Cuts of Pork and Lamb Lesson 4 Unit – Meats Advanced Livestock.

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Presentation 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 ___