A few weeks ago I won a gift certificate to a high end butcher. When perusing the online catalog the first thing that popped out at me was beef bacon. Beef bacon, you say? What is that?
It's bacon, but made from beef, the exact same cut as pork bacon is from. It's dry aged and cured just like pork bacon.
The shit has one of the most intense beef flavors I've ever had. https://porterroad.com/collections/beef/products/beef-bacon
And if that's not enough, I also ordered pork brisket. Yep, the same cut from the hog as brisket is from the cow. That should be coming off the smoker in an hour. Based on how it looks, I'm betting it's going to be awesome!
Top of Page Bottom of Page PermalinkFull Name: Rasputin O'Leary Rasmataz
on Sunday, June 20, 2021 – 07:52 pm
Top of Page Bottom of Page PermalinkFull Name: doctor doolittle
on Sunday, June 20, 2021 – 08:34 pm
I buy turkey bacon instead of
I buy turkey bacon instead of the real McCoy to make my BLT. Gotta have a BLT every once in a while.
In fact I think I'm due. Might have to buy some Turkey bacon this week.
Top of Page Bottom of Page PermalinkFull Name: GDTRFB StrawBud
on Sunday, June 20, 2021 – 08:37 pm
Pork Brisket sounds amazing!
Pork Brisket sounds amazing!
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Sunday, June 20, 2021 – 09:19 pm
>>Pork Brisket sounds amazing
>>Pork Brisket sounds amazing!
I was a pork brisket virgin. I had 2 x 2 lb, and pulled the first one off the smoker at 8:30. Two of us ate the entire thing, it's that fucking good. No shit, it's a top 2 pork cut. I have no idea why it's not a "thing."
Top of Page Bottom of Page PermalinkFull Name: GDTRFB StrawBud
on Sunday, June 20, 2021 – 09:30 pm
It is a thing in certain
It is a thing in certain circles and will only expand with people's tastes and quest for it. I just asked my chef buddy about it and he said there is no part of the pig he has not cooked and all of it kicks ass.
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Sunday, June 20, 2021 – 09:48 pm
.
.
Top of Page Bottom of Page PermalinkFull Name: Joe Buck is Back masonskids
on Monday, June 21, 2021 – 01:26 am
Beef and turkey bacon is big
Beef and turkey bacon is big in Muslim countries. As a matter of fact, it's the only bacon you can get unless you know where to shop.
Top of Page Bottom of Page PermalinkFull Name: Thumbkinetic (Bluestnote)
on Monday, June 21, 2021 – 02:46 am
A lot of breakfast carts in
A lot of breakfast carts in NYC serve turkey bacon. ^
But the deli has the real thing. 24/7.
Damn. I need a BLT. Throw a slice of Swiss on there, please.
Top of Page Bottom of Page PermalinkFull Name: MarkD ntfdaway
on Monday, June 21, 2021 – 07:22 am
Got an assortment. Pork
Got an assortment. Pork Brisket. Beef Bacon. Aged burger. Some bones. Bone in chicken thighs and breasts. Beef Brats.
Over a hun free shipping. 24.00 order = 40.00 shipping. Give em a shot.
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 09:02 am
Mark, did you order from
Mark, did you order from Porter Road?
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 10:51 am
There's no such thing.
There's no such thing. Brisket is a beef cut, Bacon is a pork cut. You can flavor to taste but the point of the cut was concentration of fat per lb.
I can get a dog to taste like bacon. Do you want to eat a dog?
The wheel of meat has been invented, no need to fuck with it.
Top of Page Bottom of Page PermalinkFull Name: GDTRFB StrawBud
on Monday, June 21, 2021 – 10:55 am
Wouldn't that be like saying
Wouldn't that be like saying there is no such thing as Pork Ribeyes? (which I grill all the time)
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 11:08 am
>>Brisket is a beef cut,
>>Brisket is a beef cut, Bacon is a pork cut.
So, if you take exactly the same pectoral muscle cut off the pig as you would the cow, why isn't it brisket? If you take exactly the same belly cut off the cow as you would the pig, and cure it the same way, why isn't it bacon?
