Meat&Poultry - June 2013 - 20

competitive bbq

ly ranked No. 8 on USA Today’s list of

ished on grain and should have excel-

“But today, it’s almost a badge of

the 20 best athlete-owned restaurants. “

lent marbling. Then Kirk studies the

honor to say your meat processing

thickness of the flat across the front of

plant can maintain Famous Dave’s

The meat matters

the brisket. It should be even across,

standards,” he says. “We have one of

The first thing Baker looks for in pork

not starting at 1 inch and then shrink

the highest standards in the industry.”

ribs is the color, which he says should

down to one-quarter of an inch.

be dark pink.

Baker also has high standards, not-

When Mixon looks at a brisket, he

ing that he only buys meat from es-

“It’s never brown, and it’s never off-

looks at the fat cap, which should be

tablished packers and processors, such

color,” he adds. “The color just jumps

brown, not yellow. It should also have

as Swift, Farmland Foods and Smith-

out at you.” Raw and cooked meat must

good marbling inside the meat.

field Foods.

also look good, Baker stresses.

“That’s a reason why we cook a

“They know what they’re doing,”

“We eat with our eyes,” Baker says,

lot of Wagyu beef,” Mixon says. “It

Baker says. “They have the capac-

as he opens a smoker full of St. Lou-

has a high percentage of fat content

ity to process 65,000 pigs a day. I

is-style spareribs and baby back ribs.

inside the meat.”

trust them.”

“Look at all of the meat on these,” he

Mixon wants to see a good reddish-

Baker prefers meaty ribs, and he’s

says, squinting and smiling through

pink color in the lean part of a pork

willing to pay for them – about $150

the billowing smoke.

rib, but he also wants to see a good

a box, which equals $8 a slab.

Kirk looks for solid exception-

fraction of fat inside the meat.

al coverage on pork ribs which extends over the bone with marbling

“Then I know it’s coming from a
hog with a lot of fat,” he adds.

and contains no shiners, which are

A good rib has good marbling, An-

bones sticking through the meat. On

derson agrees, noting that he likes his

brisket, he looks for white, hard fat,

remembers the days when “ribs were

he says, noting he prefers that finished

ribs to look like prime steak. Anderson

which means the meat has been fin-

“If I start with the best, I find that
my chances of succeeding are better,”
ribs shine on the outside with an attractive mahogany finish.

Where’s the fat?
Many barbecue experts say packers

all over the board.”
“Some ribs had bow ties,
a nd some had ha l f-

and processors are producing meat
that’s too lean for barbecue.

moon shapes,” he

“Ribs used to have these almost

says. “And some

softball-sized bubbles of fat beneath

had shiners.”

them, which you don’t see today,” An-

Anderson

The Bad 2D Bone
has become
Bubba-Q’s top-selling
rib, even outpacing
babybacks.

derson says. “To me, fat is good.”

is proud that

Mixon believes most meat used for

he has al-

barbecue 50 years ago was better be-

ways kept

cause producers hadn’t begun breed-

high stan-

ing animals to be leaner, especially pigs.

dards. In

“When they started taking out the

t he ea rly

fat content, they started taking out

days, An-

the flavor,” Mixon says. “When you

derson told

remove the fat content, you remove

suppliers
what his specs
were for ribs and

the moisture in the meat. Flavor and
moisture are the two critical things
you need to have good barbecue.”

several told him

Mixon says suppliers have real-

they weren’t interest-

ized that some of the meat they pro-

ed in his business because

duce for barbecue is too lean. That’s

his standards were too high.

