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Post Info TOPIC: "The other white meat" is Pork white or red
apcowboy


Founder of The Meat Cutter's Club

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"The other white meat" is Pork white or red
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To end the long standing debate, pork is and always has been red meat. The only real reason it was ever considered white meat is because the pork council decided back in the 80s that the term "red meat" had a bad stigma attached to it, and it was affecting sales. So they tried to cash in on the health food craze and it worked, sales went up.

In pork's defense, it is much healthier today than it was 25 years ago. Pigs are raised and bred differently and the most popular cut of pork (the tenderloin) is now 42% less fat. Pork has changed, and is more healthy but it is still red meat.
 
 In the mid 80's, when health-conscience consumers
decided that red meat was unhealthy, the pork industry lost sales dramatically.
In an effort to regain lost ground, the Pork Council started a catchy and
attractive campaign ("The other white meat") in 1987.  The campaign worked--
the demand for pork quickly rose.  In fact, today's pork prices rise at a rate
faster than the cost of living inflation.  During the shift of perception,
though, people began to refer to it as a white meat rather than a red meat
(9 out of 10 people recognize the slogan). 

You may find this link of interest when it comes to the changing face of pork:
http://www.nppc.org/resources/nutrition.html.  Basically, pork has become
a competitive, nutritive rival to lean poultry.



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Leon Wildberger

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jlarsen123


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RE: "The other white meat" is Pork white or red
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it's white

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butcher29


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lol i always thought it was white to

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wes65


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The pork industry has succeeded in raising the value of pork. While pork in general is less expensive than beef they have closed the gap. A lot of the effort has been focused on raising leaner pigs. Pork today is much leaner than it was in the past. Thus the "Other White Meat" campaign. Now we have come full circle. My company now offers prime pork, which of course is fatter, and more like the pork of old. Because leaner pigs have raised the value of pork we can now sell the fattier ones for even more. Go figure.

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Wes
masteryeti


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It's absolutely a red meat. When there was a push for pork producers to provide a "healthier" pork product. Pork producers started cross breeding to develop a leaner pig. This cross-breeding not only produced a leaner pig but also affected the color and flavor of the overall muscle content. The natural deep pink hue of the traditionally raised pig transformed into a pale pink or "chicken" like hue. The flavor went from robust to bland. The cooked product went from juicy to dry. The pork industry addressed this problem by adding "Flavor enhancers"; water, broth, salt an array of artificial flavorings. This also culminated with raising pigs in a confined environment. The cross breeding and confinement compromises pink pigs immune systems making them more vulnerable to deadly infections, so the government allows antibiotics, growth hormones and steroids to a certain degree. So instead of the old pig you used to have on your grandparents farms, which was delicious, you've got a genetically altered, inherently sick, bland tasting pig on your plate.

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butcher29


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masteryeti wrote:

It's absolutely a red meat. When there was a push for pork producers to provide a "healthier" pork product. Pork producers started cross breeding to develop a leaner pig. This cross-breeding not only produced a leaner pig but also affected the color and flavor of the overall muscle content. The natural deep pink hue of the traditionally raised pig transformed into a pale pink or "chicken" like hue. The flavor went from robust to bland. The cooked product went from juicy to dry. The pork industry addressed this problem by adding "Flavor enhancers"; water, broth, salt an array of artificial flavorings. This also culminated with raising pigs in a confined environment. The cross breeding and confinement compromises pink pigs immune systems making them more vulnerable to deadly infections, so the government allows antibiotics, growth hormones and steroids to a certain degree. So instead of the old pig you used to have on your grandparents farms, which was delicious, you've got a genetically altered, inherently sick, bland tasting pig on your plate.

 not a fan of the new pig i take it..lol.......thats the way it goes when something is good some one has to **** with it...they cant just leave something alone.......in canada we were getting that stuff that was injected with salt water to make it more juicier and more margin........we finally went back to regular pork........people would see season and assume we did something to it.......and if you explain it had salt water in it then they didnt want it either cause who want extra salt inn there diet

 



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masteryeti


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I'd rather chew on a 4 year old boars ear than eat that pink pig stuff! LOL I had a thick cut loin chop from a heritige breed for dinner last night. Unbelievably juicy and flavorful. Hell, I know the guy that raised the pig! Good stuff.

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