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Pork

Truly great pork is a product of exceptional farming procedures and stringent quality standards, not a pretty package or an expensive marketing program. We’re confident the pork you buy at Tony’s is the best in the US!

Our pork is raised on 16 farms located in west and northwest Iowa. These farms are all USDA Process Verified, meaning the pork chop you buy, could be traced back to the processing plant it came from, the farm it was raised on, that farms veterinarian, feed, state environmental records, and are subject to audits by the USDA.

By using these 16 quality farmers we have been able to achieve the most consistent quality pork by size, age, quality of feed (only wholesome grains and vegetable proteins. NO animal proteins.), marbling, color, consistent availability, price, and freshness.

Environmentally friendly pork farms

The farms raising our pork are regulated by the state of Iowa and proudly respect all environmental rules and regulations in regard to land, water, and air quality. To assure environmental safety, these farmers use cement waste pits to process animal waste, rahter than lagoons that can seep into ground water. The final product is recycled as fertilizer.

What is “Enhanced Pork”?

Up to 70% of the pork and chicken on the market today is “enhanced” with added water, chemicals, oils and flavorings. This increases flavor as it increases the weight by about 15%. Check the labels very closely, and you should see the disclaimer.

Enhanced pork is a great idea for bargain grocery chains—it increases the flavor of low quality meats, while simultaneously increasing the weight. In the end the consumer is left paying more for a poor quality product.

Enhanced meats at Tony’s? NO WAY!

Enhanced meats have been around for decades, but we’ve always refused to carry them at Tony’s. Our meats have always been, and always will be, 100% natural, with no added ingredients whatsoever.

We also never use mechanical tenderizing, or the process of punching tiny holes into meats to increase their tenderness. These tricks allow bargain grocery chains to sell low quality meats at low prices.

There is a reason Tony’s has long been Colorado’s finest meat market. We continue to set high standards for the products we bring into our markets. Our meats will always be the highest quality, the best value, and taste incredible.

What makes Tony’s Pork better?

It all starts with the right breed. The Black Angus breed of cattle is well known for its superior quality. This same phenomenon is also true of the Duroc breed for pork.

All natural, mouthwatering, rich flavored pork, with superior tenderness and natural juiciness, that’s Duroc pork! It’s a difference you can see and taste!

Our pork is bright reddish pink in color and contains a higher percentage of marbling (intramuscular fat) and a higher pH. We provide fresh pork in its natural flavor and juice, without injecting or pumping. This a tender, juicy and flavorful dining experience.

 

Redder is Better

Although pork is known as “the other white meat,” dark pink to dark reddish pink is the most desirable color to look for when buying pork. Darker reddish pork with typically be juicier, more tender, and have a higher pH. These characteristics are essential for superior quality pork.

Handling and Cooking pork

To keep pork as fresh as possible, it should be placed in the refrigerator as soon a you get home. Maintain a clean work area when preparing pork. To ensure complete safety, remember…

Less is more when cooking pork

Today’s pork simply does not need to be cooked to well done, since over cooking robs the meat of its tenderness and juiciness, leaving it less tender and dry. For juice, delicious, fork-tender pork, cook to 140° F, and remove from heat. Cover and let stand for 5 minutes. Pork will continue cooking under cover to 145°. Cut and serve.