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FARMLAND® fa b R i cat e D p or k Better Process. Defining Delicious: BetterQualityP roduct. Consistency Variety ClassicClassic cutscuts andand freshfresh ideas.ideas. Farmland® delivers the cuts consumers crave. Just one mention of pork, and people’s thoughts start wandering to thick chops, succulent tenderloin and fall-off-the bone ribs. Farmland Fabricated Pork helps you satisfy their cravings with innovative products that bring flavor and variety to any menu. Serve Farmland products and your customers can taste just how good ribs, pork chops and other fabricated pork can be. ork that’s perfect for Tender lip-smackin’ ribs. Moist and™ tangy pulled p u can add authentic Smoke‘NFast from Farmland, yo sliders or pizza. With guest-pleasing BBQ favorites to your menu without any of the hassle. Genuine slow hickory-smoked and fully cooked, all our BBQ is ready to Smoke‘NFast, there’s never been a faster way to serve use in minutes. With the authentic taste of slow-smoked BBQ. Pulled Pork Serve up everyone’s favorite tangy BBQ sandwich with fully cooked and Smoke‘NFast, made from select cuts of up to 90% smoked pulled pork from blade meat for superior quality and taste. Farmland® Pulled Pork Facts/Features Consistent shred size Perfect for dinners and sandwiches Marinated with Farmland EXTRA TENDER® solution Meat is moist and juicy Boil in bag Ease in thawing and preparation Frozen for long shelf life 180 days to production date ® ® Ribbits Farmland Benefits Facts/Features Just heat and eat Smoked and ready to eat Faster, easier cleanup, less mess Microwave in package or Satisfy every customer’s taste boil-in-bag preparation preference Multiple flavor varieties Farmland® Ribbits® If you’re looking for something fun and unique to offer your guests, Smoke‘NFast™ RIBBITS will satisfy that craving. A great alternative to Buffalo wings, they’re perfect as appetizers or on-trend small plates served with an assortment of dipping sauces. ® ribs Farmland Facts/Features Heats in minutes Fully cooked or smoked Minimal shrinkage Slow-cook process Consistent flavor in every case Cooked ribs have seasoned rub Moist, juicy and tender All smoked™ ribs are Deep Basted Farmland® Ribs It’s a guest favorite that transcends all trends and targets. A staple on menus in all restaurant categories. And now you can serve the No. 1 BBQ item quickly and easily with Smoke‘NFast Ribs, deliciously authentic hickory-smoked or fully slow- cooked ribs that heat in minutes. Anatomy of a Rib. For great ribs, your best choice is Farmland®. It’s where great barbecue begins. Loin Back Ribs Pork Spare Ribs 2 3 1 Full Spare Rib Brisket Bone Bottom Side The full rib, prior to trimming, and Trimmings Top Side Removed contains brisket bone, skirt meat, The finished St. Louis Style Rib has false lean and hanging fat tissue. The brisket bone (1), now been squared at its ends, giving The rib shown in the example skirt meat (2), false lean it a consistent shape with minimal above weighs approximately and hanging fat tissue (3) fat. The result is a consistent rib with 4 pounds. have now been removed. increased yield and less waste. Loin Back Ribs. Cut to rigid specifications, Loin Back Ribs are available in 1.50-, 1.75-, 2.00- and 2.25-pound sizes. They’re also carefully packed for operator ease and customer satisfaction. Loin Back Ribs exhibit a consistent shape throughout — natural-fall ribs. Loin Back Strict specifications mandate 12–15 bones per rack. Ribs are always No “make weight” pieces are allowed in reaching the full slabs. 