The Seven Basic Retail Cuts of Meat

Meat processors take fabrication step by step. It starts with a side of meat, which is a half. The next processing is quarters followed by the primal cuts. The primal cuts are cut into subprimals and then retail cuts. You may see whole subprimals at a retail store that you can further break down at home, but rarely the actual primal cuts. Here are a couple of charts that detail the basic retail cuts and the bone groups. The picture of the seven basic retail cuts of meat shows a side of beef, but you can substitute lamb or veal here. Pork is slightly different on the bottom, but essentially the same. Images courtesy National Live Stock and Meat Board.   Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...

Primal Cuts and Bone Structure of Pork

Image courtesy National Live Stock and Meat Board. Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...
Whole Hog Cooking Guide

Whole Hog Cooking Guide

What to feed a crowd by cooking a whole pig and don’t know where to start? Begin with this guide, courtesy of the North Carolina Pork Council. Select Your Menu What do you plan on serving? Here are some recipes to get your started. All recipes feed a crowd. Carolina Eastern-Style Slaw Piedmon-Style Slaw (Red Slaw) Brunswick Stew Potato Salad Hush Puppies And for the sauces: Basic Eastern Carolina Hot Vinegar Barbecue Sauce Piedmont Lexington-Style Sauce Eastern Carolina Pig Pickin’ Sauce Western Carolina Ketchup-Based Barbecue Sauce Select Method of Preparation For whole hog or shoulders, etc. using wood, charcoal, or gas. Cooking Time For Whole Pig Barbecue Weight of PigCharcoalAmount of GasWoodCooker TemperatureApprox. Cooking Time75 lbs.60 lbs.40 lbs.1/3 cord225-250 degrees6 - 7 hours100 lbs.70 lbs.Cylinder1/3 - 1/2 cord225 - 250 degrees7 - 8 hours125 lbs.80 lbs.1/2 cord225 - 250 degrees8 - 9 hours/* Here you can add custom CSS for the current table */ /* Lean more about CSS: https://en.wikipedia.org/wiki/Cascading_Style_Sheets */ /* To prevent the use of styles to other tables use "#supsystic-table-5" as a base selector for example: #supsystic-table-5 { ... } #supsystic-table-5 tbody { ... } #supsystic-table-5 tbody tr { ... } */ Important – Do not exceed 225 degrees F. cooking temperature for the first 2 hours of cooking. If using an “open” grill allow 1 hour per 10 pounds of pork. In order to achieve maximum tenderness an internal temperature of 180 degrees F. or above must be reached. If using gas cooker, read manufacturer’s instructions. When using charcoal or wood distribute more coals under the hams or shoulders and less in the center for...

Story of Sam Jones, 7th Generation Whole Hog Pitmaster at the Skylight Inn

A story of Sam Jomes, 7th generation whole hog pitmaster. The Skylight Inn has been in business since 1947 but his family has been making and selling whole hog BBQ since the 1830s. Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...