Meat cuts

[fenman]

I'm struggling to find what your cuts of meat are?
When we buy brisket here it is normally rolled. Perhaps your brisket is what we call 'Top-side or Silver-side'?
What cut is 'pulled -pork' or what is it?
Is there any threads that show what part of the beast your cuts come from as this will help me sort out our cuts, for me to move forward.
Your help will be appreciated

fenman

 

[pitrow]

I think this should help with what cuts come from where. Looks like your brisket and ours are pretty much the same, though not quite the same.

http://en.wikipedia.org/wiki/Beef#American_Primal_cuts


For pulled pork, I'm not quite sure what exact cut you'd use as I've never done it, but basically it's well done pork that is "pulled" or shredded instead of cut.

 

[trapper]

I think most people use pork butts for their pulled pork. It is the top part of the shoulder with part of the shoulder bone still in it. The ones I have bought usually weigh 6-8lbs.

 

[fenman]

Thanks PitRow.

Great link & tells me what i need to know.
One thing that is the same, they have 4 legs

fenman

 

[desertlites]

hehe unless there called Ilene

 

[majorlee69]

I make pulled pork monthly and it's my understanding southerners often refer to it as a pork shoulder sandwich rather than pulled pork sandwich.

 

[johno]

ex england here born yorkshire, grew up stevenage herts , now living in australia queensland, and doing amercan style BBQ . just about make ya head spin that . anyway i was having the same trouble you are re meat cuts .
pulled pork ( which by the way is well worth the effort ) is best made from the shoulder either the shoulder roast or the picnic will do .
shoulder is better than leg it has a little more fat ( desirable ).
i do my hot smoking in a weber kettle and a cold smoker is in the planning stage for this coming winter , my pigs should be getting nervous soon.