Just realized I was wasting a whole pork shoulder on sausage

For about five years, I'd grind the entire shoulder, fat and all, into sausage. Then I watched a guy in Kansas City break one down on a video. He saved the coppa muscle whole for a roast and just used the trim. I tried it last month. That coppa roast fed my family for two nights, and the trim still made three pounds of sausage. Why did I ever grind that beautiful cut? Anyone else save specific muscles from primals for other uses?

3 comments

3 Comments

brookep273mo ago

Have you ever tried saving the sirloin tip from a top round for steaks?

jessicad983mo ago

My buddy tried that last summer. He said they turned out kinda tough, but the flavor was decent.

seanlewis13d ago

Tbh that coppa roast thing is genius." I did something similar with a whole ribeye last year, saved the spinalis muscle for a separate meal and it was unreal.