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Pork ID and Fabrication Session 4

Pork ID and Fabrication Session 4. Today’s Agenda. Quiz Review - Finfish Pork Definition Breeds and Primals : an Introduction to the NAMP Standards Standards of Quality Handling and Storage Fabrication Frenching Bones Removing Silverskin Carving and Slicing Cooked Pork Products

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Pork ID and Fabrication Session 4

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  1. Pork ID and FabricationSession 4

  2. Today’s Agenda Quiz Review - Finfish Pork • Definition • Breeds and Primals: an Introduction to the NAMP Standards • Standards of Quality • Handling and Storage • Fabrication • Frenching Bones • Removing Silverskin • Carving and Slicing Cooked Pork Products Lab Overview

  3. Definition: Pork • Meat from hogs usually butchered before they are 1 year old

  4. Popularity-International

  5. Popularity-Domestic

  6. Popularity-Varieties • 2/3 of Pork sold as cured items • What are some cured Items? • How often do you eat a cured variety of pork?

  7. Popularity • Who doesn’t eat pork? • Why?

  8. Oversight Bodies • National Association of Meat Producers (NAMP) • Defines the standards for fabrication and purchasing specifications • USDA • Determines grading and inspection requirements

  9. Breeds and Primals • Breed Specific variety of domesticated livestock “bred” for its genetic characteristics as they relate to hardiness, meat production, and flavor Breed is not specified by the NAMP

  10. Breeds Berkshire Derby Hereford Red Wattle

  11. Primals Write these names down on a sticky note: Shoulder/Boston Butt Loin Ham/Butt Shoulder/Picnic Shoulder Side/Belly

  12. “Pin the Tail” on the piggy

  13. A. Boston Butt • Tender, flavorful, and meaty • Use for roasting, steaks, and chops

  14. B. Loin • Tender, flavorful, meaty, lean and a bit dry • Used for dry heat methods with additional moisture

  15. B. Loin Cuts from the Loin

  16. C. Ham • Rarely sold fresh • Very tough, needs long, long, long cooking time

  17. D. Shoulder • Tough, flavorful, and meaty • Use for braising, smoking, etc • Frequently cured

  18. E. Belly • Tough, flavorful, and not fatty • Almost always cured

  19. Standards of Quality • Raw • Cured • Cooked

  20. Sanitation Issues • Handling and Storage • During Fabrication • Curing • Cooking

  21. Trichinosis

  22. Fabrication • What are the “Great Tips of Fabrication”?

  23. Lab Overview:Fabrication Tips • Frenching • Removing Silverskin • Cutting Steaks • Pounding “scallopini”

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