pork. 40 million years old 40 million years 4900 bc china 1500 bc europe
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PorkPork
40 million years old40 million years old
________ –vs- ________________ –vs- ________Father of the American Pork Father of the American Pork
Industry?Industry?
1493 – Cuba1493 – Cuba 1539 - Florida1539 - Florida
FarmersFarmers
Production spread through the colonies in the 17th century
TransformationTransformation
Hog Belt- relocation of slaughterhouses
The Last 30 yearsThe Last 30 years
Genetic ImprovementsGenetic Improvements Reproductive capabilitiesReproductive capabilities Less fat (50%)Less fat (50%) Disease preventionDisease prevention
More than just foodMore than just food
Worlds ________________(50%)Worlds ________________(50%) Over 40 drugsOver 40 drugs Skin grafts, heart valves, insulinSkin grafts, heart valves, insulin CAT scanCAT scan Gelatin, glue, cosmeticsGelatin, glue, cosmetics 44thth most intelligent animal most intelligent animal ________ built to stop free roaming pigs ________ built to stop free roaming pigs
in Manhattanin Manhattan
Buying PorkBuying Pork
Small amount of MarblingSmall amount of Marbling Fat –vs- lean Fat –vs- lean Uniform ColorUniform Color
Juiciness – amount of water retained Juiciness – amount of water retained naturally (Overcooking can dry out naturally (Overcooking can dry out meat)meat)
PorkPork
Two Main TypesTwo Main TypesWestern PorkWestern PorkEastern PorkEastern Pork
Western PorkWestern Pork
3-6 months old3-6 months old Between 300 & 400 lbsBetween 300 & 400 lbs Good QualityGood Quality
________ ________ ________ ________ Dry, Firm FleshDry, Firm Flesh Solid FatSolid Fat High YieldHigh Yield Typically from the ________Typically from the ________
Eastern PorkEastern Pork
Lower Quality Lower Quality ________ ________ Lower in CostLower in Cost Processing (Hot Dogs, sausage)Processing (Hot Dogs, sausage) Wet, dark fleshWet, dark flesh Little to No MarblingLittle to No Marbling
Grading of PorkGrading of Pork
USDA Grades ________________USDA Grades ________________ 1 = lean 1 = lean 4 = fatty, missing parts4 = fatty, missing parts
When purchasing pork, ask for “good” When purchasing pork, ask for “good” quality, not by gradequality, not by grade