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Pork

Pork. HAM. FRESH HAM LEG. This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling. Fresh Ham(Leg) Center Slice.

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Pork

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  1. Pork

  2. HAM

  3. FRESH HAM LEG • This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling.

  4. Fresh Ham(Leg) Center Slice • This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom , and eye muscles.

  5. Pork Fresh Ham(Leg) Rump Portion • This is taken from the area next to the sirloin. It contains the round leg bone, muscle system characteristic of the leg and the aitch bone should be exposed.

  6. Pork Fresh Ham Shank Portion • This portion of the fresh ham is the lower leg (shank) portion of the pork ham wholesale cut

  7. Pork Smoked Boneless Ham • This retail cut contains no bone and has a thin layer of fat covering. It is smoked and cured and comes from the pork ham wholesale cut.

  8. Pork Smoked Whole Ham • This comes from the fresh whole ham that has been cured and smoked. The aitch bone and hip bone are in this portion of the pork ham.

  9. Pork Smoked Ham Rump(Butt) Portion • The small dark area near the top is the aitch bone. The aitch bone is the key to identifying this retail cut

  10. Pork Smoked Ham Shank Portion • This cut is the lower leg (shank) portion of the cured and smoked pork ham wholesale cut.

  11. Loin

  12. Blade Chop • This cut comes from the blade end of the loin. It contains several muscles and the blade bone as the roast.

  13. Blade Roast • This roast contains part of the blade bone, rib bones, and the backbone. The muscles are separated by seam fat.

  14. Loin Chop • This cut has the same muscle and bone structure as the beef loin t-bone steak.

  15. Center Loin Roast • Most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.

  16. Sirloin Chop • The pork loin sirloin chop contains portions of the hipbone and backbone.

  17. Sirloin Roast • This comes from the sirloin end of the loin and contains the loin eye muscle, tenderloin, backbone, and hipbone.

  18. Smoked Loin Chop • This is made by curing and smoking a fresh pork rib chop. The lean muscle will have a similar color to cured ham.

  19. Smoked Pork Loin Canadian Style Bacon • Cured and smoked eye muscle of the pork tenderloin. It contains no bone and has little fat.

  20. Boston Shoulder

  21. Shoulder Blade Steak • This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone and several muscles.

  22. Shoulder Blade Boston Roast • Roast is square in shape from the top portion to the whole shoulder. It contains several muscles and the blade bone.

  23. Picnic Shoulder

  24. This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center.

  25. Shoulder Arm Picnic Roast • This roast contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder.

  26. Smoked Picnic Whole • This is fresh pork shoulder picnic that is cured and smoked. The retail cut is usually roasted or sliced and fried.

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