You don’t have to call the Pork Collar “the money muscle,” but it would help you fit in with the competition pit masters who love to use this intensely marbled cut that comes from the top of the shoulder via the natural seam between the blade and the under-blade. The fat cap is trimmed to the false lean, and the neck end is slightly squared. The versatile and succulent cut is excellent braised, cut into chops and grilled, or used for Italian “coppa.”

 Six of our 3-4 pound CT butts