United States | USDA Study Finds Pork Tenderloin As Lean As Chicken Breast | ...
United States
USDA Study Finds Pork Tenderloin As Lean As Chicken Breast
A USDA study revealed U.S. pork tenderloin contains 2.98 grams of fat per 3-ounce serving. The same serving size of chicken breast contains 3.03 grams of fat. Of the nine pork cuts analyzed, six meet USDA guidelines for “lean” while pork tenderloin meets the guidelines for “extra lean.”
“These new findings are exciting for consumers and pork producers,” said National Pork Board President Danita Rodibaugh. “America’s pork producers have responded to consumer demands for a leaner product. On average, the six most common cuts of pork are now 16 percent leaner than 15 years ago and saturated fat has dropped 27 percent.”
The pork checkoff-funded study was conducted by scientists at the USDA, University of Wisconsin and University of Maryland. For more information, see the National Pork Board news release.
USMEF and the National Pork Board will conduct a seminar July 27-28 using the results of this study to evaluate individual muscles of pork leg and shoulder to identify potential cuts that would add value to the carcass.
It is suggested each company send one domestic and one export representative to the seminar, held at the Iowa State Meat Laboratory in Ames, Iowa.
Registration is $175 per person, which includes dinner on July 27 and breakfast on July 28, but does not include lodging or transportation. The deadline to register is July 10. For more information, see the Invitation and Registration Form.
United States
USDA Study Finds Pork Tenderloin As Lean As Chicken Breast
A USDA study revealed U.S. pork tenderloin contains 2.98 grams of fat per 3-ounce serving. The same serving size of chicken breast contains 3.03 grams of fat. Of the nine pork cuts analyzed, six meet USDA guidelines for “lean” while pork tenderloin meets the guidelines for “extra lean.”
“These new findings are exciting for consumers and pork producers,” said National Pork Board President Danita Rodibaugh. “America’s pork producers have responded to consumer demands for a leaner product. On average, the six most common cuts of pork are now 16 percent leaner than 15 years ago and saturated fat has dropped 27 percent.”
The pork checkoff-funded study was conducted by scientists at the USDA, University of Wisconsin and University of Maryland. For more information, see the National Pork Board news release.
USMEF and the National Pork Board will conduct a seminar July 27-28 using the results of this study to evaluate individual muscles of pork leg and shoulder to identify potential cuts that would add value to the carcass.
It is suggested each company send one domestic and one export representative to the seminar, held at the Iowa State Meat Laboratory in Ames, Iowa.
Registration is $175 per person, which includes dinner on July 27 and breakfast on July 28, but does not include lodging or transportation. The deadline to register is July 10. For more information, see the Invitation and Registration Form.