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Butt question

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EggHeadinFlorida
EggHeadinFlorida Posts: 892
in EggHead Forum
Found a new meat shop today and picked up a 7lb Boston butt.
It looks completely different from the butts I get at publix. Look at that fat cap! Does this butt look normal to you?

XL bge, Mini max & 36 BS Griddle.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    It has the fat cap of a picnic.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • SGH
    SGH Posts: 28,791
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    Yes sir. Perfectly normal.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    You have a semi or rough trim sub. Not a full trim which in my opinion is a good thing.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    ^ what the heck does that mean? LOL
    XL bge, Mini max & 36 BS Griddle.
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  • SGH
    SGH Posts: 28,791
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    Not sure if you are serious or joking. If you are serious let me know and I will be more than glad to explain my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    I'm serious. No clue what your talking about.
    XL bge, Mini max & 36 BS Griddle.
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  • SGH
    SGH Posts: 28,791
    edited April 2014
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    What you have is a butt that has been separated from the remaining shoulder. Hence-subprimal. The fat cap remains intact as well as the sinew and strap. Hence-semi trimmed. You can trim to your liking. Hope this helps and sorry for not realizing that you were serious.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    So I guess it does pay to go to a meat shop rather than publix lol
    XL bge, Mini max & 36 BS Griddle.
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  • SGH
    SGH Posts: 28,791
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    No doubt brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JRWhitee
    JRWhitee Posts: 5,678
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    I just learned something, thanks @SGH
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • SGH
    SGH Posts: 28,791
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    Glad I could help and as always you are more than welcome my friends.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @JRWhitee‌
    Just so you will know my friend. Meat starts as a whole carcass and then is reduced one of a few ways depending on how and what it will be used for. Here are just a few of many examples but these two will usually be the more common ones
    Carcass to halved or sometimes called a "split ".
    Halved or split to quartered.
    Quartered to fabricated or consumer cuts.
    Next Way
    Carcass to primals.
    Primals to subprimals.
    Subprimals to fabricated cuts.
    Again there are many ways to reduce a carcass but these are the two most common ways they are termed. As always I hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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