Pork
Many countries serve pork readily, as pigs are easy to care for, will eat just about anything, grow fat, and produce a lot of meat for a very low cost. However, having any old pork and having quality pork are two different things. While there is not the same rigid grading structure with pork as there is with beef, the savvy consumer can still consider himself or herself lucky if they can identify a good cut of pork on sight. Our goal is simply to provide you the guidelines and things you should be aware of to establish whether the meat in front of you is to be considered great, decent, or poor quality (subscribe to learn more in our e-book). Any cut we don’t have readily in the store we can order! Ask us today!