Transcript Student Notes - Pork & Lamb Cuts

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