Our Belties are one of the smaller populations on the farm, but their larger size means that each animal goes a long way. The cows spend their entire lives moving as a herd through our many pastures eating only grass and hay that we produce. The beef is all 100% grass fed and finished - most beef animals spend their final days eating corn, but not our cows! This makes Hogwash beef unbelievably delicious and much leaner and healthier than conventional beef. We make sure that each animal gets used to its full potential once it is butchered, so we decided to add some cut and cooking information here. We don't have all of these cuts all the time but we will always have something you're looking for! This page is dedicated to giving you as much cut and cooking information that we can gather.
Cooking Grass Fed Beef is NOT the Same as Cooking Conventional Beef
The biggest culprit when preparing grass-fed meat is overcooking due to its lower fat content than conventional meat. Many unsuccessful grass-fed meat experiences are due to improper cooking methods. This beef is best for rare to medium cooking. If you like well-done meat, then cook your grass fed beef at very low temperatures in a sauce or liquid to add moisture; using a crock pot is a good option.
Beef Cuts Explained
Moving from the head to the tail, here is a brief description of most available beef cuts and their best use in the kitchen:
Head
Cheeks: Beef cheek muscles get a lot of use while the animal is alive turning all that good grass into fodder. This means that cheek meat is a very tough cut, with fibrous muscle that has tons of flavor. Beef cheeks are gaining in popularity as a delicious braised cut, often turned into ravioli filling.
Tongue: We do get beef tongue back from our butcher. Most people prefer it as dog food these days, but tongue can be a great food for people too - especially those who know how to cook and enjoy it! Tongue needs to be slow cooked (simmered for about two hours) or pressure cooked for about half an hour before it can be peeled. After slow cooking and peeling tongue is commonly sliced thin and fried.
Tongue: We do get beef tongue back from our butcher. Most people prefer it as dog food these days, but tongue can be a great food for people too - especially those who know how to cook and enjoy it! Tongue needs to be slow cooked (simmered for about two hours) or pressure cooked for about half an hour before it can be peeled. After slow cooking and peeling tongue is commonly sliced thin and fried.
Chuck
Chuck cuts come from the neck and upper shoulder of a beef animal - most are above the spine and before the ribs begin. This area is full of muscles that are well used while the animal is alive, resulting in some of the most flavorful cuts that are also more economical due to the fact that they can be tougher and contain more fat.
Sierra: This cut is the largest single muscle from the shoulder. It is quite marbled, but due to it's heavy use during life the marbling doesn't mean it's tender, it's just super flavorful. The Sierra can be slow cooked whole, divided into smaller chuck cuts, or divided even smaller for stew meat, sir fry meat, and ground beef.
Flat Iron: This chuck steak is a tender cut from the front shoulder, under the shoulder blade. Also known as Top Blade Steak, Butler Steak, Top Chuck Steak, the Flat Iron cut gets its most common name from its shape - looking like an old fashioned flat iron. The Flat Iron has become very popular as an economical alternative to the pricier loin steaks - many people can't tell the difference in flavor! This steak is tender enough for many cooking styles, especially if it gets marinated first.
Petite Tender: Also known as the Shoulder Tender, Chuck Filet Steak, and Beauty Steak - this is a very flavorful, although quite small, cut from the upper chuck. Its similarity in shape to a tenderloin makes it a novel and fun cut to cook with, although it will never be as tender as a true tenderloin. Given a little time to marinate this tiny steak is tender enough for most cooking styles.
Mock Tender: Also known as the Chuck Tender or Scotch Tender is also similar in shape to a tenderloin, which is where it gets its name. It is one of the more tender cuts in the shoulder area, but it is far from the tenderness of a true tenderloin. It benefits from slow roasting or braising. This cut is often sliced into stir fry.
Chuck Steak: Or Chuck Eye Steak, comes from the same muscle group as the rib-eye. These cuts are the first two cuts from the shoulder before the rib-eye cuts begin, hence these cuts share much of the flavor profile and tenderness of rib-eye but are more economical.
Clod Roast: Appetizing as it may sound, the Clod Roast, or Clod Heart Roast, is a very flavorful cut when cooked correctly. This roast is a large cut from the top, front of the shoulder, above the shoulder blade. It can either be slow cooked for a delicious and economical meal, or processed further for lean ground beef, stew meat, stir fry, or kababs.
