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The money muscle is a cut of meat from a pork butt or shoulder. It is a very tender piece of meat with a high fat content that is easily rendered, leaving it moist and flavourful. The money muscle is located at the opposite end of the bone of the pork butt. It is considered the best part of the meat, and is often saved for judges in BBQ competitions.
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What You'll Learn
- The Money Muscle is located on the opposite side of the bone
- It is a section of the shoulder, with the shape of a tenderloin
- It is crucial to building a blind box in competition BBQ
- The Money Muscle is also referred to as the tiger muscle
- It is called the Money Muscle because when done correctly, you're in the money
The Money Muscle is located on the opposite side of the bone
The Money Muscle is a term used by BBQ cooks and enthusiasts to refer to a specific part of the pork butt, also known as the Boston butt. This muscle is located on the opposite side of the bone, at the front end of the shoulder, facing away from the rest of the shoulder. It is considered the best part of the pig due to its high fat content, which renders when cooked, giving it a rich, buttery flavour and a very tender texture.
The Money Muscle is also known as the COPA muscle and is highly prized in barbecue competitions for its ability to win prizes. Its distinctive appearance includes deep fat striations, resembling a zebra stripe or a smaller pork loin. When cooked, the fat in the money muscle melts away, leaving tender meat with a succulent texture. This muscle is often presented as medallions in barbecue competitions, sliced and beautifully displayed in the turn-in box.
The name "Money Muscle" is derived from its value in competitions, where its desirable qualities can help win money. It is a relatively small part of the butt and is located at the lower end, away from the bone. The money muscle can be cooked separately, as some competition rules require it to remain attached to the butt during cooking. However, when cooking for personal preference, it can be cut away and prepared individually.
The Money Muscle is sought after by BBQ enthusiasts and professionals alike for its unique flavour and texture. Its high fat content and tender meat make it a standout among other pork cuts. By understanding its location and characteristics, cooks can utilise this muscle to showcase their meat and impress judges or guests with its exceptional taste and tenderness.
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It is a section of the shoulder, with the shape of a tenderloin
The money muscle is a section of the shoulder that has the shape of a tenderloin. It is also referred to as a Boston butt tenderloin. It is a cut of meat that is used in barbecue dishes and is considered to be very tender. It is located on the opposite side of the bone and has a rounded edge with chevron-shaped striations. The money muscle is usually cooked to a temperature of around 170-194°F.
When cooked correctly, the money muscle is moist and tender, with fat that is easily rendered, leaving melt-in-your-mouth meat. It is a crucial component of a blind box in competition barbecue. The money muscle is often served with "`tubes`" and "bark", which are other sections of meat from the pork butt.
The money muscle is a desirable cut of meat due to its tenderness and flavour. It is well-marbled, with fat that enhances moisture and taste. The money muscle is hand-trimmed to meet the standards of KCBS Competition BBQ, ensuring optimal marbling and flavour. It is a favourite among barbecue enthusiasts and is perfect for smoking and roasting.
When preparing a pork butt for competition or backyard cooking, the money muscle is a key area to focus on. It is important to locate the bone and work around the money muscle, feeling for a firm texture. The meat around the blade bone is also desirable as it absorbs flavour from the bone during cooking and has a perfect texture.
The money muscle is a unique cut of meat that is prized for its tenderness, flavour, and moisture. It is a favourite among barbecue enthusiasts and competitors alike, and its preparation and cooking are considered an art form.
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It is crucial to building a blind box in competition BBQ
The "money muscle" is a section of the shoulder of a pork butt that BBQ enthusiasts rave about. It is very tender, marbled with fat, and has a melt-in-your-mouth texture. It is so good that it is said to be the reason why people "win checks and trophies".
The money muscle is crucial to building a blind box in competition BBQ. A blind box usually consists of the money muscle, "tubes", and "bark". The tubes are small muscles that run across the butt just behind the money muscle, and are tender and flavourful. The bark refers to the meat around the blade bone, which absorbs flavour from the bone during cooking and has a perfect texture.
