On 1/3/2017 2:39 AM, sf wrote:

>> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
>> typical tenderloin is about a pound.
>
> Don't ask me why they called it tenderloin and not loin. You can take
> it up with Farmer John. I almost didn't buy it because I thought it
> was mushy (I HATE cryovaced meats), but couldn't find that it had been
> injected anywhere in the fine print, the price was right, and I didn't
> care if it shrank. I ended up with a lot of leftovers, so I vacuum
> sealed and froze it to deal with later. I prefer pork butt for
> leftovers, because it's really versatile.
>
>

Maybe Farmer John needs a meat cut chart.
The typical factory made hog is about 250# at slaughter. The loins in
the cryo paks are all within a pound or so, as are other cuts. I've
seen hogs go over 1000 pounds when locally raised, especially a female
breeder. In that case, a 3# tenderloin is possible.

Friend of mine used to raise a couple of pigs every year and when he
finally slaughtered the big one, all the cuts were huge. Single chop
would fill a plate.