The Butcher Block

Pulled Pork

2010-07-11T05:07:00.000-07:00

The shoulder cuts are the best choice for making pulled pork. Often, you'll find different names for these cuts including; Pork Shoulder, Pork Butt, Pork Butt Eye Roast, Boston Butt, Picnic Shoulder, Pork Chuck and many others. They all come from the same portion of the pig so don't panic if you don't see what you are looking for. Plus, if your butcher is worth his weight in...well...anything, he can and should help you find or cut whatever you need.

My personal favorite is the Boneless Pork Butt Eye Roast. It is small enough for a great meal and big enough for just the right amount of leftovers. For reference, the roast in the following pictures is about 3-4 lbs.

Season both sides.
I like to use Spade L Ranch Pork chop & rib seasoning.

Cook in a covered crock pot on high for one hour. Crock pot cooking is usually synonymous with having to add moisture to its contents. The Pork Butt is one of a handful of exceptions. They are loaded with marbling and won't dry out.

Continue cooking on low for 6-7 hours.

Total cooking time 7-8 hours

Take two forks and gently pull meat apart.
There will be some left over juices, you can drain it if you like.

From here you can either go ahead and mix in bbq sauce or eat it plain.
I like to keep it plain and add the bbq sauce once it's on the sandwich, so I can use it for other meals later. Plus, the beauty of pork is in its great flavor. I goes with just about anything. Salads? Check.
Sandwiches? Check.
Mexican dishes like burritos or carnitas? Check.
Over rice? Check.
Quick snack? Double check.

The BBQ sauce is Shirley J's Root Beer BBQ Sauce.

Winner

2010-03-08T06:35:00.000-08:00

The winner of the thermometer is Susie.

Congratulations!

Email me with your information.

Giveaway

2010-03-01T02:18:00.000-08:00

Besides bar stools, one of the coolest things in a kitchen is a meat thermometer.
CSN Stores is offering one Butcher Block reader a Taylor Connoisseur Thermometer/Timer.

This thermometer is great because no kitchen is right without a good thermometer. This holds true to butcher's as well. This is the exact model of thermometer we use at work to check cooler, freezer, case and food temperatures. It has a sleeve that acts as a few clever tools. Obviously the sleeve protects it and keeps you from stabbing some shmoe's eyes out. It also has a ballpoint-pen style clip for attaching to your shirt or apron. The coolest feature would have to be the little loop at the top. It is a prop for the thermometer itself. Slide the pointy end through the loop and you now have a thermometer that won't roll away.

No matter how cool I tried to make the thermometer in the giveaway look, it is a chance to get something for free. Basically, don't be ignorant and leave your meal to chance. I demand that every kitchen has a reliable meat thermometer. They are inexpensive and last a long time (the shop has a dial type thermometer that has lasted over 10 years). It is the cheapest insurance for any of the cooking that you do.

There are three ways to enter to win this thermometer?

1 entry for leaving a comment on this post (no anonymous comments)
1 entry for posting about this giveaway on your blog
1 entry for becoming a fan of this blog

Make sure to leave a comment for each entry

Giveaway ends at midnight on march, 7th
Winner will be announced March,8th

Good luck!

Who is this creep?...

2010-02-21T11:46:00.001-08:00

Cutting meat was not what little me wanted to do when he grew up. It is a far cry from the NBA, NFL and MLB which I was sure I was destined for. Unfortunately, it is even further from the winning lotto ticket that I am realizing daily is not in my future.

When I understood that I was more Kenny Powers than Michael Jordan, two things happened.

1.) The world crushed my spirit.

2.) I began my quest for work. Please keep in mind that “I” in the previous statement means my mother made me get a job. Also keep in mind that when I say “made me” I mean the job was already set up through friends of friends of friends.

I began working at the meat market when I was 16. As with any good business, I started at the bottom; prep work, washing dishes, taking out the trash, cleaning machines, mopping floors and general shit work. In my opinion, this is the ONLY way to teach and train. Why? It forces the positions of higher authority to understand anything below them. Plus, it keeps resentment of those lower positions at a minimum. Thanks to this policy, we’ve stopped hiring “butchers” that were trained elsewhere, no matter their years of experience, due to a lack of knowledge and ability. The last two butchers we didn’t train had over 60 years of what they called experience between them. Needless to say, they sucked ass and after several months of trying to correct the problem, we fired them.

Two years of the dirty deeds went by before an opening on the Butcher Block became available. Being 18 afforded me the option of learning to cut and work full time. I jumped at the opportunity.

I have the gift at being very good with my hands and Butchering came very naturally to me. That isn’t to say I learned it quickly. It took roughly 6 months of daily cutting to learn and become familiar with the 120 feet of occupied counter space we use every day. Depending on your skill set and intelligence level, this process can take anywhere from 6 months to several years. Our meat market goes through more meat in a decent weekend than most grocery stores sell in a month so I was subjected to the task constantly.

Each of the four Butchers at out market is extremely well rounded in our knowledge of the meat world. Each of us also excels in a certain area of our trade. I pride myself on being able cut to near perfect weight, size, shape or thickness. Think of it as the Michael Jordan of meat.

It would be much easier if cutting meat was exactly that. However, a good butcher can tell you a myriad of things.

1). What cuts work with certain dishes.

2). What cuts can be substituted for others.

3). How to prepare and cook most of the meat.

4). Alternative names for cuts due to local grocery stores making shit up so you are more likely to but it (thanks loads H*****S. Idiots.)

5). The difference between Organic and Natural certifications.

6.) Where to go if you ruin your meat and blame it on your butcher.

7.) etc. etc. etc.

Pork Chops

2010-02-06T03:58:00.000-08:00

Start with standard cut pork chops.
The standard cut is usually 1/2 inch to 3/4 inch thick.

When seasoning pork chops, season both sides lightly or heavy on one side.

Our family's favorite seasoning is Spade L Ranch.

Make sure to flip the pork chops occasionally as you grill them.
Pork chops will turn a light white color when they are done. If there is pink in the middle, they need to cook longer.

It is easy to over cook pork chops so be careful.

Button

2010-02-05T11:09:00.000-08:00

Did you get your Butcher Block I heart meat button yet?

Copy the code in the box and paste on your blog. It's that simple.

Simple Pot Roast

2010-01-26T11:02:00.000-08:00

All you need is a crock pot, seasoning and french onion soup mix.

Have your butcher pick out a chuck roast for you.

Season both sides.

We like to use Lindberg-Snider Porterhouse & Roast Seasoning.

Set meat aside.

Mix your french onion soup mix in a crock pot.

(follow the instructions on your soup mix)

Place the roast in the crock pot.

Cover and cook on low for 6 hours.

