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25 pork
25 pork
25 pork
25 pork
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25 pork

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  • 1. Primal Cuts of Pork • • • • • Boston Butt Shoulder Loin Belly Fresh ham Chef Michael Scott Lead Chef Instructor AESCA Boulder • When butchered the carcass is generally split into two bilateral halves like beef. • Each half contains the following primal cuts;
  • 2. • • • • • • • • Spareribs – from the belly Back ribs – from the loin Tenderloin – from the loin Bacon – the cured and smoked belly Ham – the cured and sometimes smoked fresh ham Picnic ham – the cured and sometimes smoked shoulder Canadian bacon – cured loin Back Bacon – used in Great Britain contains the loin and some of the belly • Hocks, jowls & trotters Chef Michael Scott Lead Chef Instructor AESCA Boulder Other Cuts of Pork
  • 3. Chef Michael Scott Lead Chef Instructor AESCA Boulder
  • 4. Grading • • • • No. 1 No. 2 No. 3 Utility Chef Michael Scott Lead Chef Instructor AESCA Boulder • USDA Grading Scale

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