Does the name really matter???

[albinva]

I typically buy my meat at Costco and have been very satisfied with most products I buy there. The pork products are typically from Smithfield, a big box meat processor here in VA. I have found a store where I can get Cheshire breed pork products at a significant price increase (about 2 to 3 times).

For any one that knows, is the uniqueness/quality of the breed worth the premium over "no name" farm pigs?

Thanks,

Al

 

[HalfSmoked]

I think with a lot of meats brand is just a price thing. But yes there is quality in some breeds.

Warren

 

[oldsmokerdude]

Many of the "heirloom" breeds can provide improved flavor. That said, is it worth the premium price tag? For me, I sprinkle rub on the pork, maybe inject it, add a lot of smoke, and maybe some finishing sauce. Those elements of the flavor profile are pretty strong.

I like the Costco meat. Always turns out a great finished product. Not sure I could justify to myself or she who must be obeyed the drastic price increase for heirloom pork.

 

[chilerelleno]

Yes, there can be a big difference between a heritage breed and the factory farm breeds.
Just like between domestic anything and feral/wild pigs.
The main differences are generated by their environment, exercise and feed.
Those manifest themselves as muscle density/mass, color, fat and flavor.

If the heritage hog is raised exactly the same as a any factory hog there will be little to no difference.

 

[TomKnollRFV]

I'd say it all depends on A: Like John said how it's raised.

B: What you intend to use it for.

Don't go paying 3x the cost when it's still becoming pulled pork or some thing similiar. I might pay more for bacon, but for some thing meant to be given a touch of sauce and some coleslaw..?

 

[albinva]

Thanks all, got it. Rubs and sauces do affect the flavor. I don't usually use sauce but I am heavy on the rub.
I may try pork chops with just salt and pepper for a starter.

Al

 

[TomKnollRFV]

I don't sauce much, but for pork butts I'm big on the injecting bit. Can really make a huge difference :)

 

[Bearcarver]

I typically buy my meat at Costco and have been very satisfied with most products I buy there. The pork products are typically from Smithfield, a big box meat processor here in VA. I have found a store where I can get Cheshire breed pork products at a significant price increase (about 2 to 3 times).

For any one that knows, is the uniqueness/quality of the breed worth the premium over "no name" farm pigs?

Thanks,

Al

I thought "Cheshire" was a Mythical Cat with a Big Smile!
Oh wait a minute that was in Alice in Wonderland!! There was No Pig in that story!!

Bear

 

[noboundaries]

One of the things you need to be sure to check before injecting is whether the meat has been "pre-injected." Check the label. If you see "Contains 12% solution of _____," or something similar, it has been pre-injected with salt and/or phosphates to tenderize the meat. Adding more can make the meat too salty.

 

[SmokinLogs]

I’m sure there is a difference in quality, but you can’t know if it’s worth it to you until you try. I see no harm in trying a few cuts of meat to see if you would prefer to pay the extra bucks out for premium meat, or stick with the basic. I agree that injections, rubs, and sauces etc. make a big difference too in the final results. Also if you ever planned to compete in any BBQ competitions if can give you more of an edge, but that’s just food for thought. I say try it and see what you think of the quality!

 

[Hawging It]

I buy 100% of my pork ribs and pork loins from Sams Club. Quality meat in my view.

 

[motolife313]

I try and stay away From the stuff with 10% added solution and get all natural like Costco’s ribs from swift. There only about 3 bucks a pound. So yes I’d say it matters for sure. If u can get it all natural off a guys farm I bet they would be awesome

 

[chef jimmyj]

