LTH Home

Fire up them smokers! Pork Butt $.99/lb at Dominicks!

Fire up them smokers! Pork Butt $.99/lb at Dominicks!
  • Forum HomePost Reply BackTop
    Page 3 of 3 
  • Post #61 - June 27th, 2022, 7:26 pm
    Post #61 - June 27th, 2022, 7:26 pm Post #61 - June 27th, 2022, 7:26 pm
    MarlaCollins'Husband wrote:The law actually restricts the sale of meat in California that doesn't meet the minimum animal welfare requirements, regardless of where the meat is produced.

    Producers can just stop offering meat to California, if they do not wish to meet their requirements.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #62 - June 30th, 2022, 12:24 pm
    Post #62 - June 30th, 2022, 12:24 pm Post #62 - June 30th, 2022, 12:24 pm
    Yes, they can; their argument is that they shouldn't have to. California is a huge market that they would naturally want access to. I don't have an opinion either way, but I think this is an interesting case with respect to the Constitution's interstate commerce clause, with implications beyond food. Thanks, MarlaCollinsHusband, for the link.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #63 - May 11th, 2023, 4:07 pm
    Post #63 - May 11th, 2023, 4:07 pm Post #63 - May 11th, 2023, 4:07 pm
    The Supreme Court upheld the California law that requires pig "farmers" provide enough space for each pig that it can "lie down and turn around in spaces in which they are housed." Mainstream news coverage here, more in-depth analysis is here, and the actual court opinion, concurrences and dissents can be found here.

    Short summary is that California gets to put constraints on animal welfare for animals sold to California consumers. What remains to be seen is whether pork producers will walk away from the CA market, have separate systems for pigs they're going to sell to CA consumers and the rest of the country, or just ensure that all of their pigs meet the CA standards. What also remains to be seen, though of less direct concern to this board, is what else California can do to leverage the state's outsized purchasing power on producers and suppliers of other goods and services.
  • Post #64 - May 12th, 2023, 9:54 am
    Post #64 - May 12th, 2023, 9:54 am Post #64 - May 12th, 2023, 9:54 am
    Certainly none of the Wisconsin pig farmers I know are shipping to California!!!
  • Post #65 - May 18th, 2023, 1:16 pm
    Post #65 - May 18th, 2023, 1:16 pm Post #65 - May 18th, 2023, 1:16 pm
    MarlaCollins'Husband wrote: The Supreme Court upheld the California law that requires pig "farmers" provide enough space for each pig that it can "lie down and turn around in spaces in which they are housed."
    [edit] What remains to be seen is whether pork producers will walk away from the CA market, have separate systems for pigs they're going to sell to CA consumers and the rest of the country, or just ensure that all of their pigs meet the CA standards.
    I have to believe that if pork producers withdraw from California, that will be a “scarlet letter” on their corporate chest which could attract more awareness to their breeding procedure in the other forty-nine states. (E.G.: More supermarket chains could be lobbied to cease offering their products.)
    Valuable links for survival, without the monetization attempt: https://pqrs-ltd.xyz/bookmark4.html
  • Post #66 - July 22nd, 2023, 3:51 pm
    Post #66 - July 22nd, 2023, 3:51 pm Post #66 - July 22nd, 2023, 3:51 pm
    Here's an interesting article on the implications of the Supreme Court California pig ruling and other efforts by states to impact national policies.
    It’s a landmark case that offered the court its first opportunity to address a new type of political polarization, as ambitious governors from states like California and Florida increasingly seek to use the clout of their large, virtually single-party states to win plaudits from their partisan constituencies — with major consequences for the rest of us. The court’s decision means politics is only going to further infect our economic lives; it could even help unravel the delicate balance of federalism that’s central to American governance. Yet it’s hard to fault the court or even the governors. The justices are interpreting the law as they see it; the governors are responding to the natural political incentives. The real blame lies with an idle Congress that is supposed to referee these types of fights between states.
  • Post #67 - August 24th, 2023, 10:34 am
    Post #67 - August 24th, 2023, 10:34 am Post #67 - August 24th, 2023, 10:34 am
    Any good deals at supermarkets lately? Last week Butera had country style ribs for 99¢ (sold out anyway) but butts were $1.99.