Chuck Flap Tail: This cut comes from the same muscle group as the short ribs, but comes without the bone so it's a little cheaper. It can be substituted in short rib recipes and cooked much the same way, you just have to account for the lack of bone in the cooking time.
Pot Roast: Your classic Pot Roast comes from the shoulder region of a beef cow, and the Pot part of the name implies that it's best cooked in liquid if you want it to get nice and tender.
Chuck Eye Roast: This is another delicious although fairly tough roast from the beef shoulder. It is best cooked very slowly or processed further into stew meat.
Flat Iron: This chuck steak is a tender cut from the front shoulder, under the shoulder blade. Also known as Top Blade Steak, Butler Steak, Top Chuck Steak, the Flat Iron cut gets its most common name from its shape - looking like an old fashioned flat iron. The Flat Iron has become very popular as an economical alternative to the pricier loin steaks - many people can't tell the difference in flavor! This steak is tender enough for many cooking styles, especially if it gets marinated first.
Petite Tender: Also known as the Shoulder Tender, Chuck Filet Steak, and Beauty Steak - this is a very flavorful, although quite small, cut from the upper chuck. Its similarity in shape to a tenderloin makes it a novel and fun cut to cook with, although it will never be as tender as a true tenderloin. Given a little time to marinate this tiny steak is tender enough for most cooking styles.
Mock Tender: Also known as the Chuck Tender or Scotch Tender is also similar in shape to a tenderloin, which is where it gets its name. It is one of the more tender cuts in the shoulder area, but it is far from the tenderness of a true tenderloin. It benefits from slow roasting or braising. This cut is often sliced into stir fry.
Chuck Steak: Or Chuck Eye Steak, comes from the same muscle group as the rib-eye. These cuts are the first two cuts from the shoulder before the rib-eye cuts begin, hence these cuts share much of the flavor profile and tenderness of rib-eye but are more economical.
Clod Roast: Appetizing as it may sound, the Clod Roast, or Clod Heart Roast, is a very flavorful cut when cooked correctly. This roast is a large cut from the top, front of the shoulder, above the shoulder blade. It can either be slow cooked for a delicious and economical meal, or processed further for lean ground beef, stew meat, stir fry, or kababs.
Chuck Flap Tail: This cut comes from the same muscle group as the short ribs, but comes without the bone so it's a little cheaper. It can be substituted in short rib recipes and cooked much the same way, you just have to account for the lack of bone in the cooking time.
Pot Roast: Your classic Pot Roast comes from the shoulder region of a beef cow, and the Pot part of the name implies that it's best cooked in liquid if you want it to get nice and tender.
Chuck Eye Roast: This is another delicious although fairly tough roast from the beef shoulder. It is best cooked very slowly or processed further into stew meat.
Leg Cuts
Rib
Meat from this section of a beef cow tends to be tender and marbled, resulting in juicy and flavorful steaks, roasts, and rib cuts.
Rib Rack: The Standing Rib Roast, Rib Eye Roast, or Delmonico Roast is a rack of ribs that has the same delicious meat included as the rib-eye steaks. This roast is traditional around the Holidays as it can provide for a large number of people.
Back Ribs: These ribs are the bones trimmed from below the rib-eye, with most of the flavorful meat being between the bones. Due to the amount of connective tissue holding the meat and bones together these ribs are best cooked very low and slow.
Short Ribs: Also called Plate Short Ribs, are cut from lower down on the animal's rib cage - below the back ribs. This cut is usually braised in order to get the meat fully tender.
Back Ribs: These ribs are the bones trimmed from below the rib-eye, with most of the flavorful meat being between the bones. Due to the amount of connective tissue holding the meat and bones together these ribs are best cooked very low and slow.
Short Ribs: Also called Plate Short Ribs, are cut from lower down on the animal's rib cage - below the back ribs. This cut is usually braised in order to get the meat fully tender.
Loin
Beef Loin cuts are some of the most tender and expensive on the whole animal. But, back muscles are not heavily used while the animal is alive which results in less flavorful meat. There are many cuts from a beef loin, and their high quality means they don't need much work or cooking to taste delicious in any kitchen.
Loin: The loin itself is a long collection of muscles stretching the length of the animal's back. They rest above the spine and ribs and vary in tenderness and flavor from front to back. The uppermost muscles, closest to the shoulder, are the most tender but have the most mild flavor. Further back along the loin muscles more flavor develops but also slightly more toughness. The prized ribeye steak comes from just behind the shoulder and sits above the ribs, further back over the cow's mid section are the strip steaks, t-bones, and porterhouse steaks, followed by the less favored sirloin cuts that are closest to the animal's rump.
