Pork Primal Cuts Diagram Printable

Pork Primal Cuts Diagram Printable Pork Cuts 101 A Diagram By Molly Birnbaum on March 12 2014 Expert butcher Tom Mylan talks pork with Modern Farmer walking us through the commonly sold pork cuts from nose to tail In general the primal pork cuts from the top of the pig like the loin are leaner and more tender than those from the bottom

This diagram shows the skeletal diagram of pork It consists of tail bones sacrum back bones lumbar vertebrae 1 to 6 7 back bones thoracic vertebrae 1 to 14 neck bones cervical vertebrae 1 to 7 atlas 1stcervical vertebra ear dip LOIN CUTLETS FRENCHED Cutlets are prepared from the rib portion of the Loin LOIN BACK RIBS H A M Code 4161 Loin Back Ribs are prepared from a Loin item 4099 by the removal of the ribs in one piece The vertebrae chine and feather bones are removed Specification Tips Diaphragm retained Number of ribs required

Pork is unique in that the ribs and loin are considered a single primal They are not separated into two different primals as are the ribs and loin of beef veal and lamb As with all meats it is important to know the location of

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Pork Primal Cuts Diagram Printable

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Cut Chart Manitoba Pork

https://www.manitobapork.com/pork-basics/buying-pork/cut-chart
Cut Chart You can prepare perfect pork every time by knowing the characteristics of each cut A side of pork is made up of four main wholesale areas called PRIMALS They are the loin the leg the shoulder and the belly Each has its own characteristics Click on this link to see the Canadian Fresh Pork Cut Chart

Canadian Fresh Pork Cut Chart

https://www.manitobapork.com//pdfs/Canadian-Fresh-Pork-Cut-Chart.pdf
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Pork Meat Cutting And Processing For Food Service

https://opentextbc.ca/meatcutting/chapter/pork
Pork carcass showing primal sub primal and retail cuts The side of pork is broken down into sub primals from the four primals pork shoulder pork leg pork loin and pork belly as shown in Figure 24 and Table 30 Figure 24 Pork primal and sub primal cuts Table 30 Pork primals and sub primals

Pork Meat Cutting And Processing For Food Service

https://ecampusontario.pressbooks.pub/meatcutting/chapter/pork
Figure 23 Pork carcass showing primal sub primal and retail cuts Used with permission of the CFIA The side of pork is broken down into sub primals from the four primals pork shoulder pork leg pork loin and pork belly as shown in Figure 24 and Table 30 Figure 24 Pork primal and sub primal cuts

Pork Primal Meat Cuts Ask John The Butcher

https://askjohnthebutcher.com/pork-meat-primal-cuts
Pork Meat Primal Cuts I will explain the pork primal cuts using a link to the Australian Pork Cuts Chart that has the Handbook of Australian Meat HAM numbers for reference The pork meat carcass diagram below is the same chart with the HAM numbers

Each side of the hog is then further divided into four primal cuts LEG LOIN BELLY SHOULDER The shoulder is normally broken into the blade portion adjacent to the loin and picnic lower portion of the foreleg loin cuts The loin runs from the shoulder to the leg The Primal Pork Cuts When you buy pork from a butcher it s already broken down for cooking at home Americans consume over 50 pounds of pork a year per capita so pork for home use is in high demand 1 But before the pork is cut down it s divided into primal and subprimal cuts These are the primal cuts

A Side of Pork With Main Primal Cuts Labelled As you can see from the diagram above a pig is usually cut into four main sections that your butcher will then take and cut into retail portions that you may be more familiar with