    Freezer is running short on homemade Italian sausage...
  • Post #68 - August 25th, 2023, 6:34 am
    Post #68 - August 25th, 2023, 6:34 am Post #68 - August 25th, 2023, 6:34 am
    Best I've seen on my normal circuit of searches is $1.69 this week. My Tony's has "fresh ham" for 99c. I know that's not shoulder, but if a leg is something you could use, it's there. My guess would be that the Labor Day sales week should be a good week for the bbq cuts.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
    Pronoun: That fool over there
    Identifies as: A human that doesn't need to "identify as" something to try to somehow be interesting.
  • Post #69 - November 14th, 2024, 10:52 pm
    Post #69 - November 14th, 2024, 10:52 pm Post #69 - November 14th, 2024, 10:52 pm
    I thought this guy's technique for cutting steaks from a pork butt useful. It will improve my char shu appearance:

    https://www.youtube.com/watch?v=SSTN4vbqI7M

    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #70 - November 15th, 2024, 12:00 am
    Post #70 - November 15th, 2024, 12:00 am Post #70 - November 15th, 2024, 12:00 am
    https://www.youtube.com/watch?v=DD1C-FqItso

    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #71 - November 15th, 2024, 8:59 am
    Post #71 - November 15th, 2024, 8:59 am Post #71 - November 15th, 2024, 8:59 am
    These are awesome!! I've fully embraced these pork steaks from the shoulder and butt as the best cuts for chops/steaks. 1000x better than any loin cuts imo
  • Post #72 - November 16th, 2024, 10:56 am
    Post #72 - November 16th, 2024, 10:56 am Post #72 - November 16th, 2024, 10:56 am
    Pork shoulder chops, aka pork steaks, are one of my favorite cuts and are pretty much the only pork chops I buy these days . . .

    Image

    Image

    Image

    They seem to always have them at Fresh Farms/Wheeling

    =R=
    Same planet, different world
  • Post #73 - November 16th, 2024, 2:46 pm
    Post #73 - November 16th, 2024, 2:46 pm Post #73 - November 16th, 2024, 2:46 pm
    At El Rey in Milwaukee they sell both Pork Steak plain and seasoned with Chile and Annatto. It’s the fat content that makes Pork Steak so appealing!
    The best Gyros I ever had was from Pork. Sadly the place closed during the Pandemic.
    That said, I get our local Meat Packer (Hansen’s) to cut me Pork chops 2&1/2” thick, season with Paprika and salt, Render some onions, sear and slow cook in Cream of Mushroom soup with Madeira for the liquid. Makes a terrific gravy for mashed potatoes!
    -Richard
  • Post #74 - November 18th, 2024, 4:11 pm
    Post #74 - November 18th, 2024, 4:11 pm Post #74 - November 18th, 2024, 4:11 pm
    I like pork steaks very much too, but it seems to me they can go bad quickly. I speculate that has something to do with how long pork shoulders are sitting around unsold before they get thin-sliced into pork steaks with even more surface area and repackaged. (Or maybe's its just because of where I've been buying them.) For that reason and the cost savings, I like the idea of slicing them from a whole pork shoulder and freezing them.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #75 - November 22nd, 2024, 3:02 pm
    Post #75 - November 22nd, 2024, 3:02 pm Post #75 - November 22nd, 2024, 3:02 pm
    Hi,

    I finally butchered the pork butt slicing steaks on the bias from the shoulder bone. In addition to the steaks, I have the meat surrounding the bone and an tail end from the steaks. These two cuts could work well making Mexican pozole or pork braised in milk.

    I broiled one of the larger pork steaks after a dusting of salt and fresh cracked pepper. I cooked it to just under 140 degrees, then let it rest while I mashed potatoes. This was served with cranberry sauce and a carrot vinaigrette salad.

    I will be adopting this cutting process, because my prior efforts in making char siu, everything look a bit raggedy. The taste will be the same, but the presentation far better than before.

    Some time ago, I read someone's strategy to get rid of cooking fats. It was suggested to soak up the fat using dried oats, then put it out for animals to eat. I just put out a test spot on driveway dry spots.

    It has been a long time since I made any Bo Ssam, I just love the versatility of a pork butt.

