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How much does the bone in a pork shoulder weigh? - Page 2

post #21 of 42
Quote:
Originally Posted by Oregon Smoker View Post
 


case

is this from C&C? I want to say they have them on their hot sheet at least once a quarter for about $1.49 if I am not mistaken (might be more, will have to pay more attention) . that is when I snag a bunch and hit the freezer. they might be doing it as a loss leader cause the sale is for at most a two week period. if you do not get the hot sheets sent to you they are just inside the door. they change every two weeks and the sale starts on Mondays. there are many more things than on the sheet just look for little yellow tags

 

tom

Yep I get the hot sheets via email. The lowest ours have gone is $1.79 at C&C. Gotta remember I live in the land of the Elitists and the Mecca of MicroBrew! Everything here is more expensive than the rest of Oregon.

post #22 of 42
Here in North jersey meat prices are disgusting. We only have big chain supermarkets. I paid 6.99 a lb for chuck steaks last week, and butts are 3.99 a lb, as were loins! Price seemed fair for loin, but i wanted pulled pork..I almost paid 30 dollars for a butt, I told them keep it...local butcher is no better. He charges 11.00 a lb. For friggin london broil! I need a better meat spot...
post #23 of 42
Thread Starter 

Are there places to order quality meats online?

post #24 of 42
Quote:
Originally Posted by beefy bill View Post

Here in North jersey meat prices are disgusting. We only have big chain supermarkets. I paid 6.99 a lb for chuck steaks last week, and butts are 3.99 a lb, as were loins! Price seemed fair for loin, but i wanted pulled pork..I almost paid 30 dollars for a butt, I told them keep it...local butcher is no better. He charges 11.00 a lb. For friggin london broil! I need a better meat spot...


Bill I don't know how far away from Garfield you are,and if you have a freezer. Pork Shoulder 0.99 # Pork Spare ribs 1.99 # Chicken Leg Quarters 0.79 #

 

Richie

post #25 of 42
Quote:
Originally Posted by tropics View Post

Bill I don't know how far away from Garfield you are,and if you have a freezer. Pork Shoulder 0.99 # Pork Spare ribs 1.99 # Chicken Leg Quarters 0.79 #

Richie
where is this richie!? I'm not that far and I have a big freezer downstairs!
post #26 of 42
Quote:
Originally Posted by beefy bill View Post

where is this richie!? I'm not that far and I have a big freezer downstairs!
also, I prefer butts over picnics...is this my problem maybe?
post #27 of 42
Quote:
Originally Posted by tropics View Post

Bill I don't know how far away from Garfield you are,and if you have a freezer. Pork Shoulder 0.99 # Pork Spare ribs 1.99 # Chicken Leg Quarters 0.79 #

Richie
also, I prefer butts over picnics. Is this my problem maybe?
post #28 of 42
Quote:
Originally Posted by beefy bill View Post


where is this richie!? I'm not that far and I have a big freezer downstairs!


Bill here is the bad feature,you need to bring or buy bags from them LOL

Price Rite

Outwater Lane

Garfield.

Check their web site see some deal,they ussually have a sales flyer for the first 2 weeks.

Richie

post #29 of 42

Stupid Noob question.

 

Why are pork shoulders known at butts?

 

Rookie, taking it all in.

post #30 of 42
Thread Starter 
I read becaus they used to be stored in barrels and the crappy meat was stored on the bottom (I.e the butt of the barrel).
post #31 of 42

was just at Portland Cash & Carry and their prices is $ 1.49lb 16-19lbs (two in cryovac) and 10% off by the case, a case is six bags. called Vancouver and Longview ,,, same pricing.

 

tom

post #32 of 42


Thanks Mummel

 

Grille Fairy called, it's coming tomorrow!

post #33 of 42
I weighed mine last smoke after reading this. I got a 6.48 oz bone out of a 4.75 lb. pork butt. I know it doesn't matter too much, but I just wanted to help answer the OP.
post #34 of 42
Quote:
Originally Posted by adjuster11 View Post
 

Stupid Noob question.

 

Why are pork shoulders known at butts?

