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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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 Posted: Jan 22 2008 Post subject: |
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| Harry Nutczak wrote: | Ok Einstein, is there some sort of miniture pig that the small racks come from then?
The younger the pig, the smaller it is, right? The smaller the pig from being younger also equates to a more tender pig. Right? |
No...not really.
Why do assume that the size of the pig is the only determining factor in the weight of a slab of loin back ribs? I think the weight is more affected by the amount of loin meat left on the slab and the number of bones trimmed at processing. Ever notice that not all slabs of loin back ribs have the same number of bones when you buy them at retail? For instance, IBP loin backs usually come 12-13 bones/slab...Farmland loin backs are usually 10-11 bones/slab.
As David said, I also don't think your assumption that younger pigs are always leaner and more tender than older pigs is correct either.
....but I could be wrong. I'm sure you'll let me know. 
_________________
Mike
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gotwood
BBQ Fan
Joined: 04 Apr 2007
Posts: 183
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| Posted: Jan 22 2008 Post subject: |
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"I think the weight is more affected by the amount of loin meat left on the slab and the number of bones trimmed at processing. "
Ding, Ding, Ding.....we have a winner.
A friend of the family owns a slaughterhouse.
When I ask him for Baby Backs he gives me ribs that are about 3.5"'s from end of bone to end of bone. And they have a good 3/4"-1" thick meat on them. I personally think its way to much loin meat. |
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