Substandard quality
Chewy, rubbery, fatty and tasteless - sunstandard quality.
Good teeth needed
Looked good value and thought my cooking was to blame for the toughness, but after 60 years of cooking I realize it is the quality of the meat that is not so good Think the pigs dies of old age
None better
Excellent, tasty, tender, will buy again
Old advice on fat free diets regarded as misguided
I always ask for chops which have a good thick edge of fat. I do not consume the fat, but it is needed during cooking to prevent the meat becoming dry and inedible. I cannot understand people who insist on receiving chops with all the fat removed! The misguided advice from the 1970s, to follow fat free diets, has a lot to answer for. The advice on that subject has changed. It is still not advised to eat an excess of fat, but removing all the fat on uncooked pork, leaves it not worth eating after cooking. If you must have it so lean, best not buy it.
I would appreciate use by dates of the goods to al
I would appreciate use by dates of the goods to all have longer remaining. Thankyou. I am not the only one to feel like this.
Tough as old boots
Tough as old boots when fried, grilled and even when braised
Very good value
Very good value
Not all steaks are loin.some are collarcollar.
Often there is on or two loin steals with collar steaks underneith Loin steaks are like the picture above but we are being cheated with the cheaper collar steaks hidden below.
Too much fat, they don't match the picture.
Too much fat, both on the edge and running through the chops. The steaks do not look like the picture which has well trimmed solid steaks. Improve your quality please, I don't want to pay for a load of fat.
Delicious for the money
Excellent product for the money. Yes, go to your local butchers and you will get a finer quality, thicker cut of meat for sure, but then you will pay a finer price for it too. These make great mid-week meals served up with caramelised red onions with rice and broccoli. Ps. nothing wrong with a bit of fat by the way, thats where the flavour is. All in moderation!