Rib-eye Steak: Also known as Delmonico Steak, after the New York restaurant that famously served it, this is one of the most flavorful, tender, and sought after steaks on any beef animal. The cut contains several loin muscles, resulting in the most marbled and flavorful meat on the whole animal, and also the most expensive.
Strip Steak: Also known as the New York Strip Steak, Kansas City Strip, Hotel Steak, Hotel Cut Strip Steak, Ambassador Steak, and Shell Steak this is a very common Steak House steak and is great for all cooking styles. It gets it's name because it is 'stripped' from the animal's loin during the butchering process. It is very tender and flavorful.
Center Cut Strip Steak: These are the most valuable and desirable steaks from the Strip Steak section of the loin.
T-Bone Steak: These steaks are cut so that they contain both loin muscle and tenderloin, with the iconic T shaped bone between. They are cut from the loin across the animal's spine in order to incorporate both muscle groups. They are tender, flavorful steaks but their higher price means you want to cook them carefully so they can reach their full potential! These steaks are great grilled or broiled.
Porterhouse Steak: These steaks are the same cut as the T-Bone steaks, just a from a little further back on the animal so there is more tenderloin in the cut. Both the Porterhouse steaks and T-Bone steaks offer the delicious combination of flavorful strip steak and tender tenderloin, just in different proportions. Porterhouse steaks are great for grilling and broiling.
Tenderloin: The Tenderloin in a beef animal is known as the Filet, or Filet Mignon. This is a long, cylindrical muscle made of many small muscle fibers that runs along the inside of the spine from a little behind the rib cage to the hind leg. The small fibers that compose this seldom used muscle are what make it the most tender part of the animal, and also the most expensive. There is almost no fat in the tenderloin, which contributes to its mild flavor. Filets are most often sliced into medallions and served with delicious sauce.
Chateaubriand: This is the name of a dish, but also of the cut that is the thickest part of the Tenderloin muscle. The Tenderloin muscle tapers as it gets closer to the animal's rib cage and is thickest back by the hind leg. The Chateaubriand cut comes from the back of the Tenderloin, nearest the hind leg. Chateaubriand is typically Tenderloin or Filet intended to serve two people instead of just one.
Hanger Steak: This steak gets its name because it hangs from the loin muscle. It is cut from the diaphragm, between the last rib and the loin, and due to this, it is the only cut of which there is only one per animal. All the other parts of the cow are symmetrical, but this particular steak needs to be removed early on in the butchering process while the animal is being cut in half. Due to its location on the diaphragm, these muscles get a fair amount of use while the animal is alive, resulting in a tougher steak than the rest of the loin region, but has a delicious, rich flavor.
Sirloin Steaks: Also known as Rump Steak or Butt Steak, these steaks are cut from the sirloin region of the loin - the area closes to the animal's rump. The larger sirloin area can be cut as Top Butt, which is a very large roast, but more commonly the sirloin is cut into steaks. These are the lowest quality loin steaks with very little marbling, and hence less flavor and more toughness. They require a longer, slower cooking process than the higher quality steaks to preserve flavor and achieve tenderness.
Coulette Steaks: This cut, also known as Top Sirloin, is cut from the top of the sirloin area. These steaks have slightly more marbling than Sirloin Steaks, and hence have a richer flavor but it is also on the tougher side.
Rib-eye Steak: Also known as Delmonico Steak, after the New York restaurant that famously served it, this is one of the most flavorful, tender, and sought after steaks on any beef animal. The cut contains several loin muscles, resulting in the most marbled and flavorful meat on the whole animal, and also the most expensive.
Strip Steak: Also known as the New York Strip Steak, Kansas City Strip, Hotel Steak, Hotel Cut Strip Steak, Ambassador Steak, and Shell Steak this is a very common Steak House steak and is great for all cooking styles. It gets it's name because it is 'stripped' from the animal's loin during the butchering process. It is very tender and flavorful.
Center Cut Strip Steak: These are the most valuable and desirable steaks from the Strip Steak section of the loin.