When building a blind box, it is important to keep the box cold until the meat is ready to be placed inside. This ensures that the greens used for garnish stay fresh. Judges do notice the garnish, and while they are not supposed to judge based on it, it is believed that they do. It is also important to ensure that the meat is hot when placed in the box, so that the judges get the warmest piece. The box should contain at least 6 pieces of meat, and a combination of apple juice and water can be spritzed on the meat to give it a sheen. Finally, curly leaf parsley can be used to fill in any gaps, ensuring that the box appears uniform in size and shape, which will improve appearance scores.
In addition to the meat and garnish, it is important to consider the presentation of the box itself. For example, in MBN blind boxes, good clean cuts arranged neatly tend to do well.
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The Money Muscle is also referred to as the tiger muscle
The Money Muscle is a cut of meat from a pork butt or shoulder. It is referred to as the money muscle because of its superior taste and texture. The money muscle is very tender, marbled with fat, and is located high on the shoulder. It is crucial to building a blind box in competition BBQ.
The tiger muscle, on the other hand, refers to the muscular anatomy of the forelimb of a tiger (Panthera tigris). The forelimbs of tigers serve a dual purpose for both locomotion and prey-killing. A detailed understanding of the muscular and osteological anatomy of the forelimbs is crucial for comprehending the ecology and behaviour of tigers.
While both the money muscle and the tiger muscle refer to types of muscle, they are distinct in their contexts and applications. The money muscle is a term used in barbecue and culinary contexts, specifically referring to a cut of meat from a pork butt or shoulder. On the other hand, the tiger muscle refers to the musculature of the tiger's forelimb, studied in the field of anatomy and ecology.
The money muscle is sought after by BBQ enthusiasts and meat lovers for its tenderness and flavour, while the tiger muscle is studied by scientists and researchers to understand the anatomy, behaviour, and adaptations of tigers as predators. Both muscles are important in their respective fields, showcasing the diverse use of the term "muscle" in different contexts.
In summary, while the term "muscle" is present in both the money muscle and the tiger muscle, they refer to different entities. The money muscle is a specific cut of meat prized for its taste and texture, while the tiger muscle refers to the complex musculature of a tiger's forelimb, reflecting adaptations for terrestrial locomotion and hunting.
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It is called the Money Muscle because when done correctly, you're in the money
The money muscle is a cut of meat from the shoulder of a pork butt. It is called the Money Muscle because when done correctly, you're in the money.
The money muscle is located on the opposite side of the bone, at the end of the butt. It has the shape of a tenderloin but is fattier and has darker meat. It is tender and marbled with fat that is easily rendered, leaving moist, melt-in-your-mouth meat.
When cooking a Boston Butt, the money muscle can be removed and set aside to be sliced and served separately. This method is ideal for achieving perfectly cooked money muscle, as it can be challenging to slice without it falling apart when cooked together with the rest of the pork butt. However, removing the money muscle during cooking is against KCBS contest rules, so competitors must cook multiple butts to achieve both a whole butt and a separate money muscle.
The money muscle is crucial for competition BBQ, where it is often included in the blind box, along with the "tubes" and "bark." The tubes are small muscles behind the money muscle that are tender and easily absorb flavour from injections. The bark refers to the outer layer of cooked meat, which can be showcaseed by pulling the meat off the bone in large chunks.
By focusing on these areas and utilising the money muscle, BBQ enthusiasts can improve their techniques and create mouthwatering dishes that are sure to impress judges and guests alike.
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Frequently asked questions
The money muscle is a cut of meat from the shoulder of a pork butt. It is called so because when cooked correctly, you're in the money.
The money muscle is located on the opposite side of the bone in a pork butt. It is usually positioned away from each other if you buy a two-pack of butts.
The money muscle has chevron-shaped striations. It is also the most tender part of the meat and is marbled with fat.
