When looking at beef in grocery stores, I'm used to seeing the USDA grading standards of Prime, Choice, or (unmarked). That helps my buying decision. When I look at pork ribs, I don't see any grading indication.
Does this mean pork ribs sold at Costco, my local grocery store, or the discount grocer are all about the same? Are pork products from some slaughterhouses better than others?
Although inspection is mandatory, its grading for quality is voluntary, and a plant pays to have its pork graded. USDA grades for pork reflect only two levels: "Acceptable" grade and "Utility" grade. Pork sold as Acceptable quality pork is the only fresh pork sold in supermarkets. It should have a high proportion of lean meat to fat and bone. Pork graded as Utility is mainly used in processed products and is not available in supermarkets for consumers to purchase.
From what I understand pork is graded on expected yield of the animal, not the quality of the meat. I think this is because commercial pork as a whole has very little deviation in one animal to the next, and who owns the plant it was butchered and processed at make very little difference. There is a clear difference in meat quality if you buy one of "heritage" breeds of pork, but you pay a hefty premium for that difference.
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Both can be found online but can be hard to find locally.
Pork is processed differently as well. Hormel seems to inject everything with a saline solution. Best pay attention to the date if you buy enhanced ribs. They will cure over time and look like ham when cooked. I like Hormel ribs for competition, not so much for butts. With the rule change in KCBS pork for this year, the smaller butts can be used. I've tried the D'Artagnon pork collar and liked the result. I also like Swift, Tyson, Smithfield and Prairie Fresh. All of these in the "natural" not enhanced category.
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