You can cook it on a higher temp for less time but I don't recommend it. Slow cooking makes for a yummier pot roast.

The Difference Between Mammary Glands and Food...

2009-09-08T19:50:00.000-07:00

Appalling isn't it? The lack of common sense in the world.

This week's exclamation point for not thinking came in the form of a curious lady wanting an education on chicken. Between television, magazines and Nazi-esque "Organic" propaganda, she was so far lost that it took a half an hour of explaining just to put her back on the right track. So dead set was she on the awful things she had heard, I had to explain the most simple scientific and logical answers just to get her to acknowledge that I am the expert, not the clowns that do "research" on the meat industry.

In the simplest of terms, this woman was in search of organic chicken. That was her first mistake. I explained everything there is to know about the organic ponzi scheme. This ended up being a disadvantage thanks to what "they" were telling her.

"They" told her that farmers inject estrogen into the chickens to make their breasts bigger.
"They" deserve a gold star for coming up with the most ridiculous line of B.S. I had ever heard. Part of me was upset that she had missed maturation night in junior high. The rest of my emotions wanted to punch her in the ovaries. Here is a direct quote from Wikipedia. Estrogens are a group of steroid compounds, named for their importance in the estrous cycle, and functioning as the primary female sex hormone, their name comes from estrus/oistros (period of fertility for female mammals) + gen/gonos = to generate.

Here is a science lesson. Mammals produce estrogen. Chickens are birds. Birds are not mammals. Birds do not produce estrogen. Chickens are birds. You are an idiot.

"They" told her that unless the chicken is organic, it has been pumped full of steroids and antibiotics.
"They" deserve to be pumped full of lead. How much does an average flu shot cost? The cheapest one I could find was $5.00. $5.00 to protect yourself without a guarantee that you would never even have gotten sick in the first place. I used the flu shot example as a just that, an example. The general public is more often worried about antibiotics and steroids than flu symptoms in their meal. Unfortunately for them, antibiotic and steroid shots cost a great deal more than a simple flu shot.

Now, how much does a 3-4 lb. whole chicken cost? Somewhere close to $5.00. When you buy it from the store, that price has been marked up by the farmer, processor, shipper, distributor and the retailer. In all honesty, a chicken is worth about one dollar to the average farmer. If a farmer has a chicken that becomes ill, it is thrown away. Why would anyone invest $6.00 (the cost of a one dollar chicken and a five dollar injection) knowing full well that they are going to lose $5.00 of those dollars on each and every product they sell?

"They" told her that the same injection practices are used in the beef industry as well.
Would "They" just shut the hell up already? This one is a no-brainer. A head of cattle costs a farmer anywhere from $1,000.00 - $2,000.00. You are damn right that they are going to try and keep the animal healthy. This isn't to say that all of them get the shots. Basically if it shows symptoms, it is treated. Plus, you can't just throw away a Grover Cleveland whenever your business gets sick. Humans share in this same practice. I am pushing the movement of those who believe in the organic revolution to not receive medical attention when it is needed.

Easy Ribs

2009-07-16T16:37:00.000-07:00

How Steakhouses rip you off...

2009-04-22T17:37:00.000-07:00

I am always amazed at how much restaurants and steakhouses charge for a meal. I think in our minds we have decided that a good steak at a fancy eatery requires some serious lightening of our wallets. I don't know why it is this way but I have a theory. It is my belief that the general public doesn't often pay attention to meat pricing and just assume that they are paying for a quality meal and whatever comes with it. Truth be told, what you are paying for is the establishment owner's new boat/tow rig.

Yesterday, we got a couple of USDA Prime Short Loins in and I promptly decided what I'd be enjoying for dinner the next night. After checking the retail cost (what I sell them for in the counter with our market's normal markup), I was taken aback. Not because of the how much it cost but because of how little it cost. I checked the pricing of one of the nicer restaurants here in town and have compared the pricing below.

2 - 16oz. USDA Prime T-Bone steaks from your friendly neighborhood butcher (me) $14.94.

$7.47 per pound. This price includes two steaks (cut to order), seasoning and gratuity (while I do accept tips, I get one maybe once a month and it gets donated to the after work refreshment fund). Yes, the one downside is that you'll have to cook it. At least it'll be on your plate before the grill man in the kitchen stuffs the alternative under a heat lamp waiting for the rest of your party's order to get done.

1 - 24oz. USDA Choice T-Bone steak from your life-sucking favorite restaurants $39.95.

$26.64 per pound. Sure, that includes a salad and fries but let's get real. Your plate of fries probably cost the grill $.50 and I can assure you that your salad wasn't what made the almost quadruple price per pound jump. Hell, they won't even include a soda with that. To top it all off, "For your convenience, a gratuity of 15% will be added to parties of 12 or more. Menu prices subject to change." Change? You mean rape your customers even more?

Another example is a steak sandwich. Last night, I made a couple of killer steak sandwiches. Two sandwiches, One pound of USDA Choice New York Steak on each and a half-pound of Provolone cheese on each. Each one of my 24oz. sandwiches cost no more than $6.00 or $7.00.

Their 12 oz. New York Steak Sandwich (from the same restaurant lambasted above)? $23.99. I guess the extra $17.00 gets you toast and fries.

Moral of the story? Be careful of which restaurant you are at when picking up the tab.

500 lbs. of ground beef...

2009-02-24T22:02:00.000-08:00

This order was a P.I.T.A.

It's time you found out...

2008-08-31T18:30:00.000-07:00

Lately, I have had too many chance encounters with people/blogs/clowns who believe in altering all of their food. While there is nothing wrong with adding something to an existing recipe, there is nothing right about it either.

Coming from a guy who makes a living in the food industry, here is a suggestion. Stop. You are not Emeril. Luckily for you, you are not Rachel Ray. You are not clever or inventive. You are not a chef. These people you see on television, in magazines and on the Internet that have somehow inspired you to put additives in your food have one thing in common. They understand what works together and what doesn't. You do not.

To make matters worse, subsequent comments like; "Oh you are so clever! What a neat idea! How do you come up with so many cute ideas?! I'm a homo, can I have your number?!" balloon egos to the point where every stupid idea is put to the test. By test, I mean wasting eight hours of your day making sure everyone knows how brilliant your latest concoction is. Do you ever stop to think why guys like Bobby Flay make so much money? It has something to do with him spending eight hours of his day not cutting his kids food into the shape of animals you might find at the zoo.

Lately, it seems like hot dogs have been the food of choice to experiment with. And why not? They are cheap and disgusting and no matter how bad you make it look, your kids will still eat it. With my extensive knowledge of everything, including meat, I am going to tell you how hot dogs are made in an effort to make you realize that food is for eating.

