Pork Cut Pork and Beef Cuts
Cut and Processing Meats
Pork
Pork is a very popular and versatile meat. Due to its size, it can be merchandised and delivered as whole, in sides, or broken down into primals (Figure 23). The majority of the pork comes from choice butcher hogs that are nigh half-dozen months quondam at the age of slaughter. The entire dressed hog carcass weighs about 75 kilograms (165 pounds). Very petty of the hog carcass goes to waste. It tin can be retailed fresh, cured, or and tin be very profitable if merchandised in a number of ways. Intestines are processed for sausage casings, and fat is harvested to be used in sausage manufacturing equally well as and of lean meats. Head, feet, and skin are used for their rich amounts of natural gelatin. Occasionally feet and hocks are sold equally .
The side of pork is broken down into sub-primals from the four primals: pork shoulder, pork leg, pork loin, and pork belly as shown in Effigy 24 and Table thirty.
| Central | Sub-Fundamental |
| Pork leg | Pork leg barrel portion (D) |
| Pork leg shank portion (C) | |
| Pork hock (B) | |
| Pork foot (A) | |
| Pork loin | Pork loin rib end (Thou) |
| Pork loin centre (F) | |
| Pork sirloin (E) | |
| Pork abdomen | No farther breakdown (H) |
| Pork shoulder | Pork shoulder blade (I) |
| Pork shoulder picnic (J) | |
| Pork jowl (K) | |
| Pork foot (K) | |
| Pork hock (Fifty) |
Pork Leg
The pork leg is a very lean portion of the hog. It tin can exist separated into three muscle groups: the within, outside, and tip. It too contains a hock and a foot. The leg is tender and generally gratuitous from connective tissue, making information technology ideal for dry oestrus cookery. Fresh roasts and steaks are processed from the leg as well every bit . Nearly commonly, the pork leg is cured and smoked to produce ham. It can also be dry out cured and aged to produce prosciutto. Retail and smoked cuts from the leg are shown in Table 31.
| Primal | Retail Meat Sales Cuts | Retail Cured and smoked Cuts | Alternating Names |
| Pork Leg | Pork leg inside roast | Pork leg ham whole (b)(bl) | Fresh ham |
| Pork leg outside roast | Pork leg ham slice boneless | ||
| Pork leg tip roast | |||
| Pork leg steak (b)(bl) | Pork leg ham steak (b)(bl) | ||
| Pork leg cutlet | Schnitzel | ||
| Pork leg shank portion | Pork leg ham (shank portion) | ||
| Pork leg centre portion | |||
| Pork leg barrel portion | |||
| Pork hock | Pork leg ham (butt portion) | Shank | |
| Pork foot | Pork hock (smoked) | Trotter |
Pork Loin
The pork loin is ordinarily split into three sections: the rib, sirloin, and loin middle. Alternatively, the pork loin can exist split at the end of the tenderloin, labelling the two halves as pork loin rib half and pork loin sirloin half. The pork loin is most often merchandised fresh for and roasts. The loin in the most tender key of the grunter and is ideal for dry oestrus cookery. It tin be cured and smoked to brand favourites such as back bacon. Retail and smoked cuts from the loin are shown in Table 32.
| Primal | Retail Meat Sales Cuts | Retail Cured and smoked Cuts | Alternate names |
| Pork loin | Pork loin middle chops (b)(bl) | Pork loin heart chop (smoked) | Kassler loin |
| Pork loin centre roast (b)(bl) | Pork loin center back bacon (smoked) | Canadian salary | |
| Pork dorsum ribs | |||
| Pork sirloin chop (b)(bl) | Pork sirloin chop smoked | Baby back ribs | |
| Pork sirloin roast (b)(bl) | |||
| Pork rib chop (b)(bl) | Pork rib chop smoked | ||
| Pork loin rib country-style chop |
Pork Shoulder
The pork shoulder is very popular for utilise in sausage making due to the higher fatty content. The sub-primals pork shoulder blade and pork shoulder picnic are derived from the shoulder forth with a pork hock and a pork human foot. It can be merchandised as fresh roasts and steaks, cured and smoked products, and for deli meats such as capicollo. Retail and smoked cuts from the shoulder are shown in Tabular array 33.
| Sub-primal | Retail Meat Sales Cuts | Retail Cured and Smoked Cuts | Alternate Names |
| Pork shoulder bract | Pork shoulder blade Steaks (b)(bl) | ||
| Pork shoulder blade roast (b)(bl) | Pork cottage scroll (smoked) | Pork butt Boston butt | |
| Pork shoulder picnic | Pork shoulder picnic blade portion | Pork shoulder picnic (smoked) | The bract and picnic together are sometimes referred to equally the Montreal shoulder |
| Pork shoulder picnic shank portion | |||
| Pork riblets | |||
| Pork jowl | Pork jowl (smoked) | Jowl bacon | |
| Pork human foot | Pickled pigs' feet | ||
| Pork hock | Smoked hocks |
Pork Belly
The pork belly contains the near amount of fatty on the squealer. It contains the pork side ribs and pork breastbone. When the side ribs are removed, the retail name for the belly is side pork. This is the section cured and smoked to make pork side bacon. The side pork tin can also be rolled and processed to make pancetta. Retail and smoked cuts from the belly are shown in Table 34.
| Primal | Retail Meat Sales Cuts | Retail Cured and Smoked Cuts | Alternate names |
| Pork belly | Side pork fresh | Pork side bacon | Pork belly |
| Pork side ribs | Spareribs | ||
| Pork side ribs center cut | St. Louis ribs |
Figure 25 shows the different pork cuts. For a consummate Canadian pork cuts chart, visit Manitoba Pork.
Source: https://opentextbc.ca/meatcutting/chapter/pork/