cuts of pork and lamb lesson 4 unit – meats advanced livestock
TRANSCRIPT
Cuts of Pork and Lamb
Lesson 4
Unit – Meats
Advanced Livestock
Pork Primal / Wholesale Cuts
• Shoulder• Loin• Side / Belly• Ham / Leg• Smoked• Various• Variety
Retail Cuts - Shoulder
___________• Notice the _______• Bone in the upper
center of the steak• If thicker it is called
the Arm Picnic Roast
Retail Cuts - Shoulder
______________• Notice the __ bone• If thicker it would be
the Blade Roast
Retail Cuts - Loin
______________• Notice the ____
bone and ______• “_____” slab of pork
ribs
Retail Cuts - Loin
____________• Connects the
______ into the shoulder
• Connection to the beginning of the _______
• Large “_________” bone
Retail Cuts - Loin
________________• Porkchop without
_________• Notice indention
through ________ of cut
• _________ on at least 2 sides
Retail Cuts - Loin
__________________• Similar to beef __-
bone• Notice __________
muscle• Fat on long side of cut
Retail Cuts - Loin
________________• Connects _______ to
the ________• Contains oval-shaped
__________• Many muscles
Retail Cuts - Side
___________• Also known as ______• Contains over ___%
fat• Notice, no ____ bone
Retail Cuts - Ham
_____________• Notice the ____ bone• Contains 3 muscles
(top, bottom, eye)• Fat near the leg bone
Retail Cuts - Various
____________• Contains less fat (not
over 20%)
____________• Contains more fat
(over 20%)
Lamb Primal / Wholesale Cuts
• Breast• Shoulder• Rib• Loin• Leg• Various• Variety
Retail Cuts - Breast
_________• Bottom portion of the
_______• Small ribs, can buy in
some restaurants• Look like little chicken
legs
Retail Cuts - Loin
________________• Similar to the beef
____-bone• Notice the
__________ muscle
Retail Cuts - Leg
____________________
• Notice the ____ bone• Large muscle• Large amounts of ___