Ask a butcher

[zbigjeff]

PapaSop My peeps like the coarse cut (for me it’s a 3/8th). They didn’t like the overly emulsified chew using the 3/16 on the second grind. Guessing everyone has their own opinions.

[Deepwoodsbutcher]

I do pork brats with 3/8s usually. All depends on what you want.

[glen]

PapaSop 7mm

[Jonathon]

Deepwoodsbutcher So, is there a difference in seasoning for pre-rigor pork processing or no?

Also, thoughts on the Denver cut, all hype or worth it?

[processhead]

For my brats, chorizo, and breakfast sausage, 2 grinds. 3/8ths and then 3/16ths

[Deepwoodsbutcher]

Jonathon no difference in seasoning that I am aware of, but I have never worked in a plant that does the hot boning so I could be wrong on that. Maybe someone else has more info about that.

[Deepwoodsbutcher]

Jonathon As far as Denver steaks go, they are very good. Firstly, since they are cut from the chuck primal, they are nicely marbled and have tremendous beef flavor. Secondly, they stay relatively tender when cooked med rare. They are definitely worth trying if you haven’t. As a side note, here in Michigan the “Denver” steak that is sold in markets is actually a ranch steak cut from the shoulder clod. I think this is a regional issue, but just be sure you ask for this cut from a reputable butcher that cuts a true Denver.

[Jonathon]

Deepwoodsbutcher Fairly sure I have heard of Ranch Cut. I used to work closely with a small processor in the U.P. that might have been where I heard about it. Thanks for the info

[zbigjeff]

Deepwoodsbutcher Totally agree with your warning. Knowing the butcher or buying the raw product yourself (prior to butchering) is the only way to know what you’re getting.

[Deepwoodsbutcher]

zbigjeff yeah, especially with regional differences and terminologies, it’s always best to talk with your local butcher.