Logan Steele
The money muscle is a cut of pork that is widely regarded as the holy grail of pork packaging. It is a very tender part of the meat with a melt-in-your-mouth flavor and is attractively marbled with fat. The money muscle comes from the bottom half of the hog shoulder, at the opposite end of the bone. This cut of pork is also known as the chuck eye muscle group, and it is distinguished from other pork cuts by its substantial marbling rather than excessive muscle fat. The money muscle is often considered the best part of the pork butt, and its size is an important factor when selecting a cut of pork for smoking or barbecuing.
| Characteristics | Values |
|---|---|
| Location | Bottom half of the hog shoulder, at the opposite end of the bone |
| Texture | Tender, marbled with fat, moist |
| Taste | Buttery, melt-in-your-mouth |
| Identification | Find the bone and go to the opposite side; it feels firm and runs across the entire face of the butt |
| Preparation | Smoking at 250 °F (121 °C) for about three hours |
| Trimming | Not necessary, but can remove tubes, muscles, and bone to reduce excess fat |
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What You'll Learn
The money muscle is the holy grail of pork
The money muscle is widely regarded as the holy grail of pork. This cut of meat is taken from the bottom half of the hog shoulder, at the opposite end of the bone. It is considered the best part of the pork butt, and the most tender. The money muscle is easily distinguished from other pork cuts by its appearance, which is similar to a smaller pig loin, with deep strips of fat running through it. This marbling of fat gives the meat a unique, melt-in-your-mouth flavour and texture.
The money muscle is located by finding the bone and going to the opposite side. It feels firm and runs across the entire face of the butt. It is usually left untrimmed and can be enhanced by injecting with juices or marinades. The fat renders during cooking, leaving behind a rich, buttery flavour.
The money muscle is also known as the chuck eye in beef, and the coppa in a pork butt. It is a highly desirable cut of meat, often saved for judges in cooking competitions. The size of the money muscle is also important, with a bigger muscle being preferable.
When preparing the money muscle for cooking, it is recommended to apply a rub of herbs and spices to both sides of the meat. This adds flavour and creates an appealing colour. The meat should then be left to rest in the refrigerator overnight to allow it to absorb the new flavours. Smoking the meat at a low temperature of around 250 °F (121 °C) for about three hours is the ideal way to cook the money muscle, resulting in a juicy and flavourful dish.
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It's a very tender part of the pork butt
The money muscle is widely regarded as the "holy grail of pork packaging". This part of the pork butt is very tender and marbled with fat, which easily renders during cooking to leave the meat moist and flavourful. It is located in the bottom half of the hog shoulder, at the opposite end of the bone.
To locate the money muscle, find the bone and go to the opposite side. It is a firm muscle that runs across the face of the butt and provides the perfect cut. When selecting a pork butt, it can be hard to see which is the perfect one through the cryovac packaging, so it is recommended to use your hands to feel for the money muscle. If it feels thick and firm, then that is a good sign.
The money muscle is best cooked by smoking it at a temperature of around 250 °F (121 °C) for about three hours. This is known as "smoking low and slow" and is one of the greatest ways to prepare the money muscle. You can also add flavour by applying a rub made of your favourite herbs to both sides of the meat. If you choose to use a rub, the pork butt should rest in the refrigerator overnight to allow absorption of the new flavours.
The tubes are small muscles that run across the butt just behind the money muscle. They are also very tender and can be easily packed with flavour through injection.
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It's located high on the shoulder, opposite the bone
The money muscle is widely regarded as the "holy grail of pork packaging". It is located in the bottom half of the hog shoulder, opposite the bone. This is high on the shoulder, and is the part referred to in the expression "eating high on the hog".
The money muscle is a very tender cut of meat, which is marbled with fat that is easily rendered. The fat provides a rich, buttery flavour to the meat as it cooks. This cut of pork is distinguished by its appearance, with deep strips of fat running through it, rather than excessive muscle fat.
The money muscle is also known as the chuck eye muscle group, and is the equivalent of the coppa or chuck roll in beef. It is located at the opposite end of the bone to the blade bone. The meat around the blade bone is also desirable, as it absorbs flavour from the bone during cooking.
The money muscle is best cooked low and slow, at a temperature of around 250 °F (121 °C) for about three hours. It does not need to be trimmed, but you can choose to do so to remove excess fat and ensure even cooking.
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It's marbled with fat, giving it a unique flavour
The money muscle is a cut of pork that is widely regarded as the "holy grail of pork packaging". It is located in the bottom half of the hog shoulder, at the opposite end of the bone. This particular cut of pork is distinguished by its marbling of fat, which gives it a unique flavour and texture.
The fat in the money muscle is not excessive, as can be the case with other pork cuts, but rather it is distributed in deep strips running through the meat. This fat renders easily as the meat cooks, providing a rich, buttery flavour. The meat is left moist and tender, quite literally melt-in-the-mouth.
The money muscle is often considered the best part of the pork butt, and it is this unique flavour and texture that gives it its name. It is a cut that is highly prized by pitmasters and barbecue enthusiasts, and it is often the key to winning barbecue competitions and trophies.
The money muscle can be identified by its location opposite the bone in the pork butt. It is a firm muscle that runs across the face of the butt and provides the perfect cut. When preparing the money muscle, it is important to let the meat rest so that the internal juices can be reabsorbed. Smoking at low temperatures is a great way to prepare this cut of meat, and it can be enhanced with a rub or injection of herbs and juices to complement its natural flavour.
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It's also known as the chuck eye muscle group
The money muscle in pork is widely regarded as the "holy grail of pork packaging". It is a very tender cut of meat that is marbled with fat, giving it a melt-in-your-mouth flavour and texture. The money muscle is located in the pork butt, in the bottom half of the hog shoulder, at the opposite end of the bone. It is distinguished from other pork cuts by its substantial marbling, as opposed to excessive muscle fat.
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 chuck flat sits underneath, and is where Denver steaks are cut, the serratus.
The chuck eye muscle group is sometimes referred to as the coppa or collar steaks. The coppa is a group of muscles, just like the chuck eye. The chuck roll in beef is equivalent to the pork butt's money muscle.
The money muscle is considered the best part of the pork butt, and is often the cut that wins trophies in barbecue competitions. It is also one of the easiest parts to locate, as it sits on the opposite side to the bone.
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Frequently asked questions
The money muscle is a particular muscle that is widely regarded as the "holy grail of pork packaging". It comes from the bottom half of the hog shoulder, at the opposite end of the bone. This tender muscle is marbled with fat, giving it a melt-in-your-mouth flavour.
The easiest way to locate the money muscle is to find the bone and go to the opposite side. Feel for a firm muscle running across the face of the butt and you will have found the money muscle.
Smoking low and slow is one of the best ways to prepare the money muscle. Place it into a food smoker set at around 250 °F (121 °C) and smoke for about three hours. You can also add flavour by applying a rub made of your favourite herbs or injecting a marinade.
The tubes are small muscles that run across the butt just behind the money muscle. They are very tender and can be packed with flavour from an injection.
