On Fri, 10 Aug 2012 07:41:00 -0400, Dave Smith
> wrote:

> On 10/08/2012 3:14 AM, sf wrote:
> > On Thu, 9 Aug 2012 19:16:54 -0700 (PDT), spamtrap1888
> > > wrote:
> >
> >> Only pork shoulder contains fat any more.
> >
> > Not even that has much fat. Trust me, I just braised a 2 lb chunk
> > today.
> >
>
> It must depend on where you get your park. I get great tasting pork
> from a local butcher. He trims a lot of fat off the pork. His bacon is
> lean compared to what I see in supermarkets, and even lean bacon is at
> least half fat. One thing to consider is the surface fat vs. that within
> the meat. Lamb has fat around the outside but very little fat within the
> flesh. Some cuts of beef and pork are quite lean while others have a lot
> of fat in them.

I don't think you're ever going to find completely lean American style
bacon and that wasn't under discussion anyway. As far as exterior and
interior fat on ordinary cuts of meat, you just don't see meat with
much exterior fat anymore - that part is usually trimmed off, even
from the meat that you'd want some left on like prime rib. My hunk of
pork shoulder had no visible fat. After it had braised, there wasn't
more than a teaspoon of fat floating in the liquid and the meat was
too dry for me. Now I'm trying to figure out what to do with leftover
citrus braised pork.

--
Food is an important part of a balanced diet.