Obama says no to bacon, bans pork

[Vas Deferens]

(10-13-2015, 05:22 PM)Rotobeast Wrote: It depends on what cooking I'm doing.
If I want it just for bacon in it's own right, I look for the smaller (shorter in height of slice) bacon.
The smaller the belly, the less fat it contains, as it is younger.
The "taller" slices tend to be so because of extra fat content.
You can also look for a package that has a "V" line on top of the surface lean.
It shows you that it is the beginning of the pork belly and is where the CT muscle begins.

Now, if you want to wrap filets, go for the big fatty slices.
The larger slices with more fat holds more flavor and is optimal as a cooking ingredient.

I don't avoid any ingredients, but I do feel a bit concerned about some of the phosphates and nitrites.
We have a new Oscar Mayer Selects product that I really like.
It is uncured.
I'm also a big fan of our Butcher Thick Cut that is Applewood smoked.

Oh, always look at the back of the package.
There is a "window" to look at the representative slice.
It is usually a fair indicator as to how much fat is in the draft.
 

Now this is the kind of advice I was looking for.  THANKS MAN.

Once again proving that I can get a good look at a T-Bone by sticking my head up a bull's ass, but I'd rather take the butcher's word for it.