Your Porky Knowledge

We know that you want to have all the correct information about pork, so we have compiled some of the most common myths about pork to give you the facts.

Pork is a fatty meat and unhealthy.
Average Butcher’s Deli lean pork cuts contain less fat and skinless boneless chicken breast. Pork is a great meat because it gives you a wide variety of different cuts.

Pork is dry and tasteless.
Butcher’s Deli Pork is at its juicy, succulent best when cooked with a hint of pink in the middle. Pork, like any other meat, can dry out when overcooked - so remember, if you want to enjoy your Butcher’s Deli Pork juicy and tender, less is more! A little less time in the cooking means a lot more juiciness in the eating.

Pork is difficult to cook.
Pork is fast and easy to cook. Numerous pork recipes that take less than 20 minutes to prepare and cook!

Pork is a red meat.
Meat is commonly divided into two categories: red and white. It is the presence of iron and oxygen in the blood proteins that gives meat its red colour. From the dark tone of red in beef, it can be concluded that it is high in iron content as well as high in fat. Chicken, on the other hand, is a white meat. It is low in fat, but a poor source of iron. Considered pink meat, lean Butcher’s Deli Pork contains less fat than both beef and chicken, yet significantly more iron than chicken. With Butcher’s Deli Pork, you’re enjoying the best of both worlds. It is the good balance of nutrients that make pork the healthy meat option!

Lean cuts of pork are not as tasty as pork with more fat.
Lean cuts of pork can taste just as delicious and tender as cuts with more fat. The secret is how you handle the pork and cook it. Cooking pork fast over a high heat keeps the moisture locked in the meat!

Pork sold in supermarket chillers must be frozen.
Over many years, we have been used to buying pork from the wet market, with the mindset that ‘fresh’ often means ‘just slaughtered’ and that anything sold from a chiller is frozen. However, there have been significant advances in handling fresh meat. Immediately after slaughter, Butcher’s Deli Pork is transported to its branches without being frozen. High quality systems and handling methods keep Butcher’s Deli Pork in optimal packaging and storage conditions, with sufficient air circulation and temperature controls. These systems minimize bacteria growth, which helps keep Butcher’s Deli Pork so fresh.

Butcher’s Deli Pork tastes and smells different.
Butcher’s Deli pork is nutritious - gives the pork its unique fresh smell and taste. If you haven’t had Butcher’s Deli pork, we encourage you to try again and you will see for yourself how tasty and succulent it is. Come down to any of the friendly neighbourhood butcher.

Safely Cooked Pork Be Pink
Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 160 °F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Marinating
Marinated pork in a covered container can be kept in the refrigerator up to 5 days. Boil used marinade before brushing on cooked pork. Discard any uncooked leftover marinade.

Rinsing Pork
It isn't necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.

Safe Defrosting
There are three safe ways to defrost pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never defrost on the counter or in other locations.

It's best to plan ahead for slow, safe thawing in the refrigerator. After defrosting raw pork by this method, it will be safe in the refrigerator 3 to 5 days before cooking. During this time, if you decide not to use the pork, you can safely refreeze it without cooking it first.

When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they potentially may have been held at temperatures above 40 °F.

It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. Do not cook frozen pork in a slow cooker.