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[Hasbinbad]

Originally Posted by azeth [You must be logged in to view images. Log in or Register.]

tenderloin is kind of the boring part of a pig. its located under the loin, which is a working muscle, whereas the tenderloin is relatively docile and sees little bloodflow. that being said, the best cut is the shoulder - any butcher will tell you so.

We're not talking about pig dude. We're talking about cow. Except for bacon, cow > pig. Of course bacon > all.

Interesting fact: the reason which the tenderloin is "relatively docile" in quadrapeds is because it's the main muscle that keeps bipeds upright.. Human tenderloin = not so tender (please ask me how I know that).

[Humerox]

hasbinslicingcadavers?

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[azeth]

Originally Posted by Hasbinbad [You must be logged in to view images. Log in or Register.]

We're not talking about pig dude. We're talking about cow. Except for bacon, cow > pig. Of course bacon > all..

i am not at all satisfied with red meat taking an easy victory here over some delicious pork. not one bit.

[Hasbinbad]

Originally Posted by azeth [You must be logged in to view images. Log in or Register.]

i am not at all satisfied with red meat taking an easy victory here over some delicious pork. not one bit.

Considering that bacon is red, YOU'RE WRONG!!!

[azeth]

Originally Posted by Hasbinbad [You must be logged in to view images. Log in or Register.]

Considering that bacon is red, YOU'RE WRONG!!!

hm and i even googled that to prove it to myself and you are correct. in fact I'm so wrong that the USDA even considers pork as red meat.