Pork butt fat ratio

[chrisndee2]

What is the average lean to fat ratio in a butt?

[Jonathon]

@chrisndee2 We covered this a little in our recent meat fact friday here https://www.youtube.com/watch?v=blvw854dizA but basically they should be around 70/30 or 75/25 BUT if it has a small fat cap, or no fat cap at all it is probably somewhere around 80/20 to 85/15. So, make sure it has a fat cap and make sure your fat cap is actually a fat cap and that it is not skin! We have seen more and more pork butts in our local grocery store that have had skin left on with a very thin fat cap underneath it.

[Joe Hell]

@Jonathon Is there a product or method you would recommend for determining fat content in a ground product to satisfy the meat nerds in the house? I’ve done some research and have some ideas…the Hobart F-101 comes up often.

[Jonathon]

@Joe-Hell You’d need a fat analyzer, we used to carry the UNivex FA73 but we don’t stock them any longer. For things like pork loin you can always look up how much a serving is and then look up how many grams of fat a serving has. You are relying on the labelling but as the USDA manages that it is pretty accurate.

A fat analyzer can be had for a somewhere in the neighborhood of $800.

[Joe Hell]

@Jonathon You can find the Hobart F-101 all day long on eBay (used) for under $150…on the list!

[Jonathon]

@Joe-Hell a new F101-1 would run you about $2,000, I’d be super careful buying anything on Ebay at that sharp a discount. I know Ebay is good but they can’t be THAT good!

[Joe Hell]

@Jonathon That’s one nice thing about eBay…If you aren’t satisfied PayPal has your back.

[Jonathon]

@Joe-Hell Well, I’d say its worth taking a flyer on then, worst comes to worst you send it back?

[craigrice]

@Joe-Hell @jonathon is correct I think that A pro cut #12 would be A better choice because not only the auger, grinder head could be worn out, and if still available the plates and knives, the gears and brushes and armature could be on their last legs.