Inexpensive pork shoulder butt. Subcutaneous fat closely trimmed off and lymph node removed. Medial side closely trimmed of fat. Blade bone, lymph node and trim fat are in bowl. Start taking thick slices off the money muscle/coppa end. Thick cut slices; with most of them cut in half lengthwise. Seasoned with salt & pepper and… Read More »
The minimal processing of beef brisket, as covered here, brings out the best of the brisket’s three components: closely trimmed flat, closely trimmed point and selected fat trimmings. Besides briskets unique flavor, they are also normally free from any bone-fragments; that one would need to try and find during processing. At $3.50 a pound, it’s… Read More »
Everywhere in the world, except within a 100 mile radius of Cincinnati, OH, promoting Goetta sales would have to be considered a new product introduction. And that’s a good thing because Goetta as Cincinnatians now know it is low quality; with no realistic chance of going maninstream. I believe that current social trends and meat… Read More »
The Certified Angus Beef (CAB) brand started up back in 1978 in the midst of the then big, lean “beef revolution.” CAB is certified to the G-1 carcass specification by the AMS (the USDA’s Agricultural Marketing Service) Today there are many other AMS beef carcass certification program specifications that also carry the Angus breed name…. Read More »
As you may know from reading some of my other Meat Mentor blog posts, I have a hard time pass on loss-leader pork shoulder butt sales. A large supermarket chain ran butts in their local ad here this week for 99 cents a pound; making me motivated to try and produce something new. Our freezer… Read More »