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The money muscle is a specific part of the pork butt, located at the front end of the shoulder, opposite the bone. It is a hidden gem, known for its tender texture and distinctive marbling of fat, which renders when cooked, infusing the meat with a rich, buttery taste. In this guide, we will discuss how to trim and prepare the money muscle, a cut of meat that is highly prized in barbecue competitions and often wins prizes. We will also explore the origin of its intriguing name and provide insights into why it is considered the finest part of the pork butt.
Characteristics and Values Table for Trimming Money Muscle
| Characteristics | Values |
|---|---|
| Location | Lower end of the pork butt, opposite the bone |
| Texture | Tender |
| Appearance | Marbled with fat, deep fat striations, stripes of fat |
| Taste | Rich, buttery |
| Alternative Names | Pork collar, pork neck end, coppa, tiger muscle, multifidus dorsi |
| Competitions | Must remain attached to the butt during cooking |
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What You'll Learn
Locating the money muscle
The money muscle is located at the front end of the pork butt, facing away from the rest of the shoulder. It is situated on the opposite side of the shoulder blade bone. This muscle is part of a complex group of muscles in the pork butt but is distinct due to its appearance and texture. The easiest way to locate the money muscle is to first locate the bone in the pork shoulder. Once you've found the bone, work your way to the opposite side. You may need to use your hands to feel your way across until you find the firm, cylindrical strip of muscle that runs across the face of the shoulder cut.
The money muscle is also known as the pork collar because it can be found along the length of the butt. It is similar in appearance to pork loin, with a cylinder-like shape and just a couple of inches in thickness. The money muscle is considered the best part of the pig and is located at the lower end of the pork butt, opposite the bone. This tender part of the pork is distinctively marbled with fat, contributing to its melt-in-your-mouth flavour.
The money muscle is a load-bearing muscle, which means that it has several issues connecting to it. This, in turn, means that it has a tough texture. To get a tender texture, you will need to slow cook the meat. The high amount of fat in the cut keeps it tender. This muscle is special because the fat marbling runs deep within the meat. This is quite rare for pork cuts, which usually have the fat on the outside and not running through the meat.
Beef and pork carcasses (and lamb) have identical bone and muscle structures. Since pork butts contain the shoulder blade bone, the corresponding cuts in beef would be a blade or 7-bone roast. There is a smaller chuck eye muscle in there that would probably be the most tender.
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Trimming techniques
The money muscle is a specific part of the pork butt, located at the front end of the shoulder, opposite the bone. It is a highly prized cut of meat due to its high fat content and tender texture. When cooked, the fat renders, infusing the meat with a rich, buttery flavour.
To locate the money muscle, start by finding the bone and then move to the opposite side. Feel for a firm texture that runs across the entire face of the butt. Once you have located the money muscle, use a sharp knife to carefully trim it away from the surrounding meat. Be sure to trim away any excess fat or connective tissue as well.
If you are participating in a barbecue competition, it is important to note that the money muscle must remain attached to the butt during cooking. However, if you are not competing, you can cut it away and cook it separately. Cooking the money muscle separately will allow you to showcase its unique flavour and texture.
When trimming the money muscle, it is important to work with precision and care. Use a sharp knife to make clean cuts and avoid tearing or shredding the meat. Trim away any silver skin or connective tissue that may affect the final texture of the cooked meat. The goal is to isolate the money muscle while preserving its shape and integrity as much as possible.
In addition to the money muscle, there are other desirable sections of the pork butt that you can focus on. These include the meat around the blade bone, which absorbs flavour from the bone during cooking, and the "tubes", small muscles located just behind the money muscle that are also very tender and flavourful. By concentrating on these specific areas, you can elevate your barbecue game and impress judges or guests alike.
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Cooking methods
The money muscle is a specific part of the pork butt, located at the front end of the shoulder, opposite the bone. It is a prized cut of meat due to its high fat content, which renders when cooked, giving it a rich, buttery flavour and a tender texture.
