Quote:
Originally Posted by Leatherheadiowa
From what I understand from this packer/ producer this is a typical way of cutting for them. The explanation is the fact they they leave less for grinding and waste.
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I'm not trying to start a fight or a pissing match but this contradicts what you said in your first post.
Quote:
Originally Posted by Leatherheadiowa
*I explained what I would like and the head of purchasing and packing said he would be happy to butcher to those exact specs.
Today I received two, 11 pound avg. pork butts, cut from the second rib with 1/4" fat left on. *
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(bold added)
Cut from the second rib is not an IMPS cut. Did you spec cut from the 2nd rib? if so you spec'd an illegal butt. From the 2nd or 3rd rib is a European or Japanese break, it's not typically done here.
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