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #76 - November 23rd, 2024, 11:39 am
    Post #76 - November 23rd, 2024, 11:39 am Post #76 - November 23rd, 2024, 11:39 am
    Fire up them smokers! Tony's has whole pork shoulder for 99¢, coupon special, through Nov 23. Also fresh ham for the same price - those tend to be enormous at Tony's.
  • Post #77 - November 23rd, 2024, 3:27 pm
    Post #77 - November 23rd, 2024, 3:27 pm Post #77 - November 23rd, 2024, 3:27 pm
    Cathy2 wrote:Some time ago, I read someone's strategy to get rid of cooking fats. It was suggested to soak up the fat using dried oats, then put it out for animals to eat. I just put out a test spot on driveway dry spots.
    CAthy2

    You can also put it in a degradable plastic bag and put it in the yellow top bin for it to be composted.
  • Post #78 - November 23rd, 2024, 9:22 pm
    Post #78 - November 23rd, 2024, 9:22 pm Post #78 - November 23rd, 2024, 9:22 pm
    lougord99 wrote:You can also put it in a degradable plastic bag and put it in the yellow top bin for it to be composted.

    Great idea!

    Thanks!

    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #79 - November 23rd, 2024, 11:33 pm
    Post #79 - November 23rd, 2024, 11:33 pm Post #79 - November 23rd, 2024, 11:33 pm
    lougord99 wrote:
    Cathy2 wrote:Some time ago, I read someone's strategy to get rid of cooking fats. It was suggested to soak up the fat using dried oats, then put it out for animals to eat. I just put out a test spot on driveway dry spots.
    CAthy2

    You can also put it in a degradable plastic bag and put it in the yellow top bin for it to be composted.

    Not here: my town won't allow paper, let alone compostable plastic in the compost/yard waste bin.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #80 - November 24th, 2024, 6:14 am
    Post #80 - November 24th, 2024, 6:14 am Post #80 - November 24th, 2024, 6:14 am
    Most towns don't, but Highland Park recently started allowing food scraps, etc. in the yard waste bins.
  • Post #81 - January 1st, 2025, 10:23 am
    Post #81 - January 1st, 2025, 10:23 am Post #81 - January 1st, 2025, 10:23 am
    How to Cut Whole Pork Shoulder, from the Woks of Life
    They favor the picnic cut:

    One pork picnic shoulder can yield:

    Fatty strips of tender meat for grilled or roasted pork dishes such as Char Siu (Chinese BBQ Pork) or even Char Siu on the Grill
    Lean chunks of pork perfect for slicing and stir-frying
    A long strip of meat with intramuscular fat and skin that resembles pork belly (this “faux pork belly” can serve as a substitute in our pork belly recipes if you can’t find skin-on belly)
    Additional smaller pieces of pork to cut into chunks for stews or to grind (either using a meat grinder, or Judy’s easy method without a grinder) for sausage, dumpling/wonton filling, steamed dishes, stir-fries, etc.
    A large flavorful bone to make soups, stocks, or congee (try Judy’s pork & chicken stock or my mom’s Pork Bone Congee)
    Gelatinous pork skin to make aspic for soup dumplings (xiao long bao) or even chicharron/pork rinds!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #82 - January 1st, 2025, 11:53 am
    Post #82 - January 1st, 2025, 11:53 am Post #82 - January 1st, 2025, 11:53 am
    pudgym29 wrote:
    MarlaCollins'Husband wrote: The Supreme Court upheld the California law that requires pig "farmers" provide enough space for each pig that it can "lie down and turn around in spaces in which they are housed."
    [edit] What remains to be seen is whether pork producers will walk away from the CA market, have separate systems for pigs they're going to sell to CA consumers and the rest of the country, or just ensure that all of their pigs meet the CA standards.
    I have to believe that if pork producers withdraw from California, that will be a “scarlet letter” on their corporate chest which could attract more awareness to their breeding procedure in the other forty-nine states. (E.G.: More supermarket chains could be lobbied to cease offering their products.)
    The California law demanding more humane treatment of pigs has officially been in effect for one year. I was curious to see the impact. I haven't found anything particularly recent, but by mid-March it was clear that all the talk of pork producers leaving CA was merely posturing.

    Missouri Independent wrote:Two months into the new Prop 12 standards, the picture that emerged is one where the nation’s largest pork producers are largely adapting to the new rules in an effort to continue sales in a state that consumes about 15% of the nation’s pork, the highest rate in the nation, according to consumption estimates from the National Pork Producers Council.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more