I went to order my leg of pork and this year they said they'll only
be carrying the steamship style leg of pork.

From looking around (at pictures mostly) it looks like this is a
mostly skinless leg, trimmed of some exterior fat, with a frenched
shin or thigh bone and a squared butt.

Price: $3/lb. Which is 3x the cost I'm used to paying for a whole
fresh ham. Does anybody know exactly how this cut is made? Is it
both the butt and shank section? Or just the butt?

-sw

"Sqwertz" > wrote in message
...
>I went to order my leg of pork and this year they said they'll only
> be carrying the steamship style leg of pork.
>
> From looking around (at pictures mostly) it looks like this is a
> mostly skinless leg, trimmed of some exterior fat, with a frenched
> shin or thigh bone and a squared butt.
>
> Price: $3/lb. Which is 3x the cost I'm used to paying for a whole
> fresh ham. Does anybody know exactly how this cut is made? Is it
> both the butt and shank section? Or just the butt?
>
> -sw

It appears to be the shank and butt with most of the shank meat removed to
expose the bone for better presentation.

http://www.berksupreme.com/berkshire...2572190067BA55

KW

"Sqwertz" > wrote in message
...
> I went to order my leg of pork and this year they said they'll only
> be carrying the steamship style leg of pork.
>
> From looking around (at pictures mostly) it looks like this is a
> mostly skinless leg, trimmed of some exterior fat, with a frenched
> shin or thigh bone and a squared butt.
>
> Price: $3/lb. Which is 3x the cost I'm used to paying for a whole
> fresh ham. Does anybody know exactly how this cut is made? Is it
> both the butt and shank section? Or just the butt?
>
> -sw


you might have seen this.

http://preview.tinyurl.com/ybjl5nn

On Tue, 30 Mar 2010 11:21:53 -0400, KW wrote:

> "Sqwertz" > wrote in message
> ...
>>I went to order my leg of pork and this year they said they'll only
>> be carrying the steamship style leg of pork.
>>
>> From looking around (at pictures mostly) it looks like this is a
>> mostly skinless leg, trimmed of some exterior fat, with a frenched
>> shin or thigh bone and a squared butt.
>>
>> Price: $3/lb. Which is 3x the cost I'm used to paying for a whole
>> fresh ham. Does anybody know exactly how this cut is made? Is it
>> both the butt and shank section? Or just the butt?
>
> It appears to be the shank and butt with most of the shank meat removed to
> expose the bone for better presentation.
>
> http://www.berksupreme.com/berkshire...2572190067BA55

I saw that picture earlier and it didn't helop me understand. That
skin bone is making a 45-degree trun erigh under there and going
through the center of the roast. Once you take a few slices off
there, it's not going to be easy to carve - it's carving station
attraction is gone.

Is this all just a hoaky way to sell and present a cheap piece of
swine?

-sw

On 2010-03-30, KW > wrote:

> It appears to be the shank and butt with most of the shank meat removed to
> expose the bone for better presentation.

It appears to be a way to extort money from people who'd rather have
the shank meat at lower cost. Spend a pittance on labor to charge
more for the same piece of meat. Often called "value added" it's
really just a way to make a greater profit from the same item. Not a
problem if you are left with a choice.

nb

On Tue, 30 Mar 2010 10:38:28 -0500, Sqwertz wrote:

> That
> shin bone is making a 45-degree turn right under there and going
> through the center of the roast.

Retyped in English. Was in a hurry - have to work this week.

-sw

"Sqwertz" > wrote in message
...
> On Tue, 30 Mar 2010 11:21:53 -0400, KW wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>>I went to order my leg of pork and this year they said they'll only
>>> be carrying the steamship style leg of pork.
>>>
>>> From looking around (at pictures mostly) it looks like this is a
>>> mostly skinless leg, trimmed of some exterior fat, with a frenched
>>> shin or thigh bone and a squared butt.
>>>
>>> Price: $3/lb. Which is 3x the cost I'm used to paying for a whole
>>> fresh ham. Does anybody know exactly how this cut is made? Is it
>>> both the butt and shank section? Or just the butt?
>>
>> It appears to be the shank and butt with most of the shank meat removed
>> to
>> expose the bone for better presentation.
>>
>> http://www.berksupreme.com/berkshire...2572190067BA55
>
> I saw that picture earlier and it didn't helop me understand. That
> skin bone is making a 45-degree trun erigh under there and going
> through the center of the roast. Once you take a few slices off
> there, it's not going to be easy to carve - it's carving station
> attraction is gone.

Very true.

>
> Is this all just a hoaky way to sell and present a cheap piece of
> swine?
>
That would be my philosophy. Saw on the same (or maybe another) where the
asking price was $99 for what is a 13-15lb hunk o meat under the Steamship
Leg of Pork moniker. I can buy Boston Butts every day for $1.29 per pound
and occaisionally on sale for $.88-$.99 per lb.

KW
> -sw

"Sqwertz" > wrote in message
...
> I went to order my leg of pork and this year they said they'll only
> be carrying the steamship style leg of pork.

> Price: $3/lb.

Did you order it from a butcher shop or a Wall Street investment firm?

On Tue, 30 Mar 2010 21:27:05 -0400, Ed Pawlowski wrote:

> "Sqwertz" > wrote in message
> ...
>> I went to order my leg of pork and this year they said they'll only
>> be carrying the steamship style leg of pork.
>
>> Price: $3/lb.
>
> Did you order it from a butcher shop or a Wall Street investment firm?

I didn't order anything, but this offer was from my usual grocer.
CostCo doesn't have any special pork, goat or lamb for Easter. Just
the usual boneless butts and spares and the usual lamb.

In years past I would pay $.99-$1.19/lb. It's usually a good
grocer. But the last couple years their pork sucks. It's good for
everything but pork.

-sw

Ed Pawlowski wrote:
>
>> "Sqwertz" wrote:
>>
>> I went to order my leg of pork and this year they said they'll only
>> be carrying the steamship style leg of pork.
>>
>> Price: $3/lb.
>
>> Did you order it from a butcher shop or a Wall Street investment firm?

Hmm, must be from one of those bail-out hogs... that's more than twice
the price of a fresh ham. Yesterday at the little market in town
whole fresh hams were $1.19/lb, shank half $1.29/lb, butt half
$1.39/lb. I thought about it but decided on a five pound roast beef
for this weekend instead, top round $1.99/lb, got four big yams too,
and a couple pounds asparagus.

On Wed, 31 Mar 2010 11:07:30 -0400, brooklyn1 wrote:

> Ed Pawlowski wrote:
>>
>>> "Sqwertz" wrote:
>>>
>>> I went to order my leg of pork and this year they said they'll only
>>> be carrying the steamship style leg of pork.
>>>
>>> Price: $3/lb.
>>
>>> Did you order it from a butcher shop or a Wall Street investment firm?
>
> Hmm, must be from one of those bail-out hogs... that's more than twice
> the price of a fresh ham. Yesterday at the little market in town
> whole fresh hams were $1.19/lb, shank half $1.29/lb, butt half
> $1.39/lb. I thought about it but decided on a five pound roast beef
> for this weekend instead, top round $1.99/lb, got four big yams too,
> and a couple pounds asparagus.

You apparently missed the fact that this was skinless and trimmed
(which would raise the price to $1.99/lb, but not 2.99).

-sw