When an animal is brought in for the slaughter, it is basically shot in the head (watch No Country For Old Men for insight). After being bled, cleaned and butchered, all that is left is remnants of muscles, tendons, sinew and other soft tissue. This is all sprayed off with high pressure hose and run through a strainer - on the floor. What is leftover is then whipped in what looks like Edward Scissorhands version of the Kitchen Aid mixer. Add seasonings, cook and the finished product is what you buy from your local supermarket.

A lesson on measurements...

2008-07-10T12:31:00.000-07:00

Today, a grumpy old cuss wanted some thick-cut ribeye steaks. No problemo. When asked what thickness he would like, he replied "a large inch and a half". I cut the four steaks he wanted and proceeded to show them to him. He looked at me as if I just kicked his dog. I probably should have if I knew then what a pain in the ass he was going to be. Just for kicks, I took this picture to prove that I am not an ass and actually do know what I am doing.

Apparently, I was the idiot for cutting those steaks way thicker than 1 1/2". From here, I can take this situation two ways. First, he knows better than a ruler what an inch and a half looks like or second, I now have the 9 inch member I always wanted. Since I know that size doesn't matter, I figured this guy was going to be the one who knows more than a measuring stick.

I cut four more steaks in an effort to please him. This time, two-thirds of what he originally asked for, or 1+ inches to the lay person. What happened next made my day. He again thought they were too thick. By this time, I had had enough and just pulled for of the steaks out of the counter (where at any given time there are 25-30 steaks waiting to be sold). He seamed to think those were about right, gave me a look of "I'm an idiot but your a prick", and went on his way.

How some people survive, I'll never know.

Everything I learned in grade school doesn't matter...

2008-04-10T16:48:00.000-07:00

When I have to work the register, I get the opportunity to see how people pay for things. This sounds like a boring and simple minded task and unfortunately, it is.

Sometimes, even the most simple of tasks can lead to endless people skills. For instance, when something is expensive, there are those who wince as it in pain. How in the hell do you react to that? Smile and say "thank you" as you take away this weeks paycheck? What about when someone has more to say than could be put into a novel but they aren't talking to you (damn those cell phones)? Smile and let them get away with it?

If you think I am going to give you examples or answers to those questions, read elsewhere. Those answers can only be had by being surrounded by your customers every day. Now that I am more skilled than you at cutting meat and reading people, you get to learn that retail sucks and you should steer clear.

Now on to the grade school business. What is the first thing you learn that sticks with you forever? Writing your name comes to mind. I can't tell you how many times I ask for a signature on a receipt and someone scribbles, for the lack of a better word, chicken scratch.

Sorry, this isn't the Civil War. In this day and age, most people read and if you "make your mark" instead of writing your name, maybe you should be sent to the war by the Union Army. I mean, how hard is it to write your name. Hell, it does belong to you. Being one of the few things that isn't tangible that one carries throughout their lives would mean something to people. Wingdings isn't a language you lazy bastards.

there are few things worse than liver...

2008-02-26T18:22:00.000-08:00

I know that some people out there enjoy liver. They would be described as geriatrics. I would be willing to bet that the youngest person to ever buy liver from my store is over the age of 50. Back in the good ol' days, people ate whatever they could get their hands on, strange organs included.

Fast-Forwarding to the present day, I have taken the liberty of giving you a first hand look at my feelings towards liver.

For those that take offense, I apologize. If you ever get the chance to touch liver, you will have one of two options. The first being to decline in the touching of such a disgusting cancer of life and soul ( this would be my suggestion). And second, you could go ahead and touch the damn thing. Subsequently, I am assuring you now that you will not be offended and will probably join in the fun.

How to clean your grill.

2008-02-22T18:48:00.001-08:00

If you use your grill, chances are it gets dirty. Follow these simple steps to cleaning your grill.

Borrow a family member's new truck.

Load the dirty grill in the back and secure. Nevermind the truck, you don't want to lose your grill on the road somewhere.

Wear a rain slicker.

Pull into the local car wash and spend a good four dollars with the high pressure spray.

Sound like a lot of work? No worries. Let these gals handle it. I guarantee they won't be having this much fun but who cares?.

Todays English lesson.

2008-02-05T20:36:00.000-08:00

Here are a couple of phrases you should never say to your butcher, let alone anyone else.

What is a soft meat?

Your pillow is soft, not your meat. Tender/tough is the proper word.

I've got some pork, now I need to get some meat.

Pork chops = meat. Chicken breasts = meat. Steaks = meat. "Meat" is a general term for the flesh of an animal, not to be used exclusively for beef.

I don't want anything with too much gristle.

A butchers' job wouldn't exist if not for gristle, fat and bones. They are trained to remove those things and make cuts that minimize the ugly stuff and maximize the actual meat you receive. If your butcher knows how to cut, there will be very little gristle in your meat. There are a few cuts that have small amounts of gristle left on as to not waste the cut. However, there shouldn't be enough sinew to render it a bad piece of meat.
If the meat was cut right, that means you prepeared it wrong. It isn't my fault so don't blame me!

Why is it so bloody?

Carcasses are bled at the processing plants. What you are seeing is oxygen rich muscles. Don't believe me? Take two pounds of nice red ground beef and lay one on top of the other. Wait twenty minutes and remove the top pound. The ground beef on bottom will turn brown from a lack of oxygen. Another twenty minutes in the open air and your ground beef will turn "bloody" again. For those who care, this is called "blossoming" or allowing it to "blossom".

Eggs...

2008-01-30T20:55:00.000-08:00

I saw these at the grocery store today. A few concerns were raised. How does one get white eggs with no chemicals? I know what your thinking. "But Mr. Handsome Butcher, I thought all eggs that chickens sqeeze out are white". Wrong. Chickens don't lay white eggs. Most eggs come out brown. They are bleached to attain that "no chemical" white color. Oh' and another thing, why are white eggs more expensive than brown eggs? Because bleached eggs have become the norm for our society. Go figure.

There are other annoyances I would like to point out about ___'s eggs. Who the hell cares if the eggs are cage free? Not this guy. Unfortunately, the poor helpless and entirely unaware eggs shouldn't be caged up like some rotten farm animal. That would be cruel. Enter satire.

No Antibiotics, No Hormones and No chemicals. Thanks for the guilt trip. I forgot that 99% of America gets injected with those things as children to avoid dying off from a barrage of infectious ailments that are sure to kill us all. You can't pull the wool over my eyes. It's a damn good thing my eggs don't have any part of that conspiracy.

I love how chemicals and antibiotics cure things like the black plague, cancer and polio but Heaven forbid our eggs (let alone most anyhting we eat anymore) gets the same treatment.

Honk if you love BACON!

2008-01-29T20:28:00.000-08:00

Bacon is one of the greatest inventions on Earth. Not only is it good for you, it is delicious too! I think the food pyramid should have bacon as one of the basic food groups. In fact, it should go be at the top alongside cheese curds, Funyuns, Mountain Dew, french fries and popcorn. Not that fake microwave popcorn, the stuff you get at the movie theatre or cook over the stove.

Bacon has so many fine qualities, it would be hard to list them all. I'm going to start a list and if I miss something, do me a favor and call everyone you know to tell them the other great things you know about bacon.

BACON

is delicious
smells good
makes everything better (coincidentally, butter has the same effect)
looks cool
is healthy
makes your hands soft
makes those around you jealous
makes dogs happy
makes me happy
makes you happy
stretches
relieves headaches
aides in world peace

Here is the new trend in bacon. Weaves. Take bacon and weave it into a sheet and then bake it. While this is "the new thing", I have been doing this since I invented bacon. Just to show you how brilliant I am, I have a new invention. Bacon braids. Take that world (wide web)!

I like to cut my bacon lengthwise for a tighter weave. This isn't necessary but should be. Do not pan fry your sheet of bacon. Bake it in the oven at about 325 degrees. This will keep it from curling and becoming a waste of your time. The cool thing about weaves is that you cook it and cut it to the shape you would like. Squares, triangles, trucker mud flap ladies or just cut it to fit your sandwich/burger. You can also shape it into a bowl for a healthy salad or to wear on you head. The possibilities are endless. Enjoy.

Meat lovers Lasagna

2008-01-29T19:50:00.001-08:00

Basically, lasagna is a collaboration of all things good in the Italian food category. Lasagna is also an easy meal to make and prepare.

I like to make my own for two reasons. First off, I love my Lasagna loaded with meat and noodles. Secondly, I don't like vegetables. In fact, I dislike them so much that the pasta sauce I use is blended into a smooth puree' of non-chunky deliciousness.

The basic ingredients I use are: hot/mild Italian sausage, noodles (I prefer Target's pre-made), Mozzarella cheese, Ricotta cheese and some form of red sauce.

There is no set rule on how many layers go into this dish but I prefer each of them to have at least some meat. When I say meat, I am referring to the sausage that I have previously cooked and mixed with a tomato based pasta sauce.

My layering goes something like this...
Meat
Noodles
Meat
Cheese
Noodles
Meat
Ricotta
Noodles
Meat
Cheese
and finally, some Italian seasonings - Fennel, Anise, Red Pepper, Parsley, Oregano, ETC.

I use two-pound loaf pans for my lasagna but any size dish will work. After the prep, you bake you dish, covered with foil, at about 375 degrees. Leave the foil on for one hour. After removing the foil, continue to bake for another 15-20 minutes.

The following pictures show how meaty the sauce I use is

Layer upon layer of Italian goodness.

Just remember, there are no rules when it comes to Lasagna. Example? Some people even make vegetarian lasagna. Maybe I should make that the only rule. No vegetarians. That is probably the best rule ever. Oh, and no compaining about the lack of gloves. My kitchen, my rules. Enjoy.

Butcher Accidents

2008-01-29T19:46:00.000-08:00

Why yes, that is the tip (or lack thereof) of a finger.

Please ask your butcher some more stupid questions

2007-12-27T19:15:00.000-08:00

Now that the holidays are over, I get to relax and vent.

Some random quotes.

What is the difference between boneless and bone-in prime rib? Uhhh...
If it isn't USDA Prime, why is it called Prime Rib? The same reason your name is _______. It's just a name.
Why don't you open earlier? Why? So I can listen to your crap at an even less desirable time of day.
Why is Prime Rib so expensive? I don't know. Why do you drive a brand new Hummer while I drive an ecomony car? Earth hater.
I wan't a great roast but I don't want to spend $10.00 per LB. on it. O.K. I hope everyone forgives you for ruining Christmas.

This is just a sample of the fun I get to have the week before Christmas.

Instructions for Beef Pot Roast.

2007-09-20T17:29:00.000-07:00

Ingredients needed:

1 box of French Onion soup mix (usually has two packages of seasoning per box)
Assorted vegetables
2 cans of our choice of Cream of Mushroom or Cream of Celery
3 lb Chuck roast

Place roast in the bottom of the crock pot and season with one packet of French Onion Soup mix.
Add both cans of Cream of _________ .
Cover with veggies.
Add enough water to cover the meat.

Cook for two hours on LOW.
Add the second seasoning packet and continue to cook for another 4-6 hours.

Enjoy.

Meat and Greet

2007-09-13T09:41:00.000-07:00

Last week, I decided to invite myself over to the Knaphus' to have a BBQ. I provide the meat and they provide the company. Top Sirloin, Mild Italian sausage, Andouille sausage, corn on the cob, rolls and cookies were on the menu. Even though I overcooked about 5 lbs. of Kobe beef, they were nice enough to eat it all and tell me how good it was.. While I have had better steaks in my life, these weren't bad and hopefully, next time I will redeem myself with the level of cooking that I know I am capable of. While Julie boiled the corn and sausage (both were fantastic), I hit up the grill and good times were had by all.

Here are a few pictures from that night. I would personally like to thank the Knaphus family for letting us come over and cooking the stuff that wasn't ruined by me. Get ready for round two.

A few things to remember

2007-08-16T10:23:00.000-07:00

Here is a few things that you might be over-paying for when you buy meat...

1. Hamburger. $3.25-3.50 per lb. should be the max. Most of the burger you buy at the grocery store was not ground by the guy behind the counter. Supermarkets buy pre ground beef and if needs be, they regrind it and package it with their sticker on it. What is sold as ground beef could be a any number of things and without knowing that it is "whole muscle" or "whole muscle trim", puts it in the same category as hot dogs. Unfortunately, this is why there are nationwide recalls on ground beef.

Meat markets that grind their own beef stick to the basic whole muscle cuts. That way they can ensure quality and provide a service to the customer. Also, why do supermarkets sell ground beef made out of who knows what, from who knows where for the same price that the butcher shop sells fresh, quality ground beef?

2. Hot Dogs. Prices will depend on if there is a trusted frank maker in town. Luckily I have one and prices should never get much higher than $3.00-4.00 per lb. The easiest way to find a good hot dog (if you buy them prepackaged) is to look at the ingredients. "All Beef" is the best followed by "All Meat". If it doesn't say that, steer clear.

I love hot dogs and always have. There are those who are terrified to eat them because of the "unmentionables" in them. To the people that think hot dogs are made out of hooves, lips and a**holes, go starve yourself on lettuce and brocolli.

3. Bacon. You should never pay more than $5.00 per lb. for bacon. Ever. Bacon comes from the belly (inexpensive and abundant) of the pig and is more often than not cured (inexpensive and easy) for flavor.

