“LEAN” GROWTH POTENTIAL

Pork’s “leaner” story is based on two key facts. It’s leaner on the outside…and on the inside! With selective breeding and advances in feeding, farmers are raising leaner hogs, so the muscle itself is leaner. You’ll see little of the marbling (the white streaks of fat within the meat) of past years.

Butchers are also trimming leaner cuts. The meat is trimmed so there’s just 1/16- to 1/8- inch of fat around today’s pork cuts. As purchased in the supermarket, the latest study on pork found an average of 31% less fat as compared with data reported in 1983.