30-lb. average case weight. Scalps (cuts into On the skinless the lean of the ribs) ribs, the thin are minimized skin membrane for customer is removed in the satisfaction. Each process to make Loin Back Rib is separation and placed individually in portion control a poly sleeve. easier for the Each slab is then operator. placed in the carton meat side up. QUALITY FARMLAND® ® ribs PACKAGING Farmland Benefits Farmland Uncooked Ribs Facts/Features • Packed in full slabs only, no partials Farmland Uncooked Ribs Consistent shape • Individually poly-sleeved Hand trimmed; square at ends Customer appeal Skirt meat and excess fat removed Slab cost control Controlled weight tolerance Exact portion control Neatly Exact-rack box Minimizes freezer burn hand-stacked Poly-lined box Ribs separate easily meatside up Individually poly-bagged Tender and juicy St. Louis Style Ribs™ are available in EXTRA TENDER Case is bound by straps, Barcodes/UPC codes on box no staples used for easy identification Gold Medal Boneless Center Cut Pork Chops End Cut Pork Chops — Gold Medal, Silver Medal and Smoked Rib End Bone-In Center Cut Pork Chops Gold Medal 95% Fat Free Gold Medal EXTRA TENDER™ Boneless EXTRA TENDER™ Bone-In Center Cut Pork Chop Center Cut Pork Chop Cut from meaty Bone-tail center of the loin Fat and scribe trimmed reduced for thicker, meatier chop 1 3 ⁄4" scribe maximum Hand-trimmed No bone dust for consistent on face 1 Chine bone ⁄8" trim Marinated for culinary clipped perfection Silver Medal Gold Medal Bone-In EXTRA TENDER™ Bone-In Center Cut Pork Chop Center Cut Pork Chop Bone-tail trimmed Bone-tail left on Hand-trimmed for consistent Up to 1 8 1 1 ⁄ " trim 3 ⁄4" 4 ⁄4" scribe scribe maximum Chine bone left on No bone dust on face 1 Chine bone Up to ⁄4" fat cover clipped End Cut Pork Chops — Ham End Cut from the most tender portion of the loin, our Porterhouse Pork Chops make a great addition to any menu. A special marinade ensures that Gold Medal EXTRA TENDER™ Porterhouse Pork Chops are tender and juicy every time. And 1 each is expertly trimmed to ⁄8" fat cover. Porterhouse Pork Chop Tender attached Loin eye 1 ⁄8" fat cover Farmland® ALL NAtURAL* Bone-in Pork Chops Better Pork satisfies today’s health- and environment-conscious consumers. ALL NATURAL* Pork comes to you exclusively from Farmland producers who follow strict production guidelines. Your customers can prepare and serve every delicious pork chop with complete confidence that it is U.S. source verified and contains *No added hormones *No artificial ingredients and is *Minimally processed. Farmland® Bacon-Wrapped Pork Filets Nothing brings out the flavor of other foods quite like bacon. And when you wrap Farmland Bacon around a Farmland Pork Filet, you have a mouthwatering match made in heaven. Except, you don’t have to wrap the bacon around the pork filet because we’ve already done it. So you can add flavor to your menu and easy preparation to your kitchen. See? We told you it was a match made in heaven. ™ 1 Loin Roast Uniform ⁄4" fat trim Boneless, no waste Netted to Ham Roast prevent separation of meat Cut from the center of the loin Carved from Consistent pure ham muscle shape throughout Farmland® Rack of Pork Always moist and full of flavor, Farmland Rack of Pork and Frenched Rack of Pork provide consistently sized back ribs attached to the loin eye for beautiful presentation and easy portion control. Our EXTRA TENDER™, Deep Basted™ process ensures perfect taste and tenderness every time. And our expert trimming means your customers will get the lean cut they’re looking for. Farmland Rack of Pork is the perfect feature for any table setting. Farmland Fire Pit Pigs Farmland