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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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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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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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