There are various methods for cooking the money muscle, each yielding distinct results:
Smoking:
The money muscle can be smoked to perfection, but it is important to note that this cut tends to fall apart, making it challenging to present or slice neatly. To overcome this issue, it is recommended to slice the money muscle before it reaches this stage, ideally when the internal temperature is still relatively low.
Roasting:
Roasting the money muscle is another option. As the pork butt roasts, the fat in the money muscle renders, infusing the meat with a rich, buttery taste. This cooking method enhances the natural marbling of fat within the muscle, resulting in a melt-in-your-mouth texture.
Barbecuing:
The money muscle is highly regarded in the world of competitive barbecuing. In these competitions, the money muscle must remain attached to the pork butt during cooking. The high-fat content of this cut shines in this cooking method, as the fat renders and creates a juicy, tender bite.
Grilling:
Grilling the money muscle over high heat can create a delicious seared exterior while maintaining a juicy, tender centre. The fat striations within the muscle can help baste the meat as it cooks, enhancing its flavour and moisture.
Slow Cooking:
Slow cooking the money muscle at a low temperature can result in a fall-off-the-bone tender texture. The long cooking time allows the fat to render slowly, infusing the meat with flavour and moisture. This method is ideal for pulled pork or barbecue sandwiches, where a tender, shredded texture is desired.
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Carving the money muscle
The money muscle is a specific part of the pork butt, located at the front end of the shoulder, opposite the bone. It is a prized cut of meat due to its high fat content, which renders when cooked, giving it a rich, buttery flavour and a tender texture.
To carve the money muscle, begin by locating the bone and going to the opposite side. The money muscle will feel firm and run across the entire face of the butt. Once you have found it, use a sharp knife to carefully separate it from the surrounding meat. It is shaped like a tube, so you can follow the natural lines of the muscle to guide your knife. Be sure to trim away any excess fat or connective tissue that may be attached to the muscle.
After removing the money muscle, you can cook it separately or leave it attached to the butt during cooking, as is often done in barbecue competitions. If you choose to cook it separately, the money muscle can be prepared in various ways, including grilling, roasting, or even slow cooking, depending on your desired level of doneness.
In addition to its high fat content, the money muscle is also known for its tenderness. This is because it is not a worked muscle, so it remains soft and delicate. When cooked properly, the money muscle quite literally melts in your mouth, making it a favourite among barbecue enthusiasts and competition cooks.
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Serving suggestions
The money muscle is considered the best-tasting part of the pork butt. It is located at the opposite end of the bone and is tube-shaped with striations and stripes. It is characterised by bands of fat that are evenly spaced along the muscle.
When it comes to serving suggestions, the money muscle can be showcased in a few ways. One way is to trim it up so it is round and resembles a small loin. The money muscle cooks faster than the rest of the butt, so it should be cooked to 180 degrees, while the rest of the butt should be cooked to 195 degrees. Once done, the log-shaped muscle can be sliced into medallions and beautifully presented.
Another way to serve the money muscle is to partially separate it from the butt so that it can be rubbed. It can then be sliced and included in the turn-in box along with the pulled pork.
Some people prefer to pull the money muscle at lower temperatures, around 160-170 degrees, and then wrap it in sauce and let it rest for a couple of hours to make it easier to slice.
The money muscle can also be combined with the tubes, which are small, tender muscles located just behind the money muscle. These can be packed with flavour through injection, and the fat that surrounds them renders away, leaving delicate meat.
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Frequently asked questions
The money muscle is a specific, tender part of the pork butt, located at the front end of the shoulder, opposite the bone. It is often used in barbecue competitions and is considered the best part of the pig.
The easiest way to locate the money muscle is to find the bone and go to the opposite side. It is situated on the opposite side of the shoulder blade bone.
The money muscle should remain attached to the butt during cooking. However, if you are not competing, you can cut it away and cook it separately.
