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smooookin
12-27-2007, 03:42 PM
Today I ran to Sams to pick up some spares. I thought I might find a boneless butt to start making my buckboard bacon….

All they had were bone in so I ask if they could remove the bone. I was told they weren’t allowed to do that and he tried to sell me something else. I told the guy what I was doing and his response was “pork is pork”!

I didn’t buy the pork loin he was peddling and walked away wondering why Prime rib didn't cost the same as round steak. I mean if pork is pork wouldn't beef be beef?

Divemaster
12-27-2007, 03:47 PM
Smart man... We don't allow that foriegn bacon around these parts... (but parts is parts...)

KC_Bobby
12-27-2007, 03:57 PM
If pork is pork, then tell him to sell the babybacks and/or spares to you for the same price per pound as a picnic.

Brian in So Cal
12-27-2007, 04:03 PM
Ive got them at Stater bros on sale before and they will take the bone out for you. Had Costco tell me the same thing about not removing the bone. The guy was actually kinda rude. Like I was bothereing him.

tommykendall
12-27-2007, 04:08 PM
I didn’t buy the pork loin he was peddling and walked away...

I hope after giving the dumbchit a good ol fashion ass whoopin'. For years I've tried to get a part-time gig in the meat department of a few local stores because of idiots like this. BTW - it's pretty easy to remove the bone from a pork butt. When bone-in butts run $0.89 - $0.99 per pound this is a good way to go.

Knothead
12-27-2007, 05:13 PM
They'll let any idiot in a white apron call themselves a meat cutter anymore.

BBQ Grail
12-27-2007, 05:22 PM
Knuckleheads...the world is full of knuckleheads.

Mitch
12-27-2007, 10:08 PM
You need to learn to bone a butt. It really is easy and takes only a couple of minutes. Saves on money and you can stock the freezer and use bone in or bone it if you like. Somewhere around here or on the Whiz's site there is s thread showing how to bone a butt. Hopefully someone will post it.

smooookin
12-27-2007, 10:18 PM
You need to learn to bone a butt.

There are so many directions I can go with that statement I am dizzy. :lol::lol:

Jeremiah
12-27-2007, 10:19 PM
This works:

http://www.smokingmeatforums.com/forums/showthread.php?p=117462

Mitch
12-27-2007, 10:27 PM
Yup! that works. It really is easy....except I did a 10# butt last night to make green chili....and that was a bear! Them big pigs got big bones! But the butt lost the battle and the chili was m-m-m-m good! Burp!

smooookin
12-27-2007, 10:38 PM
thanks for the link, bookmark made

BBQ Grail
12-27-2007, 10:50 PM
You need to learn to bone a butt. It really is easy and takes only a couple of minutes.

There are so many directions I can go with that statement I am dizzy. :lol::lol:

I'm sure the temptation was there for many of us. But I think it's best to just walk away...

RichardF
12-27-2007, 10:58 PM
Ive got them at Stater bros on sale before and they will take the bone out for you. Had Costco tell me the same thing about not removing the bone. The guy was actually kinda rude. Like I was bothereing him.

COSTCO??? I buy ribs from them all the time, but the butts they have always carried in the stores I go to have been boneless. It's been my experince that the guys and gals at the COSTCOmeat counter have been very accomdating to my requests. Maybe its related to geography.

BBQ Grail
12-27-2007, 11:01 PM
If I remember there are details instructions for deboning in the High Mountain Buckboard Bacon cure box. I'd never done it before and didn't have any trouble. Just need a good sharp knife.

JohnMcD348
12-28-2007, 12:46 AM
There was a sign I saw in one of my Sam's Clubs some time back that said something like they were not allowed to do special cuts of meat due to helath regulations. It made me wonder how they were able to sell and provide meat if they were not allowed to trim meat.

I think it was just something they put up to make people stop asking them to do stuff.

Divemaster
12-28-2007, 09:40 AM
It's not that tough. Like trp1fox said, a good sharp knife (I like my fillet knife) and a couple of minutes and it's all done... Good Luck!!!

tommykendall
12-28-2007, 02:11 PM
You need to learn to bone a butt. It really is easy and takes only a couple of minutes. Saves on money and you can stock the freezer and use bone in or bone it if you like. Somewhere around here or on the Whiz's site there is s thread showing how to bone a butt. Hopefully someone will post it.

This is a great example of why I was so careful with the wording in my previous post :shock:

Brian in So Cal
12-28-2007, 03:43 PM
Same hear, I use my filet knife.

bigabyte
12-28-2007, 04:51 PM
I bought from Sams Club when I made my first Buckboard bacon. I had never deboned a butt either. I found it was not that difficult, so long as you use a good sharp knife. My end product didn't look too far off from boneless butts I have seen at the butcher. I just peeled the meat back as I went slicing in a little bit at a time.

Also, I have found I prefer using Country Style Ribs cutt form a butt for making my buckboard bacon. Different strokes for different folks, but you may want to give this a try sometime to see what you think.

smooookin
12-28-2007, 04:55 PM
I think I am liking the country style ribs angle. If nothin else I will whip out the old filet knife and git-r-done.

Divemaster
12-28-2007, 04:57 PM
I think I am liking the country style ribs angle. If nothin else I will whip out the old filet knife and git-r-done.
There ya go... I guess there are times you should fear the pig but not the meat!!!:mrgreen:

jestridge
12-29-2007, 12:12 PM
Unfortunatly the art of meat cutting is past. My dad was a butcher years ago. His theory was what didnt come out in one piece came out in the other. Nowdays with the discounts stores most of the meat come precut and vacume seal. Like the old saying because you carry a hammer doesnt make you a carpenter.