T-Bone Steak: These steaks are cut so that they contain both loin muscle and tenderloin, with the iconic T shaped bone between. They are cut from the loin across the animal's spine in order to incorporate both muscle groups. They are tender, flavorful steaks but their higher price means you want to cook them carefully so they can reach their full potential! These steaks are great grilled or broiled.
Porterhouse Steak: These steaks are the same cut as the T-Bone steaks, just a from a little further back on the animal so there is more tenderloin in the cut. Both the Porterhouse steaks and T-Bone steaks offer the delicious combination of flavorful strip steak and tender tenderloin, just in different proportions. Porterhouse steaks are great for grilling and broiling.
Tenderloin: The Tenderloin in a beef animal is known as the Filet, or Filet Mignon. This is a long, cylindrical muscle made of many small muscle fibers that runs along the inside of the spine from a little behind the rib cage to the hind leg. The small fibers that compose this seldom used muscle are what make it the most tender part of the animal, and also the most expensive. There is almost no fat in the tenderloin, which contributes to its mild flavor. Filets are most often sliced into medallions and served with delicious sauce.
Chateaubriand: This is the name of a dish, but also of the cut that is the thickest part of the Tenderloin muscle. The Tenderloin muscle tapers as it gets closer to the animal's rib cage and is thickest back by the hind leg. The Chateaubriand cut comes from the back of the Tenderloin, nearest the hind leg. Chateaubriand is typically Tenderloin or Filet intended to serve two people instead of just one.
Hanger Steak: This steak gets its name because it hangs from the loin muscle. It is cut from the diaphragm, between the last rib and the loin, and due to this, it is the only cut of which there is only one per animal. All the other parts of the cow are symmetrical, but this particular steak needs to be removed early on in the butchering process while the animal is being cut in half. Due to its location on the diaphragm, these muscles get a fair amount of use while the animal is alive, resulting in a tougher steak than the rest of the loin region, but has a delicious, rich flavor.
Sirloin Steaks: Also known as Rump Steak or Butt Steak, these steaks are cut from the sirloin region of the loin - the area closes to the animal's rump. The larger sirloin area can be cut as Top Butt, which is a very large roast, but more commonly the sirloin is cut into steaks. These are the lowest quality loin steaks with very little marbling, and hence less flavor and more toughness. They require a longer, slower cooking process than the higher quality steaks to preserve flavor and achieve tenderness.
Coulette Steaks: This cut, also known as Top Sirloin, is cut from the top of the sirloin area. These steaks have slightly more marbling than Sirloin Steaks, and hence have a richer flavor but it is also on the tougher side.
Breast and Flank
The breast and flank area are below the chuck and loin areas. The Breast runs below the ribcage and slightly up either side of the ribs, on the outside. The flank contains many of the cuts situated below the loin cuts, and runs from the midsection of the cow, along the belly, to the hind leg. The cuts from these areas tend to be tougher, although very flavorful, and they require careful, slow cooking to get good results.
Brisket: The Brisket is a large, tough, delicious cut from the breast of the cow. It sits directly between the front legs, under and around the ribcage. It consists of several very large muscles, including the pectorals, and a fair amount of fat. Brisket requires careful, slow cooking but yields amazingly delicious results when treated well. Corned Beef, Pastrami, and many delicious barbecues make good use of Brisket textures and flavors!
Outside Skirt Steak: Like the Hanger Steak, this steak is cut from the diaphragm and has amazing flavor but is quite tough. It's located between the ribs and loin, and does best when marinated or cooked very carefully to keep it from getting too tough. The diaphragm is the muscle that pushes air in and out of an animal's lungs, so it gets used constantly. This is why skirt steak is tricky to cook, but super delicious.
Inside Skirt Steak: This steak is also cut from the diaphragm, but from deeper inside the animal - closer to the lungs. This cut has less marbling than the Outside Skirt Steak, so requires even more careful handling for a tender meal. It's best when well marinated, and is frequently used in making fajitas.
Navel: This cut sits in the belly of a beef animal and is often repurposed into other cuts, such as stew meat. Traditional Pastrami is made from the Navel, but these days Pastrami is more commonly made from Brisket. The Navel is full of fat which makes it very flavorful.
Tri Tip Steak: This cut gets its name from its shape - it's a triangle, and is often called the Beef Triangle. It's cut from the very bottom of the Sirloin region of the Loin muscles. It's a great cut for marinating and grilling slowly - it has good flavor and is tender if given enough time on the grill.