The best bacon should be smoked instead of cured. It makes for a heartier flavor. The texture of smoked bacon is a bit different as well. It isn't nearly as wet. This may be from the cured bacon being injected prior to the curing process thus adding additional weight that, you as the customer, end up paying for. Go figure. Lastly, ALL BACON HAS NITRATES. I get a lot of requests for bacon that is nitrate free. Nitrates, for those who don't know, are salts. It is going to be part of the curing process as well as the smoking process so, there is no way around it. Sorry.

The weird request/idiot bus made a stop at the meat market today.

2007-07-25T19:08:00.000-07:00

Today was rough. Here are some examples...

1. Do you carry rabbit?

2. Can you slice 80 lbs. of meat I didn't buy from you?

3. Do you have veal bones?

4. Do you have smoked duck breast?

5. How about you leave the meat outside and I'll slide a check under the door (after we have closed).

6. Can you mail some meat for me?

7. Do you carry beef tongue?

8. I've got to feed 12 people for less than $30.00.

9. Do you carry venison?

10. Do you carry buffalo?

There are ten weird requests here. Can anyone guess the ONE request that I could fulfill?

Good luck.

What's the point?

2007-07-23T23:12:00.000-07:00

Check out these ridiculous claims made by a "vegan" blog. My retorts will appear in red, the color of blood.

More Evidence of Vegetarians High IQ
Intelligent children are more likely to become vegetarians later in life, a study says.
Intelligent children are also beat into submission by bigger, stronger and better (in every sense of the word) kids. Unfortunately for the "smart" ones, they grow up to be idiots persuaded by NAZI-like propaganda distributed by P.E.T.A., hippies and other easily swayed vegans.

A Southampton University team found those who were vegetarian by 30 had recorded five IQ points more on average at the age of 10.

Because IQ tests are the say-all, end-all to the collective intelligence of our society? One swift swing of a baseball bat by a blue collar worker to the skull of a vegetarian will drop IQ an average of 50 points. Who's the smart one now?

*edit*Is it just me or does this question move backwards chronologically through time? How are they testing 30 year old vegetarians at the the ripe old age of 10?

Researchers said it could explain why people with higher IQ were healthier as a vegetarian diet was linked to lower heart disease and obesity rates.

A minority of studies also claim that men outperform women on average by 3-4 IQ points. With that in mind, I am going to assume that the above statement is saying that all women are fat, disease-ridden morons. Vegans seem hell-bent on making friends everywhere they go.

The study of 8,179 was reported in the British Medical Journal.

British food sucks. Their teeth suck. Their studies suck. Here in the land of the free, we aren't expected to eat haggis. I'd rather eat bread and nuts all day when my alternatives are haggis. Haggis is made with the following ingredients: sheep's heart, liver and lungs, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach.

To all vegans, your detective work is top notch. Thanks for forcing your views on todays society.

"Sausage" and squares

2007-07-20T20:42:00.000-07:00

Every week I have someone ask the brilliant question, "What types of bratwurst do you have?". The answer is simple. One. Bratwurst is one type of sausage, not a loosely based term for which all sausages are categorized.

Calling all sausages "bratwurst" has the same argument as the "rectangles are squares argument". Neither of these is completely true. In all reality, every square is a rectangle, since the angles in a square are always right angles. That's more than saying that a square can be a rectangle; it is. The opposite applies the sausage as well. All bratwurst is sausage but not all sausage is bratwurst.

Generally made with pork (delicious), sausage has a vast expansion of recognition throughout the world. It is one of the oldest forms of meat preservation and is still very common today. The best and most common example I can give is hot dogs.

Instructions for Beef Stroganoff version 2.0

2007-07-20T18:33:00.000-07:00

Ingredients needed:

1 lb. Beef - either ground beef or thinly sliced Top Sirloin.
* Onions
* Seasoning
*Sour cream
*Butter
*Milk
Noodles
Crock-Pot
2 cans Campbell's Cream of Mushroom Soup

Set Crock-Pot on "high"
Add the Campbell's Cream of Mushroom Soup.
Stir in any seasoning you might enjoy.
Add 1/4 can of milk.
Add sour cream to taste or to achieve the texture you would like.

Brown your meat in a frying pan. Add onions, butter and seasoning to taste.

Stir meat into the Crock-Pot.

Serve over noodles.

Enjoy.

*Optional

Instructions for Beef Stroganoff version 1.0

2007-07-18T21:50:00.000-07:00

Ingredients needed:

Beef - either ground beef or thinly sliced Top Sirloin
* Onions
* Mushrooms
* Seasoning
Beef Ajus
Sour cream
Noodles

Brown your meat in a frying pan. Add onions, mushrooms and seasoning to taste.

Boil Ajus. Reduce to a simmer and add sour cream to thicken.

Mix meat and Ajus.

Serve over noodles.

Enjoy.

*optional

*humor edit* The spellcheck picked up ajus as "anus".

My 4th of July wrap up.

2007-07-03T21:50:00.000-07:00

Happy Independence Day to all.

Today was the 3rd of July and in the meat world, this means a sigh of relief when we locked the doors.

It was busy today and sounds like most of you took my advise. I receive very few comments from my internet readers but I am going to assume that nearly everyone who shops at my market read my last post. If they didn't, they should've.

There were a few unhappy customers today but it was their own fault. They wanted hamburgers, hot dogs and buns for them all at around 5:00. That is on par with all of the idiots who rushed out to buy a boat, trying to keep up with Noah and his Ark. To those idiots I have a quote...

"Procrastination is my biggest sorrow. I need to fix it. I'll start tomorrow."

Enjoy the fireworks every one!

4th of July grilling tips.

2007-07-01T23:06:00.001-07:00

The biggest grilling Holiday is right around the corner and 20 bucks says your not prepared. Below is a list of options for your party.

Hamburgers.
Hot Dogs.

While most worry about impressing guests with steaks, pork chops, ribs or chicken, I bust out a case of wieners and patties. They are plentiful, easy to cook, delicious (ask any kid there) and most importantly, INEXPENSIVE.

If you don't feel like taking the easy way out, have fun tending to your grill all day long.

Here is some proof of just how easy these can be to serve to your guests. That is 24 happy mouths in less than 20 minutes. Add another 20-30 minutes for hamburger patties and enjoy the rest of the evening lighting fireworks, visiting with friends, raising hell or doing just about anything that doesn't involve babysitting every one's appetite.

The one rule that any 4th of July griller should live by is to get your buns/bread first. Hit the grocery store or your local bakery first thing in the morning. THEY WILL RUN OUT FAST! While most of the bakers in town will make vast majorities of bread for the holiday, keep in mind that it is still a perishable item and selling out is always better than throwing out.