20

• Meat&Poultry • June 2013 • www.MeatPoultry.com

why Berkshire pork, from the less-


http://www.MeatPoultry.com

Meat&Poultry - June 2013

Table of Contents for the Digital Edition of Meat&Poultry - June 2013

Meat&Poultry - June 2013
Table of Contents
Commentary - Now, we're cookin'
Business Notes - China’s Shuanghui makes bid for Smithfield
JBS posts $112.8M in Q1 earnings
COOL opponents vow to press on
Triumph Foods to expand pork facility
Hormel income dips on Jennie-O results, acquisitions
Washington - What’s in a name?
BBQ Report - Low & slow is red hot
BBQ Report - Carnivorous curriculum
Packaging Solutions - Consistency counts
Meat Processing Operations & Engineering - Small but savvy
Rooted in meat
Pushing pests out
Sanitation Tips - Usual suspects
CEO Series - Fit to lead
Ingredient Solutions - Meat makeover
Meat Perspectives - HAACP and more
From the Corral - STUNNING evidence
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
Meat&Poultry - June 2013 - Meat&Poultry - June 2013
Meat&Poultry - June 2013 - 2
Meat&Poultry - June 2013 - 3
Meat&Poultry - June 2013 - Table of Contents
Meat&Poultry - June 2013 - 5
Meat&Poultry - June 2013 - 6
Meat&Poultry - June 2013 - 7
Meat&Poultry - June 2013 - Commentary - Now, we're cookin'
Meat&Poultry - June 2013 - 9
Meat&Poultry - June 2013 - Business Notes - China’s Shuanghui makes bid for Smithfield
Meat&Poultry - June 2013 - JBS posts $112.8M in Q1 earnings
Meat&Poultry - June 2013 - Triumph Foods to expand pork facility
Meat&Poultry - June 2013 - Hormel income dips on Jennie-O results, acquisitions
Meat&Poultry - June 2013 - Washington - What’s in a name?
Meat&Poultry - June 2013 - 15
Meat&Poultry - June 2013 - BBQ Report - Low & slow is red hot
Meat&Poultry - June 2013 - 17
Meat&Poultry - June 2013 - 18
Meat&Poultry - June 2013 - 19
Meat&Poultry - June 2013 - 20
Meat&Poultry - June 2013 - 21
Meat&Poultry - June 2013 - BBQ Report - Carnivorous curriculum
Meat&Poultry - June 2013 - 23
Meat&Poultry - June 2013 - 24
Meat&Poultry - June 2013 - 25
Meat&Poultry - June 2013 - 26
Meat&Poultry - June 2013 - 27
Meat&Poultry - June 2013 - 28
Meat&Poultry - June 2013 - 29
Meat&Poultry - June 2013 - Packaging Solutions - Consistency counts
Meat&Poultry - June 2013 - 31
Meat&Poultry - June 2013 - 32
Meat&Poultry - June 2013 - 33
Meat&Poultry - June 2013 - 34
Meat&Poultry - June 2013 - 35
Meat&Poultry - June 2013 - Meat Processing Operations & Engineering - Small but savvy
Meat&Poultry - June 2013 - 37
Meat&Poultry - June 2013 - 38
Meat&Poultry - June 2013 - 39
Meat&Poultry - June 2013 - 40
Meat&Poultry - June 2013 - 41
Meat&Poultry - June 2013 - Rooted in meat
Meat&Poultry - June 2013 - 43
Meat&Poultry - June 2013 - 44
Meat&Poultry - June 2013 - 45
Meat&Poultry - June 2013 - Pushing pests out
Meat&Poultry - June 2013 - 47
Meat&Poultry - June 2013 - Sanitation Tips - Usual suspects
Meat&Poultry - June 2013 - 49
Meat&Poultry - June 2013 - 50
Meat&Poultry - June 2013 - 51
Meat&Poultry - June 2013 - CEO Series - Fit to lead
Meat&Poultry - June 2013 - 53
Meat&Poultry - June 2013 - 54
Meat&Poultry - June 2013 - 55
Meat&Poultry - June 2013 - 56
Meat&Poultry - June 2013 - 57
Meat&Poultry - June 2013 - 58
Meat&Poultry - June 2013 - 59
Meat&Poultry - June 2013 - Ingredient Solutions - Meat makeover
Meat&Poultry - June 2013 - 61
Meat&Poultry - June 2013 - 62
Meat&Poultry - June 2013 - 63
Meat&Poultry - June 2013 - 64
Meat&Poultry - June 2013 - 65
Meat&Poultry - June 2013 - 66
Meat&Poultry - June 2013 - 67
Meat&Poultry - June 2013 - 68
Meat&Poultry - June 2013 - Meat Perspectives - HAACP and more
Meat&Poultry - June 2013 - 70
Meat&Poultry - June 2013 - 71
Meat&Poultry - June 2013 - 72
Meat&Poultry - June 2013 - 73
Meat&Poultry - June 2013 - From the Corral - STUNNING evidence
Meat&Poultry - June 2013 - 75
Meat&Poultry - June 2013 - Names in the News
Meat&Poultry - June 2013 - 77
Meat&Poultry - June 2013 - New Product Showcase
Meat&Poultry - June 2013 - 79
Meat&Poultry - June 2013 - 80
Meat&Poultry - June 2013 - 81
Meat&Poultry - June 2013 - 82
Meat&Poultry - June 2013 - 83
Meat&Poultry - June 2013 - Classified Advertising
Meat&Poultry - June 2013 - 85
Meat&Poultry - June 2013 - 86
Meat&Poultry - June 2013 - 87
Meat&Poultry - June 2013 - 88
Meat&Poultry - June 2013 - Advertisers
Meat&Poultry - June 2013 - The Insider
Meat&Poultry - June 2013 - 91
Meat&Poultry - June 2013 - 92
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