money muscle

rookiedad

rookiedad

is Blowin Smoke!
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for competitions, can a better representation of the money muscle be had if you get a whole shoulder with the picnic and butt attached and butcher it yourself, rather than getting the pre butchered butts in the cryoed two packs. in the packs it seems that this muscle is cut short.
 
I am not sure as I have never tried what you are asking. However I have no problem getting enough meat from my money muscles. I cook 2 butts and I have plenty to put at least 6 pieces in a box, I usually go with more than 6.

Are you having a problem getting enough meat to get 6 pieces ??
 
The picnic cut is on the opposite end of the money muscle, so it wouldn't matter.

The butt is the upper portion of the shoulder and the picnic is the bottom portion. When the butt is still a part of the entire hog, the money muscle is near the backbone - up near the loin.

It least I'm pretty darn sure that's how it all lays out. But I'm not a professional, just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.
 
KC_Bobby said:
But I'm not a professional, just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.
Click to expand...


Note to self: Avoid asking Bob questions about human anatomy.

You could always use technology to help answer questions about certain cuts of meat. The Porcine Myology page from University of Nebraska breaks down all of the sub primals into a 3D image for closer inspection.
 
This is awesome... I cooked 3 hogs this summer and found myself doing the exact same thing :cool: "Oh, so that's where that comes from!" feather bones, shoulder joints, etc... Good times.



KC_Bobby said:
The picnic cut is on the opposite end of the money muscle, so it wouldn't matter.

The butt is the upper portion of the shoulder and the picnic is the bottom portion. When the butt is still a part of the entire hog, the money muscle is near the backbone - up near the loin.

It least I'm pretty darn sure that's how it all lays out. But I'm not a professional, just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.
Click to expand...
 
Spydermike72 said:
I am not sure as I have never tried what you are asking. However I have no problem getting enough meat from my money muscles. I cook 2 butts and I have plenty to put at least 6 pieces in a box, I usually go with more than 6.

Are you having a problem getting enough meat to get 6 pieces ??
Click to expand...

You have got to pm me a picture of what you are turning in. My money muscles are typically about the size of a roll of quarters after cooking. Scott
 
Yakfishingfool said:
You have got to pm me a picture of what you are turning in. My money muscles are typically about the size of a roll of quarters after cooking. Scott
Click to expand...

You need to buy bigger butts, Scott. The MM on mine are usually between 2.5 and 3.5" in diameter.




Sent from my iPhone using Tapatalk
 
I think to much effort is put on money muscle, there is better meat to be turned in from a butt
 
Sledneck said:
I think to much effort is put on money muscle, there is better meat to be turned in from a butt
Click to expand...

this is the 2nd time i've read this exact statement from y'all in as many weeks.cough it up sled.:heh:

i get butts from RD with soda can size MM. it takes a few to find the right one, but worth the time.
 
boogiesnap said:
this is the 2nd time i've read this exact statement from y'all in as many weeks.cough it up sled.:heh:

i get butts from RD with soda can size MM. it takes a few to find the right one, but worth the time.
Click to expand...

If you have never dissected a cooked pork butt to taste the meat and note where it came from then you should. I am a fan of the MM simply because it encompasses the 3 best things about pork butt - tenderness, smoke ring, and bark and gives a good overall representation of the flavors in one bite (and this of course is why so much effort is put into the MM at comps). However, there are areas of internal meat (no bark or SR) that far exceed the MM interior meat from a taste and tenderness standpoint.

Love RD! - I don't know if it's their turn-over rate or what but we have yet to get a pork butt (any cut for that matter) that wasn't spot on from RD. I am regularly disappointed with Sam's which except in a pinch (about a mile down the road) I have stopped buying pork products from.
 
Sledneck said:
Say all you want. I only cooked pork twice this entire year, a 2nd and a 3rd place finish .....
Click to expand...

sure about that?

did you cook the pork at troy??

yes, i've eaten the entire butt. there are areas that are more tender or more flavorful, however neither both. BUT, the MM seems to "bridge the gap" of all the pieces and therefor be the best overall choice along with meat right off the bone.

so sled, give it up fella, what do YOU think is the best part of the butt??
 
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