cuts of pork and lamb lesson 4 unit – meats advanced livestock
TRANSCRIPT
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Cuts of Pork and Lamb
Lesson 4
Unit – Meats
Advanced Livestock
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Pork Primal / Wholesale Cuts
• Shoulder• Loin• Side / Belly• Ham / Leg• Smoked• Various• Variety
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Retail Cuts - Shoulder
___________• Notice the _______• Bone in the upper
center of the steak• If thicker it is called
the Arm Picnic Roast
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Retail Cuts - Shoulder
______________• Notice the __ bone• If thicker it would be
the Blade Roast
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Retail Cuts - Loin
______________• Notice the ____
bone and ______• “_____” slab of pork
ribs
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Retail Cuts - Loin
____________• Connects the
______ into the shoulder
• Connection to the beginning of the _______
• Large “_________” bone
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Retail Cuts - Loin
________________• Porkchop without
_________• Notice indention
through ________ of cut
• _________ on at least 2 sides
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Retail Cuts - Loin
__________________• Similar to beef __-
bone• Notice __________
muscle• Fat on long side of cut
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Retail Cuts - Loin
________________• Connects _______ to
the ________• Contains oval-shaped
__________• Many muscles
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Retail Cuts - Side
___________• Also known as ______• Contains over ___%
fat• Notice, no ____ bone
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Retail Cuts - Ham
_____________• Notice the ____ bone• Contains 3 muscles
(top, bottom, eye)• Fat near the leg bone
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Retail Cuts - Various
____________• Contains less fat (not
over 20%)
____________• Contains more fat
(over 20%)
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Lamb Primal / Wholesale Cuts
• Breast• Shoulder• Rib• Loin• Leg• Various• Variety
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Retail Cuts - Breast
_________• Bottom portion of the
_______• Small ribs, can buy in
some restaurants• Look like little chicken
legs
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Retail Cuts - Loin
________________• Similar to the beef
____-bone• Notice the
__________ muscle
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Retail Cuts - Leg
____________________
• Notice the ____ bone• Large muscle• Large amounts of ___