1. South Carolina Meats Judging Workshop Concepts in Pork Carcass and Cut Placing

3. 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

4. Factors of Importance Trimness: Best indicator of lean cut yield Muscling Quality

5. Jowl Picnic Shoulder Boston Butt Loin Shank Ham Pork Carcass

6. First Rib Last Lumbar Vertebrae Last Rib Fat Opposite 10th rib Lumbar Lean Loineye Sternum Jowl Belly Pocket Navel Edge Loin Edge Ham Collar

7. Muscle Scores 32+22-1

8. 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.

9. Pork Quality

10. 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)

11. Trimness Opposite the Last Lumbar Vertebra Opposite the Last Rib Opposite the first rib Loin edge Collar fat Belly pocket Navel edge Sternum Jowl

12. Place this class! 1342

13. Carcass # 1 Avg. Backfat : 0.85 LEA : 7.6 Muscle Score : 3

14. Carcass # 2 Avg. Backfat : 0.8 LEA : 5.4 Muscle Score : 2+

15. Carcass # 3 Avg. Backfat : 0.9 LEA : 4.5 Muscle Score : 2

16. Carcass # 4 Avg. Backfat : 1.82 LEA : 4.9 Muscle Score : 2-

17. 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.

18. Practice Classes

19. 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

20. Jowl Picnic Shoulder Boston Butt Loin Shank Ham Pork Carcass

21. Pork Hams Know Terminology!

22. 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

23. 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

26. Pork Loins Know Terminology!

27. 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

28. 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

29. # 1 # 2# 3# 4

30. # 1 # 2# 3# 4 Pork Loins3-1-2-45-2-3

31. Point Tabulation 50 points per class Cuts Practice Calculations