Cuts of meat

Discussion in 'Beef' started by heliboydoesbbq, May 29, 2009.

  1. There is alot of difference in the ways that people ask for there meat and what it gets called at the table so ...

    What are all the different cuts of meat used in Smoking?

    What do the butchers call it and our name for the smoked product?



    Anything else?
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Kind of a really broad question considering the many cuts of many meats.
    Anything in particular you are looking for or were you more hoping for a diagram of the different cuts of particular animals?
  3. Diagrams help I think I was after something more on the lines of these are the cuts most commonly used for smoking.. Brisket, boston butt, baby backs, spare ribs ETC. but NOT steaks ,flat iron ,t-bones ,top round roast. ETC...

    I guess I should have formulated my question better..

  4. rivet

    rivet Master of the Pit OTBS Member

    You should ask "POPS6927" for a start, he knows all the meat cuttting info you can want.

    "Born and brought up in dad's meat store that cured and smoked meats, cheese, poultry, fish" is what he lists on his personal info. No reason to doubt that at all.

    He's an outstanding source for knowledge in that area and has provided same to me several times.

    Hope this helps!
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Well, probably one of the best examples is pork belly. It is as it says it is, the belly layer from the hog. Off the top of it comes the spare ribs. It's long and rectangular in shape. In it's pristine form as pork belly, it can be sliced into what is known as 'sidepork', delicious fried with the rind (outer skin) on, then make a nice sidepork milk gravy from the drippin's.

    But, second stage, you cure it with pickling salts and sugars. Once cured through, now it's 'Salt Pork' - a favorite in baked beans, bean soup, stews, etc.

    The third stage of the process is to take the salt pork and put it in the smoker and smoke it and get it up to at least 136° internal temp (to kill trichinosis - which resides only in the fat). Now, voila... Bacon!

    Same meat, three different processing stages, and three distinct and different end products - sidepork, salt pork, and bacon!
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    if you really are interested... there is a book called the "meat buyers guide", put out by the North American Meat Processesors Association. to buy a new copy 50 bucks or so, i bought a used copy in like brand new shape for 2 bucks on ebay...

    here is one on sale right now, 97 edition

    and here is an ebook version which i never seen before for 3.99 buy it now

    includes beef, pork, and lamb. is the most extensive breakdown of meat cuts i have ever seen.

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