Post by BBQ Butcher on Sept 22, 2009 8:07:36 GMT -5
So what is your favorite animal to butcher?
Even though it's the largest, I'd have to say it was the cow.
Why is this your favorite?
Because there are so many ways to merchandise each cut.
What is your favorite part of a Beef?
The Rib section, especially ribs number 10 thru 13. because of the tenderness and flavor.
What is your favorite part of a pig?
Tough call. Its a toss up between the Boston Butt Pork Shoulder (either roast or steak) and the Spareribs. Both have excellent flavor if cooked properly.
What is your favorite part of lamb?
The Rack of Lamb.
Is kobe beef in eyes better than regular beef?
That is a matter of opinion debated among many! Of course the way it's raised and fed makes it more expensive than regular beef. If you are a fan of excess marbling, then you can be a fan of Kobe Beef. Dollar for dollar, I prefer a nice USDA Prime Beef vs. Kobe Beef any day. That's just my personal preference.
What would you do if you were not a butcher?
I would be a Chef in some capacity. Preferably at a private resort in the Caribbean.
What is your favorite way of cooking beef?
That would depend entirely on the cut being cooked. For instance, Brisket and Prime Rib are cooked different ways, as are steaks and roasts. However, at the present time, my favorite way of cooking beef is using the Reverse Sear method in my Primo Ceramic Grill. Rare please.
What is your favorite way to cook lamb?
I prefer the Leg to be roasted indirect and the Rack of Lamb to be seared. Again, these are cooked on my grill. Medium Rare for me.
What is favorite way of cooking Pork?
On the grill and use the Reverse Sear with the Loin Chops and the Tenderloin. For a nice boneless roast, I will cook it directly over the coals (about 12-15" between charcoal and meat) turning several times until the internal temperature of the pork is around 145°.
My second favorite way of cooking pork is to cook it indirect on the grill utilizing the Low and Slow method. This is done for Pork Shoulders and Ribs of all varieties.