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Old 08-02-2008, 11:13 AM   #1
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Trimming fat off meat....

Good Morning!
Im making a pork loin stuffed with cornbread dressing today, and as I was browsing through recipes, I noticed that some of them recommend trimming the layer of fat off of the loin. I have never done this any of the times that I have made pork loin because its such a lean meat already. So my question is what would be the benefit in trimming that layer fat off??
Thanks!!

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Old 08-02-2008, 11:24 AM   #2
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The only reason would be to reduce the amount of fat in the dish (ie calories or people on fat free diet). The problem is that the fat can contain a lot of the flavour and also as you suggest the meat dries out. I would say it is entirely down to personal preference - you could trim off some of the fat - leaving the rest to flavour & moisten the dish.
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Old 08-02-2008, 02:33 PM   #3
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Miniman got it right. I never trim the fat. It's there for the flavor and protection from dryness.
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Old 08-02-2008, 02:45 PM   #4
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I've never made a fatty porkLOIN. Mine alway come pre-trimmed I guess. The only thing I've ever had to trim was a bit of silverskin. And they've always been moist and tender, stuffed or not.
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Old 08-02-2008, 03:54 PM   #5
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Quote:
Originally Posted by quicksilver View Post
I've never made a fatty porkLOIN. Mine alway come pre-trimmed I guess. The only thing I've ever had to trim was a bit of silverskin. And they've always been moist and tender, stuffed or not.


You may have a pork loin confused with a pork tenderloin, which is entirely lean. There is no silverskin on a pork loin so that's the clue.

I don't trim the fat off the top of meat unless there is an large amount which happens very seldom. Then I just shave off a thin layer. The fat bastes the meat and gives it intense flavor, and you can cut if off before serving.
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Old 08-02-2008, 05:40 PM   #6
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Is a pork loin roast the same as a rolled pork roast, or Boston Butt?

And I never trim the fat off of anything I love pork fat! One of my favorite flavors.
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Old 08-02-2008, 06:40 PM   #7
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Your right, DQ. I'm thinking tenderloin. Thanks.

(that's one beautiful piece of meat pic you got there. I see the diff. I bet on the grill would be fantastic!)
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Old 08-02-2008, 07:36 PM   #8
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A loin roast is not the same as a butt. The Boston butt is the top portion of the front shoulder while the loin is along the top of the back. It's equivalent to the prime rib on a steer.
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Old 08-03-2008, 05:36 AM   #9
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Thanks Andy. The way it was tied up with the string had me thinking it was.
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Old 08-03-2008, 09:53 AM   #10
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Quote:
Originally Posted by pacanis View Post
I love pork fat! One of my favorite flavors.
Agreed lol! I didnt trim any fat off and it was yummy
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