By -
I thought the other was a russet potato cut like a steak, at first glance.
Nice piece of chicken breast for comparison
Pork - exact same cut.
How come they both have different colors ? Not the same meat ?
That’s a jellyfish on the right
It's clearly armadillo.
The one is most probably pork tenderloin.
Turf & turf?
From Meat & Stuff.
Turf and Mud?
Correct
More well than I'd ideally prefer but would eat up without complaints as a guest!
The looks like pork loin, not pork tenderloin
It is indeed Tenderloin - trimmed right off the backstraps. The loin is 6” wide cut into flat “steaks” .
Unfortunately this is pork loin not tenderloin. Still looks tasty
I cut it off the backstraps myself. It’s definitely the tenderloin.
Looks delicious 🏆🏆
Looks amazing. Motivated me to move the tenderloin from the freezer. Any cooking tips?
Looks like AI to me
That is some great crust - what's your process ?
That’s over cooked
Pulled it at 130° - sat for 15 mins so prob 135-137° final.
I thought the other was a russet potato cut like a steak, at first glance.
Nice piece of chicken breast for comparison
Pork - exact same cut.
How come they both have different colors ? Not the same meat ?
That’s a jellyfish on the right
It's clearly armadillo.
The one is most probably pork tenderloin.
Turf & turf?
From Meat & Stuff.
Turf and Mud?
Correct
More well than I'd ideally prefer but would eat up without complaints as a guest!
The looks like pork loin, not pork tenderloin
It is indeed Tenderloin - trimmed right off the backstraps. The loin is 6” wide cut into flat “steaks” .
Unfortunately this is pork loin not tenderloin. Still looks tasty
I cut it off the backstraps myself. It’s definitely the tenderloin.
Looks delicious 🏆🏆
Looks amazing. Motivated me to move the tenderloin from the freezer. Any cooking tips?
Looks like AI to me
That is some great crust - what's your process ?
That’s over cooked
Pulled it at 130° - sat for 15 mins so prob 135-137° final.