The state of ribs

The standard story is that the market in Japan is driving pork loins.

They are trimmed so close that the loinbacks are mostly shiners.

We still like Sam's,but must pick through them.

Spares from Sam's ,cut to St. Louis ,have been good.

The enhanced ribs from Hormel,loinbacks and St.Louis have been good.

Dr. B, I agree with you. I'm sick and tired of buying a slab of loinbacks only to get a rack of bones held together by connective tissue and membrane with not enough meat to keep a gerbil alive. Last year a local butcher had some St.L cut ribs on sale and I gave them a try. Never again will I buy loinbacks. The meat was at least 1/4 in. thick, beter flavor and cheaper too. I now buy only the St.L cut.

Gag, DON'T get me started on the availability of good meats anymore.

All briskets are select
Flats are fat free now
Back Ribs are injected and have no meat
Loin Ribs are injected and inconsistend quality
Butts, are too small
Can't find a full shoulder to save my life
Actually find some great pork tenderloins at an Asian Market of all places.

I'm just going to go to my State Pork and Beef council and see if I can find someone out there who can REALLY provide some good meat.

Too bad, sooooo sad, true Meat Markets haven't been around in Oklahoma for a while. The 2 or 3 we have, just resell prepacked IBP stuff.



Smokin'

Well Smokin',

I keep tellin' ya to come on over here to cattle and hawg country.

Get ya all the packers,6 lb flats,shoulders,8 lb butts,and whole hawgs ,just above Oelando.

Sam's,Albertson's,and Winn-Dixie are still non- injected,when ya pay attention.

Ya'll been raisin' oil wells too long.

LOL