PorkPork

PorkPork

Two Main TypesTwo Main TypesWestern PorkWestern PorkEastern PorkEastern Pork

Western PorkWestern Pork

3-6 months old3-6 months old Between 300 & 400 lbsBetween 300 & 400 lbs Good QualityGood Quality

Pink FleshPink Flesh Good MarblingGood Marbling Dry, Firm FleshDry, Firm Flesh Solid FatSolid Fat High YieldHigh Yield Typically from the Corn Belt StatesTypically from the Corn Belt States

Eastern PorkEastern Pork

Lower Quality Lower Quality Fat Type HogFat Type Hog Lower in CostLower in Cost Processing (Hot Dogs, sausage)Processing (Hot Dogs, sausage) Wet, dark fleshWet, dark flesh Little to No MarblingLittle to No Marbling

Grading of PorkGrading of Pork

USDA Grades 1, 2, 3, 4 & UtilityUSDA Grades 1, 2, 3, 4 & Utility 1 = lean 1 = lean 4 = fatty, missing parts4 = fatty, missing parts

When purchasing pork, ask for “good” When purchasing pork, ask for “good” quality, not by gradequality, not by grade

Primal Cuts of PorkPrimal Cuts of Pork

Ham - #401Ham - #401 Uses:Uses:

Ham Steak, Ham Hocks, Fresh or Smoked HamsHam Steak, Ham Hocks, Fresh or Smoked Hams

Smoked or Fresh

Natural – 3% water is retained after smoking

Water-Added* – 3-9% water retained after smoking

Imitation or Water-Added* – More than 9% retained

(& up to 50%!)

***Read Water Content on Packaging***

Primal Cuts of PorkPrimal Cuts of Pork Loin - #410Loin - #410

SubprimalsSubprimals #2 - Rib End or Chuck#2 - Rib End or Chuck 2a - Primal Rib (7 ribs, 62a - Primal Rib (7 ribs, 6thth -12 -12thth)) #5 - Short Loin#5 - Short Loin #6 - Sirloin End (Hip, Top Butt, Tail)#6 - Sirloin End (Hip, Top Butt, Tail)

Uses: Uses: #2, 2a – Rib Chops#2, 2a – Rib Chops#5 & 6 – Loin Chops, Canadian #5 & 6 – Loin Chops, Canadian

Bacon, Baby Bacon, Baby Back & Spare Ribs, Fat Back & Spare Ribs, Fat Back, Rib Loin Chops, Back, Rib Loin Chops, Cutlets (sirloin end Cutlets (sirloin end #6) Crown Roast, #6) Crown Roast, Tenderloin stripsTenderloin strips

Primal Cuts of PorkPrimal Cuts of Pork Boston Butt #406Boston Butt #406

From Shoulder PrimalFrom Shoulder Primal High Yield, Low CostHigh Yield, Low Cost Lot of Blood, Binding Agents, AlbumenLot of Blood, Binding Agents, Albumen

Uses: Uses: SausageSausage

Ground PorkGround Pork

Daisy RollDaisy Roll

Primal Cuts of PorkPrimal Cuts of Pork

Picnic Shoulder #405Picnic Shoulder #405 Also from Shoulder PrimalAlso from Shoulder Primal Low Yield, Low CostLow Yield, Low Cost

Uses:Uses: Shoulder HockShoulder Hock

Boiled DinnerBoiled Dinner

SmokedSmoked

Sent to Retail StoresSent to Retail Stores

Primal Cuts of PorkPrimal Cuts of Pork Belly #408Belly #408

usually processed at point of slaughterusually processed at point of slaughter

Uses:Uses: Lean Salt PorkLean Salt Pork (boneless belly with a (boneless belly with a strip of lean meat)strip of lean meat)

Slab BaconSlab Bacon (Lean Salt Pork which (Lean Salt Pork which has has been smoked)been smoked)

Sliced BaconSliced Bacon (Slab Bacon Sliced) (Slab Bacon Sliced)Layout BaconLayout Bacon (Best Slices, laid (Best Slices, laid

out on out on parchment)parchment)Brisket, or Belly Spare RibsBrisket, or Belly Spare Ribs

Variety Meats of PorkVariety Meats of Pork Includes the Internal Organs of the PigIncludes the Internal Organs of the Pig

Such as the Heart & LiverSuch as the Heart & Liver

Specialty Meats (Forced Meats)Specialty Meats (Forced Meats)

Forced into a casingForced into a casing

i.e. Salami, Pepperonii.e. Salami, Pepperoni

Pork ByproductsPork Byproducts