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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 ...
Beef jerky being dried Chinese bakkwa jerky. Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes beef, pork, goat and mutton or lamb and game animals such as deer, kudu, springbok, kangaroo, and bison are also used. [5]
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
“A ham hock, also called a pork knuckle, is the bottom part of the pig's leg that attaches the foot,” says Kelsey Barnard Clark, chef and owner of Eat KBC in Dothan, Alabama and the author of ...
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]
In rural areas across the United States, either a pig roast/whole hog, mixed cuts of the pig/hog, or the shoulder cut (Boston butt) alone are commonly used, and the pork is then shredded before being served with or without a vinegar-based sauce. [2]
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