Originally Posted by Butcher BBQ
Bingo that is exactly what it is, they have a standard way of breaking right along with the French, and Austria. I had a lengthy conversation with a BOD member last night about adopting the standard US primal description and location of muscle for pork. The post I made yesterday with all the cutting dimension from the animal is the US recognized way of breaking and selling Pork Shoulder Butts and the collar meat is not part of the method.
Without using a standardized process reading the rules as written you could cook a whole pork loin and front shoulder connected (as one) as long as the butcher called it a butt.
And if you are your own butcher... you'd be set! Wanna supply me a "special" Pork Shoulder this year?
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