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.
b.
Frenching Bones
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
Derby
Hereford
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”