Transcript What a difference a decade makes

What a difference a decade
makes
• The hog of today is
bred and fed by farmers
to provide lean meat
• Today’s pork has an
average of 31% less
fat, 14% fewer calories
and 10% less
cholesterol than what
your parents and
grandparents ate.
In the 80’s
• 11.8g fat
• 4.1g saturated fat
• 210 calories
• 68mg cholesterol
In the 90’s
•6.6g fat
•2.3g saturated fat
•173 calories
•68mg cholesterol
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• Protein
Pork gives you amino acids to help
build and repair tissues and to help
fight infection and disease.
• Iron
Helps red blood cells carry oxygen
to and carbon dioxide away from
body cells.
• Zinc
A mineral used to form enzymes
and insulin.
• B Vitamins
Pork provides thiamin, riboflavin,
niacin and B12.
• Shoulder Butt
• Picnic Shoulder
• Relatively fatty
• Makes juicy, tender, and
flavorful roasts as well as
• This comes from the
lower part of the pig's
shoulder. It's usually
made into smoked hams,
but fresh picnic shoulder
makes for very juicy
barbecued pulled pork.
clogged arteries
• Leg
• Side
• The meat from this
part of the pig is
usually made into
hams, but fresh leg
meat is lean and
makes a terrific roast.
• This is where the
spareribs come
from. Other meat
from this section is
usually cured as
bacon and salt pork.
Loin Cuts
• Leanest and most
tender pork cuts
– Tend to dry out if
overcooked
– Three main parts of
the loin:
• Blade end
– Closest to the
shoulder
– Tends to be fatty
• Sirloin end
– Closest to the rump
– Tends to be bony
• Center portion
– In the middle
– Lean, tender, and
expensive.
Selecting the Right Cut
• The degree of
leanness
• How you’ll cook it
• Number of people to
be served
• Cost
– Cost per serving=
• Cost per pound ÷
# of servings per pound
Grilling/Broiling
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Broiling is used for chops cut at least 1 inch
thick, steaks, and ground pork patties.
Basic steps:
1. Place pork on preheated broiler pan or grill rack
so it’s three to five inches from heat source.
2. Grill/broil until the pork is brown on one side;
turn and grill/broil the other side until brown.
3. Season as desired; serve immediately.
Pan Broiling
• Use this method for small pork cuts 1
inch thick or less. It’s a convenient
method for cooking a few chops or
steaks.
• Basic steps
1. Preheat heavy skillet over medium-high heat.
2. Place meat in hot skillet. Do not cover.
3. Cook over medium-high heat, turning
occasionally until evenly browned on both
sides. Remove fat and drippings.
4. Season as desired; serve immediately.
Stir Frying/Sautéing
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Both of these methods are very similar and
good for thin pork cuts, or pork that has
been ground or cut into strips or cubes.
Steps:
1. Heat a small amount of oil in a large heavy
skillet over a medium-high heat.
2. Place pork in skillet; do not cover
3. Cook pork uncovered, turning occasionally.
For stir frying, cook over high heat, stirring
constantly.
4. Season as desired and serve immediately.
Roasting
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Roasting is a dry heat method excellent for
cooking large cuts of pork.
Basic steps:
1. Preheat oven to 325˚ to 350˚F
2. Trim much of the exterior fat from the roast; if roast
has no fat cover, rub the surface with 1 to 2
tablespoons of oil. Season.
3. Place roast on rack in shallow roasting pan.
4. Do not cover; place in oven and roast to an internal
temperature of 155˚ to 160˚ for medium doneness.
5. Remove roast from oven. Allow it to ‘rest’ for 10 to
15 minutes before slicing.
Braising
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Use this method for pork chops and for cuts
such as pork cubes and blade or arm steaks.
Basic steps:
1. Season meat, if desired
2. In large, heavy skillet with lid, brown meat on all
sides in a small amount of oil; remove excess
drippings from pan.
3. Add a small amount of liquid, cover pan tightly.
4. Simmer over low heat on the stove or in a
moderately heated oven (275-300˚)
Storage- Freezing
– Fresh pork can be frozen for up to a week or two.
– Some cuts can be stored frozen for up to six months if
wrapped properly
• Use proper materials: specially coated freezer paper, heavyduty polyethylene films; heavy-duty plastic bags.
• Re-wrap pork in convenient portions; leave roasts whole,
place chops in meal-size packages, shape ground pork into
patties. Put a double layer or waxed paper between chops
• Cover sharp bones with extra paper.
• Wrap meat tightly, pressing air out of package.
• Label the name of the cut, number of servings and date
• Freeze at 0 degrees or lower.
Refrigeration
• Pick out meat last at the supermarket.
• Store in the coldest part of the refrigerator.
• Re-wrap in plastic film or foil or place in
resealable plastic storage bags.
– Prepackaged fresh pork will keep 2 to 4 days; ground
pork 1 to 2 days
• After pork has been cooked, cool leftovers in the
refrigerator, uncovered; then cover and wrap
within 1 hour of cooking.
• Store leftovers in refrigerator for up to 4 days.
Defrosting
• Best way to defrost pork is in the refrigerator in its original
wrapping.
• Guidelines for defrosting in the refrigerator:
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Small roast- 3 to 5 hours per pound
Large roast-4 to 7 hours per pound
Chop 1” thick- 12 to 14 hours
Ground pork- estimate time by package thickness.
• You can also defrost as you cook
– Increase cooking time by 1/3 to ½ depending on the size of the
pork cut.
– Place them farther from the heat source for broiling or start
cooking in a hot skillet, as in pan-broiling.
– Cook frozen pork roasts at 325 degrees F.
Storage tips
• Use good, shape knives for carving and be
very careful when handling them.
• Wash knives and cutting boards with hot,
soapy water immediately after use to
eliminate the risk of contamination
• Never cut cooked foods, fruits, vegetables,
etc. on cutting boards that have just been
used for uncooked meat.