Scribd
Upload
16 views

Pork Cuts

Uploaded by

Jhon Christopher Langote
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
16 views

Pork Cuts

Uploaded by

Jhon Christopher Langote
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 29

CU TS O F S W I N E

This standard applies to fresh, chilled and frozen pork cuts inspected and passed,
and marked during the conduct of meat inspection intended for trade.

In the abattoir, pig carcasses are usually split into two sides when dispatched. In
meat outlets, these are further divided into several primal cuts, for retail and
market ready cuts.
Pork carcass may be sold as: Minor cuts
Fresh pork carcass, Head(Ulo)
Chilled pork carcass,and Foreshank and foot(Pata unahan)
• Frozen pork carcass. • Hindshank and foot(Pata hulihan)

Primal cuts
• Whole shoulder
1. Boston shoulder(Paypay)
2. Picnic shoulder(Kasim)

• Middle
1. Loin
2. Belly (Liempo)
3. Tenderloin(Lomo)

• Hind leg (Pigue)


General Requirements

• Pork carcasses shall have a bright appearance and shall be hygienically butchered and trimmed, with head,
edible organs and offal removed. They shall be reasonably free from scratches, bruises or blemishes of any kind
as per NMIS Guidelines.

• Pork carcasses shall be delivered in good condition and shall show no evidence of deterioration at the time of
delivery.

Standard pork carcass diagram →The pork carcass is the body of the porcine animal after.

Bleeding,
• Removal of all internal digestive,respiratory,excretory,reproductive and circulatory organs, and
• Removal of the hair, scurf, nails and minimum trimmings as required by the National Meat Inspection Services
(NMIS).
P R IM A L C U T S
Whole shoulder (DTI include: Packaging and labelling. )
This is derived from a side of pork carcass by a cut between the 4th and 5th ribs
atright angle to the thoracic vertebrae. The head, jowl, foreshank and foot (pata
unahan)are also removed.

Shoulder
Boston shoulder (paypay)→Is prepared from the whole
shoulder by cutting straight through the shoulder joint
parallel to the dorsal border of the shoulder, thus,
separating the picnic shoulder.
BOSTON
SHOULDER

Picnic shoulder (kasim)→ Is prepared from the


whole shoulder by cutting straight through the
shoulder joint parallel to the dorsal border of the
shoulder,thus, separating the Boston shoulder.

PICNIC
SHOULDER
BOSTON SHOULDER

PICNIC
SHOULDER
MIDDLE si de of the pork carcas s by th e re m ov al of the whole shoulder
Thi s is de ri ve d from th e
hi ch is cu t be tw ee n th e 6th and 7th lumbar
d the hind leg w
(previously discussed) an in an d le af fa t ar e al so removed.
, tenderlo
vertebrae. The Diaphragm
Belly (liempo)→ Is Prepared from the middle
by the removal of the loin, cut 5.08 cm
(2inches)-7.62 cm (3inches) from and parallel to
the bodies of the thoracic and lumbar vertebrae.
Loin→Is prepared from the middle by
making a cut 5.08 cm(2 inches) -7.62 cm(3
inches) from the body of the thoracic
vertebrae, thus, separating the belly.
Tenderloin (lomo) → Is a long round muscle which tapered
cranially, formed by the psoas major andpsoas minor muscles,
located at the underside the wing of the lumbar vertebrae and
extends caudally close to the base of the pelvic bone. It is
prepared by the removal of all its covering including the
psoasminor and is considered the most tender part of the
carcass.
Hind Leg (Pigue)→This is derived from the side of a
pork carcass after its attachment to the middle, between
the 6th and 7th lumbar vertebrae, is cut and the hind shank
and foot (pata hulihan) is detached.
M IN O R C U T S
Head (ulo) -> Is cut from the carcass of pork by
cutting across the neck region just behind the
ears, cutting through the atlanto occipital joint.
Foreshank and foot (Pata unahan) -> Is prepared from
the shoulder by cutting it just above the elbow joint.

Hindshank and foot (Pata hulihan) -> Is prepared


from the hind leg by cutting it through the stifle joint
(knee joint).
RETA I L C U T S
Pork
hock

Front feet Pork knuckles


BABY BACK RIBS

SPARE RIBS

You might also like