PORK PRODUCTS
Pork is the meat from the carcass
of a pig. The carcass is generally split into two sides of pork, each consisting
of four primal cuts. Each primal consists of subprimal cuts that are divided
into several specific market ready cuts. Even though pork is generally white in
color, when cooked it is still considered "red meat" because it contains higher
levels of a protein called myoglobin than chicken or fish. The amount of
myoglobin contained in meat is what determines its colour. Like beef, lamb and
veal, pork is also classified as "livestock" and all livestock is categorized as
"red meat." Pigs today are raised much leaner than they were years ago, now
containing 35% to 50% less fat.
Products from 1 pig would be approximately as
follows:
- Typical live weight 250 lbs.
- Carcass weight 180 lbs. (72% of live
weight)
- Saleable retail cuts 145 lbs. (58% of live
weight)
- Fat, bones and skin 35 lbs.
- Saleable retail cuts would be
approximately:
- Ham 44 lbs
- Loin chops 36 lbs.
- Cured or fresh picnic roasts 12 lbs.
- Boston butt roasts or slices 13 lbs.
- Bacon 28 lbs.
- Spareribs 7 lbs.
- Feet, tail and neckbones 11 lbs.
- Sausage 12 lbs.
PORK CUTS
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Primal Cut - Shoulder
The shoulder is the primal cut that
includes the front leg and the section at the top of the leg. It
contains a higher level of fat than the other cuts of pork, which
provides it with a lot of flavour and tenderness, but also causes
the cuts from this area to add more fat into our diets than the meat
from some of the other primal cuts. The fat content in the shoulder
makes this cut desirable for making sausage and when well-trimmed,
it is used for lean ground pork and is also cubed or cut into strips
to use for kabobs, stir-frying or stewing. The shoulder is one of
the most flavourful and economical cuts. |
|
Subprimal Cut |
Market Ready Cuts |
Description |
|
Blade (or Butt) Shoulder |
Blade
Boston Roast,
Smoked Shoulder Roll,
Blade Steaks,
Cubes |
The blade shoulder subprimal is a
better cut than the picnic. The blade is the upper portion of the
shoulder and is tender and full of flavor. The roasts from this cut
are available bone-in or boneless and are best cooked using a moist
heat method, such as braising or stewing, but they can also be
roasted. The steaks, which are cut from the blade Boston roasts, are
best broiled, grilled or braised. |
|
Picnic (or Arm) Shoulder |
Picnic
Roast,
Arm Steaks,
Picnic Ham,
Shanks (Hocks),
Ground Pork |
The picnic shoulder is more
economical but also contains more fat than the blade shoulder. When
the bone and fat is trimmed from this cut it results in a very rich
flavored roast. The meat from this cut is excellent for making juicy
barbecued pulled pork. Many times the picnic shoulder is cured and
smoked to make a picnic ham, which is ready to eat when purchased or
can be heated before eating if desired. If not cured and smoked,
they can be roasted, baked, braised, or simmered. The fresh meat
from this cut is best cooked by methods such as roasting, braising
or stewing. Steaks are especially good tasting when grilled. |
|
Primal Cut - Loin
The loin is located on both sides of
the backbone starting at the shoulder and continuing back to the
hind leg. It is the largest, most tender and leanest cut from the
pig. Some of the cuts from this primal cut demand the most in price
because of their quality. It is important to be careful not to
overcook some of these cuts because they will dry out easily due to
their leanness. The cuts from the loin are available both with
bone-in and boneless. Cubes and strips are also available for
kabobs, stir-frying or stewing. |
|
Subprimal Cut |
Market Ready Cuts |
Description |
|
Rib or Blade End |
Rib End
(or Blade Loin) Roast,
Blade Chop,
Rib Chop,
Back Ribs,
Country-Style Ribs |
The rib end is the
section of the loin that is the closest to the shoulder. It contains
more fat than the center cut or sirloin end of the loin. Cuts from
the rib end, such as chops, can be cooked by dry heat methods, which
would be pan-frying, sautéing, grilling, and broiling, or they can
be braised or barbecued. Roasts from the rib end of the loin are
generally cooked by roasting or braising, but can also be grilled if
not placed directly over the heat source. Ribs are generally
roasted, baked, barbecued, or braised. |
|
Centre Cut |
Centre
Loin Roast, Crown Roast,
Top Loin Roast,
Rack of Pork,
Tenderloin,
Steaks,
Centre Cut Chops,
Loin Chops,
Back Ribs,
Canadian-Style Bacon |
The centre cut is the
middle section of the loin. It contains the most tender and lean
cuts from the loin, which are generally the more expensive cuts on
the pig. Chops and steaks are often cooked using methods such as
grilling, broiling, pan-frying, sautéing, or braising. Roasts from
the loin are generally cooked by roasting or braising, but can also
be grilled if not placed directly over the heat source. The crown
roast is cooked by roasting and can be stuffed before cooking. Ribs
are generally roasted or barbecued. The tenderloin is a narrow
muscle that runs along the bottom edge of the loin, starting
approximately in the middle and extending back to the leg. It is a
very tender, lean, and boneless cut, which can be roasted, braised,
pan-fried, grilled, or broiled but must not be overcooked. It is
sometimes cut into smaller pieces, such as cutlets, medallions and