Gloves aren't the problem. You are.

2007-06-19T23:16:00.000-07:00

A self-proclaimed "meat man" decided to give me a rash of shit this week about not wearing gloves whilst I handle meat. I pointed out that I hoped he didn't eat it raw and that he had just personally witnessed me washing my hands. His response was that it was still unsanitary and that disinfectants should have been used. He is an idiot and below are the reasons why.

Nearly all bacteria in chicken, beef, pork and any other raw meats dies at 140 degrees, well below the USDA standards for rare meat.

Gloves are pointless. They protect from the first thing you touch, not every subsequent item afterwards. Following that, throw them away and move on to the second pair for the next ingredient, third pair, fourth pair and so on. Gloves also break and when that happens, you have to start all over. They cost a fortune and they look stupid.

Washing your hands the right way is just as effective as wearing gloves.

While it is true that disinfectant kills most bacteria, it is still a toxin. Translation - All disinfectants are, by their very nature, potentially harmful and dangerous to humans or animals. This applies to my theory that germaphobes now are contributing to hay fever and allergies. Consuming bacteria helps to build healthy immune systems and those worried by trivial things like dirty hands validate my opinion. Yes, you just touched the handrail. No, you won't die of an intestinal disease. It's not going to kill you to put away the alcohol hand sanitizer...literally.

Obviously, allergies happen to be a natural occurance in life but so is dirt. Live it, love it and enjoy it.

They tried to trick me too.

2007-06-14T13:08:00.001-07:00

Recently, I have tried to point out the differences between good beef and its alternative. Usually, much of the latter has alot of marketing schemes and cheesy salemen. This week has been like any other week in the meat world other than I decided to write about how they try to market beef to the butcher. A salesman came in this week with the chintzy brochure you see below. I have decided not to humilate the company that it represents so I took the liberty of having their name removed from the brochure. Now I get to break down the rediculous claims they make. I hope it is as fun for you as it is for me.

Marbling. This flyer talks about marbling and how it gives it a true "steak " taste. Wrong. Steaks without marbling still taste like steak. Fat and seasonings are what make steaks taste good. I know what a steak tastes like...usually like the seasoning I use.

Certification. Notice how not once in this section does it tell me where, how or what grade their meat is certified. I would also like to point out that the steaks they have pictured wouldn't make it into my counter because of their color and marbling. Too red and too blank (without marbling). Plus, whoever cut these steaks is a jackass for cutting too much of the tail off.

Aging. I will give them a little credit here for getting the timeline right. Three weeks of age (wet or dry) is best for beef. However, beef that has been aged should be displayed at three weeks and not shipped at that time. By the time it gets to the market, it has nearly four weeks of age. This is too much. It will turn (go bad) in a couple of days and then it is worthless.

The best of Angus beef. I have written in depth about the Angus breeds and how trivial they are. I am going to assume that this company is using Red Angus because they never once quote the beef as being "Black Angus". They also talk about Angus-type cattle. This ploy might work for idoit-type people.

Is this Prime? They say "Yes". I say bullshit. Here is a quote from the flyer. "And only Prime and the top tier of Choice quality." Those steaks listed above would hardly qualify for Choice beef. According to the USDA, there is no "top tier" Choice. If it were a top tier, it would be prime. If this meat were Prime, it wouldn't look like your pictures and you would prove it instead of beating around the bush.

I won't go into as much detail on this side but I do have a couple of things I would like to point out. The most important of them being proper spelling and grammer. If you are going to take the time and energy to make a brochure and pay some idiot to bring it to me, at least proof read it. Somehow, "A Tradition of Excellence" and "yours guest" don't go hand in hand.

According to this company, my priorities are as follows:

*Superb taste and tenderness of the steaks and roasts.
*The unsurpassed dining experience for the customer
*Top-notch service
*Exquisite ambience

I am going to assume that in writing these, they think each and every one of us have never been to a resturaunt that had quality meat, good servers, great experiences and an aura of well-being that made us long to go back.

Higher Profit Margins. "Mechandising quality beef entrees on your menu is a sure way to increase the overall profitability of your operation" -2007 Beef Information Center

Thank you Beef Information Center for your lack-luster quote that showed us all how to be dumb and not run a profitable business. While it is true that if you want to own a great resturaunt, you must have quality meat, you also need things like chefs, good service, and exquisite ambience. Money doesn't hurt either.

Honey glazed/baked hams instructions

2007-05-24T23:00:00.000-07:00

Honey hams may be served hot, cold or anywhere in between.

When heating a ham, place it in the oven at 325 degrees.

Heating times will vary by ham weight but the general rule is about 10 minutes per pound.

*Take care not to melt off the glaze. This usually isn't a concern unless the glaze is very thin or watered down.*

Pork Crown Roast cooking instructions

2007-05-24T11:57:00.000-07:00

Preheat oven to 325 degrees.

Season your roast. Now is a good time to stuff it as well. Pork is complimented by stuffing that tends to be fruity or sweet. The most popular stuffing for pork and turkey at the market is an apple almond mix.

Take a piece of foil and cover the exposed bones. This will keep them from burning or drying out during the cooking process.

Place the crown in a pan and put it in the oven.

Cooking should take approximately 2-2.5 for an unstuffed roast. Stuffed crowns will take 2.5-3 hours time.

Remove the roast and cut any strings that may be holding it together.

Place the booties on top of the ribs. These are used to grab your piece of the roast without getting your fingers dirty.

Enjoy.

BBQ vs. conventional wisdom.

2007-05-20T11:36:00.000-07:00

Loosely based on each other are the “Grill” and the “BBQ”. Many think these two names are synonymous with each other and the majority is none the wiser.

This post is intended to point out the differences.

The summer brings out a rare breed of guys that think they know how to cook, not to mention everything else about meat. Every Saturday at the shop, I get dozens of customers (mostly men) that loudly point out their intentions of having a BBQ. So yur gonna drink, party and cook yur meat on the grill? WRONG!

The following are often referred to as BBQ in the noun sense of the word. More often than not, these are associated with but not BBQs.

A true BBQ would have plenty of Captain Hook’s most hated enemy (Peter Pan excluded)…time.

While the term BBQ is now widely spread, it does have a defined definition. Low and slow over charcoal or wood coals.

Salt Water

2007-05-17T11:59:00.000-07:00

Injected Pork.

Personally, I do not like this pork for two reasons. One, you are paying for "up to 12% saline solution added". Why pay for the most abundant resource on the planet? Why buy the product that states "always tender"? Mainly because it plays into their marketing ploys. The other reason I don't like it is because the meat you just bought is going to shrink while you cook it. When you inject anything, it swells because of the limited space within the muscle itself. When cooked, this solution will cook out leaving all of the other contents (usually salt) within the meat.

