To eat of course. Pig for me. That said, I tend to stay away from tenderloins, I find it to be the least interesting part of the animal and few restaurants can do it right. But trotters, cheeks, bellies are all personal favorites.
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Favorite Animal?
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IndianBoyz
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Duck.
Prada_Ferragamo
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As far as exotics go, soft shelled turtles
For every day consumption, roasted lamb with a dash of cumin salt.
For every day consumption, roasted lamb with a dash of cumin salt.
giraffe lookout
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Why is it so hard to get pork tenderloin right? I like pork a lot but steer clear of tenderloin.
Also, are squab and pigeon two different things?
Also, are squab and pigeon two different things?
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cow and then veal. chicken next, pork and lamb are tied. I add frog or rabbit for a top 6
edinatlanta
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Shrimps, whatever fish I just caught, beef, chicken, duck, oinkers...hell there's a lot of them.
Piobaire
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While it does not give us my favorite individual food (foie gras) the answer is far and away the pig. The many different aspects of pork is truly awe inspiring.
Mass produced pork as been bred to yield a pig that is too low in fat and has a blander meat. The tenderloin is probably the cut that suffers the most from this treatment. Also, it usually takes greater skill to develop depth of flavour in very lean cuts of meat.
Why is it so hard to get pork tenderloin right? I like pork a lot but steer clear of tenderloin.Originally Posted by giraffe lookout
Mass produced pork as been bred to yield a pig that is too low in fat and has a blander meat. The tenderloin is probably the cut that suffers the most from this treatment. Also, it usually takes greater skill to develop depth of flavour in very lean cuts of meat.
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