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Pork collar snake river
- Thread starter boogiesnap
- Start date
Butcher BBQ
is one Smokin' Farker
The deckle is the muscle not fat. Not sure if that is what you were saying. Its called the deckle muscle.
Jeff Hughes
is one Smokin' Farker
Is the muscle the point?
dmprantz
is Blowin Smoke!
No. The flat is the pectoralis profundi. The point is the pectoralis superficialis. The deckle is the intercostales interni and surounding fat. Put differently, the brisket is the pecs, and the deckle is intercostal muscle...
dmp
dmp
smokincracker
is one Smokin' Farker
I got my hands on one of these fancy pork collars to see what all the fuss was about. What it looks like to me is the dark meat at the end of the loin..(You know the best part of a whole loin) well this piece won’t work for center cut pork chops or bone in chops because it makes the damn things look funky. This piece looks to stay attached to the upper half of the butt…Looks to me that it’s a way for the butcher to get creative and include another big arse money muscle to the shoulder….Yeh if you want to cheat go ahead bring it on. I would be supprised if any of the reps I’ve seen could tell the diff…see you all in Lakeland good luck with your pork collars..hahah Yeh I think if you use this cut of meat then your cheating...O and if you use an FE just disconnect the starter...easy fix for the whinners....
ique
is One Chatty Farker
After reading all this I think I'll stick with the Rest. Depot butt two-pack
drbbq
is Blowin Smoke!
Bring that thing to Lakeland and let's eat it!
JD McGee
somebody shut me the fark up.
boogiesnap
Babbling Farker
i agree 100%, BUT,
i ran across a pic of y'all building a pork box, and i aint seen no MM from RD look like that!
Plowboy
somebody shut me the fark up.
I regularly get 20-22lb 2 packs of bone in pork buts from RD. Works for me.
I always considered cushion meat as something else. :becky:
Bunny
Full Fledged Farker
This is going to be difficult for reps. How many bad calls will be made on this (or) have already?!
Bunny
Full Fledged Farker
The worst part is how do we recognize it once it is in the 9 x 9?
HoDeDo
Babbling Farker
So based on the list David provide is a 406b or 407 a "Collar"... ? IS it something we can decern in a meat inspection?
Thanks for the input cracker... it makes more sense now, since I have never seen one of these collar roasts. Just heard about them. I'm too cheap to buy meat from SRF LOL.
I am fine whipping the arse of anyone cooking $3.99 pork collar with my $1.59 butts from RD or Sams.
Bring the cheaters, I feel like I am winning my share and the cooks I care about beating I know aren't cheating... It's heads up every week.
Bottom line is I'm gonna follow the rules. If that means a new rule about inspection at 10 am is needed, to deal with cheaters, so be it...I will follow that too... just like the silly spin on the parting rule. Is it needed... I think the "interpretation" is excessive, but I ensure I follow it.
Time to start cooking!!!
Thanks for the input cracker... it makes more sense now, since I have never seen one of these collar roasts. Just heard about them. I'm too cheap to buy meat from SRF LOL.
I am fine whipping the arse of anyone cooking $3.99 pork collar with my $1.59 butts from RD or Sams.
Bring the cheaters, I feel like I am winning my share and the cooks I care about beating I know aren't cheating... It's heads up every week.
Bottom line is I'm gonna follow the rules. If that means a new rule about inspection at 10 am is needed, to deal with cheaters, so be it...I will follow that too... just like the silly spin on the parting rule. Is it needed... I think the "interpretation" is excessive, but I ensure I follow it.
Time to start cooking!!!
Plowboy
somebody shut me the fark up.
Agreed. I have no problems with letting an official into the trailer, cooker, cooler, or Cambro anytime they want. Nothing to hide.
F
Finney
Guest
But if it is one of those... Then it's legal (if 5lbs or over). Because they are part of Item No. 406 - Pork Shoulder, Boston Butt, Bone-In.
406b even says its a Boston Butt....
op2:op2:op2:roksmith
is one Smokin' Farker
I gotta say.. I agree. IF the pork collar/collar butt/petite boston butt is a trimmed boston butt it's perfectly legal.
We use full sized Boston Butts and don't even trim much, but I would have zero heartache is someone wanted to use one.
If the cut comes from somewhere else, other than the butt end of a shoulder, then it would be illegal.
Would be nice if we could get some input from a board member.
We use full sized Boston Butts and don't even trim much, but I would have zero heartache is someone wanted to use one.
If the cut comes from somewhere else, other than the butt end of a shoulder, then it would be illegal.
Would be nice if we could get some input from a board member.
swamprb
somebody shut me the fark up.
OK..so I go to my meat supplier and he offers me these boneless Berkshire pork butts, I've never seen anything like them before and I say sure, I'll give them a try. I say they have to be 5 pounds and get them weighed to be legal. Show up at the comp, the meats are inspected and the meats get cooked. Am I considered a cheater?
If the packing labels cleary say Collar Trim Pork Butt, they are sold in the butcher case as CT or "close trim" pork roasts, and you are told its a butt, would you have any reason as a consumer to even question that?
There are so many friggin' cuts the supermarkets bombard us with its crazy. First time I saw Cushion meat, I asked what cut it was they couldn't tell me, only that the teriyaki joints used it in stir fry!
The Snake River Korobuta Pork Collars in the BBQ Collection "that are a favorite of competitive barbecuers" are 4 lbs for $35 and I would say that anyone knowingly using these in competition are not playing it straight, but it looks like its been happening for awhile.
I don't use SRF meats and don't have any plans to use the CT Butts for comps anyway.
If the packing labels cleary say Collar Trim Pork Butt, they are sold in the butcher case as CT or "close trim" pork roasts, and you are told its a butt, would you have any reason as a consumer to even question that?
There are so many friggin' cuts the supermarkets bombard us with its crazy. First time I saw Cushion meat, I asked what cut it was they couldn't tell me, only that the teriyaki joints used it in stir fry!
The Snake River Korobuta Pork Collars in the BBQ Collection "that are a favorite of competitive barbecuers" are 4 lbs for $35 and I would say that anyone knowingly using these in competition are not playing it straight, but it looks like its been happening for awhile.
I don't use SRF meats and don't have any plans to use the CT Butts for comps anyway.
roksmith
is one Smokin' Farker
If they are under 5lbs, they are definately illegal.
I'm not quite sure why they go thru the extra trimming and bone removal and then advertise them as for BBQ comps. Seems like it would be easier for all involved to not trim them, leave the bone in and just call them pork butts. There would be no question then.
I only seem to see them refered to as "Collar" when they are from Berkies.. maybe someone who raises or processes Berkies could shed some light.
I'm not quite sure why they go thru the extra trimming and bone removal and then advertise them as for BBQ comps. Seems like it would be easier for all involved to not trim them, leave the bone in and just call them pork butts. There would be no question then.
I only seem to see them refered to as "Collar" when they are from Berkies.. maybe someone who raises or processes Berkies could shed some light.
Scottie
Quintessential Chatty Farker
I know one thing... not sure if they are still giving out the info now. But if you called SRF a couple of weeks ago, they rolled down the list of teams using them. Would it be wrong to ask the reps to inspect their meat if I compete aganst the? The competitor in me could care less because I'll whip your ass with my IBP pork butts. But there is no room for cheating. And that is all that this is.
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