- Sep 12, 2013
- 5
- 10
So I am trying to figure out what the name of this cut is here in the US.
I was visiting a friend overseas and we went to his brothers restaurant and he made this awesome slow cooked pork dish.
BUT for the life of us we couldn't figure out what the cut of the pork is in english - so I need help identifying it
this is the page for what he THINKS is the cut of meat - german wikipedia page -
Google Translated version - keep in mind, direct translation - not necessarily correct:
The thick ribs, brisket, chest or Brüstel part of the forequarter of pork . It is below the neck or shoulder and has, like the belly meat , high fat content of about 20 percent.
The rather coarse flesh of the thick rib is usually boiled or stewed with bone. To make it more tender, it should previously marinated be. Most, however, the thick rib salted or smoked and is particularly offered for hearty dishes like stews suitable. Similar to veal breast and the breast can of pork stuffed be.
As a piece it is also suitable for grilling , but then like all long fibrous pieces of meat must be cooked at low heat. The high fat content prevents it from drying out, so it is also suitable for beginners in the low-temperature grilling.
Some pics of it:
Off site links removed per Terms of Service by SmokinHusker
I was visiting a friend overseas and we went to his brothers restaurant and he made this awesome slow cooked pork dish.
BUT for the life of us we couldn't figure out what the cut of the pork is in english - so I need help identifying it
this is the page for what he THINKS is the cut of meat - german wikipedia page -
Google Translated version - keep in mind, direct translation - not necessarily correct:
The thick ribs, brisket, chest or Brüstel part of the forequarter of pork . It is below the neck or shoulder and has, like the belly meat , high fat content of about 20 percent.
The rather coarse flesh of the thick rib is usually boiled or stewed with bone. To make it more tender, it should previously marinated be. Most, however, the thick rib salted or smoked and is particularly offered for hearty dishes like stews suitable. Similar to veal breast and the breast can of pork stuffed be.
As a piece it is also suitable for grilling , but then like all long fibrous pieces of meat must be cooked at low heat. The high fat content prevents it from drying out, so it is also suitable for beginners in the low-temperature grilling.
Some pics of it:
Off site links removed per Terms of Service by SmokinHusker
Last edited by a moderator:
