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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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01-26-2011, 12:15 PM | #46 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I've cooked them a few times, but never turned them in at a competition, and they were all 5lbs or over.
Berkshire Kurobuta Collar Trim Butts as they were labeled on the cases. Not from SRF, but somewhere out of Iowa, my butcher calls them CT Butts and they sell a lot of them to restaurants in the Seattle area. Here is a pic of them on the Right WSM in relation to the 8lb bone in Farmland butts on the Left. Bill at Select Gourmet Foods trims and ties them into roasts and they get sliced like a Pork Loin. Here we have some that got trimmed and stuffed in a pigs gut. And more that got ground into Sausage They shrink up but keep their shape, I was under the impression they were like the money muscle cut off the Butt, at least that is what I was led to believe . It is great tasting pork, but I think they were @ $3.99 lb and it just didn't WOW us enough to continue using. When we do our monthly BBQ Roadshow, I'll try to get some pics of the Butts on the scale, the Packers name, and labels for show. If you go to the Snake River Farms site they are listed in the BBQ Package, I'm sure they won't be happy to learn they won't be flying out the door anytime soon. Maybe not! http://store.snakeriverfarms.com/com...bq-collection/
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01-26-2011, 01:55 PM | #47 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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To completely clear up what a pork butt is or a company cutting their version of a pork butt need to be standardized like the meat industry has done. I believe KCBS needs to implement the items legal for cooking the same as the American Meat Producers have.Example:
Institutional Meat Purchase Specifications IMPS are a series of meat product specifications maintained by AMS. They are developed as voluntary consensus specifications. Large volume purchasers such as Federal, State and Local Government agencies, schools, restaurants, hotels, and other food service users reference the IMPS for procuring meat products. The IMPS are composed of the following series: General Requirements - PDF file Quality Assurance Provisions - PDF file 100 Fresh Beef - PDF file updated March 19, 2010 200 Fresh Lamb and Mutton - PDF file 300 Fresh Veal and Calf - PDF file 400 Fresh Pork - PDF file updated November 4, 2009 500 Cured, Cured and Smoked, Cooked Pork Products - PDF file 600 Cured, Dried and Smoked Beef Products - PDF file 700 Variety Meats and Edible By-Products - PDF file 800 Sausage Products - PDF file 11 Fresh Goat - PDF file And under each species of animals like 400 pork the butt is number for Bone in is 406, boneless is 406a, and shoulder blade steak is 1406. |
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Thanks from:---> |
01-26-2011, 02:23 PM | #48 | |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Quote:
Is there a number for anything called collar?
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
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01-26-2011, 02:35 PM | #49 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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The only reference I see to a collar has to do with the skin on either the shoulder (404) or the ham (401).
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01-26-2011, 03:34 PM | #50 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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That's the issue with IMPS numbers - IMPS only designates primal cuts. A "collar" seems to a sub cut of an IMPS 406 butt.
__________________
Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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01-26-2011, 03:44 PM | #51 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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01-26-2011, 04:27 PM | #52 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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IMPS goes down to the sub-primal level. For instance in beef, brisket is a primal while point and flat are subprimals. My understanding with swine, having far fewer primals, the entire shoulder is a primal, with butt and picnic being sub-primals.
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01-26-2011, 04:41 PM | #53 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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No there is not.