Pork Loin Roast cooking instructions

2007-05-17T11:41:00.000-07:00

Preheat oven to 325 degrees.

Season the roast and place in a pan. You may want to look and see if the pork you buy is already injected. In the case that it is, season your roast lightly.

Place in the oven and cook 35 minutes per pound.

Pork is done at around 160-170 degrees. If you go much higher, it will dry out.

Leg of Lamb cooking intructions

2007-05-17T10:57:00.000-07:00

Preheat oven to 325 degrees.

Poke your roast with a fork, rub it with olive oil and season. Most seasonings will work but the majority of eaters will prefer a seasoning with a heavier garlic content.

Place the leg in a pan, uncovered, and bake for 25-35 minutes per pound.

Lamb, being a red meat, will closely resemble beef when it is cooked. However, it requires a higher internal temperature to be fully cooked. Use your meat thermometer to gauge doneness. 150 degrees for rare, 160 for medium and 170 for well.

Toms and Hens

2007-05-17T00:09:00.000-07:00

One of the most common questions at Thanksgiving time is, "What is the difference between a Tom and a Hen?" The obvious answer is already there, male and female, respectively. There is only one clear distinction I have seen between the two besides the toms being larger (16+lbs.) - toms have proportionately larger legs. I assume this is due to the larger weight of the live birds.

Every year I get swarms of people wanting the biggest hen I can find. Out of curiosity, I asked one customer why she preferred a hen to a tom and the answer caught me off-guard. "The breast meat is more abundant on the hens" she replied. I am no scientist but I can assure you that this is not true. Turkeys are not mammals and the females do not have larger breasts than those on the males. Technically, they aren't breasts at all, they are muscles. Bottom line, if you want more white meat (anything but legs), buy a larger turkey.

Turkey Cooking Instructions (oven)

2007-05-16T23:16:00.000-07:00

Before you start, it is important to try and get a fresh (never frozen) bird. They tend to be less of a headache. Also, always try to find a turkey that has not been injected with any type of salt water based liquids. If you are planning on brining (soaking in a saline solution)your turkey, it could cause it to be salty or dry. When preparing a holiday turkey, these two things can be disastrous.

Preheat your oven to 325 degrees.

Clean, wash and season your turkey. Most importantly, the best preperation instruction I can give is to remove the included plastic timer that came with your turkey. Usually it is stuffed in the thickest portion of the breast. A small tug should easily pull this useless devise right out. Scroll to the bottom to find out why (in red).

Place the turkey in a pan - stuffing it at this point if you wish - and make a foil tent that covers your turkey.

Place the tented bird in the oven and cook. Below are weights and corresponding cooking times. These are estimates to aid in the cooking of your turkey. Please use your meat thermometer for the most accurate results.

12-16 lbs. 3-4.5 hours
16-20 lbs. 4.5-6 hours
20-24 lbs. 6-6.5 hours
24-28 lbs. 6.5-7 hours
28 and up 7-8.5 hours

Please keep in mind the following when estimating cooking times.

*When your turkey is about an hour from being ready, remove the foil tent to help brown the turkey.*

*Stuffed turkeys will take an additional 30-60 minutes cooking time.*

Let your Turkey cool off about 10-15 minutes before carving.

Enjoy.

Above I recommended that you throw away the little plastic timer. Why? Well, a turkey is moist and juicy at about 160 - 170 degrees. Those intriguing little red buttons don't pop up until the turkey is at 170-180 degrees. By that time the bird has begun to dry out. Not good.

The easiest way to cure the dry, overcooked thanksgiving meal is a quality meat thermometer. They are accurate , inexpensive and easy to use.

Prime Rib roast cooking intructions

2007-05-15T07:11:00.000-07:00

Heat your oven to 250 degrees.

If you prefer seasoning, now is a good time to season your roast. If this was done at your local market than it is ready to cook. There are many ways to season a roast and in my experience, dry rubs work as good as anything. A couple of other options include Rosemary and olive oil. You may place a few sprigs of fresh Rosemary on top of the roast to add flavor. The olive oil can be rubbed over the roast as well to add to the flavor. Please keep in mind that these will add different flavors to your meat and not everyone (including you) may like it.

Place the roast fat side up, uncovered, in a roasting pan. Place the pan in the oven and bake approximately 30-40 minutes per pound.

To be on the safe side, buy and use a meat thermometer.

Remove roast from the oven at 138 for rare, 142-145 for medium-rare, and 147 and up for well.

Larger roasts (approximately 10 lbs. and up) tend to cook faster than times listed to watch your thermometer.

After the desired temperature is achieved, pull the roast out of the oven and let it sit for about 15 minutes. In this fifteen minutes, it will actually cook an additional 5 degrees before it starts cooling off. After the fifteen minutes, it is ready to carve and serve.

4-6 lbs. 2.5-4 hours
6-8 lbs. 4-5.5 hours
8-10 lbs. 5.5-6 hours
10-12 lbs. 6.5-7 hours
12-16 lbs. 7-9 hours

Temperatures may be adjusted to speed up or slow down the cooking process.

All cooking times are approximate. Oven temperatures will often vary and depend largely on factors like conventional or convection ovens. Always use a reliable meat thermometer! I cannot stress this enough. They are inexpensive and last a long time. It is the cheapest insurance for any of the cooking that you do. These instructions are only my suggestion, and cetainly not the only method for cooking your Prime Rib.

A lesson on the USDA grade scale.

2007-05-13T23:57:00.000-07:00

Time after time I explain the significance of USDA grading scales and parameters to my customers. The more I do this, the more I learn about the marketing ploys used by supermarkets to sell a lesser product. While I am not against anyone who buys their meat at a grocery store, I am against merchants who “sell” anything to a naive customer based on their lack of knowledge.

The USDA is very strict on its grading scales. For those that need proof, click here. Most beef that is processed in the United States is done through four or five major companies. These companies and their employees are continually inspected for health codes. They must conform or be shut down. Period. In fact, all of these companies have USDA inspectors on site at all times to make sure production runs smoothly and that all aspects of the company are within code.

There is a lot of talk out there about Mad Cow, E-Coli and other food born illnesses. Large Companies could not afford to be caught red-handed because when outbreaks occur, the USDA attacks with malicious precision. The source is found within days and said source is usually wiped out. In the past, these scares have been relatively isolated and the masses’ attention moves to tomorrow’s news. These companies (no names but one in particular) who had nearly 10 Billion in sales last year would not take that chance. With that said, I think it is apparent why the USDA and its ratings are better than the fancy sticker at your local supermarket’s meat counter.

Here is a list of the United States Department of Agriculture beef grades.