scallops, before cooking. The tenderloin is not always removed as a
separate cut and may be cut so that sections are left in the chops
or roasts. Canadian-Style bacon is smoked and available ready to
eat. It can also be heated before eating or it can be added to other
dishes. |
|
Sirloin |
Sirloin
Roast, Tenderloin,
Steaks,
Sirloin Chops,
Sirloin Cutlets,
Button Ribs |
The sirloin is the
section of the loin closest to the rump of the pig. This section
contains more bone in comparison to meat than the other loin
sections. Chops, cutlets and steaks are generally cooked using
methods such as grilling, broiling, pan-frying, sautéing, or
braising. Roasts from the loin are most often cooked by roasting or
braising, but can also be grilled if not placed directly over the
heat source. Button ribs are generally roasted or braised. The
tenderloin, which is a very tender, lean and boneless cut, can be
roasted, braised, pan-fried, grilled, or broiled but must not be
overcooked. It is sometimes cut into smaller pieces, such as
cutlets, medallions and scallops, before cooking. |
|
Primal Cut - Leg/Ham
The leg is a primal cut that is
located at the rear of the pig and is made up of the rump and hind
leg. The meat from the leg is lean and flavorful but is not as
tender as the meat from the loin. Generally the cuts from the leg
are more economical than those of the loin. Most cuts from the leg
are available bone-in or boneless and can be found fresh but are
generally cured and smoked. The leg is sold whole, in halves or in
smaller cuts. Cubes and strips are also available for kabobs,
stir-frying or stewing. |
|
Subprimal Cut |
Market Ready Cuts |
Description |
|
Butt Half (or End) |
Fresh Ham
Roast,
Ham,
Fresh Ham Steak,
Center Ham Slice |
The butt half of the
leg is the portion located on the upper part of the leg in the rump
area. It is meatier than the shank half but the bone-in roasts and
hams are harder to carve because they contains the hip and pelvic
bone. The roasts from this section are generally roasted, but can
benefit from moist heat methods such as braising. If cured and
smoked, hams are ready to eat when purchased or they can be heated
if desired, otherwise they can be roasted, baked, braised, or
simmered. The ham steaks and center ham slice, which is cut from the
center of the leg, are delicious when grilled or broiled, but
because they can be a little tough it is beneficial to marinate them
first. They can also be braised, pan-fried or cut into strips and
used for stir-frying. |
|
Shank Half (or End) |
Fresh Ham Roast, Ham,
Fresh Ham Steak, Shanks (or Hocks) |
The
shank half of the leg is the bottom portion of the leg and includes
the shank. It contains only one leg bone, making it easier to carve.
The roasts from this section are generally roasted, but can benefit
from moist heat methods such as braising. If cured and smoked, hams
are ready to eat when purchased or they can be heated if desired,
before eating. Otherwise they can be roasted, baked, braised, or
simmered. The steaks are delicious when grilled or broiled, but
because they can be a little tough it is beneficial to marinate them
first. They can also be braised, pan-fried or cut into strips and
used for stir-frying. |
|
Primal Cut - Side/Belly
The side/belly is the primal cut that
is located on the lower part of the pigs body, directly below the
loin. The cuts from this area are very flavourful but they also
contain a fair amount of fat. |
|
Subprimal Cut |
Market Ready Cuts |
Description |
|
Side Rib |
Spareribs,
Brisket Bone,
St. Louis Style Ribs |
The side rib contains
the spareribs, which is the rib section of the side/belly. They
contain at least eleven rib bones. St. Louis Style ribs are
spareribs with the brisket bone removed. The brisket bone is the
meaty section located at the bottom of the spareribs, which is cut
off to produce St. Louis Style ribs. Ribs can be cooked by broiling,
grilling, braising, or by first braising the ribs and then finish
cooking by barbecuing. |
|
Side Pork |
Side
Pork,
Bacon,
Salt Pork |
The side pork is the
section of the side/belly that is left after the spareribs are
removed. It produces side pork, bacon and salt pork. Side pork is
not cured or smoked, bacon is both cured and smoked, and salt pork
is cured but sold fresh. All are available in a bulk slab or
pre-sliced. The cuts from the side pork are generally pan-fried or
broiled but can also be roasted in the oven, cooked in the microwave
or simmered in water. |
|
Specialty Cuts |
|
|
Market Ready Cuts |
Description |
|
Specialty Cuts |
Trimmings, Liver, Heart, Kidneys, Tongue, Pig's Feet (or Trotters),
Pig's Head, Pig's Tail, Pork Jowls |
The trimmings from
different cuts of the pig are widely used for making products such
as ground pork, cubed pork and sausage. |
Crazy Facts Corner
- Pigs' ears are notched so that farmers can
identify what month they were born and which sow was their mother.
- Pork is a great source of important
nutrients, such as B-vitamins and protein.
- A serving of trimmed pork tenderloin has
only one more gram of fat than a skinless chicken breast.
- Pork’s mild flavour goes well with many
ethnic seasonings, spice rubs and marinades.
- It takes about eight minutes to broil,
grill or sauté a pork chop.
Links:
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=31&id=158
http://www.victoriapacking.com/porkinfo.html
Researched by Angua-
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