The David Gillespie Blog

Cooked pork from the hind portion of the carcase, as purchased without removal of internal and external separable fat. Dry fried to an internal temperature of ~70C with a small amount of pork fat.

Cooked lean muscle meat from the hind portion of the carcase. Dry fried, as purchased, to an internal temperature of ~70C with a small amount of pork fat. All possible internal and external separable fat removed.

Raw lean muscle meat from the hind portion of the carcase, as purchased with no separable fat.

Cooked lean pork strips, as purchased, likely to be from leg or shoulder steak. Dry fried to an internal temperature of ~75C with a small amount of pork fat.

Raw lean pork strips, as purchased, likely to be from leg or shoulder steak.

Cooked lean muscle meat from the hind portion of the carcase. Dry fried, as purchased, to an internal temperature of ~70C with a small amount of pork fat. All possible internal and external separable fat removed.

Raw pork from the hind portion of the carcase, as purchased without removal of internal and external fat.

Raw lean muscle meat from the hind portion of the carcase, with all possible internal and external separable fat removed.

Cooked pork from the forequarter of the carcase, as purchased without removal of internal and external separable fat. Oven roasted at 180C to an internal temperature of ~70C without additional oil or fat.

Cooked pork from the forequarter of the carcase. Oven roasted, as purchased, at 180C to an internal temperature of ~70C with no added fat. All possible internal and external separable fat removed after cooking.