INSPECTION OF WHOLESALE MARKET CUTS OF PORK AND PORK LOIN
ROASTS AND SLICES
Section I. INTRODUCTION TO PORK
a. Overview. Pork is a very important item on the military menu. Pork provides
a variety of items, some of which are loins, pork slices, roasts, spareribs, ham, and
bacon. The Armed Forces procure primal cuts, portion cuts, and canned products. The
military also purchases smoked pork products.
b. Pork Fat. Some pork cuts are cured and smoked; this increases the shelf life
of the product and changes the flavor and appearance of the meat. Pork can be
smoked better than other meat because of the amount and distribution of fat throughout
the carcass, but this fat also makes rancidity a major concern. The type of feed the hog
was fed influences the fat. The hogs fed garbage, peanuts, acorns, and soybeans have
a low quality, soft, oily, yellowish fat with a low melting point. This fat is not resistant to
finger pressure. Hogs fed corn and other grains have a high quality fat that is hard,
white, and resists bending and finger pressure.
DIVIDING A PORK SIDE
After the carcass is dressed and chilled, it is taken to the cutting room where it is
first divided into sides. Each side is then divided into three sections. The anterior
section is made by a cut approximately perpendicular to the length of the side, posterior
to, but not more than 1-inch from the tip of the elbow and shall not expose the elbow.
The middle section is made with a straight cut 1 1/2 to 3 1/2 inches anterior to the aitch
bone. The posterior section is the part that remains. A pork skeleton and the cuts that
correspond to the various sections are shown in figure 5-1. Description of individual
cuts obtained from these sections are given in the following paragraphs:
a. Anterior Section.
Jowl. The fatty portion anterior to the shoulder and below the jaw.
(2) Shoulder. The portion that remains after the jowl and forefeet are
removed (figure 5-2). The shoulder can be regular or skinned. A skinned shoulder has
the upper half of the skin removed. The shoulder is divided further as follows: