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Found out most pork loin shrinkage happens in the first 15 minutes of cooking
I was reading through an old meat science bulletin from 2018 last night and saw a study where they measured moisture loss on 200 loins. Turns out you lose nearly 20 percent of the weight just in the initial sear phase before the internal temp even hits 100 degrees. Anyone else adjust their pricing to account for that early shrinkage?
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andrew_wood7229d ago
Guess my loins are shrinking faster than my hairline these days.
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Man that lines up perfectly with what I've seen. We started weighing loins before and after the initial sear just out of curiosity and holy cow the difference is wild. Had to bump my per pound cost up a bit to keep from losing money on every order.
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