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01-26-2011, 04:45 PM | #54 | |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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Quote:
Here is the way a butt is described to be cut and still allowed to be called a butt. Any other way its not a butt: Shoulder The shoulder is separated from the side by a straight cut that is approximately perpendicular to the length of the side. The cut shall be made posterior to (so as not to expose) the elbow, but not more than 1.0 inch (2.5 cm) from the tip of the elbow. The outer tip of the subscapularis muscle shall not extend past the dorsal edge of the base of the medial ridge of the blade bone. The foot shall be excluded at or slightly above the upper knee joint by a straight cut approximately perpendicular to the shank bones. The jowl shall be excluded by a straight cut approximately parallel with the loin side which is anterior to, but not more than 1.0 inch (2.5 cm) from the innermost curvature of the ear dip. The neck bones, ribs, breast bones, associated cartilage and breast flap (through the major crease) shall also be excluded. The fat and skin shall be beveled to meet the lean on the dorsal edge. The exterior fat thickness at the dorsal skin edge, measured at the center of the cut, shall not exceed that indicated in the schedule shown. |
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01-26-2011, 04:54 PM | #55 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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Here is a complete list of numbers and brief description:
400 Carcass 400A Whole Roasting Pig 401 Leg (Fresh Ham) 401A Leg (Fresh Ham), Short Shank 401C Leg (Fresh Ham), Semi Boneless 402 Leg (Fresh Ham), Skinned 402A Leg (Fresh Ham), Skinned, Short Shank 402B Leg (Fresh Ham), Boneless 402C Leg (Fresh Ham), Boneless, Short Shank, Trimmed 402D Leg (Fresh Ham), Outside 402E Leg (Fresh Ham), Outside, Trimmed, Shank Remo 402F Leg (Fresh Ham), Inside 3-down 402G Leg (Fresh Ham), TBS, 3-Way, Boneless 403 Shoulder 403B Shoulder, Outside 403C Shoulder, Inside - 404 Shoulder, Skinned 405 Shoulder, Picnic 405A Shoulder, Picnic, Boneless 405B Shoulder, Picnic, Cushion, Boneless Amount as Specified 406 Shoulder, Boston Butt, Bone In - 406A Shoulder, Boston Butt, Boneless 406B Shoulder, Boston Butt, Boneless, Special 407 Shoulder Butt, Cellar Trimmed, Boneless 408 Belly 409 Belly, Skinless 409A Belly, Single Ribbed, Skinless 409B Belly, Center-Cut, Skinless 410 Loin, Bone In 411 Loin, Bone In, Bladeless 412 Loin, Bone In, Center-Cut 8 Ribs 412A Loin, Bone In, Center-Cut, 8 Ribs, Chine Bone Off 412B Loin, Boneless, Center-Cut, 8 Ribs 412C Loin, Bone In, Center-Cut, 11 Ribs 412D Loin, Bone In, Center-Cut, 11 Ribs, Chine Bone Off 412E Loin, Boneless, Center-Cut, 11 Ribs 413 Loin, Boneless 413A Loin, Boneless, Roast 413B Loin, Boneless, Special 414 Loin, Canadian Back 415 Tenderloin 415A Tenderloin, Side Muscle Off 416 Spareribs 416A Spareribs, St. Louis Style 416B Spareribs, Brisket Bones 416C Spareribs, Breast Off 416D Breast Bones under-1 417 Shoulder Hocks - 417A Leg (Fresh Ham) Hocks 418 Trimmings 420 Pig's Feet, Front 421 Neck Bones 423 Loin, Country-Style Ribs 422 Loin, Back Ribs 435B Pork for Kabobs 496 Ground Pork |
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01-26-2011, 05:04 PM | #56 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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You know, where Jorge may be going, and I'll take it regardless, I think the rules as they sit are pretty sound. They describe one of three cuts of meat which are given industry standard names which qualify for the prok category, and if you wanna get technical, they all really come from the same primal. Once you have the cut, you can trim away as much as you want, and still use it as long as it stays at or over 5 lb pre-cooked weight. If whatever you have is not given the same name, but falls within a subset of the whole shoulder, it should be legal. If my butcher sold Boston butts as "Fred," they'd still meet the IMPS definition of a bitt and be legal, right? Since collar isn't defined as something else, it could very well be the same thing as a Boston butt. As long as it does not include meat outside of the shoulder primal, I think it's fine...if you can get them to ship you one over 5 lb.
dmp |
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01-26-2011, 05:04 PM | #57 |
Full Fledged Farker
Join Date: 08-15-07
Location: Mechanicsburg, PA
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Out of curiosity, which brisket cut is the one commonly referred to as "packers"? Is it 118, 119 or 120? My guess is 119, but I'm not sure.
Erik
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Co-Captain, White Dog BBQ 1x 14.5" WSM 1x 18" WSM 1x Red Weber Performer 1x Blue Weber Performer 1x Weber 22.5" OneTouch Silver 1x Weber Genesis Silver B |
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01-26-2011, 05:11 PM | #58 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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I believe it's 120. 119 would have fat on both sides.
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01-26-2011, 06:26 PM | #59 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Quote:
118 is a packer with the deckle left on 120a is just the flat 120b is only the point
__________________
Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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01-26-2011, 06:33 PM | #60 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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I am sure I have misunderstood, but I thought the deckle and the point are the same thing....
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