There are dozens and dozens of cuts off the cow and pig (and sheep and gator and zebra and horse) that are from the same body part and named the same. Just because you haven't heard of something doesn't mean it's not real.
When you ea that beef bacon it's clear that it's bacon, and it's also clear that it's beef.
Top of Page Bottom of Page PermalinkFull Name: Semolina Pilchard mikeedwardsetc
on Monday, June 21, 2021 – 11:15 am
brisket [ bris-kit ] noun
brisket [ bris-kit ] noun
https://www.dictionary.com/browse/brisket
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 11:18 am
My father was a butcher and I
My father was a butcher and I spent winters cutting deer.
You can do what you want with the meat that you procure. There is no such thing as a pork ribeye,,, there just isn't. The animals are completely different. It's just a matter of fact. Yes, cut a pork loin and call it a pork steak. Good on you. I guess im a traditionalist, with practical knowledge, on this.
Top of Page Bottom of Page PermalinkFull Name: Rasputin O'Leary Rasmataz
on Monday, June 21, 2021 – 11:38 am
I was a butcher cutting up
I was a butcher cutting up meat
My hands were bloody, I'm dying on my feet
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 11:43 am
lol, based on your assessment
lol, based on your assessment there can be only one quadruped that yields a tenderloin. I've had pork, beef, bison and venison tenderloin, which were all the same muscle. Which one was named incorrectly?
Top of Page Bottom of Page PermalinkFull Name: Mice elf Bss
on Monday, June 21, 2021 – 11:51 am
Want some bacon?
Want some bacon?
No man, I don't eat pork.
Are you Jewish?
Nah, I ain't Jewish, I just don't dig on swine, that's all.
Why not?
Pigs are filthy animals. I don't eat filthy animals.
Bacon tastes gooood. Pork chops taste gooood.
Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfucker. Pigs sleep and root in shit. That's a filthy animal. I ain't eat nothin' that ain't got enough sense enough to disregard its own feces.
How about a dog? Dogs eats its own feces.
I don't eat dog either.
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 01:56 pm
Name it something else. If I
Name it something else. If I wrapped bread like a taco would I call it a taco? NO.
It's fairly basic. There is nothing beef that makes bacon. Cured beef makes lots of product - no bacon.
Ill stand by my explanation. Cause its right.
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 01:59 pm
You're very adamant about
You're very adamant about this.
Have you ever had venison tenderloin?
Top of Page Bottom of Page PermalinkFull Name: Mice elf Bss
on Monday, June 21, 2021 – 02:02 pm
https://www.youtube.com/watch
https://www.youtube.com/watch?v=0slTBGBEf0g
Top of Page Bottom of Page PermalinkFull Name: Semolina Pilchard mikeedwardsetc
on Monday, June 21, 2021 – 02:04 pm
I'll stand with you on the
I'll stand with you on the bacon thing, jonas, but not on the brisket.
bacon [ bey-kuhn ] noun
https://www.dictionary.com/browse/bacon
Top of Page Bottom of Page PermalinkFull Name: Mice elf Bss
on Monday, June 21, 2021 – 02:04 pm
I've had antelope filet. Elk
I've had antelope filet. Elk too. Pass on the bear meat, but moose muffle? Man...
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 02:13 pm
>You're very adamant about
>You're very adamant about this.
Yes, because i'm right. We don't change meanings of words. A brisket is a made from a beef cut, bacon is made from a pork cut. Again a cow is not a hog. The fat distribution is different. Sorry Brian, you bough a fatty pork loin. That is not and will never be a brisket.
Top of Page Bottom of Page PermalinkFull Name: Semolina Pilchard mikeedwardsetc
on Monday, June 21, 2021 – 02:15 pm
> We don't change meanings of
> We don't change meanings of words.
You lost me there, jonas. The meanings of words change all the time. Take the word "gay" for example. It meant one thing 100 years ago, and more recently it has acquired a very different meaning.
Of course, we can always resist these kinds of changes.
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 02:16 pm
Meat is different than 'meat'
Meat is different than 'meat'
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 02:17 pm
There's no human stake(steak)
There's no human stake(steak) in being wrong about this. It's ok.