 

Rookie, taking it all in.

 

 

Quote:
Originally Posted by mummel View Post

I read becaus they used to be stored in barrels and the crappy meat was stored on the bottom (I.e the butt of the barrel).

 

Not specifically called Butts but short for Boston Butts. In the early days Wood Kegs were called Butts. Boston Packers started cutting and shipping the " True " shoulder portion of the Pig in these Butts. Meat Purveyors in the more southern states would order wagon loads of Boston Butts. Retailers receiving these Boston Butts started calling the pork portions inside the keg, Boston Butts and labeling them as such. So the name stuck with Consumers.

 

Also, again back to Meat Purveyors in North America, the National Association of Meat Purveyors (NAMP), the entire front Hog Leg, true shoulder down to but not including the foot is still called the " Shoulder " (NAMP #403). This large hunk of meat can be cut many ways according to a Buyer's Spec, but the most common cuts ordered in Boxed Portions is Shoulder, Picnic (NAMP #405) lower front leg, Shoulder, Picnic, Boneless (NAMP #405A). The true shoulder as described above is listed as Shoulder, Butt, Bone-In (NAMP #406), Shoulder, Butt, Boneless (NAMP #406A)...Pretty confusing, unless you are in the meat biz or a Buyer for a Restaurant and want to order the right cut, we order by the NAMP numbers. To make things easier for consumers and the Rookies stocking the shelves, you will see the front leg portions sold and labeled as Pork Picnic or Picnic Shoulder and Boston Butt, Butt Roast or just Pork Butt. OK...Got All That?...As of last year the Powers that Be in the Retail Meat biz have lobbied successfully to have the names changed. So, in the near future your kids won't have to ask if a BUTT is really a Pigs Rear End...

 

BTW,,,Bones are pretty good Insulators, especially, on quick cooked meat...Ever enjoy a nice Med/Rare steak only to find the meat next to the bone raw or rare? I can't count how many people have tried returning a mostly eaten T-Bone or Porterhouse Steak, ordered Medium or Med/Rare, claiming it was not cooked enough! This is less of a problem with Roasts and Poultry that is cooked to the recommended temps as the bone temps will be the same as the rest of the meat eventually...BUT...Cook or Smoke a Chicken Leg to 165°F, the meat will be done but the bone and meat closest to the joints will still be red or pink. This is why we often say, Breast to an IT of 165 and Legs to 175°F...JJ

post #35 of 42
Thread Starter 
Quote:
Originally Posted by Chef Boyarista View Post

I weighed mine last smoke after reading this. I got a 6.48 oz bone out of a 4.75 lb. pork butt. I know it doesn't matter too much, but I just wanted to help answer the OP.

 

Good to know, thanks.  Yeah I think from now on I can calculate 0.5 lbs for the bone, in which case $1.49 / lb with bone is better value than $1.89 / lb.  Also, the Wegmans packs are singles where the Costco are doubles.  I like this a lot more as I dont have to worry about resealing the second one.

post #36 of 42
Quote:
Originally Posted by mummel View Post
 

I only get the Costco butts which are deboned.  Has anyone ever weighed the bone?


Good to know.

post #37 of 42
GFS (Gordon Food Service) has boneless butt $1.29 lb, as of yesterday & the pork cushion was $1.64 lb. Found cushion from a local market for $0.31 lb & I didn't need to wear a mask. If making sausage with cushion you need to add fat. That's why I trim the caps from butts for PP and freeze, to add if needed for sausage.
Have weighed uncooked bones, trimmed with minimal meat left on bone (good oiled/salted/roasted for pot of sauce) and they averaged 2-2.5 lbs for both bones. These Butts were Restaurant Depot, 2 packs weighing 22-25 lbs. just my experience.
Interesting history on the origin of the name, thanks for that JJ...

Good luck!!
post #38 of 42

Thanks for the education!

post #39 of 42

Good size bone from a 10 lb butt shoulder   8.8 oz

 

 

 

Joe

post #40 of 42
Thread Starter 

Hey nice work.  9oz, good to know!  I can probably budget half a pound bone for an average ~7lb butt.

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