffin for who knows how long.

~stef

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RE: Goodbye pork chops - 9/20/2010 3:52:33 AM

BentUnit

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Your best bet is got to an old fashioned independent butcher who cuts to order.

Incidentally, the very best pork chops and roasts comes from a rare breed of pig known as the Berkshire.
http://en.wikipedia.org/wiki/Berkshire_%28pig%29
It's starting to come back into favor because of it's flavor and it's fat content (marbling) of the meat.
It's taken long enough for the consumer to realize that Fat = Flavor.

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Post #: 5

RE: Goodbye pork chops - 9/20/2010 4:41:44 AM

CallaFirestormBW

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I buy from a local farmer who raises his pigs "on the land", supplemented with a coconut-based feed. The meat is tender, succulent, and I get mine "cut to order" -- I get half a pig once a year, and they have it butchered right to my specifications. Buy local, and work with your local farmers. (BTW, the bonus is often healthier meats and prices that respect both the effort of producing such high-quality food -and- the fact that I am not made of money!)

Calla

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RE: Goodbye pork chops - 9/20/2010 4:49:41 AM

BentUnit

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quote:

ORIGINAL: CallaFirestormBW

I buy from a local farmer who raises his pigs "on the land", supplemented with a coconut-based feed. The meat is tender, succulent, and I get mine "cut to order" -- I get half a pig once a year, and they have it butchered right to my specifications. Buy local, and work with your local farmers. (BTW, the bonus is often healthier meats and prices that respect both the effort of producing such high-quality food -and- the fact that I am not made of money!)

Calla

I love you right now Calla!
You are a gem.

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Post #: 7

RE: Goodbye pork chops - 9/20/2010 5:03:22 AM

Termyn8or

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Nueva, I think it's just as possible that the thick ones sell first. On the rare instances when I see the cart come out of the back, I head right for it and find alot of well cut steaks and chops. Late night shoppers get what's left - possibly.

Aynne, I agree having the bone in results in a better flavor. However that does not discount my good results using boneless roasts for the purpose. As for the local butcher shop, there are alot less of them these days. I would much rather support local businesses. The ground meat, I can't disagree completely, especially when I like rare meat as well. However when you get someone who wants their meat cooked medium or more, the lack of fat is very detrimental. Before the blades to my meat grinder got lost I actually ground my own beef and had a very good very rare burger, but any more cooking will turn it into a brick. Sausage needs alot of fat no matter what though. The trick is to remove it after cooking.

stef, I think I have covered that, one possibility is that the thicker ones sell first and the rest sell anyway because that's all that's left. Also as I have said, some people are dumb enough just to countem up and look at the $$$, the bottom line. And unfortunately people who work days have less of a chance to get to know or even talk to a butcher, at least around here.

Bent, indeed. For example I'll take a well marbled rib steak to medium rare, but a porterhouse I want black and blue.

I was pretty good on the grill. But like anything I got sick of it. When times were good we used to cookout every Saturday of the warm weather. I could make a whole load of steaks ranging from black and blue to well done and all in the same time frame. People looked at me like I was some kind of a nut as I shoved most of the coals to one side of the grill, what I called the hotspot. People think you must lay them out evenly, in short they are wrong. The exception is and was rib steaks, they must be done a certain way because the fat marbling must be reduced a certain amount.

And there is proof out there that fat is not bad for you if not overconsumed. In fact, fat generally does not beget fat on your body. The most idiotic thing I have heard is from those who extoll the virtues of a high carb low fat diet. They are simply wrong.

Just like anything else, cholesterol for example. It was bad bad bad and a few people said they were full of shit. So now they suddenly "discover" that there is good cholesterol and bad cholesterol. They change up so many times I simply change the channel. (figuratively of course, since I don't inbibe in major media). BTW, which is better for you this week, butter or margarine ?

T

(in reply to BentUnit)

Post #: 8

RE: Goodbye pork chops - 9/20/2010 5:48:42 AM

pahunkboy

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From: Central Pennsylvania
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Termy! Good to see you-!

