Can you identify this?

Femur? Road-kill bird dog?

Pteradactyl Turkey Leg???????

good lord... I see those in my sleep! It's the main bone out of a pork butt! What would that make it... the bone of the upper arm (leg in the case of the pig), elbow to shoulder, in the front. Yes????

My pooch salivates every time I carry one of those buggers from cutting board to trash with my tongs LOL! BTW< I should not give it to her, right? She'll break it to bits, I suspect. She gets a handful out of every butt anyway It's good to be a dog.

Grrr.......

Down boy, down!

I fed one of those to my dog and had to take it away after she swallowed a golf-ball size of rancid marroow...

I'll have to go with a femur.. Bovine or swine can't say..

We can always count on the "unique" perspective from you I2

It's not road kill and
It's not a turkey leg

Keep the guesses coming....

Wait a minute, Smokin: It's not road kill or a turkey leg, but what about a shoulder bone??? You keepin me in suspense?

Kind of hard to tell from the pic, as to size. I think it looks somewhat like a thigh bone out of a turkey or chicken.

I can see woodburner's idea also.

Maybe it is something from when pigs fly.

Dave

If Woodburner is not correct then my guess would be the humerus (drumette) bone from a chicken.

rj

Okay, from a forum member, they thought they had a shoulder, but it was only 8 pounds, and it had this bone.

So, did the bone come from a shoulder, a picnic, or a butt?

Ok, I'm guessing "picnic"..(I just spent the night at a Holiday Inn Express, so I'm feeling really smart)
Actually my first guess was a "soupbone" from a fairly large Ham

Holy Moley!!! Now I am confused. I thought the butt and shoulder were the same chunk. My feeble understanding is this:

The shoulder, or butt, portion is the "upper arm" if you will from the front of the pig. And your picture is the main bone in that.

The picnic is the "lower arm" portion of that front leg.

The "fresh ham" is the whole big honker from the rear leg.

Is that right, Smokin??

And did you get my trip write up??

Mornin',woodburner.

I think the reference to whole shoulder would be the butt is the upper part of the shoulder,containing the blade bone.

The lower part of the shoulder ,would be the leg to a couple inches above the foot would be the picnic.

Same beast.

I bought a picnic with one of those in it!

That's no picnic, I would definitely say its more like a FEAST! i2, you have road kill in Florida? We have to skid over the snakes here if you want them for lunch. Ruins the skins though...

See WB, that's why we do these things.

A shoulder is a HUGE piece of meat, consisting of a Butt and a Picnic. The butt is the butt end of the shoulder (how's that for confusing).

Here's a photo of a full shoulder, about 12 to 14 lbs worth. In this photo, the butt would be the left end of this and the picnic to the right.

So how big is the average butt, say on the shoulder pictured?

The only butts I can find are about 4 lbs. Are the meat guys (I hesitate calling them butchers) lopping off two butts per shoulder?

Howdy.

Average is like defining the population of military recruits,one size fits all.

Small market hogs seem to be going 240-280 lbs. and they tend to produce a butt between 5-6 lbs.

This is a pretty nice size, for cooking several for competition,because they are a little younger and the size finishes a little sooner- to be sure you have turn in on time.

If the producer can afford to hold them a little longer,they finish at about 320 lbs. and are more profitable.

These seem to produce butts between 7-8 lbs.

These are my preference for home cooking and are usually what is sent to the stores in a 2 pack in cryovac.

Older bearing sows[sausage sows],stags, and old boars may run 700 lbs. and can produce butts up to about 12-14 lbs.

Think older ,more dry,tough,etc.


Meat retailers tend to be able to sell four lb. trimmed roasts to the family cook,that will go home and braise them.

Ask any meat cutter, that is selling country style ribs on promo,if he has any 2 packs of butts in the cooler.

He should be willing to sell them at promotional rib prices,since he doesn't have the labor of trimming , slicing,and repackaging.

Hope this helps a little.

not gonna let you get away on this one, smokin... so what is the bone??!!!

I revise my guess given the good definitions in the posts above. I'd say it is the picnic portion of the front shoulder... the lower main bone.

So?

Well, I don't "know" since I don't have the bone in question, but I believe it's part of a Picnic Cut portion of a shoulder.

Agree?

Ohhhh... I thought you knew all along, but it was more of a rhetorical question, I guess LOL!!!

Woodburner, are you going to smoke Funny Cide? Horse meat works good for pissed off New Yorkers.........

You kill it and I'll smoke it...

Listen, on another subject: I need to know if I can cure that pork belly in 1 cup of salt, 1 cup of sugar, 8 oz of molasses and 2 quarts of apple cider, plus 2 quarts water, for 3 days, like that recipe said. Also, I couldn't find cider, so I got apple juice. Did they mean cider vinegar??? I'm verging on frightened on this one. Flying blind.