BBQ cut identification

[HorseDoctor]

Found a website that should help identify some of the more common cuts of beef & pork that we BBQ. http://aggiemeat.tamu.edu/barbecue-cut-identification/
Hope it helps some understand some of the various cuts and where they come from. Leave it to the Aggies to simplify BBQ cuts.

[sos2979]

Probably has great info, but being it is from aggieland I have to abstain from their brainwashing.

[HorseDoctor]

Not personally an Aggie, but have many great friends and relatives who are. You just have to learn to put up with their abundant "bull snot" once in a while.

[Steve Vojtek]

Many thanks..That will come in handy when I try to explain to my butcher what cuts I want

[Gooner-que]

HorseDoctor great idea for a post, especially since AR is a global group. Here is another source that has some explanations for beef around the globe.

[Spinaker]

Thanks for sharing.


.........Hopefully we can get a live seminar at the Memphis Meat Up next year!!!!

[Jerod Broussard]

I work with Aggies daily. I worked with one Friday and Saturday whose dad is a professor there. It's all good.

Is it me or does that lid on that pit look like it is about 10,000 cooks past at least a light scraping. If fuzzydaddy sees that he might flatline on us.

[DWCowles]

No....that's what you called a well seasoned pit

[HorseDoctor]

I wondered if that pit would generate a comment or two. Makes me feel a little better about mine...

[fuzzydaddy]

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