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South Carolina Meats Judging Workshop

Concepts in Pork Carcass and Cut Placing. South Carolina Meats Judging Workshop. Placed on Value. Most valuable to least valuable What predicts value in pork carcasses and cuts? Cutability and quality determine value

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South Carolina Meats Judging Workshop

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  1. Concepts in Pork Carcass and Cut Placing South Carolina Meats Judging Workshop

  2. Placed on Value • Most valuable to least valuable • What predicts value in pork carcasses and cuts? • Cutability and quality determine value • Cutability is the meat yield of the four lean cuts which include the ham, loin, boston butt, and picnic shoulder • Quality is the expected palatability of the product including juiciness, tenderness, and flavor

  3. Factors of Importance • Trimness: Best indicator of lean cut yield • Muscling • Quality

  4. Pork Carcass Shank Ham Loin Picnic Shoulder Boston Butt Shank Jowl

  5. Ham Collar Loin Edge Lumbar Lean Last Lumbar Vertebrae Fat Opposite 10th rib Belly Pocket Last Rib Navel Edge First Rib Sternum Loineye Jowl

  6. Muscle Scores 3 2+ 2 2- 1

  7. Factors Affecting Pork Quality • Lean color • Reddish-pink is ideal • Pale is bad • Firmness of the lean • Firmer is better • Softer is bad • The amount of marbling present in the loineye. • Pale, soft, and exudative lean is unacceptable.

  8. Pork Quality

  9. How Do You Rank Pork Carcasses? • Pork carcasses are ranked predominately on: • Trimness • Muscling • If ribbed, quality is only used as a placing factor if carcass is Pale, Soft, and Exudative (PSE)

  10. Trimness Opposite the Last Lumbar Vertebra Opposite the Last Rib Opposite the first rib Loin edge Collar fat Belly pocket Navel edge Sternum Jowl

  11. 1 2 3 4 Place this class!

  12. Carcass # 1 Avg. Backfat : 0.85 LEA : 7.6 Muscle Score : 3

  13. Carcass # 2 Avg. Backfat : 0.8 LEA : 5.4 Muscle Score : 2+

  14. Carcass # 3 Avg. Backfat : 0.9 LEA : 4.5 Muscle Score : 2

  15. Carcass # 4 Avg. Backfat : 1.82 LEA : 4.9 Muscle Score : 2-

  16. The Placing is 1-2-3-4 • Carcass #1 is the heaviest muscled and one of the trimmest, therefore it places first. • Carcass #2 is the second heaviest muscled and is also one of the trimmest so it falls into second. • Even though carcass #3 is light muscled, it is acceptable in trimness, and so it places third because carcass # 4 is unacceptable in trimness. • Carcass #4 places last as it is the fattest, lowest cutability carcass in the class.

  17. Practice Classes

  18. Pork Carcass Fabrication • Fabrication: The breakdown of a carcass into specific parts/sections • 4 lean cuts • Ham, Loin, Boston Butt, Picnic Shoulder • We place and answer questions on: • Pork Carcasses, Hams, Loins

  19. Pork Carcass Shank Ham Loin Picnic Shoulder Boston Butt Shank Jowl

  20. Pork HamsKnow Terminology!

  21. Hams - Positives • Muscling • Greater area of exposed lean in the butt face • Deeper, wider, fuller, more bulging center-cut section • Fuller, more bulging cushion • Fuller heel • Shorter-shanked • Heavier muscled forecushion • Trimness • Less Fat • Beneath the butt face • Over the forecushion • Less collar fat • Less seam fat in the butt face • Over the rump side of the butt face Quality: greater amount of marbling in the butt face, more reddish-pink lean, firmer lean

  22. Hams - Negatives • Muscling • Smallest area of exposed lean in the butt face • flatter, shallow, more narrow center-cut section • Flat cushion • Most tapering heel • Lightest muscled forecushion • Trimness • Most Fat • Beneath the butt face • Over the forecushion • most collar fat • Most seam fat in the butt face • Over the rump side of the butt face Quality: low quality ham, least marbling in the butt face, more reflective , PSE lean

  23. Pork Loins • Know Terminology!

  24. Loins - Positives • Muscling • Larger loin eye in the blade face • Fuller, more muscular back • Larger sirloin face • Greater area of exposed lean in the sirloin face/blade face • Trimness • Less Fat • Over the sirloin face • Over the blade face, over the loin eye • Less fat over the lower rib • Less seam fat in the blade face/sirloin face • Over the back Quality: greater amount of marbling in the loin eye in the blade face, more reddish-pink lean, firmer, finer-textured lean

  25. Loins - Negatives • Muscling • Smallest loin eye in the blade face • Flat, light musculed back • Smaller sirloin face • Smaller area of exposed lean in the sirloin face/blade face • Trimness • Most fat • Over the sirloin face • Over the blade face, over the loin eye • over the lower rib • seam fat in the blade face/sirloin face • Over the back Quality: least amount of marbling in the loin eye in the blade face, more reflective

  26. # 2 # 3 # 4 # 1

  27. # 2 # 3 # 4 # 1

  28. Point Tabulation • 50 points per class • Cuts • Practice Calculations

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