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Unread 02-09-2011, 09:00 AM   #8
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Originally Posted by Rub View Post
The way I understand it from my emails with those "in the know", the pork collar is coming off of a shoulder that is cut/harvested differently than our traditional shoulder that we all know and love. This newer shoulder cut is for export outside the US and the pork collar is a by-product of it. I do not believe you could harvest a pork collar from a cut-for-the-USA shoulder, the way I understand it.
Sure you can, you just break the animal further back; at the 3rd or 4th rib vs the 1st. It would be a long butt, but it would still be a butt. Ray's right with his suggestion of anything but ribs weighing 5 lbs. Even an IMPS definition is pointless because the competitor can trim and repackage prior to the event. Unless the inspectors are going to start carrying needles, insert them into the pork butt and measure the distance from the end of the loin side to the blade bone there's really no way to tell. Hell, have you ever even seen a meat inspector with a scale?
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