Dominic Stone
The money muscle is a term used by competitive BBQ cooks to refer to a specific muscle in pork butts, widely regarded as the holy grail of pork packaging. It is located at the opposite end of the bone, high on the shoulder, and is known for its exceptional tenderness and flavour. The money muscle is often prepared separately from the rest of the pork butt due to its unique characteristics, and it plays a crucial role in winning top prizes in professional cook-offs.
| Characteristics | Values |
|---|---|
| Name | Money Muscle |
| Other Names | Boston Butt Tenderloin, Chuck Eye Muscle Group, Coppa, Gabagool |
| Source | Bottom half of the hog shoulder, opposite end of the bone |
| Texture | Tender, moist, melt-in-your-mouth |
| Fat Content | High |
| Flavor | Unique, tasty |
| Preparation | Smoking, injecting, trimming, rubbing |
| Temperature | 250 °F (121 °C) |
| Cooking Time | 3 hours |
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What You'll Learn
The money muscle is a specific muscle in pork
The money muscle is often the centrepiece of BBQ competitions, where it is considered a secret weapon for winning top-level money in professional cook-offs. Its name originates from the belief that this particular muscle is the best-tasting part of the Boston Butt (or pork butt). Its tube-like shape, with striations and stripes, is characterised by bands of fat that are evenly spaced along the muscle.
When preparing the money muscle, it is essential to let the pork rest to allow for the absorption of new flavours. Smoking the meat at a temperature of around 250 °F (121 °C) for about three hours is one recommended method of cooking. Some people also choose to inject the money muscle with juices like peach nectar, apple, or white grape to enhance its juiciness.
The money muscle can be separated from the rest of the pork butt before cooking, allowing for more precise control over the cooking process. This technique involves tying up the muscle like a tenderloin and smoking it separately from the rest of the meat. However, some competitions require that the meat stays in one piece, so it is important to check the rules before attempting this method.
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It is regarded as the best-tasting part of the meat
The money muscle is widely regarded as the best-tasting part of the meat. It is a particular muscle that comes from the bottom half of the hog shoulder, at the opposite end of the bone. It is tube-shaped, with stripes and striations, and has bands of fat spaced evenly along the muscle.
When cooked, the fat melts away, rendering a mini loin that is tender and flavourful. This is because the fat marbling penetrates deep into the meat, which is unusual for pork cuts as the fat is generally outside and does not run through the meat. This high-fat content keeps the money muscle soft and moist, resulting in a melt-in-your-mouth texture.
The money muscle is also known as the "holy grail of pork packaging" and is highly sought-after in competitive cooking. It is essential for winning top prizes in professional cook-offs and is often presented in a blind box for competition.
To identify the money muscle, feel for the bone and move to the opposite side. It should feel firm and run across the face of the butt, providing the perfect cut. Trimming the money muscle is not necessary, but some cooks choose to do so to create bark and enhance the flavour. Injecting the money muscle with juices is another way to enhance its flavour and moisture content.
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It is located at the bottom half of the hog shoulder
The money muscle is widely regarded as the "holy grail of pork packaging". It is located at the bottom half of the hog shoulder, at the opposite end of the bone. It is tube-shaped with striations and stripes, and has bands of fat spaced evenly along the muscle. This high-fat content keeps the meat soft and tender. The fat penetrates deep through the meat, which is unusual for pork cuts as the fat is generally outside and does not run through the meat.
The money muscle is often trimmed, with the bone, tubes, and muscles removed. This increases the surface area, ensuring even heat exposure for a well-done crust. It can be injected with juices like peach nectar, apple, or white grape, or a mixture of juices and rubs containing phosphates. The meat is then placed in a food smoker at temperatures of around 250 °F (121 °C) for about three hours.
The money muscle is considered the best-tasting part of the Boston Butt (or pork butt) and is essential for winning top-level money in professional cook-offs. It is located high on the pork shoulder and is the beginning of the loin. This muscle is not worked much, so it is very tender. The money muscle is sometimes separated from the rest of the pork butt and cooked separately, which allows for extra bark and the ability to slice the meat without it falling apart.
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It has a high-fat content, which makes it soft
The money muscle is widely regarded as the "holy grail of pork packaging". It is a particular muscle that comes from the bottom half of the hog shoulder, at the opposite end of the bone. It is tube-shaped and has striations and stripes.
The money muscle has a high-fat content, which makes it soft. The fat is marbled throughout the meat, which is unusual for pork cuts as the fat is generally on the outside. When fully cooked, the fat melts away, leaving moist, melt-in-your-mouth meat. This high fat content also means that the money muscle is very tender. The tenderness is a result of the muscle being located high on the shoulder, where it doesn't get much work.
The money muscle's fat content also contributes to its unique flavour and tastiness. This fat can be rendered out through cooking methods such as hot smoking, but when the meat is heated up, the fat becomes so soft as to be unnoticeable.
The money muscle's fat content also plays a role in its preparation. Before cooking, the money muscle is often trimmed to remove excess fat, increasing the surface area and ensuring even heat exposure for a well-done crust. Injecting the meat with juices is another way to enhance its juiciness and flavour.
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It is also known as the chuck eye muscle group
The money muscle is a particular muscle that is widely regarded as the "holy grail of pork packaging". It is located high on the shoulder of a hog, specifically the bottom half of the hog shoulder, at the opposite end of the bone.
The money muscle is also known as the chuck eye muscle group. Within the chuck, there are two main muscle groups: the chuck eye and the chuck flat. The chuck eye is a continuation of the ribeye and has the spinalis and longissimus dorsi running through it. The flat sits under it and is where Denver steaks are cut, the serratus. The chuck eye is also known as the "poor man's ribeye" because it is just a small ribeye. It is a budget-friendly alternative to tender rib-eyes, with a meaty beef flavour.
Chuck eye steaks are cut from the chuck primal, and they are popular with chefs. They are best cooked quickly over high heat, such as on the grill. When cooking a chuck eye steak, it is important not to overcook it, as it can become dry and tough. It is recommended to cook the steak for 4 to 5 minutes on each side for a medium-rare finish. If you prefer your meat more well-done, you can add 1 to 2 minutes per side.
The money muscle is very tender and marbled with fat, which makes it unique in its flavour and moist texture. This is unusual for pork cuts, as the fat is generally outside and does not run through the meat.
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