Wednesday, April 29, 2009

Blowin' Smoke 009: Beef and Pork

I just wanted to share a few great articles that I've come across recently where are friends the pig and the cow are the main subject. The first article is about the science behind butchering a cow, and how those in the butchering biz are trying to find new cuts of beef that may be hidden gems. The article, by Kim Severson, is entitled "Same Cow, No Matter How You Slice it?".

The next article is about a tasty breed of hog that is quickly regaining popularity, not because of its cuddly features, but because of it well marbled meat. Mangalitsa meat is not yet available in stores, but a few chefs are highlighting it on their menus. I can't wait to smoke some.

The final article is from NPR about a class on whole hog butchering. I think I'm going to need a bigger kitchen.

- BBQ Snob

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Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.