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 02:19 pm
Good christ, beef 'bacon' is
Good christ, beef 'bacon' is called pastrami.
WTF people. Get your heads out of your assholes.
Top of Page Bottom of Page PermalinkFull Name: Semolina Pilchard mikeedwardsetc
on Monday, June 21, 2021 – 02:20 pm
Moose muffle?
Moose muffle? lol
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 02:22 pm
It isn't a "fatty pork loin."
It isn't a "fatty pork loin." It's the pec muscle of the pig, just like a beef brisket is the pec muscle of the cow and a venison brisket is the pec muscle of the deer.
The meaning isn't changed. A brisket is the pec muscle. You, however, have decided that only the pec muscle of the cow can be called "brisket." You've just narrowed the definition.
The psoas of the cow, pig and deer are all "tenderloins." Why is it that it's okay for that definition to be spread across species, but not brisket or bacon?
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 02:23 pm
Beef bacon ain't pastrami!
Beef bacon ain't pastrami!
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 02:27 pm
You put bacon on white bread
You put bacon on white bread with mayo, lettuce and tomato, and it's glorious. If you do the same with pastrami you should be shunned from life!
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 02:29 pm
It's a standard. Long before
It's a standard. Long before us. Slaughtered animals aren't arguing about it. A tenderloin, yes it goes across all animals. If you processed that tenderloin in a certain way it would always refer to that certain animal.
There's no such thing as beef bacon. Cured beef, salted beef, jerky....... It's not bacon.
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 02:32 pm
Are you trying to own
Are you trying to own yourself?
Of course I treat beef products different than pork products.
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 02:32 pm
Are you trying to own
double
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 02:34 pm
I'm just the messenger, my
I'm just the messenger, my friend. Do a Google search for "beef bacon." I'm surprised that I hadn't heard of it before because it's not rare.
Now, as for the pork brisket - I'm guessing that it's "rare" because culturally we tend to use at least part of that muscle in our other pork cuts that we enjoy.
That said, I urge that you try one, because it's fucking amazing!
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 02:40 pm
I've cured plenty of beef.
I've cured plenty of beef. It's not bacon.
We'll call it Facon and move on.
Top of Page Bottom of Page PermalinkFull Name: GDTRFB StrawBud
on Monday, June 21, 2021 – 02:49 pm
...did someone say 'rare'?!?!
...did someone say 'rare'?!?! Now, let's argue about what that really means!
Top of Page Bottom of Page PermalinkFull Name: Mice elf Bss
on Monday, June 21, 2021 – 02:54 pm
Never been a fan of beef
Never been a fan of beef bacon, (turkey bacon is even worse) and I would generally agree bacon can't come from anything but a pig.
It's not the cut, it's the specific properties of the meat that make pork bacon, *bacon*. Naming something bacon is different than it actually *being* bacon.
however as with most things beef bbq, I will ultimately defer to Texas monthly: https://www.texasmonthly.com/bbq/beef-belly-bacon/
Top of Page Bottom of Page PermalinkFull Name: GDTRFB StrawBud
on Monday, June 21, 2021 – 03:06 pm
What about Pork Sirloin? Many
What about Pork Sirloin? Many grocers and heartland chefs use that - is it incorrect in your book as well, Jonas?
I dunno but have had many a killer pork sirloin "cutlets" around IL/IA border that would not fit on a large dinner plate. Yum.
Top of Page Bottom of Page PermalinkFull Name: jazfish Jazfish
on Monday, June 21, 2021 – 03:13 pm
Pork belly/ beef bellies
Pork belly/ beef bellies
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 03:29 pm
This is the most controversy
This is the most controversy we've had in a while, and it's about the names of meat cuts. We're either doing well or we're fucked.
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 03:33 pm
>it's the specific properties
>it's the specific properties of the meat
The properties that make pork different from beef.
We gotta get down to the basics of cutting up an animal.
Straw - you can make cuts: sirloin, tenderloin, hocks... That isn't the conversation.
Certain cuts off of certain meats make certain products.
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Monday, June 21, 2021 – 03:35 pm
>This is the most controversy
>This is the most controversy we've had in a while
Start a pizza thread. It'll have the same shake.
I for one am always happy to mix it up.
