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Pork

Pork. 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. Meat. Meat is the edible muscle of the animal

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Pork

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  1. Pork

  2. Pork Nutritional Information Leancuts 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 Boston Shoulder Leg 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 • Simmering/Sautéing • moist heat cooking method • using a small amount of oil over medium heat in an uncovered pan. • Stewing • moist heat cooking method • cooking in a liquid over low heat in a covered pot • 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. Grilling Cooking over a direct heat source Broiling Cook 4 inches under direct heat Barbequing Grilling over indirect heat Roasting Unless specified roast in an uncovered shallow pan at 350 degrees Cooking Methods - Dry Heat

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