16. Pork. Berkshire Hog. Figure 16.1 The skeletal structure of a hog. Figure 16.2 The primal cuts of pork. Boston Butt. Pork Belly. Pork Loin. Pork Spareribs. Pork Tenderloin. Pork Back Ribs. Pork Loin Chops. Fresh Ham.
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PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 5. Wrap the string around the end of the roast, then around the string that formed the last loop. Continue in this fashion for the length of the roast, pulling the string tight after wrapping it around each loop.
PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 7. The finished roast. Note the even intervals at which the strings are tied. They should be just snug enough to hold the shape of the roast; they should not dig in or cut the meat.
PROCEDURE FOR CUTTING A CENTER-CUT PORK CHOP 3. To produce a cleaner chop, trim the meat from the end of the rib bone. Then, with the boning knife, separate the loin meat from the chine bones and separate the chine bone from the rib with the cleaver.