Need a decent butcher for pork fast!

nickbailey

Smoke Blower

Original poster

Apr 29, 2006

91

10

Cambridge, Ontario, Canada

• Jun 25, 2007

• #1

I'm going out to buy a whole pork shoulder for a BBQ I have coming up in a week or so. So I goto one of my local butchers that i've used from time to time. They had Porks Legs out there, but they didn't look like back legs. So I ask "Are these front or back legs?" the response I get is "I dunno, it's just a leg."

SO to say the least i'm mad. And the only other local butcher that I can think of is Witteveen's which is mainly beef. So does anybody here know of any half decent butchers in Southern Ontario/Kitchener-Waterloo are?

And if not...should I just keep pressing this other butcher to find out whether they're front or back legs?

 

short one

Smoking Fanatic

OTBS Member

Feb 9, 2007

668

10

Northwest Missouri

• Jun 25, 2007

• #2

Nick, I know I'm not from your area, but a back leg will be shaped like a bone in ham, or kind of ball shaped on the big end. A shoulder or front leg will be more recetangle in shape and flat, maybe 6" thick or so, with the leg or shank on the bottom. Maybe this will help.

 

nickbailey

Smoke Blower

Original poster

Thread starter

Apr 29, 2006

91

10

Cambridge, Ontario, Canada

• Jun 25, 2007

• #3

Hhmmmm. Ok, i'll probably go back up sometime this week and take another look...hopefully I'll get more helpful staff this time as well.

 

smokin for life

Smoking Fanatic

OTBS Member

Apr 21, 2007

985

10

Phila.

• Jun 25, 2007

• #4

Nick I'm sorry I can't help you on this. But I do want to thank you for making me LMAO. What kind of lame answer was that to give you? I don't know how I would of handled a situation like that. Good luck and I hope you can find a front leg.

 

nickbailey

Smoke Blower

Original poster

Thread starter

Apr 29, 2006

91

10

Cambridge, Ontario, Canada

• Jun 25, 2007

• #5

Yeah, pretty much I just started laughing...then they asked me if I wanted one? I just said no while laughing and left.

 

crewdawg52

Master of the Pit

OTBS Member

Feb 7, 2007

1,316

13

Brighton, MI

• Jun 26, 2007

• #6

Nick, I'm no expert by far......but a good site to check out what Shortone is talking about is

www.askthemeatman.com Click on pork and you will find charts of every cut there is.

Hope this helps.

 

jomin1016

Newbie

Jul 3, 2007

2

10

Delaware

• Jul 4, 2007

• #7

Ok, guys, I'm new and all but....don't come at me with

cuz I don't know, but "what's the difference"?