Eat small-farm meat. The cattle and lambs eat grass. The pigs eat what the farm family don’t eat (see Charlotte’s Web for details. I would have cooked the shit out of Wilbur and relished every mouthful)
Here in the city I have access to meat from small farms all through New England and upstate NY.
We’ve been eating pork a lot more recently, partly because as Shodan said it’s less expensive than beef. I’ve gotten some good deals on it recently so we’ve had ribs, pulled pork, oven roasted pork with mashed potatoes and so on. We eat a fair share of bacon and sausage now and then. I would say we probably eat more chicken than anything, just because I usually catch it on good sales.
I serve pork at my dinner table often. Unless my guest is Lester[sup]*[/sup], of course.
I’m quite proud to brag that I no longer eat pork.
Nor do I eat beef, chicken, fish, eggs, marsupials that hop, dairy or female sea cucumbers.
I now subside entirely on sustainable, earth-friendly dishes, including, Tofu, Soybeans, Sauteed Siberian Tiger Balls, Black Beans, Pacific Walrus Burgers, Kale, Fricasséed Leatherback Turtle Surprize, Coconut Milk Yoghurt, Mountain Gorilla Goulash, Falafel, Javan Rhinoserous Soufflé and Pickled Giant Panda Poppers.
…you’re welcome, Earth!
What prices are you paying for it per pound? Lean pork (loin) is about half the price of lean beef here. We’re generally looking at $2-$3/lb; right now I can get pork chops at 99 cents a pound even (that one is on sale. Normal price $1.79/lb)! That’s nowhere near beef prices. I mean, does it have to be on sale or something?
Pork and chicken are the primary meats on my menu. I eat pork much more often than beef or fish, but probably a bit less than chicken.
Love me some pulled bbq pork. Can season a pork loin chop any number of ways: teriyaki, spice rubs, garlic, or thyme with rosemary. Occasionally I luck into pre-seasoned pork tenderloins at a great price and stock the freezer.
I just made some mixed pork and beef meatballs in marinara that I left simmering in a slow cooker for two days. This is just heavenly stuff, and much better than a beef only recipe.
And I finally learned how to make bbq pork spareribs in the oven and get them to turn out ok. The market has had ribs on sale the last few weeks so I’ve been able to afford to experiment.
Not as often as other meats, but too often to fit in that “when there’s no other option” category, so I had to go with “other.”
I ate it more often when I lived in the Yucatán Peninsula of Mexico.