Top of Page Bottom of Page PermalinkFull Name: GDTRFB StrawBud
on Monday, June 21, 2021 – 03:55 pm
...but, he heaven forbid,
...but, he heaven forbid, dont "cut" a brisket from a hog carcass?!? Just Kidding. It's good to learn and see different perspectives. Thanks.
Top of Page Bottom of Page PermalinkFull Name: Semolina Pilchard mikeedwardsetc
on Monday, June 21, 2021 – 03:59 pm
> This is the most
> This is the
most controversybiggest beef we've had in a whileFixed that for you.
Top of Page Bottom of Page PermalinkFull Name: GDTRFB StrawBud
on Monday, June 21, 2021 – 04:01 pm
Pork You!!
Pork You!!
Top of Page Bottom of Page PermalinkFull Name: doctor doolittle
on Monday, June 21, 2021 – 04:12 pm
Got some turkey bacon today.
Got some turkey bacon today. BLT's tonight on potato bread.
Top of Page Bottom of Page PermalinkFull Name: Mice elf Bss
on Monday, June 21, 2021 – 04:23 pm
It probably goes good with
It goes right along with dispensary weed.
Top of Page Bottom of Page PermalinkFull Name: Rasputin O'Leary Rasmataz
on Monday, June 21, 2021 – 05:40 pm
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 05:43 pm
>>It goes right along with
>>It goes right along with dispensary weed.
Hold up, buster. Are you comparing pasture-raised, dry aged and cured beef belly to dispensary weed?
Top of Page Bottom of Page PermalinkFull Name: Mice elf Bss
on Monday, June 21, 2021 – 05:47 pm
No, turkey bacon
No, just turkey bacon
*maybe* one rung above tofurkey
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 05:49 pm
Phew, I was getting worried.
Phew, I was getting worried.
Top of Page Bottom of Page PermalinkFull Name: fishcane fishcane
on Monday, June 21, 2021 – 06:11 pm
Wait til us vegans weigh in
Wait til us vegans weigh in
Top of Page Bottom of Page PermalinkFull Name: Mice elf Bss
on Monday, June 21, 2021 – 06:25 pm
Vegetables aren't even food
Vegetables aren't even food
they're what food eats.
Top of Page Bottom of Page PermalinkFull Name: Alan R StoneSculptor
on Monday, June 21, 2021 – 06:38 pm
My bubby would agree with
My bubby would agree with Jonas -- brisket has nothing to do with a pig.
I tend to go with common usage and practical experience (the guy was a butcher) and even mouth-feel over technically-true-isms, so I'd have to vote "J." And everyone knows it's a joke when they put bacon after anything -- only bacon is bacon. Bacon comes from a pig. Turkey bacon tastes like bird, but bacon-ized.
Brian, whatever you call it, that is a mouthwatering photo. Good job, sir.
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Monday, June 21, 2021 – 06:53 pm
At least beef bacon is from
At least beef bacon is from the same cut of meat. Turkey bacon is just processed and pressed.
Thanks, Alan, it's worth trying. I generally don't love pork BBQ. Some I like a lot and some I can pass on, but this stuff is the real deal. I just ate a cold slice and it still melted in my mouth.
Top of Page Bottom of Page PermalinkFull Name: doctor doolittle
on Monday, June 21, 2021 – 07:44 pm
Sorry but Turkey Bacon is as
Sorry but Turkey Bacon is as close as I want to get at the moment. Trying to eat healthier these days and the real deal doesn't fit into those plans. Turkey bacon is close enough to believe.
Top of Page Bottom of Page PermalinkFull Name: That’s Nancy with the laughin’ face Nancyinthesky
on Monday, June 21, 2021 – 08:22 pm
This plant based bacon tastes
This plant based bacon tastes great
https://www.primeroots.com/products/plant-based-hickory-bacon
https://www.google.com/amp/s/www.wellandgood.com/prime-roots-bacon/amp/
>...“We actually grow koji and use it as the base for all of our products, whereas other plant-based meat companies are using plant-based proteins that are heavily processed,” Le tells Well+Good. “We’ve found that consumers are very wary about how hyper-processed a lot of these [alt-meat] products are—and so I wanted to make products that were meaty and really satisfy the carnivore’s palette.”
