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Fat left on my pork chops goes against common trim practice
I kept more fat on pork chops than usual at my counter. People bought them fast and said they tasted better. Why do we cut off so much fat if it helps the meat?
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spencer7079d ago
My local grocery store always has those completely lean pork chops with maybe an eighth inch of fat at most. It reminds me of how we strip down a lot of things to make them uniform and easy to produce. We take the good stuff out of bread to make it last forever, or make coffee super weak to appeal to the most people. We end up with a basic version of everything because it's easier to sell, even if the original, messier thing was way better.
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