1. Prime – The most sought after and expensive grade of beef. Heavy marbling and consistent sizes are what this grade calls for. Very few carcasses make it out of the plants with this stamp.

2. Choice – The product of most restaurants and high end meat markets. Good marbling and less money than Prime making it a great choice for most.

3. Select – The most commonly seen grade of beef. Found in grocery stores across the country. Lean and cheap. I’d be willing to bet the last beef you consumed was Select.

4. Standard – Not up to the Select grade? It’s probably Standard and used for mass produced ground beef.
5. Commercial – Old beef that is has a less-than-desirable ease of cutting.
6. Utility – How many of you like paying your utilities every month? This is one you shouldn’t waste your money on.
7. Cutter – Ironic that it is called “Cutter” because the USDA says that the range in cutability among cattle that qualify for the minimum of this grade will be narrow.
8. Canner – Here is what the USDA had to say about this one. “Canner grade cattle are those which are inferior to the Cutter grade”.

Here comes the fun part.

Here is a list of words that could be substituted with Lie, Subjective or I’m about to overpay; Premium, Superior, Award Winning, Black Angus, Blue Ribbon, Organic, Natural, Free Range, etc. etc. etc.

I see stickers and labels claiming all of these things every time I go to a BBQ or walk down the isle at ___________ (insert wherever you buy meat). There is no premium, superior, award winning or blue ribbon certification programs out there. The guy behind the counter putting a shiny sticker on everything in sight doesn’t count. Sure, Black Angus is a great breed of cattle but only if it is graded Select or higher. Do you know the difference between Black Angus and Red Angus? This is an easy one. It just happens to be color of the hide. Around 1862, Hugh Watson, arbitrarily decided that black was the right color for the breed and now you buy Black Angus. I would have chosen red.

Organic, Natural and Free-range are for those who would like to feel good about what they eat. While nothing is wrong with knowing the animal had a slightly better life, it refers more to the processing of the animal as opposed to the quality of meat. Cows are not smart creatures. They survive as long as they do because we let them. We feed them, house them, breed them, milk them and slaughter them. Only babies and those in need get such good treatment (with the exception of the slaughter). The rest of us have to go to work to afford to do this to ourselves. Go figure.

Basically, what it boils down to is, buy your beef according to how the USDA has graded them. Stick to one of the three shields above. They are your best bet and you will be happier for it. And remember, the United States Department of Agriculture has the final word on quality.

*Edit* While I was looking for pictures for this entry, I came across a laughable product. Free-Range Eggs. I personally would like to know the dimensions of the area in which these eggs were free to roam as they saw fit.

T-Bones and Porterhouses

2007-05-10T17:18:00.000-07:00

The T-bone and Porterhouse steaks come from a section of the beef known as the "Short Loin". Because of location, both T-Bones and Porterhouses have a reputation for being great steaks.
From the picture below (pictures five and six show it as well) you can see where the tenderloin becomes smaller. It tapers from back to front with the Porterhouses starting near the Sirloin.
The most common question I get asked from customers is, "What is the difference between the T-Bone and Porterhouse?". The answer is fairly simple. The Porterhouse has a tenderloin (at least more than one or two bites) and the T-Bone does not. While many grocery stores and restaurants usually refer to all of the cuts off of the Short Loin as T-Bones, this is not true. This is a common practice as to keep confusion and questions to a minimum.
First off, I always recommend using/buying the best quality meat you can find. At my market, we use "USDA Choice" beef for many reasons. Two main reasons are, it is not outrageously expensive compared to "USDA Select". Also, it is consistently marbled for flavor and tenderness but not outrageously marbled (USDA Prime) so as not to scare off any nitpickers. Below is a whole Short Loin in a cryovac package. It is not easy to see in the pic but it has US regulations, USDA and the originating company stamps on it as proof of quality.

Here is a picture of what the Short Loin looks like directly out of the package. You can see a heavy fat cover called Suet (pronounced soo-it). Suet has many purposes that I will explain in greater detail in a future entry.

The side facing the camera is the Porterhouse or Loin end. It sits rearward on the beef.

This is what the Short Loin looks like without the heavy fat cover. You can see the tenderloin on top as well as the last rib (the smooth line at the opposite end from the camera).

Another shot of the whole Short Loin. This time it is ready to cut.

Notice on this shot how the tail (farthest cut to the left), Chine Bone (top cut on right side) and the face (cut exposing the first cut, in this case, a Porterhouse) have been trimmed. It is now very clear the two individual cuts used in processing T-bones and Porterhouses. They consist of the Tenderloin on top, The Loin Strip on bottom with a bone separating the two.

Here two Short Loins have been cut and separated into two piles. Porterhouses on the left, T-Bones on the right. Typically, each steak is cut between 3/4 and 1 inch thick. Once the steaks have been cut and separated, they will be trimmed to market spec. I tend to keep about 1/4-3/8 inch fat trim on the steaks. This will define the outside edges of the steak while adding flavor.

Here are two rows of trimmed T-Bones. You can see in the picture that I have the steaks, trim pile, fat pile and a Meat Comb. The trim pile is added to other trim piles and ground into hamburger. The fat pile is discarded and the Meat Comb is used to remove the residue, leftover from the saw blade, from the steaks. The two pictures below are the same except for the lower one has not had the steaks combed. Look closely and they will appear to be fattier and lighter in color. Basically the residue is to meat what sawdust is to wood.

This picture is essentially the same as the two previous with the exception that these are Porterhouses and not T-Bones.

This last picture is aimed at the discerning meat buyer. Behold, three Porterhouses. On top we have a first cut Porterhouse. Usually bigger than the rest, making it a must-have in the "bigger is better" crowd. While it does have marbled fat and a large tenderloin, the strip side has what we call a "Vein Cut" Look at the top of the steak and you will notice an almond shaped piece of meat that is not present on the other two steaks. This large piece of sinew is not necessarily bad. However, paying market price for one isn't necessarily good either.

The second steak is the best of the bunch. It has a large tenderloin and the fat is nicely marbled. Most importantly, it is not a Vein Cut. Typically it takes three to four 3/4 inch cuts to get past the vein cuts.

The last cut in the picture is also a Porterhouse...but just barely. It does have some tenderloin but doesn't impress the way the previous cuts do.

If you want them thicker or thinner, your butcher will gladly make it happen. If this isn't the case, find another butcher.

Tips for grilling: Set grill on high. Seer both sides of the steak for 60-90 seconds. Turn heat down between low and medium. Flip your steaks every three to four minutes. Depending on your grill, this could take anywhere from 15-25 minutes to complete.

Most importantly, do not leave them unattended. Few things in life are worse than burning a great steak because you didn't keep a close watch on them.