I like the thin ones. You my friend- need to learn how to cook. A varied cooking method will improve your meal.

As to which one- I dont know.

My complaint is when the stores pump up the meat with water- why pay $5 a lb for WATER?

HA!

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Post #: 9

RE: Goodbye pork chops - 9/20/2010 5:58:57 AM

BentUnit

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With the Berkshire Pig, it has enjoyed renewed popularity with the Slow Food and the Free Range/Organic movements.

The ethical treatment of the animals and it's slower maturity compared to commercial breeds like the Large White makes for a animal that has had a happy life engaging in natural behaviors.
All the while all that movement of the free range animal and it's preservative free diet makes for a tastier firmer structured meat which is offset by the intramuscular marbling of fat which melts out and bastes the cut when cooked.
You have a piece of pork that has so much more flavor.
It's juicy and a knife just sinks through it like warm butter instead of a bland, dry and tasteless cut that needs bulk spice and sauce just to make it taste of anything.

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Post #: 10

RE: Goodbye pork chops - 9/20/2010 6:05:53 AM

BentUnit

Posts: 897
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Hunky,
No!
You need to learn to cook.

The fry pan or flat surface needs to be smoking hot and the meat needs to be room temperature.
Lay down the meat onto the smoking hot surface and leave it the hell alone.
(Meat needs to be seared/sealed on both sides to lock the juices in.)
Turn it once onto a unused part of the pan so as not to place it onto a cool spot.
Don't prick it or cut it.
Push on the top of the cut..the more spongy/give it has the rarer it is.
Once done to the desired degree place it on a warmed plate and let it sit for 5 to 10 mins..still don't prick it or fiddle with it.

< Message edited by BentUnit -- 9/20/2010 6:07:16 AM >

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Post #: 11

RE: Goodbye pork chops - 9/20/2010 6:11:09 AM

Aynne88

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Joined: 8/29/2008
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And for god sake please don't marinate the meat in bottles of italian dressing. When you soak a good cut of meat in that junk it ruins it. Dry rubs, or some good quality olive oil, sea salt, and coarse ground pepper, maybe a few sprigs of rosemary, done.

Bent is totally right regarding poking at or cutting into the meat too, all the juices will escape. Room temperature and let the meat rest for at least 5 minutes, all the juices will go back into the steak, or chop, and it will taste so much better!

_____________________________

As long as people will shed the blood of innocent creatures there can be no peace, no liberty, no harmony between people. Slaughter and justice cannot dwell together.
—Isaac Bashevis Singer, writer and Nobel laureate (1902–1991)

(in reply to BentUnit)

Post #: 12

RE: Goodbye pork chops - 9/20/2010 6:23:24 AM

subrob1967

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We usually buy a Tenderloin and slice it to the thickness we desire. Nothing like a nice thick center cut chop on the grill.

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Post #: 13

RE: Goodbye pork chops - 9/20/2010 6:28:26 AM

Aynne88

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Mmmm. I agree! Throw on some grilled veggies and that's good eating

!

If anyone is interested, this place is an awesome resource for organic and local farmers and growers on a state by state basis too, I use them a lot, they showed me a few awesome small farms in Maine to order half pigs, cattle, eggs, etc.

When you go there, just enter your state and it will show you all the ones in your area. Kind of cool :)

http://www.eatwild.com/products/maine.html

_____________________________

As long as people will shed the blood of innocent creatures there can be no peace, no liberty, no harmony between people. Slaughter and justice cannot dwell together.
—Isaac Bashevis Singer, writer and Nobel laureate (1902–1991)

(in reply to subrob1967)

Post #: 14

RE: Goodbye pork chops - 9/20/2010 6:34:17 AM

Termyn8or

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Joined: 11/12/2005
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FR

Calla, some reason your reply didn't hit before mine. I really wish I could do that. In fact I dream of drinking raw milk, but buying it in this country is as dangerously illegal as crack.

