Primal Meat Cuts

Identifying cuts in Pork, Beef and Chicken

Pork

• The tried-but-true saying that everything but the pig's squeal can be used is accurate indeed. Though pigs are bred primarily for their meat (commonly referred to as pork) and fat, the trimmings and lesser cuts (feet, jowl, tail, etc.) are used for sausage, the bristles for brushes, the hair for furniture and the skin for leather. The majority of pork in the marketplace today is cured — like bacon and ham — while the remainder is termed "fresh." Pork generally refers to pigs less than 1 year old.

Pork Cont’d- grading

Slaughterhouses can (but usually don't) request and pay for their pork to be graded by the U.S. Department of Agriculture (USDA). The grades are USDA 1, 2, 3, 4 and utility — from the best downwards — based on the proportion of lean to fat. Whether graded or not, all pork used for intrastate commerce is subjected to state or federal inspection for wholesomeness, insuring that the slaughter and processing of the animal was done under sanitary conditions. Pork shipped interstate must be federally inspected. Today's pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork - Cooking• Thanks to improved feeding techniques, trichinosis in pork is now also

rarely an issue. Normal precautions should still be taken, however, such as washing anything (hands, knives, cutting boards, etc.) that comes in contact with raw pork and never tasting uncooked pork. Cooking it to an internal temperature of 137°F will kill any trichinae. However, allowing for a safety margin for thermometer inaccuracy, most experts recommend an internal temperature of from 150° to 165°F, which will still produce a juicy, tender result. The 170° to 185°F temperature recommended in many cookbooks produces overcooked meat. Though pork generally refers to young swine under a year old, most pork today is slaughtered at between 6 to 9 months, producing a leaner, more tender meat. Though available year-round, fresh pork is more plentiful (and the prices lower) from October to February. Look for pork that is pale pink with a small amount of marbling and white (not yellow) fat. The darker pink the flesh, the older the animal.

Pork- storage

• Fresh pork that will be used within 6 hours of purchase may be refrigerated in its store packaging. Otherwise, remove the packaging and store loosely wrapped with waxed paper in the coldest part of the refrigerator for up to 2 days. Wrapped airtight, pork can be frozen from 3 to 6 months, with the larger cuts having longer storage capabilities than chops or ground meat.

Pork - Cuts

CutsShoulder/ blade – smoked shoulder, center rib roast, country ribs Loin- Loin Chop (pork chop), Baby Back Ribs, Pork TenderloinLeg – Smoked Ham, ham shankSide- Bacon, spare / St. Louis style ribsShoulder picnic – Picnic roast, hocks

Beef Cuts

• Chuck Steak: Used to make pot roast, short ribs and is frequently ground up for burgers. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting. Rib: Known as standing rib roast, this cut produces prime rib and rib eye steaks. Tender and richly flavorful rib meats can be cooked any number of ways. Most recipes call for ribs to be roasted, sautéed, pan-fried, broiled, or grilled.

Brisket: Meat from the lower chest and traditionally used for corned beef, brisket is best prepared with moist heat. Excellent preparation methods include stewing, braising and pot-roasting.

• Plate: A tough cut below the ribs, it produces skirt steak and hanger steak. This section is often used for stew meat, where its rich, beefy flavor can be appreciated. Short Loin - Used for strip steak and is part of the porterhouse cut, also called the T-Bone, which contains some of the tenderloin for filet mignon. This area includes extremely tender cuts and can be prepared with or without the aid of moist heat. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled. Sirloin - The most prized and flavorful steak, from the lower back, the sirloin contains all tenderloin cuts and the filet mignon. These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.

• Round: A tough, lean cut from the back of the steer, round steaks are often braised or included in chicken fried steak. The round consists of lean meat well-suited to long, moist cooking methods.

Flank: Flank steaks are used in the London Broil and are frequently shredded and tenderized for Mexican dishes.

Chicken Cuts

• Breasts, boneless, skinless: This cut is ideal for quick cooking. The key is not to overcook, which leaves the meat too firm and dry. A boneless breast can be prepared in almost limitless ways — sautéed, stir-fried, deep-fried, poached, steamed, grilled, or broiled — which is why it's a staple for every household. • Breasts, bone in, skin on: This cut tends to be tastier than boneless breasts or cutlets because the skin and bone help retain moistness and flavor; the skin also protects against harsh heat and adds succulence. Bone-in breasts are great pan-sautéed, oven-roasted, broiled, grilled, or fried. • Legs: Legs have a more meaty taste and a firm texture, and they retain their juiciness better than breasts do. They can handle long-cooking techniques such as braising or roasting but also can be broiled or deep-fried. They're excellent grilled; just make sure to marinate first — try yogurt and Tandoori spices or Jamaican jerk chicken herbs, hot peppers, and lime juice. • Thighs: If you're bored with breasts, thighs can be prepared in the same ways — just allow more cooking time. Bone-in, skin-on thighs are perfect in slow-simmer dishes such as coq au vin, chicken tagine, or chicken cacciatore — the sauce enhances the flavor while they cook. • Wings: Though they don't have a lot of meat in relation to bone, the meat that is there is tender and juicy. Wings can be pan-fried, deep-fried, or grilled. Their crispy skin helps make them delicious when heavily seasoned — whether with Buffalo, barbecue or teriyaki spices. Preparation tip: Cut off the wing tip and discard (or save to make stock) to make them easier to cook and eat.