On 9/1/2026 12:42 PM, dsi1 wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

I feel that with pork, fatty is good, and none of them are 60/40
fat/lean. That is so absurd that it's hard to believe that you wrote it.
Here are the percentages given by the AI:

********
AI Overview
Pork butt (also called Boston butt or pork shoulder) has a natural
fat-to-lean ratio of 70% to 80% lean and 20% to 30% fat.
Why This Ratio Matters
The "Sweet Spot": A 20% to 30% fat content (roughly an 80/20 or 70/30
ratio) is considered ideal for making fresh sausages, bratwurst, and
smoked pulled pork.
No Extra Fat Needed: Because pork butt naturally falls right into this
target range, you can grind it straight out of the package for
sausage-making without having to measure or add extra fat.
Variations in Fat Content
With Fat Cap: If your pork butt has a thick exterior fat cap left
intact, it will lean closer to the 30% fat (70/30) mark.
********

I'm from the pork butt capital of the world. Here in STL, they slice
them into 1/2" thick "pork steaks." They taste great, but they're tough.
If you type --> pork butt st. louis
into Google, you'll see.

"St. Louis is said to consume more barbecue sauce per capita than any
other city in the United States."
source--
https://en.wikipedia.org/wiki/St._Louis%E2%80%93style_barbecue#History
A lot of that is used on those tough-ass pork steaks. It's like this, if
you want to disparage pork shoulder butts, call them something like
tough as shoe leather. That's an exaggeration, but it's not completely
stupid like claiming that they are 60% fat.>

I deleted your attempt to entice trolls from another group to come here
and add their 'wisdom.' You won't thank me, but the other posters here
possibly will.

No one posts to alt.punk anymore. The only enticing is enticing you, et
al, to complain. I wonder if any of the outsiders you think are being
enticed in would make such a totally bogus claim as you did about
something on topic in this NG.

More fat is good on pork. My favorite pork dish is Okinawan Shoyu pork. I can't
say if many people can make it come out right. I used to be able to cook it but
it's been a while since I made any. It's not easy for old folks to eat but I could handle 2 pieces just fine - I think. I packed this for my wife's lunch but we must have been eating low carb at the time.

It's just finishing up smoking on the grill. I'll wait to post this
until I have pix.

https://photos.app.goo.gl/sAnChuZxM51WF3H4A

--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

--- PyGate Linux v1.5.19
* Origin: Dragon's Lair, PyGate NNTP<>Fido Gate (3:633/10)

On Wed, 9 Sep 2026 20:07:56 -0500
Bryan Simmons <bryangsimmons@gmail.com> wrote:

On 9/1/2026 12:42 PM, dsi1 wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

I feel that with pork, fatty is good, and none of them are 60/40
fat/lean. That is so absurd that it's hard to believe that you
wrote it. Here are the percentages given by the AI:

********
AI Overview
Pork butt (also called Boston butt or pork shoulder) has a natural
fat-to-lean ratio of 70% to 80% lean and 20% to 30% fat.
Why This Ratio Matters
The "Sweet Spot": A 20% to 30% fat content (roughly an 80/20 or
70/30 ratio) is considered ideal for making fresh sausages,
bratwurst, and smoked pulled pork.
No Extra Fat Needed: Because pork butt naturally falls right into
this target range, you can grind it straight out of the package for
sausage-making without having to measure or add extra fat.
Variations in Fat Content
With Fat Cap: If your pork butt has a thick exterior fat cap left
intact, it will lean closer to the 30% fat (70/30) mark.
********

I'm from the pork butt capital of the world. Here in STL, they
slice them into 1/2" thick "pork steaks." They taste great, but
they're tough. If you type --> pork butt st. louis
into Google, you'll see.

"St. Louis is said to consume more barbecue sauce per capita than
any other city in the United States."
source--
https://en.wikipedia.org/wiki/St._Louis%E2%80%93style_barbecue#History
A lot of that is used on those tough-ass pork steaks. It's like
this, if you want to disparage pork shoulder butts, call them
something like tough as shoe leather. That's an exaggeration, but
it's not completely stupid like claiming that they are 60% fat.>

I deleted your attempt to entice trolls from another group to
come here and add their 'wisdom.' You won't thank me, but the
other posters here possibly will.

No one posts to alt.punk anymore. The only enticing is enticing
you, et al, to complain. I wonder if any of the outsiders you
think are being enticed in would make such a totally bogus claim
as you did about something on topic in this NG.

More fat is good on pork. My favorite pork dish is Okinawan Shoyu
pork. I can't say if many people can make it come out right. I used
to be able to cook it but it's been a while since I made any. It's
not easy for old folks to eat but I could handle 2 pieces just fine
- I think. I packed this for my wife's lunch but we must have been
eating low carb at the time.

It's just finishing up smoking on the grill. I'll wait to post this
until I have pix.

https://photos.app.goo.gl/sAnChuZxM51WF3H4A

+1

Oh yeah!

nice bark


--- PyGate Linux v1.5.19
* Origin: Dragon's Lair, PyGate NNTP<>Fido Gate (3:633/10)