Barbecue Breakthrough

A whole pork shoulder separates into butt roast and picnic roast portions; leaving most of the blade bone in the butt portion and most of the front leg bones in the picnic.  Due to only containing the blade bone, pork shoulder butts lend themselves well to both retail cut fabrication and cooking whole.  Because butts contain less bone than picnics and require less labor to… Read More »

Dairy Air

One of the big reasons beef grain finishing and harvest was consolidated to the more remote regions of the American West was that many non-agriculture related people, living in heavier populated areas, did not like the odors associated with such enterprises.  The “Beef-Belt” (Nebraska, West Kansas, Texas Panhandle & East Colorado) is a windy place so odors can often be rapidly diluted throughout the… Read More »

U.S. Beef Carcass Grading 102

As seen above, there’s tons of good information readily available about the general rules (Standards) of U.S. Beef Grading.  This post is intended to go deeper into the why and how of the Beef Grading Standard’s development and practical application.  Hopefully this “bigger picture” post will be helpful to some interested people. In current day beef marketing, “needs” are increasingly… Read More »