In a nutshell, what sets Good Nature™ pork apart from other pork?
It's 100% natural* pork. No antibiotics. No growth stimulants. No artificial ingredients. Minimally processed.
It's 100% natural* pork. No antibiotics. No growth stimulants. No artificial ingredients. Minimally processed.
What do you mean 100% natural with no antibiotics and no growth stimulants?
Some companies use antibiotics up to a certain point in a pig's life cycle and then stop, claiming to be antibiotic-free. Some use different growers and genetic types, which lead to inconsistencies in their products. Some pork is pumped full of tenderizers and preservatives. Good Nature pork is not.
Good Nature pork has no artificial ingredients and is minimally processed. Good Nature follows strict protocols for raising pigs to ensure a product that meets all of our high standards and assures you of its superior quality and consistency.
Some companies use antibiotics up to a certain point in a pig's life cycle and then stop, claiming to be antibiotic-free. Some use different growers and genetic types, which lead to inconsistencies in their products. Some pork is pumped full of tenderizers and preservatives. Good Nature pork is not.
Good Nature pork has no artificial ingredients and is minimally processed. Good Nature follows strict protocols for raising pigs to ensure a product that meets all of our high standards and assures you of its superior quality and consistency.
What's NOT in Good Nature pork?
We do not use antibiotics or growth stimulants EVER. We provide only grain-based diets to ensure that our pigs grow at a natural and normal pace. This means that our meat quality is greatly improved, because healthy pigs make better meat.
We do not use antibiotics or growth stimulants EVER. We provide only grain-based diets to ensure that our pigs grow at a natural and normal pace. This means that our meat quality is greatly improved, because healthy pigs make better meat.
What's involved in the Good Nature pork program?
Steps in the Good Nature pork program include: A process completely free of antibiotics and growth stimulants
Feed-ingredient verification
100% traceability of all animals in the program
Meat-quality measures and quality of workmanship
Total-system animal welfare
Steps in the Good Nature pork program include:
Lean, mean, healthy machine.
Has pork changed over the years? Pork today is healthier and better to eat because animals benefit from controlled nutrition and better genetics. Due to the corn- and soy-fed diets, pork today is much leaner than years ago. In fact, pork is a major contender in the lean meat category, and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3-ounce serving and meets the government guidelines for "extra lean." For the leanest cuts of pork, look for the word "loin" on the label.
Pork prep.
Cooking leaner pork. Pork today is so lean, it cooks much quicker. This is especially true of chops and tenderloins. Well-done pork is a thing of the past. Good Nature pork is best when cooked medium or still on the pink side. If time is limited, you'll want to select a smaller cut, like pork chops that cook quickly. If you're entertaining and have several other dishes to prepare, you may want to choose a roast that can be put in the oven and requires very little attention.
Cooking leaner pork. Pork today is so lean, it cooks much quicker. This is especially true of chops and tenderloins. Well-done pork is a thing of the past. Good Nature pork is best when cooked medium or still on the pink side. If time is limited, you'll want to select a smaller cut, like pork chops that cook quickly. If you're entertaining and have several other dishes to prepare, you may want to choose a roast that can be put in the oven and requires very little attention.
What temperature should be reached on an internal meat thermometer
when cooking Good Nature pork? 140 to 150 degrees on an internal meat thermometer = slightly pink but moist 160 degrees on an internal meat thermometer = well-done and drier
What is the average serving?
The "average" serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.
The "average" serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.
Storing your pork.
How long can I keep my fresh pork in the refrigerator?
Sealed, prepackaged, fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.
Can I freeze pork?
Follow these steps to help keep your pork fresh in the freezer. Use one of these freezer-wrap materials: specially coated freezer paper (place the waxed
side against the meat); heavy-duty aluminum foil; heavy-duty polyethylene film; heavy-duty
plastic bags.
Rewrap pork in convenient portions: leave roasts whole, place chops in meal-size packages,
shape ground pork into patties. Put a double layer of waxed paper between chops and patties.
Cover sharp bones with extra paper so the bones do not pierce the wrapping.
Wrap the meat tightly, pressing as much air out of the package as possible.
Label with the name of the pork cut and date.
Freeze at 0°F or lower.
Follow FIFO practices, first in, first out.
Follow these steps to help keep your pork fresh in the freezer.
plastic bags.
How long can I keep pork in the freezer?
Generally, fresh cuts of pork, like roasts, chops and tenderloin, can be kept well-wrapped in the freezer for up to 6 months. Well-wrapped ground pork can be kept for about 3 months in the freezer.
Does Good Nature produce only fresh pork products?
Not only does Good Nature produce fresh pork tenderloins, top loin pork chops, top loin roasts, center loin chops, rib chops and sirloin chops, but we also, without over-processing, produce hickory-smoked bacon, bone-in spiral cut hams, several sausages, and fully cooked pork loin back ribs and pork spareribs with sauce.
Not only does Good Nature produce fresh pork tenderloins, top loin pork chops, top loin roasts, center loin chops, rib chops and sirloin chops, but we also, without over-processing, produce hickory-smoked bacon, bone-in spiral cut hams, several sausages, and fully cooked pork loin back ribs and pork spareribs with sauce.
How long can I store ham or other smoked products in the refrigerator?
Whole smoked ham and whole ham slices can be stored in the refrigerator for 3 to 4 days or the "use by" date on the label. Smoked bacon and sausages can be kept for up to 7 days.