Pork Characteristics
Pork Characteristics
The term pork customarily refers to the butchered meat of a pig under one year old. Most pork sold in Canada comes from pigs between six and nine months old. This results in a delicately flavoured product that is tender and 35-50% leaner that pork products of the past.
What does the term cured mean? Curing is a method of preserving meat by various methods such as smoking, salting or drying. More than two thirds of the pork marketed in North America is cured to produce products such as smoked hams and smoked bacon
The leanest cuts of pork are
1. Pork Tenderloin
2. Pork Chops and Pork Steaks
3. Pork Roasts
4. Pork Leg or Ham
5. Pork Cutlets/Pork Scaloppini
In order to control the amount of fat on pork products you can
1. Trim all visible fat from the meat before cooking.
2. Bake, broil, barbecue more often than other cooking methods using fat.
3. Use less added fats such as butter, oil, salad dressings or sauce
4. Eat less fried or deep fried foods
5. When choosing luncheon meats, sausages or prepackaged meats, choose those lower in salt
Define the following terms
Primal Cut- Pork is split into five primary sections that are divided into several market-ready cuts such as roasts, chops and ham.
Sub Primal Cut-Cuts of meat that are produced from each of the primal cuts. These are generally more familiar to the consumer than are the primal cuts.
The term pork customarily refers to the butchered meat of a pig under one year old. Most pork sold in Canada comes from pigs between six and nine months old. This results in a delicately flavoured product that is tender and 35-50% leaner that pork products of the past.
What does the term cured mean? Curing is a method of preserving meat by various methods such as smoking, salting or drying. More than two thirds of the pork marketed in North America is cured to produce products such as smoked hams and smoked bacon
The leanest cuts of pork are
1. Pork Tenderloin
2. Pork Chops and Pork Steaks
3. Pork Roasts
4. Pork Leg or Ham
5. Pork Cutlets/Pork Scaloppini
In order to control the amount of fat on pork products you can
1. Trim all visible fat from the meat before cooking.
2. Bake, broil, barbecue more often than other cooking methods using fat.
3. Use less added fats such as butter, oil, salad dressings or sauce
4. Eat less fried or deep fried foods
5. When choosing luncheon meats, sausages or prepackaged meats, choose those lower in salt
Define the following terms
Primal Cut- Pork is split into five primary sections that are divided into several market-ready cuts such as roasts, chops and ham.
Sub Primal Cut-Cuts of meat that are produced from each of the primal cuts. These are generally more familiar to the consumer than are the primal cuts.