With Japanese Kurabota, Berkshire, or Mangalitsa, there is a huge difference in flavor, marbling and tender texture compared to the commercial American Large White. But that difference can only be really appreciated by using simple Dry Heat preparations, cooking it no more than Medium. Salt, Pepper, maybe a light application of SPOG and Grilled or Broiled. Or Pan seared or Roasted and complimented with a light reduction pan sauce. These and a few other Heritage breed meats areTotally worth the Premium as is A5 Wagyu or Kobe Beef as compared to a Costco Ribeye, if you KISS it...But none of these meats are worth the money if you are going to Marinate, Inject, add a 10 Ingredient Rub, Smoke low and slow, 15 hours to 205, then douse with a Vinegar or Thick Sweet BBQ Sauce!
Low and Slow BBQ, with or without Smoke, Stewing and Braising, were all developed to take the crappiest, tough or undesirable cuts of meat like Tails, Tongues, Feet, Heads, Shoulders and Hocks, and make them into, melt in your mouth, tender and flavorful meals.
Of the Domestic Pork Brands? There is little to no difference. They ALL use the American Large White, bred to be long, lean and reach market weight in around 16 weeks. Even their Diets of Soy, Corn and a few other grains are pretty much the same. Same Breed + Same Diet = Same Flavor and Tenderness, regardless of the name on the label...JJ

 

[Dantij]

Does anyone have a problem with smelly ribs from Costco? Its hit or miss for me. Sometimes the ribs smell bad when opened. Other times there's no smell at
all.

 

[Bearcarver]

With Japanese Kurabota, Berkshire, or Mangalitsa, there is a huge difference in flavor, marbling and tender texture compared to the commercial American Large White. But that difference can only be really appreciated by using simple Dry Heat preparations, cooking it no more than Medium. Salt, Pepper, maybe a light application of SPOG and Grilled or Broiled. Or Pan seared or Roasted and complimented with a light reduction pan sauce. These and a few other Heritage breed meats areTotally worth the Premium as is A5 Wagyu or Kobe Beef as compared to a Costco Ribeye, if you KISS it...But none of these meats are worth the money if you are going to Marinate, Inject, add a 10 Ingredient Rub, Smoke low and slow, 15 hours to 205, then douse with a Vinegar or Thick Sweet BBQ Sauce!
Low and Slow BBQ, with or without Smoke, Stewing and Braising, were all developed to take the crappiest, tough or undesirable cuts of meat like Tails, Tongues, Feet, Heads, Shoulders and Hocks, and make them into, melt in your mouth, tender and flavorful meals.
Of the Domestic Pork Brands? There is little to no difference. They ALL use the American Large White, bred to be long, lean and reach market weight in around 16 weeks. Even their Diets of Soy, Corn and a few other grains are pretty much the same. Same Breed + Same Diet = Same Flavor and Tenderness, regardless of the name on the label...JJ

Amen to That!!

Bear

 

[albinva]

Here is the link to the pork I am contemplating. They have a country store directly on the way home from the beach I go to.

https://www.cheshirepork.com/about

No reference is made to Alice in Wonderland :)

 

[chilerelleno]

Does anyone have a problem with smelly ribs from Costco? Its hit or miss for me. Sometimes the ribs smell bad when opened. Other times there's no smell at
all.

Meat should not smell bad.
I've never had an issue with any Costco meat.

 

[Preacher Man]

Does anyone have a problem with smelly ribs from Costco? Its hit or miss for me. Sometimes the ribs smell bad when opened. Other times there's no smell at
all.

The only time I got smelly meat was from Albertson's. I found a Smithfield pork butt for $.49/lb and thought I had won the lottery. When I sliced open the bag the next morning, it smelled like the pig took a dump in the bag prior to being slaughtered. Smelled up the whole house.

 

[chef jimmyj]

Looking at the website, their fresh cuts, Butt, Shoulder, Shanks even Slab Bacon is not unreasonable. $6-$9 a pound is not bad. My penny pinching Accountant even gave the OK if I wanted to try something. There CHARCUTERIE was overpriced. I can make a lot more Kielbasa for the money they wanted for 3-12oz rings. I'd say try it but keep it simple. A fresh Garlic, Thyme and Rosemary rubbed Butt, Roasted or Smoked to no more than 150°F. Sliced and served with a Madeira or Port Pan Dripping Jus is all that needs...JJ

 

[noboundaries]

Does anyone have a problem with smelly ribs from Costco? Its hit or miss for me. Sometimes the ribs smell bad when opened. Other times there's no smell at
all.

If it smells bad before it's cooked, it will taste bad afterwards. Take the wrapper back and get a refund.