Baby Back Ribs are the same bones used in Bone-In Pork Loin Chops. This means you can have Baby Back Ribs + Boneless Pork Chops OR you can have Bone-In Pork Chops.
Indecisive? When cutting a whole animal, you can always cut half one way and half the other and try them all!
This right here is one of the biggest motivators behind Backyard Butchery.
The entire process of taking your animal to the butcher will result in raising their stress levels, no matter how you cut it. You’re separating your animal from its herd, then loading, traveling, and unloading at the butcher shop. But it doesn’t stop there. That animal is likely penned up in an area with a lot of other stressed out animals, without food, for up to 24hrs. It’s then sent through a chute, one at a time, to be dispatched. There’s a good chance your animal doesn’t want to walk straight towards that smell or be driven by strange people, in which case, an electric prod or tail twisting is the typical method to get them moving. And all of this is magnified if your animal is injured.
The problem with all of that, aside from putting your animal under enormous stress, is how that stress adversely effects the quality of your meat. The very thing you spent months or years preparing and caring for, can go right down the drain within 24hrs before slaughter.
Stress alters the meat quality, compromising the main attributes that involve it, like physical color, pH, WHC (muscle fiber density), WBSF (Warner-Bratzler shear force), which affects meat tenderness and meat quality, and lipid oxidation, among others.
This is why we come to you. Reduced stress = better tasting meat. Period.
