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Pork

Pork. Pork. Two Main Types Western Pork Eastern Pork. Western Pork. 3-6 months old Between 300 & 400 lbs Good Quality Pink Flesh Good Marbling Dry, Firm Flesh Solid Fat High Yield Typically from the Corn Belt States. Eastern Pork. Lower Quality Fat Type Hog Lower in Cost

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Pork

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  1. Pork

  2. Pork Two Main Types • Western Pork • Eastern Pork

  3. Western Pork • 3-6 months old • Between 300 & 400 lbs • Good Quality • Pink Flesh • Good Marbling • Dry, Firm Flesh • Solid Fat • High Yield • Typically from the Corn Belt States

  4. Eastern Pork • Lower Quality • Fat Type Hog • Lower in Cost • Processing (Hot Dogs, sausage) • Wet, dark flesh • Little to No Marbling

  5. Grading of Pork • USDA Grades 1, 2, 3, 4 & Utility • 1 = lean • 4 = fatty, missing parts When purchasing pork, ask for “good” quality, not by grade

  6. Primal Cuts of Pork • Ham - #401 • Uses: Ham Steak, Ham Hocks, Fresh or Smoked Hams Smoked or Fresh Natural – 3% water is retained after smoking Water-Added* – 3-9% water retained after smoking Imitation or Water-Added* – More than 9% retained (& up to 50%!) ***Read Water Content on Packaging***

  7. Primal Cuts of Pork • Loin - #410 • Subprimals • #2 - Rib End or Chuck • 2a - Primal Rib (7 ribs, 6th -12th) • #5 - Short Loin • #6 - Sirloin End (Hip, Top Butt, Tail) Uses: #2, 2a – Rib Chops #5 & 6 – Loin Chops, Canadian Bacon, Baby Back & Spare Ribs, Fat Back, Rib Loin Chops, Cutlets (sirloin end #6) Crown Roast, Tenderloin strips

  8. Primal Cuts of Pork • Boston Butt #406 • From Shoulder Primal • High Yield, Low Cost • Lot of Blood, Binding Agents, Albumen Uses: Sausage Ground Pork Daisy Roll

  9. Primal Cuts of Pork • Picnic Shoulder #405 • Also from Shoulder Primal • Low Yield, Low Cost Uses: Shoulder Hock Boiled Dinner Smoked Sent to Retail Stores

  10. Primal Cuts of Pork • Belly #408 • usually processed at point of slaughter Uses: Lean Salt Pork (boneless belly with a strip of lean meat) Slab Bacon (Lean Salt Pork which has been smoked) Sliced Bacon (Slab Bacon Sliced) Layout Bacon (Best Slices, laid out on parchment) Brisket, or Belly Spare Ribs

  11. Variety Meats of Pork • Includes the Internal Organs of the Pig • Such as the Heart & Liver Specialty Meats (Forced Meats) Forced into a casing i.e. Salami, Pepperoni Pork Byproducts

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