1. Pork

2. 40 million years old 40 million Years 4900 BC China 1500 BC Europe

3. ________ –vs- ________ Father of the American Pork Industry? 1493 – Cuba1539 - Florida 1493 – Cuba1539 - Florida

4. Farmers Production spread through the colonies in the 17 th century

5. Transformation Hog Belt- relocation of slaughterhouses

6. The Last 30 years Genetic Improvements Genetic Improvements Reproductive capabilities Reproductive capabilities Less fat (50%) Less fat (50%) Disease prevention Disease prevention

7. More than just food Worlds ________________(50%) Worlds ________________(50%) Over 40 drugs Over 40 drugs Skin grafts, heart valves, insulin Skin grafts, heart valves, insulin CAT scan CAT scan Gelatin, glue, cosmetics Gelatin, glue, cosmetics 4 th most intelligent animal 4 th most intelligent animal ________ built to stop free roaming pigs in Manhattan ________ built to stop free roaming pigs in Manhattan

8. Buying Pork Small amount of Marbling Small amount of Marbling Fat –vs- lean Fat –vs- lean Uniform Color Uniform Color Juiciness – amount of water retained naturally (Overcooking can dry out meat) Juiciness – amount of water retained naturally (Overcooking can dry out meat)

9. Pork Two Main Types Western Pork Western Pork Eastern Pork Eastern Pork

10. Western Pork 3-6 months old 3-6 months old Between 300 & 400 lbs Between 300 & 400 lbs Good Quality Good Quality ________ ________ Dry, Firm Flesh Dry, Firm Flesh Solid Fat Solid Fat High Yield High Yield Typically from the ________ Typically from the ________

11. Eastern Pork Lower Quality Lower Quality ________ ________ Lower in Cost Lower in Cost Processing (Hot Dogs, sausage) Processing (Hot Dogs, sausage) Wet, dark flesh Wet, dark flesh Little to No Marbling Little to No Marbling

12. Grading of Pork USDA Grades ________________ USDA Grades ________________ 1 = lean 1 = lean 4 = fatty, missing parts 4 = fatty, missing parts When purchasing pork, ask for “good” quality, not by grade