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close to the same cut of pork come both ways.
I thinik the boneless come from the ' head ' end of a fully boned out pork loin
and the ones with the bones come a little further up in the ' Butt ' area and the bone is
the scapula , meaning some of the meat is the 'blade roast '
the blade in this case is the scapula cut cross wise.
blade meat on both pork and beef is superb.
but it has a tough thin tendon between the two muscles that make up those two muscles
under the scapula
there same cut of pork come both ways.
I thinik the boneless come from the ' head ' end of a fully boned out pork loin
and the ones a the bones come a little further up in the ' Butt ' area and the bone is
the scapula , meaning some of the meat is the 'blade roast '
the blade in this case is the scapula cut cross wise.
blade meat on both pork and beef is superb.
but it has a tough tendon between the two muscles that make up those two muscels
under the scapula
