[Sca-cooks] meat cuts

[Lonnie D. Harvel]

Wild boar. I will be getting 25 pounds of the boar meat. The roast pork 
(my Saxon dictionary listed Eofor for both boar and pork) is pig and I 
am using Boston butt for that. Different suppliers. The budget is tight. 
The boar would be a budget buster except for the fact that I wanted to 
cook it so I will pay for it if necessary. Without the boar, I am right 
on $5 a person for the feast. I will be feeding 120-150. The boar will 
take it closer to $6 per person.

The shoulder is $8 per pound and the trimmings are $6 per pound. The 
difference is $50 for 25 pounds. But paying %25 less for significant 
lower quality meat would not be worth it. Regretfully, my supplier rep 
is not familiar with the product. He's never ordered the boar before! 
(US Foodservice)

Cheers!
Aoghann

Johnna Holloway wrote:

> Is  this meat from a wild boar or domestic boar?
> I noticed you have Bræder Eofor (roast pork) — Pork, salt, oil, honey, 
> white wine
>     vinegar, white wine, cinnamon, pepper, rosemary, cress, apples  
> also listed.
> Is it the same supplier for both? How many pounds are you talking about?
> 20 pounds or less? How's the budget?
> Can you do a trial recipe in advance with just trimmings and see if it 
> works?
> It seems to me you ought to be able to get a boar dressed in whatever 
> cuts
> come normally with a pig. Quarters, halves, loins, chops etc.
> See http://www.askthemeatman.com/cooking_wild_boar.htm
>
> Johnnae
>