Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 10-01-2012, 12:02 AM posted to alt.food.barbecue
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Default pork cuts

I just ran across this site while looking for an explanation of pork loin
backribs boneless... I'm not sure how you can have a boneless rib but
thats what Sam's Club called them.. at $2.60 a # I figured I could grind
them up for sketti / lasagna sauce if nothing else.

the link to site at university nebrask lincoln, contains more than I
should know.
http://porcine.unl.edu/porcine2005/p...rcineVideoList

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Old 13-01-2012, 12:11 AM posted to alt.food.barbecue
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Default pork cuts

Sqwertz wrote in
:

On 10 Jan 2012 00:02:37 GMT, Charly Horse wrote:

I just ran across this site while looking for an explanation of
pork loin
backribs boneless... I'm not sure how you can have a boneless rib
but thats what Sam's Club called them.. at $2.60 a # I figured I
could grind them up for sketti / lasagna sauce if nothing else.

the link to site at university nebrask lincoln, contains more than
I
should know.
http://porcine.unl.edu/porcine2005/p...porcineVideoLi
st


The page you pointed to are just the descriptions that are in the
NAMP/IMPS specifications.

http://www.namp.com/namp/Links.asp?SnID=2

What is cool about that site (I've posted it before) are the 3D
rotations and cross sections. The iMAX of pork :-)

-sw


the views and descriptions were what I was refering to not just the
single page a lot of info there


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