1. Pork

2. Pork Nutritional Information Lean cuts of pork are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many other types of meat. Pork is considered a lean meat if the fat is trimmed.

3. Meat Meat is the edible muscle of the animal –Meat is composed of: Muscle Tissue Connective Tissue Fat The toughest cuts of meat are found in the parts of the animal where the muscles are worked the most.

4. Cuts of Pork –Wholesale Large cuts that are sold to supermarkets –Retail Smaller cuts divided by the supermarket These come from the whole sale cut

5. Side Leg Boston Shoulder Picnic Shoulder

6. Retail Cuts Boston Shoulder –Ground meat, sausage, and shoulder roast Picnic Shoulder –Arm roasts and stews Loin –Pork chops, tenderloin, roasts, ribs, Canadian style bacon *you get the largest variety from this wholesale cut Side –Spare ribs and sliced bacon Leg –Ham and leg cutlets

7. Cooking Methods -Less Tender Cuts Less tender cuts (arm/shoulder roasts, stew meats) need to be tenderized. –before the cooking process by marinating. –During the cooking process by using a moist heat cooking method. Using Moist Heat –This breaks down the collagen making the meat tender

8. Cooking Methods – Moist & Combination 1.Simmering/Sautéing –moist heat cooking method –using a small amount of oil over medium heat in an uncovered pan. 2.Stewing –moist heat cooking method –cooking in a liquid over low heat in a covered pot 3.Braising –combination cooking method using both moist and dry heat –typically the food is first seared at a high temperature and then finished in a covered pot with liquid

9. Cooking Methods - Tender Cuts Tender cuts primarily come from the loin –pork, cops, tenderloin, roasts, ribs, and Canadian bacon Due to the tenderness of the meat, dry cooking methods can be used –this will cook the meat quickly

10. Cooking Methods - Dry Heat 1.Grilling Cooking over a direct heat source 2.Broiling Cook 4 inches under direct heat 1.Barbequing Grilling over indirect heat 2.Roasting Unless specified roast in an uncovered shallow pan at 350 degrees