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differences in pork ??


 
T

Tom Raveret

TVWBB Pro
I came across a butcher thqt is closed on Wednesdays because it butchers and process pigs that day.

The reason I made the trek out ther is a memory of the best brats I have ever had. It was Thursday and he told me my brats I'm getting were squeeling yesterday. So when I saw what else they had I thought I'd try some of the spares and maybe a shoulder.

The meat on the shoulder seems a little bit leaner than what I'm used to but had a thick fat cap. It also came with a plate of bones underneath that I had to trim. I also had to remove the gland that is usually removed on the shoulders that I'm used to getting at sams club. Between the excess fat and the bones the 12 lb roast came down to a bit above 9 lb.

I just put it on the 22 in smoker for an overnight cook. I refueled from doing the ribs today. The ribs were too thinly trimed on two of the racks but the third racks was really good.

I noticed a wisconsin stamp on the fat. Is ther any difference in state inspected pork and usda inspected pork?

Have others had different experiences with local pork??? how have you had to adjust your cooiking ?

Thanks
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I noticed a wisconsin stamp on the fat. Is ther any difference in state inspected pork and usda inspected pork? </div></BLOCKQUOTE>
In Canada, the difference between Fed and Provincial inspections is more to do with what hoops the butcher/ processor has to jump through to get into an international market, rather than the quality of the pig.

The procesor that I usually get my stuff from is a provincial inspected plant. That means he is unable to ship to markets outside of Ontario. Whereas a federal plant can ship into a market anywhere in the world. Sometimes when I ship a pig out of my barn it goes to a federal plant, sometimes to a provincial plant.

The pig is no different, it all depends on the butcher quality. I was at a BBQ competition in Paris Ontario over the weekend, and one team was showing me their ribs that they got from their usual supplier. These ribs were just awful cut, and were horrible to cook for a comp. It took them an hour to trim 4 racks. The guy who cut these was a different fellow than usual, and the result was different from the same supplier.
 
Hi Tom,
I see you live in Milwaukee,And was wondering if you could give me the address of the butcher shop. I would like to try those Brats. Thanks for any info.
 
sure, It's out west of Madison north of Spring Green about 45 minutes in a town called Plain WI.

You could go visit the Mustard Musuem on the trip or combine it with an early trip to the Farmers market on the square.

The butcher is Straka and the meat is spectacular. They hang their own sides of beef as well (sold ungraded) but it had wonderful marbling and is hung or a wek or tow before they cut it. I picked up a couple of beautiful Porterhouse. Better call before going they are only open until 1:00 on Saturdays and not at all on Sunday.

They even make a Badger brat and a Packer Brat

They were very tasty!!
 
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