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The money muscle is a specific part of the pork butt, widely regarded as the holy grail of pork packaging. It is located at the bottom or lower end of the pork butt, on the opposite side of the shoulder blade bone. This muscle is a well-guarded secret among competition BBQ cooks and is considered the best part of the pig. The money muscle is prized for its intramuscular fat, which gives it a rich, buttery flavor and a very tender texture. When cooked, the money muscle should be sliced into medallions and served on a platter or in a turn-in box. To carve the money muscle, you will need a sharp meat knife and, optionally, a meat injector syringe kit. The process involves locating the bone in the pork shoulder and working your way to the opposite side to find the cylindrical strip of muscle. The money muscle can then be carved along the fat line, ensuring that the lines are not cut through.
| Characteristics | Values |
|---|---|
| Location | Lower end of the pork butt, opposite the bone |
| Appearance | Cylindrical, tube-shaped, with deep fat striations |
| Taste | Rich, buttery |
| Texture | Tender |
| Cooking method | Slow-cooked, smoked |
| Temperature | 180-197 degrees |
| Tools | Injector, sharp meat knife |
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What You'll Learn
- The money muscle is located at the lower end of the pork butt, opposite the bone
- It is a small, cylindrical muscle with deep fat striations
- It is prized for its juicy, tender texture and flavourful taste
- To carve, use a sharp knife to cut along the fat line, separating it from the bone and the rest of the butt
- Trim away any excess fat, then smoke or roast
The money muscle is located at the lower end of the pork butt, opposite the bone
The money muscle is a specific part of the pork butt, also known as the Boston butt. It is located at the lower end of the pork butt, on the opposite side of the shoulder blade bone. This cut of meat is considered the best part of the pig, and is highly prized in barbecue competitions, often winning prizes.
To locate the money muscle, start by finding the bone in the pork shoulder. Then, work your way to the opposite side. You may need to use your hands to feel for the firm, cylindrical strip of muscle that runs across the face of the shoulder cut.
Once you have located the money muscle, use a sharp meat knife to carefully carve along the fat line in the pork shoulder. Ensure that you do not cut through the lines, as the fat will help during smoking and add flavour and aroma to the final dish. After removing the muscle from the shoulder, trim away any remaining excess fat on the surface of the meat. This step will help expose more of the meat to heat as it smokes, allowing it to render better.
The money muscle is best cooked low and slow. It can be enjoyed as is, or used as a filler for sliders or sandwiches. It is also commonly used in dishes such as barbecue pork, pulled pork, coppa, roasted pork collar, and pork collar steaks.
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It is a small, cylindrical muscle with deep fat striations
The money muscle is a cylindrical muscle with deep fat striations. It is located at the lower or front end of the pork butt, opposite the bone. This is a small, tender part of the pork shoulder, also called the 'pork collar' or 'Boston butt', that is highly prized in barbecue competitions.
The money muscle is a load-bearing muscle, which means that it has a tough texture initially. To get a tender texture, slow cooking is required. The high amount of fat in the cut keeps it tender. This muscle is special because the fat marbling runs deep within the meat. The fat striations are a distinguishing feature of the money muscle, setting it apart from other pork cuts typically known for heavier muscle fat.
When cooking the money muscle, it is recommended that you cut it out and cook it separately from the rest of the meat. This is because the money muscle cooks faster than the rest of the butt. If you do not separate it, you run the risk of overcooking it. The ideal temperature for the money muscle is around 180-190°F, while the rest of the butt requires 195°F.
To carve the money muscle, use a sharp meat knife to cut along the fat line in the pork shoulder. Ensure that you do not cut through the lines. This fat will help during smoking and add flavour and aroma to the final product. Once you have removed the muscle from the shoulder, trim away any remaining excess fat on the surface of the meat. This will help expose more of the meat to heat as it smokes, allowing it to render better.
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It is prized for its juicy, tender texture and flavourful taste
The money muscle is a small, cylindrical cut of meat from the pork shoulder, also known as the pork butt, prized for its juicy, tender texture and flavourful taste. It is located at the front end of the shoulder, at the opposite end of the bone.
The money muscle is a well-marbled cut, with deep stripes of fat running through it. This is unusual for pork, which typically has fat on the outside. When cooked, the fat renders, giving the meat a rich, buttery taste and a tender texture.
