Monday, February 11, 2008

Know Your Pork

The above image depicts the primal cuts of pork commonly referenced in the United States. British and other European butchers refine these even further.

Our pigs range from 200 to 275 pounds in hanging weight and yield 100 to 160 pounds of packaged meat.

We welcome any questions you might have!

Primal Cuts of Pork

Shoulder - Blade and Arm

The primal shoulder accounts for approximately 25% of the carcass weight. This section contains significant connective tissue (because the animal uses its shoulders extensively) but is tasty.

Your choices from this primal include:

• Shoulder Steak
  • Flavorful steaks; good for marinating or braising
• Shoulder Roast
  • Excellent, rich roast; likes moist methods; boneless or bone-in
• Country-Style Ribs
  • Meatier than baby back or spare; best slow-cooked or barbecued
• Cottage Bacon
  • Shorter, rounder, meatier pieces; same bacon taste

The foreshank is called the shoulder hock and is often simmered in soups, stews and braised dishes to add flavor and richness.

Read shoulder steak recipes from Epicurious here, or read about braising and other cooking methods here.

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Loin

The primal loin contains the ribs; a long, tender loin muscle; and part of the sirloin section. It accounts for approximately 20% of the carcass weight and is the only section not typically smoked or cured in some way.

Your choices from this primal include:

• Whole Loin
  • Boneless or bone-in
• Pork Chops
  • Iowa (1-1/2 inch), regular (1 inch) or boneless (1 inch)—they're all good
• Tenderloin
  • Whole or sliced as medallions; the choicest cut
• Baby Back Ribs
  • Trimmed from the loin in the making of chops or deboning of the whole loin

Read pork tenderloin recipes from Epicurious here.

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Belly - Spare Rib and Side Pork

Containing both the spare rib and the side, the belly makes up about 15% of the carcass. The meat is fatty and is almost universally smoked or cured to produce bacon.

Your choices from this primal include:

• Whole Pork Belly
  • Usually 12-14 lbs; cured or uncured
• Spare Ribs
  • Trimmed from the side pork; meatier than baby back but leaner than country-style ribs; best baked or barbecued
• Bacon
  • The taste you remember; usually smoked but can be cured in brine for a nitrite-free option (this results in saltier meat)

Read rib recipes from Epicurious here.

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Leg - a.k.a. Fresh Ham

The hind leg accounts for approximately 24% of the carcass weight and contains large muscles with relatively little connective tissue. Hams, like bacon or shoulder steaks, are often cured and smoked, but fresh hams also produce tasty, meaty roasts (a 3-lb ham could feed a family of five).

Your choices from this primal include:

• Fresh Ham Roast
  • Uncured and meaty; boneless or bone-in
• Cured Ham Roast
  • A traditional cured, smoked "ham"; boneless or bone-in; typically fully cooked
• Ground Sausage
  • Grandpa Restuccia's Italian Sausage, breakfast sausage blend, or the butcher's special; links or ground
• Fresh Ground Pork
  • Unseasoned ground; great for custom seasoning

The shank portion of the ham is called the ham hock. It is used in the same manner as the shoulder hock.

Read fresh ham recipes from Epicurious here.

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NOTE: IF YOU DON'T SEE A CUT YOU WANT, PLEASE E-MAIL US AND WE'LL LOOK INTO AVAILABILITY.

Thanks to Wikipedia, Victoria Meat Packing, LeDebuhr Meat Processing, and Quillen's of Waukon, Iowa, for the background information synthesized on this page.