Baby back ribs are a cut of pork taken from where the rib meets the spine after the loin has been removed. They are referred to as baby back ribs as they are shorter in length and width. Baby back ribs are a lean and tender cut, we love to either stick these in the oven or on the bbq covered in one of our favourite rubs. Great on a sharing platter to spoil your friends.
Flintstone Pork Ribs
Wichita Pork Ribs (St. Louis Ribs)
Brisket is a cut from the muscle in the lower underside of the chest between the front legs. It’s a muscle that supports a large amount of the beats body weight so has a large amount of connective tissue. This means that brisket is best cooked slowly over a large amount of time, but the wait is worth it as this cut develops a tasty flavour with meat that shreds and melts in your mouth.
Products we love with this cut:
Rum & Que: Meat Juice
The Four Saucemen: Beef Rub
Beef Short Ribs
Pork Butt / Boston Butt
Boston Butt is a cut of pork that is cut from the upper part of the shoulder to the front leg. Boston Butt is an ideal cut for pulled pork, we recommend cooking this cut slowly through barbecuing, roasting, stewing or braising. The low n slow BBQ cooks of NZ love love love this cut.
Wairarapa Homekill Services
Homegrown Butchery offers professional homekill processing services with a personal guarantee from Dion & Ali all of your meat will be returned to you processed, packaged and clearly labelled.
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