If you’ve ever browsed barbecue forums or meat market discussions, you might have come across the term “pork butt money muscle.” This listicle dives into what exactly the money muscle is, why it’s prized among butchers and pitmasters, and how it fits within the pork butt cut. Whether you’re a home cook, barbecue enthusiast, or professional chef, understanding this specific muscle can elevate your pork preparation game.
What Is the Pork Butt Money Muscle?
The money muscle is a specific portion of the pork butt, also known as the Boston butt, which is the upper part of the pig’s shoulder. It refers to a small, lean muscle nestled within the larger, fattier cut. This muscle is prized because it tends to be more tender and has a finer grain than surrounding meat, making it a prized piece for both smoking and roasting.
Location and Anatomy of the Money Muscle
The money muscle is located deep inside the pork butt, tucked behind the shoulder blade. It’s sometimes called the “teres major” muscle in butchery terms. Unlike the rest of the shoulder, which has more connective tissue and fat, the money muscle is more uniform and less marbled, contributing to its tenderness when cooked properly.
Why It’s Called the Money Muscle
Its name comes from its value: this small muscle can fetch higher prices because of its tenderness and flavor. Butchers and pitmasters often separate it from the rest of the pork butt to sell as a premium cut, sometimes labeled as pork petite tender. This muscle’s reputation for quick cooking and excellent texture makes it a “money maker” in the meat market.
Flavor Profile Compared to Rest of Pork Butt
While the pork butt is generally known for its rich, fatty flavor and heavy marbling, the money muscle offers a slightly milder but still deeply porky taste. It lacks the heavy fat cap of the rest of the butt, so it can be more versatile in recipes that call for leaner meat without sacrificing moisture or flavor.
Cooking Techniques Best for the Money Muscle
Unlike the rest of the pork butt, which benefits from long, slow smoking or braising, the money muscle cooks faster due to its leaner nature. It’s excellent for quick roasting, grilling, or pan-searing. Many chefs recommend cooking it to medium-rare or medium to retain juiciness, unlike the traditional pulled pork approach for the rest of the butt.
How the Money Muscle Differs from the Petite Tender
Though sometimes confused, the money muscle is essentially the same as the pork petite tender (teres major). Both terms describe the same muscle, but “money muscle” is more common in barbecue circles, while “petite tender” is used in retail and culinary contexts. This muscle is analogous to the beef filet mignon in tenderness.
Buying Pork Butt with the Money Muscle Intact
When purchasing a pork butt, the money muscle is often still included inside the larger cut, but not always separated. Some butchers will extract it and sell it separately as a petite tender, while others leave it in place. If you want this premium muscle, ask your butcher specifically or look for labeled petite tenders.
Price Differences and Value
The money muscle commands a higher price than standard pork butt because of its tenderness and versatility. While a whole pork butt may run $2.50 to $3.50 per pound at retail, the money muscle or petite tender can cost between $6 and $10 per pound. Its quicker cooking time and premium texture justify the price for many cooks.
Common Uses in Recipes
Chefs often use the money muscle for pork medallions, stir-fries, or quick roasts. It’s also popular in fine dining where lean, tender pork cuts are preferred. Because it cooks quickly and remains moist, it’s less suited for pulled pork but perfect for dishes requiring slices or cubes of pork.
How to Identify the Money Muscle in a Pork Butt
If you’re working with a whole pork butt and want to separate the money muscle yourself, look for a small, cylindrical muscle under the shoulder blade, distinct from the bulk of the meat. It’s firmer and less marbled, about 6 to 8 inches long. Butchers with experience can easily extract it, but it’s a bit tricky for beginners.
How to Choose
When selecting pork butt with the money muscle in mind, focus on the cut’s freshness and color—look for bright pink meat with white fat. If buying the money muscle separately, check for a uniform, lean muscle without excessive connective tissue. Consider your cooking method: if you want pulled pork, the whole pork butt is better; for quick roasts or medallions, seek out the money muscle or petite tender. Also, verify if the muscle is trimmed or still has silver skin, which should be removed for tenderness.
Frequently Asked Questions
Is the money muscle the same as the pork tenderloin?
No, the pork tenderloin is a separate whole muscle located along the pig’s backbone. The money muscle is part of the shoulder and smaller, but similarly tender.
Can I use the money muscle for pulled pork?
It’s not ideal because it’s leaner and cooks faster, which can dry out if cooked low and slow for hours. The larger pork butt is better for pulled pork.
How long should I cook the money muscle?
Depending on method, it takes about 20-30 minutes to roast or grill to medium doneness. Quick searing and finishing in the oven is common.
Is the money muscle always included in pork butt packages?
Not always. Some butchers remove and sell it separately as petite tender, so ask if you want it included.
What’s the USDA recommended safe temperature for pork money muscle?
The USDA recommends cooking pork to an internal temperature of 145°F (63°C) followed by a 3-minute rest for safe consumption.
Why is it called the “money muscle” in barbecue communities?
Because it’s the most valuable and tender part of the pork butt, often separated and sold at a premium, making it a “money maker.”
Final Thoughts
The pork butt money muscle is a small but highly prized part of the shoulder that offers a tender, versatile alternative to the traditional fatty pork butt. Knowing how to identify, cook, and buy this muscle can enhance your pork dishes, especially if you prefer leaner cuts with excellent texture. Whether you’re a backyard pitmaster or a professional chef, appreciating the money muscle’s unique qualities can help you make better choices and impress with your pork preparations.
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