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Unread 01-26-2011, 02:55 PM   #47
Butcher BBQ
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To completely clear up what a pork butt is or a company cutting their version of a pork butt need to be standardized like the meat industry has done. I believe KCBS needs to implement the items legal for cooking the same as the American Meat Producers have.Example:

Institutional Meat Purchase Specifications

IMPS are a series of meat product specifications maintained by AMS. They are developed as voluntary consensus specifications. Large volume purchasers such as Federal, State and Local Government agencies, schools, restaurants, hotels, and other food service users reference the IMPS for procuring meat products.


The IMPS are composed of the following series:

General Requirements - PDF file
Quality Assurance Provisions - PDF file
100 Fresh Beef - PDF file updated March 19, 2010
200 Fresh Lamb and Mutton - PDF file
300 Fresh Veal and Calf - PDF file
400 Fresh Pork - PDF file updated November 4, 2009
500 Cured, Cured and Smoked, Cooked Pork Products - PDF file
600 Cured, Dried and Smoked Beef Products - PDF file
700 Variety Meats and Edible By-Products - PDF file
800 Sausage Products - PDF file
11 Fresh Goat - PDF file


And under each species of animals like 400 pork the butt is number for Bone in is 406, boneless is 406a, and shoulder blade steak is 1406.
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