不同部位的中英表达吧~ 猪肩(pork shoulder)猪肩肉(arm picnic):带小腿(shank),有脂肪(fat),有骨头(bone),有皮(skin),做法(preparation)一般是烤(roasting)。 蹄髈(pork hock):一般文火炖。 猪腰肉(loin)肩胛猪排(blade roast):包括部分肩胛骨、肋骨(rib bone)和脊椎骨(backbone),一般烤制。 肋条(back ri...
Also known as spare rib roast and joint, it is not to be confused with the rack of spare ribs from the front belly. 也被称为排骨烤和关节,它是不混淆的排骨从前腹部。 The Boston butt, or Boston-style shoulder cut, comes from this area and ma...
Shoulder Blade Roast (Boston Butt)(Oven) Pulled Pork (Barbecue)LOIN The loin is the pig's entire back, attached to it are back ribs and the tenderloin. The loin lies between the shoulder and leg and contain the most popular cuts on the pig. The loin is lean and tender but is ...
Well smoked my first half butt (3.5lbd) it took about 9h and 15lbs of lumpcharcoals (was windy) to get to 192f... Took it out, foiled it for ½h... I followed the recipe of "The Famous Mr. Brown" from Smoke & Spice book...
Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon".Not to be confused with the rack of spare ribs from the front belly.Pork butt, despit...
pork loin blade chop These are cut from the blade roast, which is the part of the loin that's closest to the shoulder. You can grill, broil, braise, or panfry them. Don't confuse this cut with the pork blade steak, which is cut from the Boston butt and is fattier. ...
That’s why I used bone-in pork shoulder blade steaks, essentially the whole cut of the pork chop. I trimmed the meat from the bone, and then trimmed the larger pieces of fat from the meat and cut into 1 ½″ or so pieces. You may also be wondering why I chose to use pork on...
Pork Loin Roast Rib Half Boneless © Denzil Green The Loin of Pork is a primal cut area. It is the area of the pig that starts right after the pork shoulder. In this area, working backwards, is some of the blade section at the front (aka the "blade l
The shoulder is the primal cut that includes the front leg and the section at the top of the leg. It contains a higher level of fat than the other cuts of pork, which provides it with a lot of flavor and tenderness, but also causes the cuts from this area to add more fat into our...
Rib or Blade End Rib End (or Blade Loin) Roast, Blade Chop,Rib Chop,Back Ribs,Country-Style Ribs The rib end is the section of the loin that is the closest to the shoulder. It contains more fat than the center cut or sirloin end of the loin. Cuts from the rib end, such as ...