Today it seems like lean meats are the norm. USDA prime is nowhere to be found, replaced by USDA choice. I do see waygu beef that is very nicely marbled but oh boy, the price! I used to buy pigs from a neighbor that had nice fat pigs. I don't know if that was the breed or diet, probably a combination. The pork I see in the store now has little marbling and the exterior fat is trimmed very thin. A lot of folks won't eat fat, but to me fat makes the taste.
I just cooked a beef cross rib roast that had zero visible marbling and a fat cap that was less than 1/4" thick. It turned out a bit dry, even after coating it with an herbed butter I mixed up.
Does anyone else miss the unhealthy stuff we used to get?
(This post was last modified: 06-25-2024, 10:57 AM by tommag.)
I just cooked a beef cross rib roast that had zero visible marbling and a fat cap that was less than 1/4" thick. It turned out a bit dry, even after coating it with an herbed butter I mixed up.
Does anyone else miss the unhealthy stuff we used to get?
![[-]](https://www.alpharomeo15.org/images/roundo/collapse_collapsed.png)
