| Cuts | |
| Meats
are
available
in
several
different
forms.
These
forms
include
whole
carcasses,
primal,
sub-primals,
and
fabricated
cuts.
The
Hog
carcass
is
the
only
carcass
that
is
defined
and
sold
split
with
entrails,
hair
and
head
removed,
all
others
are
the
whole
animal
with
entrails,
head,
feet
and
skin
removed.
Partial carcasses are referred to as sides, quarters, foresaddles, and hindsaddles. Primal cuts break the carcass down into more manageable sizes that are small enough to be used to cut into variety of cuts in the kitchen. The staring point for small cuts is the primal cut. Identification and labeling of these cuts are supplied by IMPS and NAMPS. |
|
|
|
Loin |
Uses |
| Loin | Roast, steaks | |
| Filet | Roast, mignons, thin slices | |
| Rib | Roast, Chops | |
| Neck | Roast, ragout | |
| Ham | Brined, Smoked | |
| Roast | Roast, Cutlet | |
| Top Round | Roast, Cutlet | |
| Shank | Braised, Smoked, Salted, Slow Roast | |
| Shoulder | Roast, Stew, Smoked | |
| Belly | Fry, Lard | |
| Sparerib | Bacon, Salted, Smoked, Grilled, Broiled |
