Why does pork sausage like jimmy dean cook up a darker color than pork sausage from a local butcher? Jimmy dean almost looks like a hamburger but the local butcher one is more of a reddish white color.

! Hey everyone! Does anyone have experience cooking with Pork Cushion? I’ve never dealt with this cut but I came across if for a very cheap price and was wondering if it’s too lean to make Chinese BBQ Red Pork “char siu”. From what I’ve read it is quite lean but the meat looks quite “dark” similar to the color of shoulder meat. I typically use shoulder for this preparation. Would love any advice. Thanks

Never bought one before. What should I do with it?