Farmers know that earning the trust our communities, customers and the public is critical to our business. By sharing our progress improving the environment, public health, animal health, worker safety and communities around us, we can demonstrate our commitment to sustainable farming.
More than 30 years of industry-wide efforts to improve practices in all areas of farming have benefited farmers, consumers, communities and animals alike.
Consumers want nutritious proteins. The pork industry has responded by adopting feeding and management practices that have made a number of pork cuts leaner. As a result, several cuts of pork
are leaner than they were 20 years ago.14 Pork Checkoff also worked with the American Heart Association® to certify boneless pork sirloin roast and pork tenderloin with the Heart-Check Food certification program.15 The Heart-Check program certifies that these cuts meet specific criteria for total fat, saturated fat, trans fat, cholesterol and sodium, and they contribute a beneficial nutrient.16
Eight common cuts of pork are, on average, 16% leaner than 20 years ago.
14 National Pork Board. “Know the Nutrients in Pork.” https://www.pork.org/facts/pork-bytes/know-the-nutrients-in-pork/ Accessed September 19, 2019.
15 American Heart Association. Making the Healthy Cut: Fish, Poultry and Lean Meats, Accessed July 28, 2019. Updated June 25, 2015. http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/SimpleCookingandRecipes/Making-the-Healthy-Cut-Fish-Poultry-and-Lean-Meats_UCM_459355_Article.jsp#.XT4aOI5KjIU
16 American Heart Association. “One Heart. Hundreds of Heart-Healthy Options.” https://www.heart.org/en/healthy-living/company-collaboration/heart-check-certification. Accessed September 18, 2019.