To prepare the money muscle, it is recommended to trim away any excess fat and use a meat injector to enhance the juiciness and flavour. This can be done with juices like peach nectar, apple, or white grape, or with a mixture of juices and rubs containing phosphates. You can also add a rub made of your favourite herbs to the outside of the meat, but these herbs and ingredients must complement the natural flavours of the meat. After applying the rub, the meat should be left to rest in the refrigerator overnight to allow for absorption of the new flavours.
The money muscle is best cooked low and slow, either in a food smoker set at 250 °F (121 °C) for around three hours, or on a barbecue, where it can be smoked unwrapped until it reaches an internal temperature of 190-197 °F. It is important to separate the money muscle from the rest of the pork butt before or after cooking, as it cooks faster and can become overcooked if left attached.
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To carve, use a sharp knife to cut along the fat line, separating it from the bone and the rest of the butt
Carving meat is a skill that can be learned with practice. The key to becoming a good meat carver is to start with good meat. Good meat comes from good stock, a great farm, and has been properly hung by the butcher. Hanging the meat tenderises it, allowing the muscles to relax and the flavour to mature.
The money muscle is a small, tender part of the pork shoulder, also called the 'butt'. It is considered the best part of the pig and is located at the lower end of the pork butt, opposite the bone. It is highly prized in barbecue competitions and is often thought of as the best part of the pig.
To carve the money muscle, use a sharp knife to cut along the fat line, separating it from the bone and the rest of the butt. The fat will help during smoking, adding flavour and aroma to the finished product. You can then trim away any remaining excess fat on the surface of the meat. This will help expose more of the meat to the heat as it cooks, allowing it to render better.
The money muscle is best cooked slowly and separately from the rest of the meat. This is because it is a tender cut with a high fat content, which means it cooks faster than the rest of the butt.
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Trim away any excess fat, then smoke or roast
Trimming away excess fat and preparing the meat for smoking or roasting is an important step in the process of cooking money muscles. Money muscles are a small, revered part of the pork shoulder, also known as the butt, and are often considered the best part of the pig.
To begin, locate the bone in the pork shoulder and work your way to the opposite side. You may need to use your hands to feel for the money muscle, which will be a firm, cylindrical strip of meat. Once located, use a sharp knife to carefully carve along the fat line, ensuring you don't cut through the lines. The fat is essential for adding flavour and aroma to the finished product, so it is important to keep it intact.
After removing the money muscle from the shoulder, trim away any remaining excess fat from the surface of the meat. This step will help expose more of the meat to the heat during the cooking process, allowing it to render better. It is important to use a sharp knife when trimming fat to ensure a clean cut and minimise the risk of accidentally cutting into the meat.
The money muscle is best cooked low and slow, whether you choose to smoke or roast it. Smoking the meat will add a unique flavour and aroma, but it is not necessary if you don't have access to a smoker. Roasting is an easy way to cook a large cut of meat, and it works well for pork.
If you choose to roast the money muscle, start by seasoning the meat ahead of time to allow the flavours to penetrate. Then, heat your oven to a high temperature, usually around 450 F, and place the seasoned meat on a rack in a roasting pan, with the fat side up. This will allow the fat to drip down over the roast, keeping it moist. Roast at this high temperature for 20-30 minutes, and then lower the temperature to between 275 F and 325 F for the remainder of the cooking time.
Whether you smoke or roast your money muscle, remember that it is a tender cut with a high amount of fat, so it is important to slow cook it to achieve the best results.
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Frequently asked questions
The money muscle is a small, tender part of the pork shoulder, also known as the 'pork butt' or Boston butt. It is located at the front or lower end of the shoulder, opposite the bone. It is considered the best part of the pig and is widely regarded as the "holy grail of pork packaging".
First, locate the bone in the pork shoulder. Then, work your way to the opposite side. You may need to use your hands to feel for the firm, cylindrical strip of muscle that runs across the face of the shoulder cut.
Use a sharp meat knife to carve along the fat line in the pork shoulder, without cutting through the lines. This fat will help add flavour during smoking. Once removed, trim away any remaining excess fat on the surface of the meat. The money muscle can then be cooked separately from the rest of the meat.
