1. Todays Pork By Robert H. Briggs The Culinary Institute of America

2. No man should be allowed to be President who does not understand hogs. President Harry Truman

3. How Did Wall Street Get Its Name? Free-roaming hogs were destroying the grain fields of colonial New York City. A wall was erected to stop the hogs. The street that came to border this wall became known as Wall Street.

4. Objectives: Demystify Pork Demystify Pork Menu Applications Menu Applications Underutilized Cuts Underutilized Cuts

5. Pork Myth Pigs are dirty and stupid animals. Pigs are dirty and stupid animals. Pigs are cleaner than most house pets and are the fourth most intelligent animal. Pigs are cleaner than most house pets and are the fourth most intelligent animal.

7. Pork Myth Pork is high in fat, calories and cholesterol. Pork is high in fat, calories and cholesterol. Improved genetics, breeding, feeding practices and enhanced production techniques have made pork a much healthier menu choice since the early 1960s. Improved genetics, breeding, feeding practices and enhanced production techniques have made pork a much healthier menu choice since the early 1960s.

8. Demystified Todays pork is much lower in fat. Todays pork is much lower in fat. Most cuts qualify as lean with less than 10% of the calories coming from fat when trimmed of visible fat. Most cuts qualify as lean with less than 10% of the calories coming from fat when trimmed of visible fat.

9. Demystified Pork is high in calories. Pork is high in calories. Lean cuts of pork average between 150 and 200 calories for a 3- ounce serving. Lean cuts of pork average between 150 and 200 calories for a 3- ounce serving.

10. Demystified Pork is lower in cholesterol today. Pork is lower in cholesterol today. A 3 ounce portion of tenderloin contains less cholesterol than a skinless chicken breast. A 3 ounce portion of tenderloin contains less cholesterol than a skinless chicken breast.

11. Pork Myth Pork must be cooked until it is well done. Pork must be cooked until it is well done. Todays pork is very lean and it will dry out if its cooked too long. Todays pork is very lean and it will dry out if its cooked too long.

12. Demystified Do not overcook tender cuts of pork. Do not overcook tender cuts of pork. Todays tender cuts of pork should be cooked to an internal temperature of 145º F. for pink, juicy and tender meat. Todays tender cuts of pork should be cooked to an internal temperature of 145º F. for pink, juicy and tender meat.

14. Menu Applications Brines Brines Seasonings Seasonings Barding Barding Caramelization Caramelization Comfort foods Comfort foods Ethnic foods Ethnic foods Low n Slow Low n Slow

15. Menu Applications Recipe For Success 1. Choice of Cuts 2. Plus Proper Cooking Techniques 3. Add a Dash of Creativity 4. Serves… Premium Menu Offerings

17. Under Utilized Cuts Shoulder Hocks Shoulder Hocks Boston Butt Boston Butt Picnic Shoulder Picnic Shoulder

18. Pan Smoked Top Leg Round

19. Under Utilized Cuts Inside or Top Muscle Inside or Top Muscle Hind Shank Hocks Hind Shank Hocks Bones Bones

20. Picnic Shoulder

21. Boston Butt

22. Everything That Goes Comes Goes Around Old Fashioned Pork Old Fashioned Pork –Breeds Berkshire hogs Berkshire hogs Duroc hogs Duroc hogs –Purchasing Specifications Low Carbohydrate Diets Low Carbohydrate Diets

23. Did You Know That… …pork is the worlds most widely-eaten meat?

24. One More Thank You

25. Questions?

26. Quiz Answers 1. Loin 2. Fat 3. Fresh Pork 4. Brine 5. Loin, Belly, Shoulder & Ham 1. B 2. A 3. D 4. C