“We’ve found that consumers are very wary about how hyper-processed a lot of these products are—and so I wanted to make products that were meaty and really satisfy the carnivore’s palette.” —Kimberlie Le, co-founder and CEO of Prime Roots
Indeed, the very first ingredient in all of Prime Root’s products is (you guessed it!) koji, and there aren’t many that follow. The bacon, for example, only contains 11 total ingredients: water, coconut oil, konjac (a root vegetable commonly eaten in Japan), yeast, vegetable oil, natural smoke flavor, rice, sunflower lecithin, natural color, and salt. (By contrast, the Beyond Meat burger contains 22 and Impossible’s patty contains 21). And despite the shorter ingredients list, Le is adamant that her brand’s product is superior at mimicking the taste and texture of meat thanks to koji. “We actually grow the texture of meat within the koji. So microscopically, our products have the identical texture of meat.”
Le felt that getting this texture just right should be a top priority for the company, which prides itself on asking consumers directly for what they want. “We did a big crowdsourcing initiative to see what types of products people really, really wanted to see. And in that voting process, people could write to us and we had over 8,000 people write in and rate what they want us to make. We found that people really wanted bacon, so we started making bacon,” she says. (The bacon is $10, and currently ships to California, Nevada, Oregon, Washington, Arizona, Idaho, Colorado, Utah. Other plant-based products are currently unavailable on the Prime Roots website.)
Beyond providing a tasty, less-processed alternative within the alt-meat category, Malina Malkani, RDN, creator of Solve Picky Eating, points out that the product is also a sustainable and cholesterol-free alternative to meat meat. “Compared to four slices of regular bacon, the same number of slices of Prime Roots’ plant-based bacon has about half the sodium and less than half the fat, but roughly the same amount of saturated fat,” says Malkani. “Prime Roots plant-based bacon also offers four grams of fiber and no cholesterol for every four slices, whereas regular bacon contains no fiber and about 35 milligrams of dietary cholesterol in the same amount.” (This is comparable to other alt-meat products, many of which also contain no cholesterol but some saturated fat and sodium.)
The fiber, she says, should really catch consumers’ attention considering the fact that animal protein contains none of the digestion-promoting nutrient. “According to a 2016 study, koji is a fungus that functions as a prebiotic. Prebiotics not only serve as food for the friendly bacteria that live in our digestive tracts, but they also help promote overall human wellness in other ways, including possibly supporting the health of the cells that line the gut, helping promote increased calcium absorption, and decreasing the speed at which ingested foods cause spikes in our blood sugar levels,” says Malkani.
“We’ve found that the consumer now really wants to be part of the journey in crafting the food system that they want.”
Like other plant-based meats, Prime Roots also has a list of environmental wins going for it. “We are between 90 to 99 percent better for the planet than the animal-based product,” says Le, adding that the company is set to do a full lifecycle analysis in the near future to confirm their low environmental impact. “There’s no way in which we are worse [than animal farming] because, from a fundamental efficiency perspective, we’re not feeding a cow 30 kilos of feed to get one pound out. We are the closest to a one-to one-ratio you can theoretically get in nature because fungi are at the bottom of the food chain. That’s one of the reasons why it makes so much sense from an efficiency and sustainability perspective.”
Le says that the rich, unprocessed nutritional profile, sustainability, and taste are the hallmarks of the Prime Root brand. And, ultimately, she hopes that we’ll see a future when the food industry at large prioritizes the earth and health of the population as well. “Traditionally in food, product decisions are made from the top down. It really speaks to how companies aren’t making products for people,” says Le. “We’ve found that the consumer now really wants to be part of the journey in crafting the food system that they want.”
Tags: Eating Vegan, Healthy Eating Plans, Sustainable Living
Top of Page Bottom of Page PermalinkFull Name: Rasputin O'Leary Rasmataz
on Monday, June 21, 2021 – 08:40 pm
When I eat bacon, which is
When I eat bacon, which is only a handful of times a year, I eat pig bacon. Not a fan of any fake bacons. Beef bacon ? Plant bacon ? Fuck'a ya kiddin me ?
