Looking at and feeling the cut of pork can give you information that the label will not provide. When shopping for pork it is good to have some marbling running through the meat to provide added flavor and tenderness. Pork today is raised much leaner that it was years ago so it is not as much of a problem to find lean cuts. Huber’s has chosen to provide Canadian pork because the meat is darker and there is more marbling and fat in the meat to keep it moist and flavourful after cooking. The meat of the cut you are selecting should be pinkish red and have a fine-grained texture. Meat from the loin is generally lighter in color than the meat from the shoulder or leg. The meat should be firm to the touch, look moist but not slimy wet, and it should not emit any foul odors. The fat on the outer edges should be creamy white and be blemish free. If the fat has a yellowish tint, it is old and probably close to being spoiled.
When selecting cuts such as chops and steaks, look for the individual cuts that are sliced evenly throughout, with all the cuts sliced to the same thickness. This will help to ensure that each cut will cook evenly throughout and that all the cuts will finish cooking at approximately the same time.
