Foodservice Cuts Of Pork

402A Pork Leg (Fresh Ham), Skinned, 402B Pork Leg (Fresh Ham), Boneless I I 1495 Coarse Chopped Pork

Short Shank I—I

Pork Blade

402A Pork Leg (Fresh Ham), Skinned, 402B Pork Leg (Fresh Ham), Boneless I I 1495 Coarse Chopped Pork

Short Shank I—I

1400 Pork Steak Cubed

1400 Pork Steak Cubed

The above cuts are a partial representation of NAMP/IMPS items. For further representation and explanation of all cuts see The Meat Buyers Guide by the North American Meat Processors Association.

Shoulder Butt-

Picnic Shoulder-


NAMP/IMPS Number (North American Meat Processors Association/Institutional Meat Purchase Specifications)

©2002 North American Meat Processors Association

American Meat Science

North American t ProcMsors Association

North American t ProcMsors Association

National Pork Producers Council

Aging of Pork Cured and smoked pork are aged due to processing. Fresh pork is not aged because it is naturally tender.

Processing Pork

While some pork is purchased fresh, such as pork chops, most pork is processed. Processing is the act of changing pork by artificial means. When pork is processed and cut to make ham and bacon, it usually is cured, aged, or smoked. Processing may also involve a combination of these three processes. About 70% of the carcass is processed before it ever arrives at a foodservice operation.

Curing and smoking are types of processing. Processing not only changes the flavor of the food, but it also greatly improves its preservation.

Curing Pork

Preserving pork with salt, sugar, spices, flavoring, and nitrites is called curing. Ham that has been cured, for example, has a pink color that makes it visually appealing. Cured pork will resist, or avoid, spoilage better than fresh pork. It also retains a fresher flavor for a longer period of time.

Curing changes the color and flavor of the pork. The oldest form of curing is dry curing. Seasonings, such as salt, are rubbed on the surface of the pork. Usually the entire surface of the pork is covered and then stored until the seasoning is absorbed into the meat. There are other common forms of curing:

Pickle Curing Pork is submerged in brine, or pickling liquid, until the mix completely penetrates the meat.

Injection Curing Brine is injected directly into the meat.

Sugar Curing Pork is covered with a seasoned, sweet brine that contains brown sugar or molasses.


Aged hams are a popular variety of pork. These hams are cured and then smoked. Smoking means exposing the pork to the smoke of fragrant hardwoods, such as hickory.


Outbreaks of foodborne illnesses have made customers more aware about environmental issues and potential health risks. This has led to a change in how meat, particularly pork, is processed.

When pork is irradiated, it is exposed to medium doses of radiation. This process does not cook the meat, but it delays spoilage by destroying cells that cause it. It also greatly enhances food safety. However, irradiation should never replace proper food handling and sanitation techniques.

irradiation used to process meat?

Cuts of Lamb

Lamb meat comes from sheep that are less than one year old. Meat from older sheep is called mutton, and it is usually tough. The carcass of a lamb is normally divided into the shoulder, shank/breast, rack or rib, loin, and leg. (See Figure 23.8 on page 598.)

• Shoulder The shoulder is a large piece of primal-cut meat that contains rib bones, the arm, blade, neck bones, and muscles. It is difficult to divide the shoulder into fabricated cuts because of the large number of bones and muscles it contains. Either the shoulder is cut into pieces and used for stew, or the meat is ground.

• Shank/Breast This primal cut includes the breast and foreshank of the carcass. It is not used often in foodservice. If the breast is used, it is braised either as boneless or bone-in. The foreshank is meatier and can be served as an entrée.

Foodservice Lamb Cuts

Purchase Lamb This poster shows the most common cuts of lamb. Which of the cuts pictured here are primal cuts?

Continue reading here: Foodservice Cuts Of Lamb

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