Spares, Loin Backs, and $$$

Hey, Mike...I posted those spares at $1.59/lb.They were not trimmed,but nice.....Sam's club had loinbacks @$3.69 today....Regular spares at $1.99 and brisket bone removed @$2.09....They were all IBP.....In theory they all went up because all those baby backs from Europe have been setting in freezers off the east coast ports....Then all the rib chains started ordering up all the coming production....I heard farm reports that claimed farmers were holding stock off the market to replenish their breeding stock and that prices should settle back down in July....My other notion is that we will pay the price ....I'm with you that chine bone and tips are something around 5%-10%....At $1.59 I can sure trim them and eat'm. I know the chain groceries are selling the trimmings in 10 lb. boxes for $9.99.

" Hey, Mike...I posted those spares at $1.59/lb.They were not trimmed,but nice.....Sam's club had loinbacks @$3.69 today....Regular spares at $1.99 and brisket bone removed @$2.09....They were all IBP....."

Tom,

IowaBP is a good brand. I have no idea how Farmland can command the far higher price, other than they are 2.5 and downs and they are trimmed. Allen Foods (large institutional supplier) sells them for much more than IBP at Sams...and has no problem getting the price.

I don't know how to rate pork. Beef is far easier. Go for Choice over select on cheap cuts and Prime (when available...seldom) over Choice on tender cuts...pretty much a no-brainer.

Anyone know the differences and how to grade ribs? Can a 2.5 and down spare command that much higher price than a 3.5 and down spare?
Is the smaller spare that much more tender? Less fat? What?

Sam's loin backs are good. However, I've had better. But, for much more...$5+ per lb. Is it worth the difference? I think so, but many may not...same with Choice brisket vs Select. There is a substantial difference in every Choice I've cooked vs the Selects. And, apparently, the Angus (brand name) stuff, is better still.

Regards, Mike

I don't know if there is a grading system for pork. Just left a message for a guy I kow with the pork council, so shuld know later today.

However, the weight of ribs has to do with the size of pig. You can buy ribs that are 4-1/2 and downs and so on. They just come off bigger pigs. The bigger the pig, the tougher the meat and more fat.

3-1/2 pound ribs are pretty much the standard. 2-3/4 pound St. Louis style ribs are cut from 3-1/2 pound slabs. Which means they are trimming away about 15%. I have never looked at the amount of actual meat you get with rib tips, but it's not a lot.

Any way, my suggestion is look for slab ribs that weigh in the 3 pounds or less catagory and buy the slabs and cut them down yourself. I figure my time is cheaper than a butcher...

Stuart

Thanks,Stuart.....That would put these $1.59 spares in at about $1.85 and my cheap labor....I usually figure thats a good deal,especially in today's market.