Hunky, I don't know how you cook, perhaps you could elaborate. Very few agree, but to say I need to learn to cook is insane. I don't care what anyone says, I do not want a steak or a chop I can see through. You like it thin have at it, either boil it or enjoy your meat chips, or fritters. As for my cooking, well people have a tendency to beg. Sure I whip up some junk at times, but people beg me to REALLY cook. Some have brought over all sides, a large assortment thereof and impelled me to just cook the meat. Even bribed me on occasion. Once or twice I have been offered money.

Bent, free range is good. Kosher is good. Around here I think about the best I can do is to buy Amish meat. I wonder how long it will be before they outlaw that. And actually you can prick meat sometimes, but it's usually not a good idea I agree. I never prick meat on the grill, that's for sure.

Aynne, I don't use steak sauce either. I tried marinading but found it only useful for very cheap cuts of tasteless meat. And I don't buy meat on the street, like from those guys who come around to the bars. I want to see it all before I buy it.

T

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Post #: 15

RE: Goodbye pork chops - 9/20/2010 7:09:05 AM

LaTigresse

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Joined: 1/15/2006
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quote:

ORIGINAL: subrob1967

We usually buy a Tenderloin and slice it to the thickness we desire. Nothing like a nice thick center cut chop on the grill.

This.

I used to raise a hog and have it butchered but the last few years I haven't wanted to commit to raising one. Besides, we just don't eat that much meat any more. It is easier to get a whole pork loin and chop it up as I want. A roast or two, chops, and the much loved.....sliced, beat thin, breaded, fried heaven....pork tenderloin sandwiches.

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Just because you are well educated, articulate, and can use big, fancy words, properly........does not mean you are right!

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RE: Goodbye pork chops - 9/20/2010 7:12:50 AM

Hippiekinkster

Posts: 5512
Joined: 11/20/2007
From: Liechtenstein
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quote:

ORIGINAL: BentUnit

Hunky,
No!
You need to learn to cook.

The fry pan or flat surface needs to be smoking hot and the meat needs to be room temperature.
Lay down the meat onto the smoking hot surface and leave it the hell alone.
(Meat needs to be seared/sealed on both sides to lock the juices in.)
Turn it once onto a unused part of the pan so as not to place it onto a cool spot.
Don't prick it or cut it.
Push on the top of the cut..the more spongy/give it has the rarer it is.
Once done to the desired degree place it on a warmed plate and let it sit for 5 to 10 mins..still don't prick it or fiddle with it.

Searing does NOT seal the juices in.
The Myth of Searing Meat

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Post #: 17

RE: Goodbye pork chops - 9/20/2010 7:15:30 AM

LaTigresse

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Oh, and just a little mouth watering FYI.......I BBQ'd a whole rack of ribs yesterday. Takes forever, hours. Sweet fruitwood smoking, slow and low.....then home made BBQ sauce. OMG!!!!!!! Pure, fall off the bone, porky, fatty, goodness!

_____________________________

My twisted, self deprecating, sense of humour, finds alot to laugh about, in your lack of one!

Just because you are well educated, articulate, and can use big, fancy words, properly........does not mean you are right!

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Post #: 18

RE: Goodbye pork chops - 9/20/2010 7:19:07 AM

pahunkboy

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From: Central Pennsylvania
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With tooth loss- thin is good.

(in reply to LaTigresse)

Post #: 19

RE: Goodbye pork chops - 9/20/2010 7:20:58 AM

Hippiekinkster

Posts: 5512
Joined: 11/20/2007
From: Liechtenstein
Status: offline

Here's a link about common kitchen myths.
Link

I used to know Shirley Corriher, who is a nationally famous food chemist who lives here in ATL. Between her and Harold McGee, one can learn whatever one wants to know about how and why stuff works in the kitchen.

_____________________________

"We are convinced that freedom w/o Socialism is privilege and injustice, and that Socialism w/o freedom is slavery and brutality." Bakunin

“Nothing we do, however virtuous, can be accomplished alone; therefore we are saved by love.” Reinhold Ne

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Post #: 20

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