Pork "rib" nomenclature definitions?

[tallbm]

I recently bought two boneless butts from costco and cut them into 2 inch chunks for a tomato based pork stew, (which was great BTW) but cutting out the fat, membranes and connective tissues took an hour of intricate knife work.

I don't ever remove any of that tissue. It just cooks up well and especially in stewed and simmered dishes that stuff basically melts away into flavor. Well the real top layer fat may stay somewhat intact but renders nicely. Feel free to give it a try with your next pork stew or some grilled pork steaks over high heat.

If this was a different cut of meat and maybe a different animal (beef) I would think you might have to remove some tissue but I don't think it's the case with farm raised pork butt/shoulder.

 

[voyager 663rd]

Well, whatever it's called, it's a pain in the aitch to remove

 

[Chasdev]

Believe me, if I could get it past the wife, there would be no fat trimmed form pork butts.
She insists that contrary to all evidence, pork fat is bad.
I however have read the history of "canola" oil and how lard is far superior but got unjustly shuffled off the stage by big rape growers, so I'm all in on lard.