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Pork Retail Cut Identification

Pork Retail Cut Identification. Mr. Steven Rogers Meadville FFA Advisor 2003. Instructions.

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Pork Retail Cut Identification

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  1. Pork Retail Cut Identification Mr. Steven Rogers Meadville FFA Advisor 2003

  2. Instructions The following slides include all of the retail cuts from pork included in the Missouri FFA Meat Evaluation Career Development Event. Each slide includes a picture of the retail cut, the name of the species, wholesale cut from which the cut is taken, and the retail name of the cut. Following the name is a description of identifiable characteristics.

  3. Leg/Ham

  4. Pork Leg Center Slice Round femur bone, large muscles, not cured

  5. Pork Leg Rump Portion Upper half of the leg, fresh

  6. Pork Leg Shank Portion Lower half of leg, fresh, skin present

  7. Pork Ham/Leg Smoke Ham, Bnls This is simply a hole ham that have been smoked and bones remove, looks like a football

  8. Pork Cured Ham Center Slice Round femur bone, large muscles, cured

  9. Pork Cured Ham Rump Portion Upper half of the leg, fresh. Look for femur bone.

  10. Pork Cured Ham Shank Portion Lower half of leg, cured, skin present around lower portion.

  11. Pork Ham/Leg Tip Roast, Bnls Cap shaped and will have a horse shoe shaped seam/ Tip Roast cap off in beef

  12. Pork Ham/Leg Top Roast, Blns Roast- Lighter in cooler and looks like a footprint

  13. Loin

  14. Pork Loin Back Ribs 4-5 inches wide, rib bones present

  15. Pork Loin Blade Chop Blade bone (scapula) and thoracic vertebrae present

  16. Pork Loin Blade Chop-Bnls

  17. Pork Loin Blade Roast Blade bone (scapula) and thoracic vertebrae present

  18. Pork Loin Butterfly Chops Boneless, LD muscle with external fat

  19. tenderloin Pork Loin Center Loin Roast Thoracic and Lumbar vertebrae, ribs, and both LD and tenderloin muscles

  20. Pork Loin Center Rib Roast Thoracic vertebrae, ribs, LD muscle, no tenderloin or blade bone

  21. Pork Loin Country Style Ribs Can be bone-in or boneless , about 4 inches in length with a portion of LD muscle present.

  22. tenderloin LD Pork Loin Loin Chop Lumbar vertebrae, both LD and tenderloin muscles present

  23. Pork Loin Rib Chop Thoracic vertebrae, rib, LD muscle, no tenderloin

  24. Pork Loin Sirloin Chop Contains vertebrae and pelvic bones, several small muscles present

  25. light color dark color Pork Loin Sirloin Cutlets Boneless, notice the two main muscles and the color differences

  26. Rump end Loin end Pork Loin Sirloin Roast Presence of vertebrae at loin end and pelvic bones at rump end

  27. Pork Loin Loin Chop Smoked Lumbar vertebrae, both LD and tenderloin muscles present, smoked.

  28. Pork Loin Smoked Rib Chop Thoracic vertebrae, rib, LD muscle, no tenderloin, smoked

  29. Pork Loin Tenderloin Roast One muscle, less in diameter than a pop can, six to eight inches in length

  30. Pork Loin Top Loin Chop LD muscle with vertebrae intact, no tenderloin muscle

  31. Pork Loin Top Loin Chop Boneless LD muscle with no bones, other small muscles present

  32. Pork Loin Top Loin Roast (Bnls) top loins (LD muscles) with fat

  33. Shoulder

  34. Pork Shoulder Arm Roast Several larger muscles and connective tissue, humerus evident.

  35. Pork Shoulder Arm Steak Cut to steak thickness, humerus and connective tissue present

  36. Pork Shoulder Blade Boston Large roast with scapula very evident, excessive connective tissue

  37. Pork Shoulder Blade Steak Steak cut from Blade Boston roast, evidence of scapula with no vertebrae present

  38. Pork Shoulder Picnic Whole Large roast with evidence of front leg and skin, bones present include scapula and humerus. Smaller than shank portion with more surfaces cut. Smoked.

  39. Side

  40. Pork Side Slab Bacon Smoked and/or cured side cut into rectangle.

  41. Pork Side Sliced Bacon Cured and/or smoked side, sliced.

  42. Pork Side Fresh side Non-cured, sliced belly

  43. Spareribs

  44. Pork Spareribs Spare Ribs Ribs with surrounding muscle, varies in size depending on how it is portioned

  45. Various

  46. Pork Various Ground Pork Ground meat with no seasoning.

  47. Pork Various Hocks (fresh) Slices of leg joints, skin and bones evident

  48. Pork Various Cube Steak Tenderized portions of pork from a variety of wholesale cuts.

  49. Pork Various Sausage Links Ground pork that is seasoned and pressed into small tube links.

  50. Pork Various Sausage Ground pork with seasoning.

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