Duroc is good. They're probably my second favorite breed. Out of all the commercial breeds, Durocs have retained the most marbling. The other commercials, Yorkshire, Hampshire, Chester Whites, etc. were bred to put on a lot of muscle with almost zero fat. The result is dry, bland pork.

It depends on a lot of factors though. Commercial pork is never gonna beat farm raised. Also, most people butcher at 275-290 lbs. That is way too big. I take mine off at 180-200 lbs.

If you're buying from a supermarket, I doubt you're gonna taste much difference. Commercial pork is really just a vehicle for spices and sauce, anymore.

Yeah, the Pens have looked bad.

What is up with TB?

I understand there will soon be some quality "Kosher" pork products coming available outta Iowa

Fortunately for you they will be conveniently located at your favorite Wal Mart parking lots between Iowa and Georgia

Midnite Meats

Cash only

This one always makes me think of Gart.

For Buffco...

@Bushart said:
I'm thinkin the worst part of a Griz is its breath

Stinkin of Fish....Pepper Spray....and Slow Hikers

Patchouli and granola.

Grizzly

A croc takes you down and stuffs you under a log until you rot. They don’t like fresh meat. That’s not how I want to be remembered.