Pork

Pork Nutritional Information

Lean cuts of pork are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many other types of meat.

Pork is considered a lean meat if the fat is trimmed.

Meat• Meat is the edible muscle of the animal

– Meat is composed of:• Muscle Tissue • Connective Tissue • Fat

• The toughest cuts of meat are found in the parts of the animal where the muscles are worked the most.

Cuts of Pork– Wholesale

• Large cuts that are sold to supermarkets

– Retail • Smaller cuts divided by the supermarket • These come from the whole sale cut

Side LegBoston Shoulder

Picnic Shoulder

Retail Cuts

• Boston Shoulder – Ground meat, sausage, and

shoulder roast

• Picnic Shoulder – Arm roasts and stews

• Loin – Pork chops, tenderloin, roasts,

ribs, Canadian style bacon

*you get the largest variety from this wholesale cut

• Side– Spare ribs and sliced bacon

• Leg – Ham and leg cutlets

Cooking Methods -Less Tender Cuts

• Less tender cuts (arm/shoulder roasts, stew meats) need to be tenderized. – before the cooking process by marinating.– During the cooking process by using a moist

heat cooking method.

• Using Moist Heat – This breaks down the collagen making the

meat tender

Cooking Methods – Moist & Combination

1. Simmering/Sautéing – moist heat cooking method– using a small amount of oil over medium heat in an

uncovered pan.

2. Stewing – moist heat cooking method– cooking in a liquid over low heat in a covered pot

3. Braising – combination cooking method using both moist and dry

heat– typically the food is first seared at a high temperature

and then finished in a covered pot with liquid

Cooking Methods - Tender Cuts

• Tender cuts primarily come from the loin – pork, cops, tenderloin, roasts, ribs, and

Canadian bacon • Due to the tenderness of the meat, dry

cooking methods can be used– this will cook the meat quickly

Cooking Methods - Dry Heat1. Grilling

• Cooking over a direct heat source

2. Broiling • Cook 4 inches under

direct heat

1. Barbequing • Grilling over indirect

heat

2. Roasting • Unless specified

roast in an uncovered shallow pan at 350 degrees