Another visit to one of the butchers that I mainly use for pork belly and made off with 2 whole bellies with a total weight of around 20 pounds bone in. I specifically buy PB from them because their price is far more reasonable than the others I frequent.
I was chatting with the butcher and asked what the brisket looked like and after checking it out I showed him what section of the bone in brisket he must cut for me. It weighed in at just over 22 pounds. I got him to cut a bit more than half of the whole piece.
He mentioned before I had a look at the section that it was from a bull. I asked him what was the difference between a bull and a cow and I remarked meat is meat. No he didn’t answer that one is a female and the other a male like I know a few of you around here would.
I never did get an answer to my question and was wondering if there is a difference in the protein from a him and a her?
From one of the bellies I made burnt ends yesterday and spare ribs with the bone I cut out (just a 2 hour brine) and 2 nice pieces for bacon. The other I did not debone and cut up and dry brined overnight and is undergoing a wonderful transformation in the kettle at the moment.
Have I ever mentioned that I love pork belly?
I order my brisket bone in and butcher myself because my deboning result is far superior to any that I have bought bone out. You have to ask for it to be deboned as it is not traditionally sold deboned.
Not meaning to brag but I think I’m getting the hang of it. Dry brined and in the fridge for a Tuesday or Wednesday cook.
I was chatting with the butcher and asked what the brisket looked like and after checking it out I showed him what section of the bone in brisket he must cut for me. It weighed in at just over 22 pounds. I got him to cut a bit more than half of the whole piece.
He mentioned before I had a look at the section that it was from a bull. I asked him what was the difference between a bull and a cow and I remarked meat is meat. No he didn’t answer that one is a female and the other a male like I know a few of you around here would.
I never did get an answer to my question and was wondering if there is a difference in the protein from a him and a her?
From one of the bellies I made burnt ends yesterday and spare ribs with the bone I cut out (just a 2 hour brine) and 2 nice pieces for bacon. The other I did not debone and cut up and dry brined overnight and is undergoing a wonderful transformation in the kettle at the moment.
Have I ever mentioned that I love pork belly?
I order my brisket bone in and butcher myself because my deboning result is far superior to any that I have bought bone out. You have to ask for it to be deboned as it is not traditionally sold deboned.
Not meaning to brag but I think I’m getting the hang of it. Dry brined and in the fridge for a Tuesday or Wednesday cook.
Comment