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View Full Version : How many separate the Pectoralis Profundus from the Pectoralis Superficialis?


stangman327
12-15-2017, 07:43 PM
Flat from the point

Yeah I learned two new words today :clap2:

Haven't done this yet but was thinking about doing it soon. Is it worth it?

Burnt at Both Endz
12-15-2017, 08:07 PM
I don't think so, but a few cooks do it. If you decide to try, I've always been told "trust your butcher".

https://www.bing.com/videos/search?q=butcher+bbq+youtube&qpvt=butcher+bbq+youtube&view=detail&mid=5464CACE98249F203F5E5464CACE98249F203F5E&FORM=VRDGAR

OklaDustDevil
12-15-2017, 08:21 PM
I separate it after I cook it in order to slice, because the grain runs in different directions. But I leave them together to cook.

JimmyR1Rider
12-15-2017, 09:19 PM
I separate it after I cook it in order to slice, because the grain runs in different directions. But I leave them together to cook.

I do the same. I always separate them post cook.

Hoss
12-15-2017, 09:25 PM
Depends on what you want for a final product.Some seperate the flat and point to make burnt ends.I do not.I cut off the flat that protrudes from underneath the point to grind for burgers.I cook/smoke the point covered flat to slice for a piece of delicious beef brisket.

SmittyJonz
12-15-2017, 10:25 PM
Always ...Right After the Rest before Slicing.

mikemci
12-15-2017, 11:28 PM
Which one is the point?
My guess is the profundus.
Did I win anything???
To answer your question, after the cook, to incise both pectoralae perpendicular of the grain. ((Said with an uppity English accent ( think Lifestyles of the Rich and Famous narrator)).

robert-r
12-16-2017, 02:07 AM
It's like separating truth from fact... why not?

aks801
12-16-2017, 09:50 AM
Even though the sound of it is rather quite precocious.

Bob C Cue
12-16-2017, 10:09 AM
Although it's illegal in my state and many others, I've been known to do it a time or two.

jasonjax
12-16-2017, 11:29 AM
I trim super aggressively to ALMOST separate the point and flat. I like being able to get run underneath the exposed meat because I trim all the fat between the two. I then lay it the muscle back on top of the flat.

When I pull when the flat is where I want it temp/tenderness wise I complete the separate which can been done without a knife at that point (pun not intended).

I then rest the flat and cube the point for burnt ends.