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Stopped by a local butcher shop in Portland last week and noticed they hang their primals different than us
I was picking up a special order for a customer and saw they hang their beef ribs with the chine bone still on. We always take it off in our shop. Makes me wonder if we're losing some flavor or moisture by trimming too early. Anyone else hang theirs a specific way?
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the_holly5mo ago
and honestly i gotta disagree a little with patricia32 here. i think different regions just develop their own techniques that work for their clientele and it's not always about being backwards. i mean, leaving the chine on could actually help with moisture retention during longer hangs if they're going for a specific aging process, so maybe try it both ways and see what your regulars prefer.
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patricia325mo ago
Everything is backwards there lol, it's just how Portland rolls.
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violag805mo ago
Try it with and without the chine. Big difference in moisture like @the_holly said. I hang a lot of beef and the chine on keeps the meat from drying out too fast. But you gotta watch it close cause it can get slimy if the air ain't moving right. Just check your temps and humidity and see what sticks.
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the_sean5mo ago
Oh man this brings back a memory! I was at a barbecue competition in Kansas City a few years back and this old timer from Texas was hanging his briskets with the whole fat cap still on, no trimming at all. We were all standing around scratching our heads watching him do it his way. He ended up taking first place and I swear the moisture on those things was unreal. Made me rethink everything I thought I knew about trimming. Sometimes you gotta just try the weird stuff and see what happens even if it feels wrong at first.
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