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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-12-2012, 11:51 AM   #1
Hawg Father of Seoul
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Default Real grocery store. Real meat. Real southern hospitality.

In another thread a guy was stating how hard it was for him to find chuck steaks that were thick. My first thought was... okay ask them to cut them thicker for you. Then I woke up, some of you guys have to pay through the nose for meat and others have meat cutters who don't care. We are lucky here in our southern paradise.

I went to the grocery store and asked for 4 coppas. Of course he had no idea what I was talking about, but he happily obliged to the best of his ability. You can not ask for more than that. If you do, we wouldn't get along.

Price of pork butt $1.59, just getting the "money" end...priceless.

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Unread 09-12-2012, 12:01 PM   #2
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That's good looking meat. I'm fortunate enough to have a butcher here who does everything but cook it for me. He stays late if I can't get there in time but told him I was coming, he cuts anything and everything for me, and has great deals. Nothing like a small, local business. I refer a lot of people to him, and in return he throws stuff my way on occasion. Way better than a franchise grocery store.
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Unread 09-12-2012, 12:51 PM   #3
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Wait, you had him just cut the money muscle off of four butts? Now someone is gonna get 4 butts with no money muscle. And then they will come on here and ask what part if the money muscle and we will launch into the rant that nobody cuts meat right anymore.
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Unread 09-12-2012, 12:57 PM   #4
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Wait, you had him just cut the money muscle off of four butts? Now someone is gonna get 4 butts with no money muscle. And then they will come on here and ask what part if the money muscle and we will launch into the rant that nobody cuts meat right anymore.
No. Lots of people are going to get "country style ribs" with no money muscle attached.

It'll make them fit in the package better.

BTW doesn't your butcher cut the coulotte off of other people's top sirloin and the flat iron out of the chuck?
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Unread 09-12-2012, 01:14 PM   #5
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No. Lots of people are going to get "country style ribs" with no money muscle attached.

It'll make them fit in the package better.
I was hoping for pork steaks myself.
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Unread 09-12-2012, 01:53 PM   #6
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My butcher is in Berkeley, she cuts it into all manner of 3 to 6 ounce bits. Unless I ask for otherwise. But, oddly, she never sections the chuck ribs, I can always get them full length. Oh, and there are always meaty beef back ribs in winter, as she says the minute someone ask for boneless prime rib, she just makes the easiest cut possible, that she doesn't bother skimming the bone. Bonus!
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Unread 09-12-2012, 01:55 PM   #7
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Quote:
Originally Posted by landarc View Post
My butcher is in Berkeley, she cuts it into all manner of 3 to 6 ounce bits. Unless I ask for otherwise. But, oddly, she never sections the chuck ribs, I can always get them full length. Oh, and there are always meaty beef back ribs in winter, as she says the minute someone ask for boneless prime rib, she just makes the easiest cut possible, that she doesn't bother skimming the bone. Bonus!
You officially suck Bob.
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Unread 09-12-2012, 01:58 PM   #8
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You officially suck Bob.
Was there a doubt before?
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Unread 09-12-2012, 02:00 PM   #9
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Was there a doubt before?
Hmmmm...Not since my tri tip thread I guess.
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Unread 09-12-2012, 02:01 PM   #10
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BTW, 'you suck' is incredibly homophobic and it is more that I lick than suck, but, there you go.
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Unread 09-12-2012, 02:04 PM   #11
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Now you're just being a tease.
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Unread 09-12-2012, 02:09 PM   #12
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Has this thread been butchered yet?
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Unread 09-12-2012, 02:11 PM   #13
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Are you making cured coppa hams with those? Is the pork butt the traditional coppa cut?
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Unread 09-12-2012, 02:12 PM   #14
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Quote:
Originally Posted by landarc View Post
My butcher is in Berkeley, she cuts it into all manner of 3 to 6 ounce bits. Unless I ask for otherwise. But, oddly, she never sections the chuck ribs, I can always get them full length. Oh, and there are always meaty beef back ribs in winter, as she says the minute someone ask for boneless prime rib, she just makes the easiest cut possible, that she doesn't bother skimming the bone. Bonus!

AAGGGHHHH!! I'm so jealous... I can never find decent beef ribs in the stores here and can't find a local butcher either.
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Unread 09-12-2012, 02:16 PM   #15
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AAGGGHHHH!! I'm so jealous... I can never find decent beef ribs in the stores here and can't find a local butcher either.
Yep. The beef ribs I saw in my local Mom and Pop a couple days ago were all shiners. SELECT shiners to boot.
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