1. Pork ID and Fabrication Session 4

2. Today’s Agenda Quiz Review - Finfish Pork 1.Definition 2.Breeds and Primals: an Introduction to the NAMP Standards 3.Standards of Quality 4.Handling and Storage 5.Fabrication a.Frenching Bones b.Removing Silverskin 6.Carving and Slicing Cooked Pork Products Lab Overview

3. Definition: Pork Meat from hogs usually butchered before they are 1 year old

4. Popularity-International

5. Popularity-Domestic

6. 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?

7. Popularity Who doesn’t eat pork? –Why?

8. Oversight Bodies National Association of Meat Producers (NAMP) Defines the standards for fabrication and purchasing specifications USDA Determines grading and inspection requirements

9. Breeds and Primals Breed Specific 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

10. Breeds Berkshire Hereford Derby Red Wattle

11. Primals Write these names down on a sticky note: Shoulder/Boston Butt Loin Ham/Butt Shoulder/Picnic Shoulder Side/Belly

12. “Pin the Tail” on the piggy

13. A. Boston Butt Tender, flavorful, and meaty Use for roasting, steaks, and chops

14. B. Loin Tender, flavorful, meaty, lean and a bit dry Used for dry heat methods with additional moisture

15. B. Loin Cuts from the Loin

16. C. Ham Rarely sold fresh Very tough, needs long, long, long cooking time

17. D. Shoulder Tough, flavorful, and meaty Use for braising, smoking, etc Frequently cured

18. E. Belly Tough, flavorful, and not fatty Almost always cured

19. Standards of Quality Raw Cured Cooked

20. Sanitation Issues Handling and Storage During Fabrication Curing Cooking

21. Trichinosis

22. Fabrication What are the “Great Tips of Fabrication”?

23. Lab Overview: Fabrication Tips Frenching Removing Silverskin Cutting Steaks Pounding “scallopini”