Buy wholesale frozen pork front feet
Buy wholesale frozen pork front feet In the barbecue community, there is debate over whether to cook hog butt fat side up or down.
The fat side should ideally face the heat source, according to standard advice. In addition to acting as an insulator, the fat cap shields the meat from direct heat.
Having said that, pig butt is a meat cut that has a lot of intramuscular fat by nature. If at all, the fat cap’s direction tends to be unimportant. In all honesty, you can remove the entire layer of outer hard fat and still be alright.
For my part, I choose to take off the “fake cap”; more on that later.
What does Fat Cap mean?
Pork butt originates from the pig’s shoulder region. The fat cap is a layer of subcutaneous fat that covers the side of the hog butt that is exposed to the skin.
Pork butts are substantial cuts of meat, weighing between 6 and 10 lbs. Before it is vacuum packaged, the subcutaneous fat or fat cap is occasionally removed.
Here is an image of a pig butt’s fat cap side:
Frozen Pork Specifications:
– Washed and clean.
– No blood.
– No bad smell.
– White skin.
– No bruises.
– No broken bones
– Moisture content: less than 3%.
– No black pads.
– Drainage: 0 to -5°C for 8 hours.
– No traces of carved deep wounds.
– No ammonia burns.
– Blasted at: -40°C.
– Storage at: -20°C
– 100% Fresh and Frozen
– During Transportation: minus 10~15C
-Shelf Life: 12 -24 months from production date
Safe for human consumption