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You walked into Walmart, grabbed a pork shoulder (often labeled “pork butt”), and thought: “I’ll grind this for my recipe.” Smart move. Because pork shoulder is the unsung hero of the meat case—affordable, richly marbled, and packed with flavor. And when you grind it yourself? You unlock next-level control over texture, fat content, and freshness that store-bought ground pork simply can’t match. Why Pork Shoulder Is Perfect for Grinding Ideal fat-to-meat ratio (~70% lean, 30% fat) = juicy, flavorful results Rich marbling keeps burgers, meatballs, and sausages tender Budget-friendly—often half the price of pre-ground pork Versatile—works in everything from dumplings to Bolognese 💡 Fun fact: Despite the name, “pork butt” comes from the shoulder—not the rear!

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