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Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder cut, comes from this area and may contain the shoulder blade. Mexican carnitas [1] and Iberian aguja [3] are also sourced from this part. Between the aguja and the lomo (loin) is the presa, which is considered the finest cut of Iberian ...
A boneless Boston butt, rolled, tied and ready for roasting. A Boston butt is the slightly wedge-shaped portion of the pork shoulder above the standard picnic cut [1] which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin cut and can be used in place of the tenderloin. [2]
Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects.
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After exsanguination, the carcass is dressed; that is, the head, feet, hide (except hogs and some veal), excess fat, viscera and offal are removed, leaving only bones and edible muscle. [43] Cattle and pig carcases, but not those of sheep, are then split in half along the mid ventral axis, and the carcase is cut into wholesale pieces.
When a carcass is butchered, it is divided into many sections Butchers refer to the section of meat below the rib cage, but above the round (in a carcass hanging from the head end) as loin . Various names of meats further butchered from the loin section of cattle and pig contain the name "loin" such as tenderloin and sirloin.
Pale, soft, exudative meat, or PSE meat, describes a carcass quality condition known to occur in pork, beef, and poultry.It is characterized by an abnormal color, consistency, and water holding capacity, making the meat dry and unattractive to consumers.
Pork is the culinary name for the meat of the pig (Sus domesticus). It is the most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE. [2] Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork.