View Full Version : Choice of Hogs
05-27-2010, 11:28 PM
If your options were completely open, what would you choose for your pork ribs? Berkshire? Something else?
05-28-2010, 02:05 AM
Since I've never used the Berkshire or Kurobuta pork, I have no frame of reference.
Personally, we buy spares that are not enhanced at the rare, AZ summer price of .99/lb. No matter the price, it always seems that (for us) one out of three racks are actually competition worthy.
Just one opinion and I'm sure that there are a lot of good rib cooks that have a lot more to offer.
05-28-2010, 02:49 AM
I would choose kurobuta at this time. I may have found a source for Mangalitsa hogs, so this could change. I have to say, I really like the taste and quality of Beeler's Pure Pork when I can get them.
05-28-2010, 11:08 AM
Is there some sort of rough hierarchy of pork quality?
05-28-2010, 11:36 AM
I never really thought about it... Not even when I'm cooking a whole hog...
05-28-2010, 11:43 AM
I personally like the cross-bred hogs of the Midwest, as long as they're raised and butchered properly. It's what I was raised on, and what my taste buds appreciate.
Most of the hogs we raised on our farm when I was a kid were cross-bred between American Yorkshire, Duroc, Landrace, and Berkshire.
05-28-2010, 01:05 PM
Interesting. How much do you all figure food/diet of the hog figures into all this along with the breed?
One Arm Bandit
05-28-2010, 02:00 PM
I agree with Capn Kev. I also raised hogs for an FFA project in high school. I had 200 at the peak. I found that cross breeding would enhance the pork. As far as hog diet, it matters a lot. The fat content you want can be obtained by changing the hogs diet. I had people ordering hogs as they were growing. The last batch I sold had a solid 35% going to neighbors instead of market. They must of thought breed and diet matters.
05-28-2010, 02:35 PM
So, I know some people who shall remain nameless that have spent quite a bit of money on angus or wagyu briskets for competitions. If you have the $ to spend, it seems like a great idea to do that a couple of times and see if there is a discernible difference in taste and results.
In poking around the internet for this thread, I've seen bone-in shoulders that are kurubuta going for about $3.00 a pound. To be honest, I was surprised and thought it would have been much more expensive. Has anyone experimented with them in competitions?
05-28-2010, 03:07 PM
I only have experience with butts from a Birkshire hog. Can't imagine why I would spend more for that than what can get at Sam's. If a sponsor gave them to me, suren I'd use them. But I'd rather spend the extra money elsewhere.
05-28-2010, 06:34 PM
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