Mary Kate Danaher:
Could you use a little water in your whiskey?
Michaleen Flynn:
When I drink whiskey, I drink whiskey; and when I drink water, I drink water.
Top of Page Bottom of Page PermalinkFull Name: Alan R StoneSculptor
on Monday, June 21, 2021 – 09:15 pm
are they growing weed that
are they growing weed that smells and tastes like bacon yet?
"smoke it once then smoke it again"
Top of Page Bottom of Page PermalinkFull Name: Semolina Pilchard mikeedwardsetc
on Monday, June 21, 2021 – 09:28 pm
By jazfish (Jazfish) on
Top of Page Bottom of Page PermalinkFull Name: Alan R StoneSculptor
on Monday, June 21, 2021 – 09:48 pm
^ Ha -- I'm obviously running
^ Ha -- I'm obviously running a few days behind reality...time must be going slower around here...must be the humidity
Top of Page Bottom of Page PermalinkFull Name: Def. High Surfdead
on Wednesday, June 23, 2021 – 08:52 am
W, C. Fields:
"I never drink water. Fish fuck in it."
- W. C. Fields
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Wednesday, June 23, 2021 – 11:24 am
I'd never drink water that I
I'd never drink water that I'd fucked fish in.
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Friday, July 2, 2021 – 08:37 am
I just heard back from a
I just heard back from a local butcher, who says, "picnic hams are the brisket with less trim."
I then searched the web a bit for more info, and found this (https://modernfarmer.com/2014/03/pork-cuts-101-diagram/):
PICNIC HAM
Immediately below the shoulder is the next cut you’re likely to find: the Picnic Ham (occasionally called the picnic shoulder). “Another total misnomer,” says Mylan. “When you hear “ham” you think of the rear leg. But the picnic ham is the lower part of shoulder.” This is another relatively tough and fatty cut, though it is often sold bone-in.
Cook: Braise or smoke ”“ two good long, slow cooking methods to render the fat and make the meat tender and juicy. The sizeable fat cap on the picnic ham is great for making cracklings.
COUNTRY STYLE SPARERIBS
These come directly off the picnic ham. “Basically, it’s from the brisket area of the pig, if pigs had brisket – it’s basically a bone-in brisket,” says Mylan. “You get the front part of the spareribs with a lot of meat.” The country-style spareribs contain a combination of dark and light meat.
And then this: https://grillingmontana.com/what-is-pork-brisket-and-how-to-cook-it/
SO WHAT IS PORK BRISKET?
Pork brisket is a portion of the picnic ham.
Typically, pork brisket is sold as a part of the ham but clever butchers are separating this cut of meat and selling it as a stand-alone offering.
If you're familiar with cuts of the pig, the pork shoulder, aka butt, or Boston butt is often more desirable than its less popular Siamese twin, the picnic roast.
Although the two are connected to each other, the Boston butt is what barbecue joints throw on the smoker for shredded and pulled pork we've come to love so much.
Portions of both the pork shoulder and the picnic roast (aka uncured ham) are included in the pork brisket.
This is a combination of both lean and fattier or more marbled meat.
Top of Page Bottom of Page PermalinkFull Name: MarkD ntfdaway
on Friday, July 2, 2021 – 05:22 pm
Was not impressed with the
Was not impressed with the beef bacon. Not sure what to do with it.
But I braised the pork brisket with onions and purple cabbage in a slow-cooker and it is amazingly good.
They call their meat "pasture raised" but evidently don't follow the requirements for organic or "grass Fed". Not sure about this.
Top of Page Bottom of Page PermalinkFull Name: Briank Briank
on Friday, July 2, 2021 – 06:35 pm
I won't get the beef bacon
I won't get the beef bacon again. It's a pretty aggressive taste. It was good on a BLT, but with a very strong horseradish Mayo to cut through that flavor.
I don't really sweat the "organic" label, as long as I trust the growers. I know quite a few farmers who say, "grown organically, but not certified." It's also hard to claim "100% grass fed" in northern climates, where there isn't fresh grass all year long. Pasture raised means that they are outside, and eating grass when its growing and supplementation of healthy feeds when not.