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Pork

Pork. PORK. Light pink color Doughy fat Back fat average 1.0 to 1.25 inches Need to trim fat Smaller cuts than beef, larger than lamb Can be smoked OR fresh LARGE amounts of fat. Pork (Fresh) Leg. Large leg muscles Round bone Not cured – fat is white in color.

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Pork

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  1. Pork

  2. PORK • Light pink color • Doughy fat • Back fat average 1.0 to 1.25 inches • Need to trim fat • Smaller cuts than beef,larger than lamb • Can be smoked OR fresh • LARGE amounts of fat

  3. Pork (Fresh) Leg • Large leg muscles • Round bone • Not cured – fat is white in color

  4. Pork (Fresh) LegCenter Slice • White fat • Round bone

  5. 63. Pork (Fresh) LegRump Portion • White fat • Triangle shape muscle • Round bone

  6. Pork (Fresh) LegShank Portion • Shank tapers down into leg • White fat cover • Center slice on theend of the leg

  7. Pork (Fresh) Loin • Variety of bones • Ribs, blade, t-bone, sirloin bones • White fat

  8. Pork (Fresh) LoinBlade Roast • Blade on opposite ends • Blade chop on one end rib chop on other end • Loin eye above blade

  9. Pork (Fresh) LoinBack Ribs • Ribs curl • Top of rib section into loin

  10. Pork (Fresh) LoinBlade Chop • Loin eye over blade • Blade bone present

  11. Pork (Fresh) LoinButterfly Chop • Boneless • Loin eye • split

  12. Pork (Fresh) LoinCenter Loin Roast • T-bone • 2 muscles – Loin eye and tenderloin • Loin chops on both ends OR one loin chop and one rib chop

  13. Pork (Fresh) LoinCenter Rib Roast • One muscle – no tenderloin • Rib chop on one end

  14. Pork (Fresh) LoinCountry Style Ribs • Includes a rib bone • MAY include blade bone

  15. Pork (Fresh) LoinLoin Chop • T – Bone • 2 muscles – Loin eye and tenderloin

  16. Pork (Fresh) LoinRib Chop • Rib Bone • Muscle similar to top loin in beef • ONE muscle

  17. Pork (Fresh) LoinSirloin Chop • Weird shaped bone at the edge of the cut

  18. Pork (Fresh) LoinSirloin Cutlets • Rainbow shape • Boneless cut • Sirloin bone would have been at the base of the cut

  19. Pork (Fresh) LoinSirloin Roast • If there is a sirloin chop on one end, it is a sirloin roast • Ocean wave down the top

  20. Pork (Fresh) LoinTenderloin Roast • Same as Filet Minon from beef • Tapers down the length of the roast

  21. Pork (Fresh) LoinTop Loin Chop (Bnls) • Single muscle • Exclamation point • Same as top loin in beef

  22. Pork (Fresh) LoinTop Loin Roast Double (Bnls) • Looks like butterfly chop at the ends • Tied together

  23. Pork (Fresh) Side • Ribs present if there are bones • From pork bellies • Not cured – fat is white in color

  24. Pork (Fresh) SideFresh Side • Uncured bacon • White fat

  25. Pork (Fresh) SideSpare Ribs • Rib bones • Tapering shape • White fat

  26. Pork (Fresh) Shoulder • Small muscles – lots of them • Blade bone, seven bone, or Round bone • Not cured – fat is white in color

  27. Pork (Fresh) ShoulderArm Picnic • Top of shoulder • 90 degree Vee cut

  28. Pork (Fresh) ShoulderArm Roast • Round bone in the center on both ends of cut • Small muscles around the bone

  29. Pork (Fresh) ShoulderArm Steak • Same as 83 only thin

  30. 85. Pork (Fresh) ShoulderBoston Blade Roast • Fat layer on the top • Blade bones showing on two adjacent sides

  31. Pork (Fresh) ShoulderBlade Steak • Blade bone OR seven bone • Steak thickness

  32. Pork (Fresh) Variety • Internal organs • Smaller than beed • Not cured – fat is white in color

  33. Pork (Fresh) VarietyHeart • Smaller than beef heart • Same organ

  34. Pork (Fresh) VarietyKidney • Kidney bean shaped

  35. Pork (Fresh) VarietyLiver, Whole • Four lobes • Football texture totissue

  36. Pork (Fresh) VarietyTongue • Tip is NOT rough • Skin texture at the tip

  37. Pork (Fresh) Various • Odds and ends cuts • Not cured – white fat

  38. Pork (Fresh) VariousHocks • White fat • Round bone at the edge

  39. Pork (Fresh) VariousGround Bulk Sausage • Ground pork • Includes spices • High fat content

  40. Pork (Fresh) VariousSausage Links

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