Pork ID and Fabrication Session 4. Today’s Agenda Quiz Review - Finfish Pork 1.Definition 2.Breeds and Primals: an Introduction to the NAMP Standards.

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Presentation transcript:

Pork ID and Fabrication Session 4

Today’s Agenda Quiz Review - Finfish Pork 1.Definition 2.Breeds and Primals: an Introduction to the NAMP Standards 3.Standards of Quality 4.Handling and Storage 5.Fabrication a.Frenching Bones b.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 Breed Specific 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 Butt Loin Ham/Butt Shoulder/Picnic Shoulder Side/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. Loin Cuts 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”