Pork ID and Fabrication Session 4. Today’s Agenda Quiz Review - Finfish Pork 1.Definition 2.Breeds...
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Transcript of Pork ID and Fabrication Session 4. Today’s Agenda Quiz Review - Finfish Pork 1.Definition 2.Breeds...
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Today’s Agenda
Quiz Review - FinfishPork
1. Definition2. Breeds and Primals: an Introduction to the
NAMP Standards3. Standards of Quality4. Handling and Storage5. Fabrication
a. Frenching Bonesb. Removing Silverskin
6. Carving and Slicing Cooked Pork Products
Lab Overview
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Definition: Pork
• Meat from hogs usually butchered before they are 1 year old
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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?
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Popularity
• Who doesn’t eat pork?– Why?
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Oversight Bodies
• National Association of Meat Producers (NAMP)
• Defines the standards for fabrication and purchasing specifications
• USDA• Determines grading and inspection
requirements
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Breeds and Primals
• BreedSpecific 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
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Breeds
Berkshire
Hereford
Derby
Red Wattle
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Primals
Write these names down on a sticky note:Shoulder/Boston ButtLoinHam/ButtShoulder/Picnic ShoulderSide/Belly
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A. Boston Butt
• Tender, flavorful, and meaty• Use for roasting, steaks, and chops
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B. Loin
• Tender, flavorful, meaty, lean and a bit dry
• Used for dry heat methods with additional moisture
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C. Ham
• Rarely sold fresh• Very tough, needs
long, long, long cooking time
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D. Shoulder
• Tough, flavorful, and meaty
• Use for braising, smoking, etc
• Frequently cured
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E. Belly
• Tough, flavorful, and not fatty
• Almost always cured
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Standards of Quality
• Raw• Cured• Cooked
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Sanitation Issues
• Handling and Storage• During Fabrication• Curing• Cooking
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Trichinosis
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Fabrication
• What are the “Great Tips of Fabrication”?
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Lab Overview:Fabrication Tips
• Frenching• Removing Silverskin• Cutting Steaks• Pounding “scallopini”