Everything Coming Up Piggies

When asked about meat trends for 2023, it can be challenging to get a clear picture. One of the trends that many like to focus on is underused muscles in the Beef category. We can explore using Chuck Eye Rolls, Teres Major, Top Blade (Flat Iron,) Sirloin Flap Meat, and many other pieces that are ancillary to the mainstream production of steaks and middle meats. It always tickles me when someone asks," Hey, what's new in the wonderful world of beef? What new cuts do you see gaining popularity?" Ladies and Gentlemen, THERE ARE NO NEW CUTS. Sure, we have seen "lesser cuts" shine, but the truth is, we have what we're going to get. There is little consolation for the man or woman who wants a good steak. I'll have a ribeye, DEAD RARE, with thick-cut french fries and a nice garlic rag of mushrooms. Sound good? The issue is that meals have more than doubled in cost and price over the last three years. We have explored lamb and veal as alternatives to beef, but, alas, we are running into the same issue. The cost and price are becoming prohibitive. So, what's a carnivore to do? May I be so bold as to suggest the humble PIG?

PORK, THE OTHER WHITE MEAT

Do you remember when the Pork Council came out with the ad campaign featuring Pork as "The Other White Meat?" I liked those advertisements because I have always liked eating pork! Now we discuss the rising cost of pork products. Has there been an increase in pork pricing? There was an initial spike in the pork market. With the advent of Covid and related supply chain issues, we did experience a steep increase in the price of pork. Here is where we need to talk about production. It is important to understand that there are market trends we experience for long periods due to the time it takes to produce the animal. Beef creates a major problem for the supply chain, as it takes approximately 30 to 36 months to reach the desired weight to bring the animal to slaughter. Chickens are ready to go in about 28- 30 days. Pork production takes animals to slaughter between 4-6 months. This is of great benefit to the market and the industry in general. Now you can see why the chicken and pork markets are rapidly changing with greater recovery in price and availability.

PORK, IT'S WHAT'S FOR DINNER

We have established that pork is the most affordable meat source, but we have yet to pay tribute to its incredible range of culinary applications. From Asian to Italian, or Latin to Germanic, no meat product holds the interest of so many different cultures and their chefs! Keep in mind we are talking about something other than lesser cuts. We are not discussing underused or forgotten pieces of meat that are devalued. We are talking about a straight-up CENTER OF THE PLATE GOODNESS! From delicious Bone-In, Center Cut

Pork Chops to seasoned and grilled Pork Tenderloin, this is the best the pig offers. It has been said that the only part of the Pig that you cannot use is the SQUEAL! While this might be true, there are four star culinary applications to every aspect of the hog. From Pork Bost Butts used in Barbeque to Skin-on Pork

Picnic Shoulders for Cuban and Puerto Rican Pernil, this is REAL meat goodness! Whether you have a white tablecloth, fine dining establishment, or operate an ethnically centered culinary eatery, I beg you to consider PORK as your main and featured meat. Pork will do more than satisfy your customers' pallets, it will also improve your bottom line.

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One of the things I hear from so many customers is that they need help with how to cook pork correctly. Often, I will ask what they mean by correctly. Invariably, the response mentions cooking the pork thoroughly but without drying it out. Everyone wants a juicy pork chop, but they do not want to see any juice! Grain-fed pork is what we commercially produce in the United States. There is absolutely NO REASON to overcook pork! Please feel free to cook and order pork medium rare. Here is a simple grilled Pork Chop recipe that will make everyone look like a GRILL MASTER!

GRILLED PORK CHOPS:

INGREDIENTS

• 1/4 cup West Creek Honey

• Two tablespoons Piancone Extra Virgin Olive Oil

• One tablespoon West Creek apple cider vinegar

• One teaspoon Magellan ground cumin

• 1/2 teaspoon Magellan red pepper flakes

• Eight West Creek or Allegiance, bone-in or boneless pork chops

• Salt and freshly ground black pepper

Directions

Begin by making the marinade. Whisk together the honey, oil, vinegar, cumin, and red pepper flakes in a small bowl. (This step is optional if you want the pure taste of grilled pork.)

Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour.

Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle them with salt and pepper. Place on the grill and cook until the pork chop is released, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a pan, do it in batches, so you don't steam the chops. Remove the chops to a baking sheet or use the pan you sauteed in and finish the product in a 450F oven to achieve the desired internal temperature (because I KNOW not all of you believe that Pork is GREAT Medium RARE!) As with all meat products, allow the chops to rest for approximately 3-5 minutes.