Pork Ribs

On the rib section you have long ribs under the meat. Once you remove the loin meat it becomes the boneless pork loin. The ribs are left.
The top 5 inches of the rib is the loin back ribs( also known as baby back ribs).
The lower portion of the same rib is the spare rib.
The loin back rib is considered to be the most tender.
Both are cooked the same way--slow and low temp. Cover with a good rub and bq sauce.
If you bend the rib backward--if the meat releases from the bone easily then the ribs are done and tender. Smoking also is great for the cooking process.
All you need is a bunch of paper towels and and baked beans for a great meal.

Short Loin

I know most people do not know what a short loin is,but it is a term used in the meat industry.

It is a middle meat. It has some of the best steaks cut from it.

T Bone

Strip (bone in or boneless)-also known as K.C. or New York cut--all the same.

Tenderloin-(filet or file mingon) the most tender cut.

All of the cuts are great to grill.

Cut thick or thin it makes no difference.They are best cooked rare to medium rare.

I prefer mine fairly thin, cooked pink on the inside. Salt,pepper, and garlic.

Damn I am hungry.

Ribeye

Ribeye is the best all round steak out there.The steak is tender and juicy, this due to the fact that it is well marbled.(marble is the internal strips of fat in the lean muscle).

In the roast form it is known as rib roast-standing rib-prime rib - boneless rib roast-ribeye roast.

In steak form it is known as ribeye-rib steak -club steak-delmonico-bone in ribeye.

The different names come from the fact that every cafe or grocery store gave it their on name. The government has standardized the name to beef rib roast or steak(bone i-boneless)

P.S. to primal cuts

Also from the loin you get bone-in and boneless strips-beef tenderloin and sirloin steaks bone in and boneless.

primal cuts

Primal cuts are sub-parts of the animal.When the carcus comes from the prossesing plant it is cut into quarters( fore quarter and hind quarter).

Fore quarter is cut into 3pcs,( rib section-chuck-shoulder).

Rib section you get -standing rib-navel plate -short rib.

Chuck you get--chuck roast 7 bone and boneless cuts-neck bones.

Shoulder you get--roast and steaks--also a small rib section--fore shank cuts.

From the bottom of the shoulder section you get the brisket.

From inside the short rib section is a hanging meat called skirt steak.

Hind quarter is cut inyo 3pcs ( the round-sirloin tip-loin)

From the round you get--bone in or boneless round steak--rump roast-shank cuts.

From the tip you get--roast and steaks.

From the loin you get--sirloindsteaks--t-bone-strips-tenderloin.

The loin and rib sections are also called middle meats.They are the best for grilling.

Rib section--bone in rib steak -rib roast and bonless ribeye steaks.

Loin section you get--t-bone

P.S. to ground meats

I forgot to tell you about grinder logs.The Feds say you have to keep a record of all grinds.This time-type of grind(90/10-80/20)and country or orgin.Lot and batch numbers if using processed grind.
NEXT TIME PRIMAL CUTS

GROUND BEEF

There is alot of confusion about ground beef--this may help.
Names for grind(ground round,ground chuck,&sirloin) are just generic names.The federal goverment says you go by the lean-fat content(90/10--80/20).The leaner the grind the dryer it is when cooked(gr.chuck 80/20 is juicey when cooked-gr.sirloin93/7is dry and tasteless).
Ground meat is made from the trim from when we cut meat(round staek-chuck roast ect).There is no such thing as meat scraps--it is all used.Excess bone and fat are
sold to rendering plants.
By law ground beef is only lean beef trim and fat.Hamberger can have just about anything in it(filler-soy or even bread crumbs).
Bloom happens when meat is cut or ground.When the meat is in contact with air it turns RED.This the bloom.Fresh grind "NATURALLY TURNS DARK IN THE CENTER",it is not bad just a natural process.Sometimes this can happen in just a few hours.It is not rotten!
MAP-modifided air product.This when the air is removed from package and replaced with an inert gas(carbon modoxide).This does not turn dark in the center.When cooked
for taco or casseroles it will not break down.Some of my customers say it looks like worms. Meat cutter call MAP crap,most will not eat it! I just ain't right.
Some grind is packaged in chubs or tubes.This vaccumed packed all natural--good stuff.The best is fresh grind from the market packed in the styro trays and wrapped with shrink wrap.

EXPERATION DATES

There are alot of untruths about the dates on packed meats and other foods.
1. It is an pull date,not a go rotted date!
2. Beef,if kept cold, is good for 3 days after date.
3. Redness has nothing to do with goodness.
4. Pork is good for 2 days after date.
5. Chicken no more than 2 days.
6. Fish and shrimp should not be kept more than 2 day.
7. Ground beef is good for 3 or more days



Fresh beef and pork has a shelf life of 4 days.
Chicken is also 4 days.
Ground beef has date of 1 day(20yrs ago it was 3 days,what changed,not the beef)
NEXT POST WILL MORE ABOUT GROUND MEATS