Sunday, February 12, 2012

Pork Cuts: The different cuts of ribs and pork

Pork Cuts: The different cuts of ribs and pork:

'via Blog this'

"Butt (a.k.a. Boston butt a.k.a. pork butt a.k.a. shoulder butt a.k.a. shoulder roast a.k.a. country roast a.k.a. shoulder blade roast). The top of the shoulder from the shoulder socket up to the spine excluding the picnic. This is the cut that is best for pulled pork but it can also be cut into steaks, stew meat, roasts, and ground for patties and sausage.

It is a complex weave of muscles, fat, sinew, connective tissue, and bone. Butts can weigh from 4 to 14 pounds and they usually have shoulder blade bones in them although some butchers remove the bones and sell "boneless butts". Butts are often are tied with string because they fall apart easily. Butts are the most popular cut for pulled pork because they are best when roasted low and slow. They are also good for braising and in slow cookers.

It is not unusual to find partial butts in the 4 to 5 pound range. These small cuts are especially nice because they cook quicker and, if smoke roasted, there is a lot of the crispy, crusty surface, called bark, or Mrs. Brown by aficionados. This cut also produces blade steaks.

Why is it called a butt? Some say that because, when trimmed, the butt is barrel shaped, and barrels were often called butts by English wine merchants. Others say that they are called butts because they were shipped in barrels. A reader has suggested that a butt is a name for a joint in woodworking, and the shoulder is a joint area. One can only speculate why it is called the Boston butt, but my friends in New York have offered some unkind suggestions. No ifs ands or butts, it makes the best sandwich meat on the hog and it has the added benefit of being inexpensive, often under $2 per pound."

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