South Carolina Meats Judging Workshop Concepts in Pork Carcass and Cut Placing.
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Transcript of South Carolina Meats Judging Workshop Concepts in Pork Carcass and Cut Placing.
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South Carolina Meats Judging Workshop
Concepts in Pork Carcass Concepts in Pork Carcass and Cut Placingand Cut Placing
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Placed on Value
• Most valuable to least valuable• What predicts value in pork carcasses and
cuts?• Cutability and quality determine value• Cutability is the meat yield of the four lean
cuts which include the ham, loin, boston butt, and picnic shoulder
• Quality is the expected palatability of the product including juiciness, tenderness, and flavor
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Factors of Importance
• Trimness: Best indicator of lean cut yield
• Muscling
• Quality
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Jowl
Picnic Shoulder Boston Butt
Loin
Shank
Shank
Ham
Pork Carcass
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First Rib
Last Lumbar Vertebrae
Last Rib
Fat Opposite 10th rib
Lumbar Lean
Loineye
Sternum
Jowl
Belly Pocket
Navel Edge
Loin Edge
Ham Collar
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Muscle Scores3 2+ 2 2- 1
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Factors Affecting Pork Quality
• Lean color– Reddish-pink is ideal– Pale is bad
• Firmness of the lean– Firmer is better– Softer is bad
• The amount of marbling present in the loineye.
• Pale, soft, and exudative lean is unacceptable.
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Pork Quality
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How Do You Rank Pork Carcasses?
• Pork carcasses are ranked predominately on:– Trimness– Muscling
• If ribbed, quality is only used as a placing factor if carcass is Pale, Soft, and Exudative (PSE)
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Trimness
Opposite the Last Lumbar Vertebra
Opposite the Last Rib
Opposite the first rib
Loin edge
Collar fat
Belly pocket
Navel edge
Sternum
Jowl
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Place this class!
1 3 42
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Carcass # 1
Avg. Backfat : 0.85LEA : 7.6
Muscle Score : 3
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Carcass # 2
Avg. Backfat : 0.8LEA : 5.4
Muscle Score : 2+
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Carcass # 3
Avg. Backfat : 0.9LEA : 4.5
Muscle Score : 2
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Carcass # 4
Avg. Backfat : 1.82LEA : 4.9
Muscle Score : 2-
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The Placing is 1-2-3-4• Carcass #1 is the heaviest muscled and one of
the trimmest, therefore it places first.
• Carcass #2 is the second heaviest muscled and is also one of the trimmest so it falls into second.
• Even though carcass #3 is light muscled, it is acceptable in trimness, and so it places third because carcass # 4 is unacceptable in trimness.
• Carcass #4 places last as it is the fattest, lowest cutability carcass in the class.
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Practice Classes
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Pork Carcass Fabrication • Fabrication: The breakdown of a carcass into
specific parts/sections
• 4 lean cuts– Ham, Loin, Boston Butt, Picnic Shoulder
• We place and answer questions on:– Pork Carcasses, Hams, Loins
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Jowl
Picnic Shoulder Boston Butt
Loin
Shank
Shank
Ham
Pork Carcass
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Pork HamsKnow
Terminology!
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Hams - Positives
• Trimness– Less Fat
• Beneath the butt face
• Over the forecushion
• Less collar fat
• Less seam fat in the butt face
• Over the rump side of the butt face
• Muscling• Greater area of exposed lean in
the butt face
• Deeper, wider, fuller, more bulging center-cut section
• Fuller, more bulging cushion
• Fuller heel
• Shorter-shanked
• Heavier muscled forecushion
Quality: greater amount of marbling in the butt face, more reddish-pink lean, firmer lean
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Hams - Negatives• Trimness
– Most Fat• Beneath the butt face
• Over the forecushion
• most collar fat
• Most seam fat in the butt face
• Over the rump side of the butt face
• Muscling• Smallest area of exposed lean in
the butt face
• flatter, shallow, more narrow center-cut section
• Flat cushion
• Most tapering heel
• Lightest muscled forecushion
Quality: low quality ham, least marbling in the butt face, more reflective , PSE lean
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Pork Loins
• Know
Terminology!
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Loins - Positives• Trimness
– Less Fat• Over the sirloin face
• Over the blade face, over the loin eye
• Less fat over the lower rib
• Less seam fat in the blade face/sirloin face
• Over the back
• Muscling• Larger loin eye in the blade face
• Fuller, more muscular back
• Larger sirloin face
• Greater area of exposed lean in the sirloin face/blade face
Quality: greater amount of marbling in the loin eye in the blade face, more reddish-pink lean, firmer, finer-textured lean
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Loins - Negatives
• Trimness– Most fat
• Over the sirloin face
• Over the blade face, over the loin eye
• over the lower rib
• seam fat in the blade face/sirloin face
• Over the back
• Muscling• Smallest loin eye in the blade
face
• Flat, light musculed back
• Smaller sirloin face
• Smaller area of exposed lean in the sirloin face/blade face
Quality: least amount of marbling in the loin eye in the blade face, more reflective
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# 1 # 2 # 3 # 4
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# 1 # 2 # 3 # 4
Pork Loins 3-1-2-4 5-2-3
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Point Tabulation
• 50 points per class
• Cuts
• Practice Calculations