Maggie’s Butcher is owned and run by Maggie, who grew up and spent plenty of her younger years on a massive farm in Namibia where she learned all there is to know about beef and meat. She sources her beef from her brother’s ranch which is around the coast of Kenya. Like many new world students, she’s learned a lot of butchering skills from YouTube videos, and lots of practice and new age she can carve a hunk of beef like a master craftsman!
Pork belly is the part of the pig that is connected to the loin meat, it is a fatty, boneless cut of meat that comes from the belly of the pig. When kept whole, the cut looks like a brick of meat with a thick layer of fat running along the top and smaller layers of fat marbled throughout. Pork belly is most famous for the meat that turns into all of our favorite food, bacon!
Pork Belly Ribs contain the spare ribs and the pork belly, simply put, pork belly ribs are spare ribs with the pork belly still attached. Keeping the pork belly on the spare ribs makes this cut of meat very large. These ribs are full of meat and extremely tender and melt in your mouth if cooked correctly.