As with pork back ribs,beef back ribscome from the upper part of the carcass and indeed the ribs in question are the ones in bone-in ribeye steaks and whole rib roasts (aka prime rib). And in theory, this would mean that beef back ribs are generally meaty, flavorful, and highly desi...
larger chunks of meat. Injecting these roasts allows the juices to penetrate the center and spread throughout. You don't have to worry about the liquid dripping out prior to cooking. Consider the same types of cut when deciding over the meat injector for pork as well — big thick hearty...
Number 3, and Number 4 have a higher proportion of fat, reducing the amount of lean. Utility-grade pork, which is usually from mature animals, has too little fat and is less firm. The main cuts of pork are hams, spareribs, loin roasts and chops, bellies, picnic shoulders, and shoulder...
Ham, the rear leg of a hog prepared as food, either fresh or preserved through a curing process that involves salting, smoking, or drying. The two hams constitute about 18–20 percent of the weight of a pork carcass. Ham is a compact source of animal pro