1. Pork

2. Pork Fun Facts $105,000 is the highest price ever paid for a hog (March 5, 1998) The longest single sausage measured 5,917 feet (cooked in Barcelona, Spain) China is the number one producer and consumer of fresh pork in the world. At the 1904 St. Louis World’s Fair hotdogs were called “Red Hots”. Pork is the world’s most widely eaten meat.

3. Pork Nutrition Info Pork is very high in complete proteins In a 2000 calorie diet a person needs 5 ½ oz. of protein everyday Pork is considered to be a lean meat

4. Meats are composed of… Muscle Tissue Connective Tissue Fat *Meat is edible muscle of the animal –The toughest cuts of meat are found in the parts of the animal where the muscles are worked the most.

5. Cuts of Pork –Wholesale Large cuts that are sold to supermarkets –Retail Smaller cuts divided by the supermarket These come from the whole sale cut

6. Side Leg Boston Shoulder Picnic Shoulder

7. Retail Cuts Boston Shoulder –Ground meat, sausage, and shoulder roast Picnic Shoulder –Arm roasts and stews Loin –Pork chops, tenderloin, roasts, ribs, Canadian style bacon *you get the largest variety from this wholesale cut Side –Spare ribs and sliced bacon Leg –Ham and leg cutlets

8. Cooking Methods -Less Tender Cuts Less tender cuts (arm/shoulder roasts, stew meats) need to be tenderized. –before the cooking process by marinating. –During the cooking process by using a moist heat cooking method. Using Moist Heat –This breaks down the collagen making the meat tender

9. Cooking Methods – Moist & Combination 1.Simmering/Sautéing –moist heat cooking method –using a small amount of oil over medium heat in an uncovered pan. 2.Stewing –moist heat cooking method –cooking in a liquid over low heat in a covered pot 3.Braising –combination cooking method using both moist and dry heat –typically the food is first seared at a high temperature and then finished in a covered pot with liquid

10. Cooking Methods - Tender Cuts Tender cuts primarily come from the loin –pork, cops, tenderloin, roasts, ribs, and Canadian bacon Due to the tenderness of the meat dry cooking methods can be used –This will cook the meat in a fast time frame.

11. Cooking Methods - Dry Heat 1.Grilling Cooking over a direct heat source 2.Broiling Cook 4 inches under direct heat 1.Barbequing Grilling over indirect heat 2.Roasting Unless specified roast in an uncovered shallow pan at 350 degrees