Food question - why is beef tenderloin so much more than pork tenderloin..

[HardWorkingDem]

I'm serious..

I love to cook and it baffles me why beef tenderloin is so much more than pork tenderloin.

Is it just because beef is more popular? It seems to me that there is much, much more beef tenderloin than pork tenderloin.

Not kidding now...

[supernova]

1. What do you mean?

Why does it cost so much more than pork tenderloin?

Why is there so much more of than port tenderloin?

[HardWorkingDem]

3. Stores...

Okay, I was in the store today - a pound of beef tenderloin was $17.99 a pound. Often times pork tenderloin is on sale for $1.69 a pound, but usually is around $2.79 a pound.

What I meant of more of beef tenderloin vs pork tenderloin, I meant that per animal there has to be more beef tenderloin than pork tenderloin.

Thanks for the answers.....the length of market time makes sense...never thought of that.

[Taverner]

4. But its precisely because there is more cow than pig

More to work with - the amount of tenerloin per cow is much less than the amount of tenderloin per pig

[supernova]

7. You're saying

it takes more work for the butcher to get the tenderloin out of the cow than out of the pig?

[trof]

2. There are more pigs than cows?

It takes more time and feeding to bring a cow to "market" than a pig?
Those are my best guesses.

[Dave Reynolds]

5. It's all those people who like to call beef tenderloin

"filet mignon".

Just my opinion, but it is the best meat of the animal.

I love grilled pork tenderloin.

[supernova]

6. It's about the only red meat I eat anymore

besides the occasional hamburger.

I love a 1/3 to 1/2 lb Filet Mignon. :9 :9 :9

[LostinVA]

11. I like Strip steak better -- I think it has way more flavor, imo.

[Hand]

8. Insh'Allah... nt

[tjdee]

9. Shah Rukh Khan says that from time to time....

You just made me think about him, ugh! (I'm trying withdrawal...)

:loveya: :loveya: :loveya:

[Hand]

13. He just had a birthday this week!

The Heart Throb of Bollywood turned 40 on November 2! :toast:

[tjdee]

15. I know....

OMG I love SRK like nobody's business. It's slightly embarassing, LOL, that's why I'm cutting down on my SRK consumption.

But I hope my sweet baby had a great birthday! :party:

[nashbridges]

10. Used to be a butcher

And there are a few reasons:

1) Time to market, or the growth cycle. It takes a lot longer to get a cow ready for market. You can raise two or three pigs in the time it takes to get one cow to market. Cows require a lot more space as well, which drives up the cost.

2) Raising a pig costs less per pound (pigs eat just about everything) and that cost is reflected in the meat that ends up on your plate.

3) In order to get the tenderloin cut, you have to destroy half of the greatest steak ever created: the Porterhouse. The tender part of the Porterhouse is actually the tenderloin. When you cut it off, you're left with the T-Bone, which isn't as good precisely because the tenderest part is missing. There isn't a Porterhouse or T-bone equivalent cut for pork because the cut would be too small, so if they didn't sell pork tenderloin alone it would be used for ground pork recipes anyway.

4) Good old supply and demand. People like the "filet", but they aren't breaking down doors to get pork tenderloin. More for us.

[HardWorkingDem]

12. thank you for the answer....

that's what I had tonight - a porterhouse......love them.....

[GrpCaptMandrake]

14. Grading also plays a part

Beef comes in three grades: prime, choice and select. Your $17.99/# beef was probably choice.

Pork, however, is not graded in such a fashion. Pig is pig is pig is pig. (Props to Gertrude Stein) As such, it has greater unity of price.