Sirloin Tips: This cut comes from the bottom of the Sirloin region of the Loin. It's a chewy cut, filled with striated muscles that give it a strong, rich flavor.
Flank Steak: This is a lean, very flavorful steak from the lower belly region of a cow. It's comprised of larger muscle fibers, so it can be chewy if cooked improperly, and is best served cut against the grain. London Broil is traditionally made from Flank Steak, although cuts labeled as London Broil could also be cut from the Top Round.
Outside Skirt Steak: Like the Hanger Steak, this steak is cut from the diaphragm and has amazing flavor but is quite tough. It's located between the ribs and loin, and does best when marinated or cooked very carefully to keep it from getting too tough. The diaphragm is the muscle that pushes air in and out of an animal's lungs, so it gets used constantly. This is why skirt steak is tricky to cook, but super delicious.
Inside Skirt Steak: This steak is also cut from the diaphragm, but from deeper inside the animal - closer to the lungs. This cut has less marbling than the Outside Skirt Steak, so requires even more careful handling for a tender meal. It's best when well marinated, and is frequently used in making fajitas.
Navel: This cut sits in the belly of a beef animal and is often repurposed into other cuts, such as stew meat. Traditional Pastrami is made from the Navel, but these days Pastrami is more commonly made from Brisket. The Navel is full of fat which makes it very flavorful.
Tri Tip Steak: This cut gets its name from its shape - it's a triangle, and is often called the Beef Triangle. It's cut from the very bottom of the Sirloin region of the Loin muscles. It's a great cut for marinating and grilling slowly - it has good flavor and is tender if given enough time on the grill.
Sirloin Tips: This cut comes from the bottom of the Sirloin region of the Loin. It's a chewy cut, filled with striated muscles that give it a strong, rich flavor.
Flank Steak: This is a lean, very flavorful steak from the lower belly region of a cow. It's comprised of larger muscle fibers, so it can be chewy if cooked improperly, and is best served cut against the grain. London Broil is traditionally made from Flank Steak, although cuts labeled as London Broil could also be cut from the Top Round.
Round
The Round encompasses the entire hind end of a beef animal. The legs get a lot of use before the animal gets butchered, so there's a fair amount of toughness to many of these cuts, but also a good deal of flavor.
Steamship Round
Inside Round
Outside Round
Eye Round
Knuckle
Ball Tip
Hind Shank
Cross Cut Shanks
Heel
Oxtail
Bones
Inside Round
Outside Round
Eye Round
Knuckle
Ball Tip
Hind Shank
Cross Cut Shanks
Heel
Oxtail
Bones
Some Recipes to Try:
Classic Meatloaf
Courtesy of Gourmet Magazine
Courtesy of Gourmet Magazine
Ingredients:
1 cup fine fresh bread crumbs 1/3 cup whole milk 1 medium onion, finely chopped 3 garlic cloves, minced 1 medium celery rib, finely chopped 1 medium carrot, finely chopped 2 tablespoons unsalted butter 2 tablespoons Worcestershire sauce |
1 tablespoon cider vinegar 1/4 teaspoon ground allspice 1/4 pound bacon (about 4 slices), chopped 1/2 cup pitted prunes, chopped 1 pound ground beef 1 pound ground pork 2 large eggs 1/3 cup finely chopped flat-leaf parsley |
Directions:
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl.
Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.
Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan. Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl.
Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.
Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan. Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Penne with Braised Short Ribs
This recipe is courtesy of Giada de Laurentiis and was recommended by Jeff & Katie Hluchyj, long time CSA members
This recipe is courtesy of Giada de Laurentiis and was recommended by Jeff & Katie Hluchyj, long time CSA members
Ingredients:
4 pounds beef short ribs Kosher salt and freshly ground black pepper 1/4 cup olive oil 1 large onion, diced 3 cloves garlic, coarsely chopped 5 Roma tomatoes, cut into eighths |
1 cup red wine, such as Cabernet Sauvignon 3 tablespoons Dijon mustard 2 cups low-sodium beef broth 1 pound penne pasta 1/4 cup freshly grated Parmesan 1/4 cup chopped fresh flat-leaf parsley |
Directions:
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Season the ribs with salt and pepper.
In a large heavy bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside.
Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid.
Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth.
Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces.
Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl.
Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Season the ribs with salt and pepper.
In a large heavy bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside.
Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid.
Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth.
Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces.
Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl.
Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.