Fire Pit Pigs are the centerpiece of unforgettable events. Famous for quality food, Farmland is proud to introduce its latest offering: Farmland Fire Pit Pigs. Perfect for caterers, restaurants and hot-deli operators alike, these succulent roasting pigs give your business a unique selling point. Now, the memorable experience of a pig roast is readily available for both you and your customers. Farmland Fire Pit Pigs are sure to be the center of attention at any restaurant, catering event or backyard barbecue. Farmland® Fabricated Pork Boneless Pork Chops AVG CASE CASE DIMENSIONS CASE CASE PALLET DESCRIPTION ITEM CODE WT (L x W x H) CUBE TARE PATTERN CASE GTIN GM FARMLAND EXTRA TENDER BONELESS PORK CHOP, 4 OZ, 10#, Z 70247 143307 10 lb. 16.688 x 11.688 x 3.250 0.367 0.70 9 x 16 00070247143303 GM FARMLAND EXTRA TENDER BONELESS PORK CHOP, 5 OZ, 10#, Z 70247 143317 10 lb. 16.688 x 11.688 x 3.250 0.367 0.70 9 x 16 00070247143310 GM FARMLAND EXTRA TENDER BONELESS PORK CHOP, 6 OZ, 10#, Z 70247 143327 10 lb. 16.688 x 11.688 x 3.250 0.367 0.70 9 x 16 00070247143327 SM FARMLAND EXTRA TENDER BONELESS PORK CHOP, 4 OZ, 10#, Z 70247 165757 10 lb. 16.688 x 11.688 x 3.250 0.367 0.70 9 x 16 00070247165756 SM FARMLAND EXTRA TENDER BONELESS PORK CHOP, 6 OZ, 10#, Z 70247 165767 10 lb. 16.688 x 11.688 x 3.250 0.367 0.70 9 x 16 00070247165763 BONELESS PORK CHOPS, MISCUTS, 10#, Z 70247 143527 10 lb. 16.875 x 11.688 x 3.250 0.371 1.00 9 x 16 00070247143525 Smoke’NFast™ Pulled Pork AVG CASE CASE DIMENSIONS CASE CASE PALLET DESCRIPTION ITEM CODE WT (L x W x H) CUBE TARE PATTERN CASE GTIN GM SMOKED PULLED PORK, 2/5#, Z 70247 165377 10 lb. 13.000 x 7.688 x 6.750 0.390 0.76 18 x 10 10070247165371 GM COOKED PULLED PORK, 4/2.5#, Z 70247 226007 10 lb. 17.063 x 11.500 x 3.938 0.447 0.94 9 x 12 10070247226003 GM COOKED PULLED PORK, W/SAUCE, 4/2.5#, Z 70247 226017 10 lb.
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  • Production of Pork with Improved Nutritional and Eating Quality

    Production of Pork with Improved Nutritional and Eating Quality

    R9603 Production of Pork cover 2/7/07 9:01 am Page 2 AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY FINAL REPORT Project RMIS No. 4890 Production of Pork with Improved Nutritional and Eating Quality View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by T-Stór Ashtown Food Research Centre RESEARCH & TRAINING FOR THE FOOD INDUSTRY RESEARCH REPORT NO 92 R9603 Production of Pork 2/7/07 9:00 am Page i PRODUCTION OF PORK WITH IMPROVED NUTRITIONAL AND EATING QUALITY Editor-in-Chief: Dr Gerard Downey Authors: Michael O’Keeffe BSc PhD Mari Eskola MSc PhD Audrey Nugent BSc MSc Jane Fitzpatrick BSc PhD Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15 ISBN 1 84170 485 7 June 2007 AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY Teagasc Oak Park Carlow Co. Carlow R9603 Production of Pork 2/7/07 9:00 am Page iii CONTENTS Partners in the project 1 Summary 2 Introduction 4 Pig production – compensatory growth and sustainability 6 Pig welfare – rearing, transport and slaughter 11 Pork meat quality – effect of rearing systems and breeds 12 Pork safety – chemical residues from different production systems 16 Pork nutritional quality – nutritional value of pork 20 Pork marketability – consumer attitudes to pork 21 Conclusions 24 Recommendations to industry 25 Publications from this project 26 R9603 Production of Pork 2/7/07 9:00 am Page 1 PARTNERS IN THE PROJECT A.H. Karlsson, H. Andersen, J.A. Fernández and K. Strudsholm, Danish Institute of A g r i c u l t u ral Science, T j e l e, Denmark (co-ordinator, p i g production, pork meat quality) H.