roksmith
is one Smokin' Farker
Scales are the only way to be sure I suppose.. it's gotta be 5lbs after trimming also.
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Trimmed pork collars
- Thread starter roksmith
- Start date
Smokedelic
Full Fledged Farker
It doesn't matter what it weighed when purchased. It only matters what it weighs when it goes on the cooker, and at that time, it has to weigh 5 lbs. or more.
Scottie
Quintessential Chatty Farker
I've been in contact with them as well. I know a coupl eof folks to get in the door at least!!! ;0
They have no pictures, information or anything on pork collar for the National Pork Board. I had to forward them information that I obtained from another source and it was all European information.
so my guess is that is not a recognized cut in the US.
They have no pictures, information or anything on pork collar for the National Pork Board. I had to forward them information that I obtained from another source and it was all European information.
so my guess is that is not a recognized cut in the US.
Is that the 403A shoulder? I'm trying to learn this stuff.
I was picking the brain of the Director of Food Service Marketing of the National Pork Board, he was pretty patient with me.
Rub
is One Chatty Farker
I have a few pics at home they sent me and I'll see about getting them up later today.
roksmith
is one Smokin' Farker
I hope they put something out on this. I know Ford said they were voting on it.. but I didn't see anything specific in the agenda.. unless is was in the referenced attachment that isn't posted.
roksmith
is one Smokin' Farker
good deal.. anybody calling in? If not.. how soon do they post the mp3 file?
Rub
is One Chatty Farker
No, it was Stephen Gerike - Director of Food Service Marketing, National Pork Board. Here's the pics he sent:
And here's the explanation from the email:
Rob,
The Pork Collar Butt is a European and Canadian specification for a boneless pork butt that is cut from the Pork, Outside Shoulder, Long Cut. This is a shoulder that is separated from the loin at the 4th and 5th rib as opposed to the 2nd rib break that is more conventional in the US. It’s basically a boneless butt with the blade/rib section still attached. The extra lean is what is normally sold as country style ribs. As US packers cut more pork carcasses for export, this break is becoming more prevalent. This break is used to create a shorter loin for the Japanese Market and the collar butt is a by-product of the growing export business.
Intrepret as you will.
drbbq
is Blowin Smoke!
Looks like the end of the loin to me.
Ford
is One Chatty Farker
Wha t i posted was cut and paste from the agenda. The proposal was to create a rep advisory.
roksmith
is one Smokin' Farker
Yup.. My bad. Not sure how I missed it the first couple times.
Juggy D Beerman
Full Fledged Farker
This is a shoulder that is separated from the loin at the 4th and 5th rib as opposed to the 2nd rib break that is more conventional in the US.
I agree with drbbq. By reading the description and looking at the last picture, there is definitely loin meat in that shoulder cut. If this is a legal cut for KCBS contests, what is going to stop someone from going further down the spine and separating to the 6th or 7th rib, allowing even more loin meat.
roksmith
is one Smokin' Farker
Things are going to get way more complicated if we have to begin determining which rib your particular processor decided to cut on. I still say.. Who cares? If it weighs 5 lbs, it's fine...it's still BBQ.
In any event... We'll hear a clarification soon enough.
In any event... We'll hear a clarification soon enough.
Juggy D Beerman
Full Fledged Farker
Rock, I care. I go back so far in the contest circuit that I remember when loin meat was a legal pork entry. I am not a trained butcher by any means, but I have cut up many a hog. Meat harvested from the area above the ribs is loin meat.
As long as the KCBS has had rules, there have been people circumventing them or looking for loopholes. IMO, the KCBS has two options. Tighten up their description of shoulder meat, by defining how the shoulder is cut/butchered. The other option is as drbbq suggested. Drop the shoulder rule entirely and allow all cuts of pork (excluding ribs) that weigh at least five pounds when they go on the smoker.
Scottie
Quintessential Chatty Farker
Exactly why folks use it for slicing... Plus the white meat (loin) it surrounded by darkmeat as well. So you get the best of both worlds. White loin meat, surrounded by dark meat and fat...
swamprb
somebody shut me the fark up.
No, it was Stephen Gerike - Director of Food Service Marketing, National Pork Board. Here's the pics he sent:
And here's the explanation from the email:
Rob,
The Pork Collar Butt is a European and Canadian specification for a boneless pork butt that is cut from the Pork, Outside Shoulder, Long Cut. This is a shoulder that is separated from the loin at the 4th and 5th rib as opposed to the 2nd rib break that is more conventional in the US. It’s basically a boneless butt with the blade/rib section still attached. The extra lean is what is normally sold as country style ribs. As US packers cut more pork carcasses for export, this break is becoming more prevalent. This break is used to create a shorter loin for the Japanese Market and the collar butt is a by-product of the growing export business.
Intrepret as you will.
This would seem to explain the Japanese text on the Korobuta and Wagyu shipping cases my butcher showed me. (not SRF) They sell to high end restaurants and he breaks them down, ties them and and they are cooked like loins. I posted some pics in the Comp. thread.
roksmith
is one Smokin' Farker
Wow.. never dreamed the board meeting went on for so long.
4 hours in to the mp3 you can find their answer.
The original motion was pulled and they decided to adopt the american cut standards.
4 hours in to the mp3 you can find their answer.
The original motion was pulled and they decided to adopt the american cut standards.
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