He also called on the federal government to develop a comprehensive strategy to address the problems of agricultural markets in general and livestock markets in particular. The letter describes successful efforts by producers to reduce the fat, calories and cholesterol in pork, while improving the flavor, quality and safety. Pork today is 31 percent leaner than it was just 10 years ago and getting leaner all the time. We have cut calories by 14 percent and cholesterol by 10 percent. There are 8 cuts of pork that have less fat than a skinless chicken thigh and two cuts that are lower in fat, calories and cholesterol than a skinless chicken breast.
Lean pork is as effective as skinless chicken in lowering blood cholesterol.
The American Heart Association endorses lean pork as part of a healthy diet. Pork is the world s meat of choice, accounting for more than 40 percent of all meat protein consumed globally. Pork has become its own class of meat protein. That shows how much progress we have made improving flavor as well as our nutritional profile. Pork producers have been very successful in delivering a healthy, flavorful, versatile and consistently high quality product to American consumers.