[Sca-cooks] meat cuts

[Susan Fox]

Trim could be anything.  It might be nice or it might be numbles.  If it 
were I, I would stick with the shoulder for at least 50 percent of the 
total volume of meat.  At least LOOK at the trim and see if it would 
make an interesting textural variation without grossing out the more 
delicate souls in your dining audience.

Flying by seat of my trews, as ever,
Selene Colfox

Lonnie D. Harvel wrote:

>
> Greetings,
>
> Next weekend, 10/1, I will be cooking a Saxon feast for Danelaw. ( 
> http://www.brynmadoc.org/danelaw14.html ) One of the dishes we will be 
> preparing is stewed boar:
>
> Eofor (stewed boar) — Boar, onions, pepper, sage, thyme, coriander 
> seed, red wine, salt
>
> My supplier for the boar is not that familiar with what the cuts mean 
> for this animal, and neither am I. I understand what the shoulder cut 
> is, and that is an option. However, there are two cheaper cuts listed: 
> belly and trim. I am fairly sure that the belly would be similar to 
> bacon and the trim is the leftover pieces from "trimming" the other 
> cuts. So, would trim be suitable for a boar stew, or should I stick 
> with the shoulder?
>
> Thanks!
> Aoghann