Conference turris::cooks

High.

>>>High.

yes, but, if you pick the very expensive center cut chops and remove ALL
fat, or get pork tenderloin, it isn't as bad as some red meat....they have
managed to breed leaner pigs now - some 30% less body fat on them porkers
these days.  I like to get the center cut chops, trim all fat, and then
braise them in chicken broth (de-fatted of course) and an onion, sliced
thin.  I brown the chops in very little corn oil first, drain the oil and
wipe the chops with a paper towel, and add a cup of broth to the skillet,
slice in an onion, and cover.  Simmer until the chops are done (approx. 30
minutes after the broth reaches boiling point and you turn it down to
medium-low).  Remove chops, boil liquid in pan down to half volume, and
pour over chops and onions.  Serve over a baked potato instead of butter
and stuff.

re: .1,.2				(not trying to be argumentative)

Interesting... as one who must 'watch' cholesterol ....
I recently spoke with a nutritionist... and the general feeling
with two I've interfaced with was to stay away from pork.

I too heard that pork is 'leaner' nowadays... So I went thru some
reference material... latest document I obtained was the Government
"eating to lower you high blood cholesterol"(reprint 89)

The gist of what I understand(what I believe the book and my doctor 
are trying to tell me) is to stay away from any food high in cholesterol,
and most important, not eat any food that gets more than 30% of it's
calories from fat. 
	( we are to determine the calories by multiplying the grams
	  of fat by 9{calories/gram of fat} and compare that to the 
	  total calories per serving)
So deciding to follow the documented pieces, rather than the stodgy
nutritionists....

3.5oz cooked	sat fat	  choles   	tot	%cal	tot 
	       acids grm   milligram    fat	fr fat	calories
					grm
* PORK
Cured ham 
steak lean	   1.4	      45	 4.2	  31	   122

fresh tenderloin
lean roasted	    1.7	      93          4.8     26       166

	as examples - but look at -
fresh loin center
rib, lean only,     4.8       79          13.8    51       245
roasted	(assuming this is what the center cut chop is from)

So depending on what cuts we use pork can be darn close to lean
beef... As a comparison let's use;

Top round
lean only	    2.2       84            6.2    29      191

So I guess what I am trying to say ... Pork is both high & low!
It depends on the cut, what we trim, and how we cook.

IMHO the pamphlet from the government or the American Heart association
cookbook, would be well worth obtaining for reference...

/joe

ps: do not mean to imply that all nutritionists are stodgy!!	;)

    Ah...I supposed I should have said "High.  Like all red meat."  I meant
    in comparison to other protein sources, such as chicken, fish and
    beans.  I would also classify beef and high in cholestorol.
    
    While on the subject - how does lamb compare with beef and pork?
    
    D!

>>    While on the subject - how does lamb compare with beef and pork?
    
cannot remember the figures exactly, but lamb is roughly equivalent to
beef.  FYI: if you hunger for red meat that is low in cholesterol (even
lower than dark meat turkey) go for roast venison.  Just a little tidbit
I picked up while browsing various magazines in the doctors office the
other day.  Now, that's a diet tip I can really get into.

re: both high and low

as in any form of meat or poultry, the "part" is everything.  Go for UNmarbled
cuts of meat, in short don't even think about buying prime grade anything.
Drop down to choice grade and you will automatically drop some 10% of the
fat from any cut of beef.  Choose white meat over dark - again, up to 10%
difference in fat.  Trim all fat prior to cooking - with one interesting
exception I learned just recently - broiling, roasting, or grilling chicken
with the skin on, and then removing the skin prior to eating the meat was
not determined to have any significant difference in the fat content of
chicken breast meat...however, dark meat chicken absorbed significant amounts
of fat when cooked with the skin on.  So, no more dry, crumbly, chicken
breast for me.  Now, I cook skin-on, and eat skin-off.

    As .5 says - so much depend on the cut....

Attached is some of the same data for lamb for you to
compare the lamb/pork/beef...

3.5oz cooked	sat fat	  choles   	tot	%cal	tot 
	       acids grm   milligram    fat	fr fat	calories
					grm
LAMB
Leg lean only
roasted	           3.0        89         8.2      39       191

loin chop lean
only,broiled       4.1        94         9.4      39       215

Above were the 'best' numbers.... (leanest cuts)
BTW the beef cut(top round) is the leanest cut.... 
Quick comparison to chicken

Chicken
Roaster lite
meat w/o skin 
roasted	            1.1        75         4.1      24      153

broilers or fryers
lite mt w/o skin
roasted             1.3        85          4.5     24      173

above but dark      2.7        93          9.7     43      205

above dark &skin    4.4        91         15.8     56      253


/joe