Pork ID and FabricationSession 4

Today’s Agenda

Quiz Review - FinfishPork

1. Definition2. Breeds and Primals: an Introduction to the

NAMP Standards3. Standards of Quality4. Handling and Storage5. Fabrication

a. Frenching Bonesb. Removing Silverskin

6. Carving and Slicing Cooked Pork Products

Lab Overview

Definition: Pork

• Meat from hogs usually butchered before they are 1 year old

Popularity-International

Popularity-Domestic

Popularity-Varieties

• 2/3 of Pork sold as cured items• What are some cured Items?• How often do you eat a cured variety

of pork?

Popularity

• Who doesn’t eat pork?– Why?

Oversight Bodies

• National Association of Meat Producers (NAMP)

• Defines the standards for fabrication and purchasing specifications

• USDA• Determines grading and inspection

requirements

Breeds and Primals

• BreedSpecific variety of domesticated livestock

“bred” for its genetic characteristics as they relate to hardiness, meat production, and flavor

Breed is not specified by the NAMP

Breeds

Berkshire

Hereford

Derby

Red Wattle

Primals

Write these names down on a sticky note:Shoulder/Boston ButtLoinHam/ButtShoulder/Picnic ShoulderSide/Belly

“Pin the Tail” on the piggy

A. Boston Butt

• Tender, flavorful, and meaty• Use for roasting, steaks, and chops

B. Loin

• Tender, flavorful, meaty, lean and a bit dry

• Used for dry heat methods with additional moisture

B. LoinCuts from the Loin

C. Ham

• Rarely sold fresh• Very tough, needs

long, long, long cooking time

D. Shoulder

• Tough, flavorful, and meaty

• Use for braising, smoking, etc

• Frequently cured

E. Belly

• Tough, flavorful, and not fatty

• Almost always cured

Standards of Quality

• Raw• Cured• Cooked

Sanitation Issues

• Handling and Storage• During Fabrication• Curing• Cooking

Trichinosis

Fabrication

• What are the “Great Tips of Fabrication”?

Lab Overview:Fabrication Tips

• Frenching• Removing Silverskin• Cutting Steaks• Pounding “scallopini”