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apcowboy


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Anyone ever cut country ribs like this
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Anyone ever cut country ribs like this?

photo images3_zps0fcf9a64.jpg



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Leon Wildberger

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RE: Anyone ever cut country ribs like this
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yeah, when using the rib end off a pork loin instead of shoulder butts thats how i would do it. I used to get frozen cases of them for about 59 cents a pound. Had to cut them frozen too. No regard to safety where i worked.

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RJ


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RE: Anyone ever cut country ribs like this
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Used to cut them all the time like that back in the day. Only in the last couple years did we begin using butts

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Chef Frank Rhodes


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RE: Anyone ever cut country ribs like this
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Yes that was the norm years, for us.
I can remember getting them from a butcher in Detroit area back in the 1980's too.
It is my preference for country style ribs, if I take some home. It's been a while, I think that's dinner this weekend.

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kimba371965


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RE: Anyone ever cut country ribs like this
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yes i have



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jimhenry2000


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That is how we did it.  Is there any other way?



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zemco1


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RE: Anyone ever cut country ribs like this
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questions like this only the "greybeards" like myself can answer The cutters today aka sawjockeys don't have the knowledge accumulated over the years'
tears ago I worked with a young guy who never saw a carcass hind. I took him in the cooler laid out a whole round,longloin, and knuckle like a puzzle. didn't have a flank.
Then i explained to him how each piece was fabricated i.e. top & bottom round, gooseneck etc etc.
Sorry to say the young guys today don't have a clue unless it's in a box with an instruction book..


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jimhenry2000


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RE: Anyone ever cut country ribs like this
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zemco1 wrote:

questions like this only the "greybeards" like myself can answer The cutters today aka sawjockeys don't have the knowledge accumulated over the years'
tears ago I worked with a young guy who never saw a carcass hind. I took him in the cooler laid out a whole round,longloin, and knuckle like a puzzle. didn't have a flank.
Then i explained to him how each piece was fabricated i.e. top & bottom round, gooseneck etc etc.
Sorry to say the young guys today don't have a clue unless it's in a box with an instruction book..

   I cannot blame them considering what most meatcutters earn these days!  You get what you pay for.



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butcher29


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RE: Anyone ever cut country ribs like this
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I seen a lot of people do this I personally think they look better when you cut through the back bone

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JohnnyWatts


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RE: Anyone ever cut country ribs like this
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I still put them out like that.

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Pops6927


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RE: Anyone ever cut country ribs like this
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I've cut them from anywhere to Sunday and back.Rib End riblet for CS, Rib End backbone for CS, CC for CS, loin end for CS, pork shoulder for CS, Arm pork shoulder for CS, pork neck for CS, half shank ham for CS, half Butt ham for CS, and on and on. Even cut up small skinned pigs for CS.

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RE: Anyone ever cut country ribs like this
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jimhenry2000 wrote:
zemco1 wrote:

questions like this only the "greybeards" like myself can answer The cutters today aka sawjockeys don't have the knowledge accumulated over the years'
tears ago I worked with a young guy who never saw a carcass hind. I took him in the cooler laid out a whole round,longloin, and knuckle like a puzzle. didn't have a flank.
Then i explained to him how each piece was fabricated i.e. top & bottom round, gooseneck etc etc.
Sorry to say the young guys today don't have a clue unless it's in a box with an instruction book..

   I cannot blame them considering what most meatcutters earn these days!  You get what you pay for.

 Amen Jim



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newbernbears


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RE: Anyone ever cut country ribs like this
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Yes, I have, but not in years, had forgotten all about it, I only work scarcely part-time. It's a pretty cut, like a roast almost. Thanks for the memories!

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Allen Scott
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RE: Anyone ever cut country ribs like this
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oh yeah still like to do them like that if loins are cheap



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JimmyMac


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RE: Anyone ever cut country ribs like this
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I cut countries like this everyday. As far as I am concerned sirloin half countries are a no-no. I initially learned countries using cushions and later bostons. Since bone-chips and slivers in my bbq get me heated and since I no longer draw a pay from a big-box store, behold my process for making rib-end countries:

1. Remove chine and feathers to make an export-style rib-roast
2. Pick-up my breaking knife and cut single pork rib-eye steaks.
3. Whack those in half.
4. Rib-side goes into bone-in countries boats.
5. Boneless-side goes into boneless country boats.

It's not all that novel at all. In a nutshell, pot-roast should be pot-roast and country ribs should be exactly that "baby-backs with a country-boy quantity of meat on them".


Oh yeah, and injected pork is still crap.



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