just had this discussion with DH the other day, i think he called it right,
price controls of the 70 s plus a wish to squeeze every part f the meat as a
whole sale rather than a grind sale, Lee
"Nunya Bidnits" > wrote in message
...
> In ,
> Dana K6JQ > typed:
>> On Jul 3, 1:57 pm, Janet Wilder > wrote:
>>> When I was in HEB last week they had something called pork briskets.
>>> It's flat meat and it's cheap, but I have no idea what to do with it.
>>> I'm thinking it should make decent Q, but I don't know if there are
>>> bones in it or what.
>>
>> Pork brisket, really! I'm guessing that's breast meat that they
>> didn't grind into sausage.
>>
>> Dana
>
> That's probably a pretty good guess.
>
> As far as the "finger ribs" could they be short ribs?
>
> I get really tired of creative renaming in the meat department. You should
> ask one of the meatcutters what it was before they decided to call it
> something else.
>
> MartyB
>