Each year in ANSC 117, Texas Barbecue, we feature each of the species used for barbecue to talk about nomenclature and carcass anatomical locations. This week, we covered pork so the theme would be different styles of pork in cooking in addition to demonstrating where the major and minor cuts were on the pork carcass. Pork cuts featured The three items used this week were Boston butts to make pulled pork, Boston butts to make pork steaks, and bone-in pork loins to make Hawaiian-inspired pork loins. Using Boston butts… Read More →