From Newsgroup: alt.privacy

On Mon, 31 Aug 2026 16:35:30 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Chef Bryan ar dee <bryangsimmons@gmail.com> posted:

On 8/31/2026 12:37 AM, ItsJoanNotJoAnn@webtv.net wrote:

It doesn't matter what you believe or AI states, pork butts that
go that cheap by pound are overly fat. But buy and cook what you
want.

You posted numbers. They were numbers that only a moron would
believe.

Yes, I posted numbers for the biggest moron here, that would be you.
I know an overly fat Boston butt when I see one and I see other
shoppers not buying them. You still haven't figured out why they're
so cheap, here's a hint, too fatty.

You don't comport well with THE FACTS dear:
AI Overview
No, pork butts on sale are not inherently fatter or
lower quality than regular-priced ones.
Pork butts (also called Boston
butts) on sale are the exact same standard cuts of meat supplied by distributors. Grocery stores routinely put them on sale as loss
leaders—items priced below profit margins—to draw shoppers into the
store for holidays like the Fourth of July or Memorial Day.Why Pork
Butt Fat VariesStandardized Farming: Commercial pork is heavily
standardized, meaning fat percentages and marbling across standard
grocery store pork butts remain very consistent regardless of the price tag.Natural Variations: Individual pigs naturally vary slightly in
size, fat cap thickness, and internal marbling. You might occasionally
pick up a cut with a thicker outer layer of fat, but this happens at
full price just as often as it does on sale.The Render Factor: Pork
butt is naturally a high-fat cut (often around 25% fat or more), which
is why it stays juicy during long cooking times. Much of that exterior
and internal fat renders out during a low-and-slow smoke or braise
anyway.

You have never seen a pork butt that was anywhere near "60% fat."
You didn't merely post, "overly fat."

You claim a lot of stuff which only you believe; I stated what I and
other shoppers saw and passed by. But it is amazing that your
narcissistic mind now claims you can see out of my eyes. Pretty sure
the powers that be at the Science, Nat Geo, and the Discovery
channels would like to interview you.

AI Overview
No, pork butts on sale are not inherently fatter or
lower quality than regular-priced ones.
Pork butts (also called Boston
butts) on sale are the exact same standard cuts of meat supplied by distributors. Grocery stores routinely put them on sale as loss
leaders—items priced below profit margins—to draw shoppers into the
store for holidays like the Fourth of July or Memorial Day.Why Pork
Butt Fat VariesStandardized Farming: Commercial pork is heavily
standardized, meaning fat percentages and marbling across standard
grocery store pork butts remain very consistent regardless of the price tag.Natural Variations: Individual pigs naturally vary slightly in
size, fat cap thickness, and internal marbling. You might occasionally
pick up a cut with a thicker outer layer of fat, but this happens at
full price just as often as it does on sale.The Render Factor: Pork
butt is naturally a high-fat cut (often around 25% fat or more), which
is why it stays juicy during long cooking times. Much of that exterior
and internal fat renders out during a low-and-slow smoke or braise
anyway.

I deleted your attempt to entice trolls from another group to
come here and add their 'wisdom.' You won't thank me, but the
other posters here possibly will.

I deleted your lame attempt again.

AI Overview
No, pork butts on sale are not inherently fatter or
lower quality than regular-priced ones.
Pork butts (also called Boston
butts) on sale are the exact same standard cuts of meat supplied by distributors. Grocery stores routinely put them on sale as loss
leaders—items priced below profit margins—to draw shoppers into the
store for holidays like the Fourth of July or Memorial Day.Why Pork
Butt Fat VariesStandardized Farming: Commercial pork is heavily
standardized, meaning fat percentages and marbling across standard
grocery store pork butts remain very consistent regardless of the price tag.Natural Variations: Individual pigs naturally vary slightly in
size, fat cap thickness, and internal marbling. You might occasionally
pick up a cut with a thicker outer layer of fat, but this happens at
full price just as often as it does on sale.The Render Factor: Pork
butt is naturally a high-fat cut (often around 25% fat or more), which
is why it stays juicy during long cooking times. Much of that exterior
and internal fat renders out during a low-and-slow smoke or braise
anyway.

I did that to irritate folks like you and Jill who have sticks up
your asses.

You irritate a good many here just by posting.

~

Maybe you and the suddenly muted Jilldo can just have his ass erased
from here then, eh Joanie Fascist?
Think about it, all you need to destroy his first ammendment rights is "
a good many here" to form a shun gang, right???
Kinda like you and your susterhood of faascism have been doing for
years now, right dear?
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