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Pork Overview & Product Guide PORK OVERVIEW & PRODUCT GUIDE AN ENCYCLOPEDIA FOR PORK SPONSORED BY THE PORK PRODUCERS AT A d dition A l r E S o u r c E S Farmland Foodservice www.farmlandfoodservice.com 1-888-FARMLAND (327-6526) Farmland Foodservice PO Box 20121 Kansas City, MO 64195-0121 Pork and Health Issues www.porkandhealth.org All About Pork The official website of the National Pork Board www.pork.org The Other White Meat www.theotherwhitemeat.com Spanish website for pork lovers www.elcerdoesbueno.com Website for kids, parents and teachers, with information about pork. www.pork4kids.com Information about “niche” or value added pork products. www.nichepork.org Latest information on environmental issues impacting those involved in the pork industry. www.pork.org/environment USDA www.usda.gov Food Safety www.fsis.usda.gov National Pork Producers www.nppc.org tB A l E o F c o n t E n t S 1. INTRODUCTION TO PORK PRODUCTS . 4 You’ll find fun facts and trivia about pigs and pork from history 2. PROCESSING AND HANDLING OF PORK PRODUCTS . .10 and popular culture in the margins of 3. PORK BASICS . .. .18 each section! 4. GOVERNMENT REGULATION OF PORK . .21 5. ECONOMICS AND PRICING OF PORK . .23 6. NUTRITION . 24 7. PORK GLOSSARY AND VOCABULARY . 26 8. THE FARMLAND STORY . .29 3 INTRODUCTION t o p o r k p r o d u c t S The pig dates back This guide is designed to serve as an introduction to the use of pork in your facility. 40 million years, Pork is flavorful and versatile, and the world’s most widely eaten meat (USDA- according to fossils Foreign Agriculture Service, 20011). Time after time, pork will liven up your menu and satisfy your customers. found in Europe and Asia. Inside you’ll find information on the overwhelming popularity of “The Other White Meat” and how it fits into every daypart within a foodservice operation. Guidelines Pigs were being on various preparation methods, an overview of the basic cuts derived from the pig and details on the pork products available for your use are also enclosed. domesticated in China by 4900 B.C. You’ll also find information on government regulation of pork, the economics behind market pricing for pork, nutritional information on the lean and healthy nature of pork, food safety and safe handling guidelines. Pigs were first commercially Use this guide as a reference for your facility and in learning more about the slaughtered in pork category. Cincinnati, which became known as “Porkopolis.” 4 CONSUMPTION STORY AND STATISTICS Worldwide, pork is by far the most popular meat consumed, almost doubling the totals for beef or chicken. Pork’s increasing popularity is no doubt attributable to the wide variety of cuts, the outstanding flavor profiles, the versatility it offers foodservice operators as they develop their menus and its applicability across all dayparts. Worldwide Meat Consumption 2010 (in metric tons) 75,127,000 56,544,000 Beef and Veal Pork 102,953,000 Broiler Source: U.S. Department of Agriculture, Foreign Agricultural Service, Livestock and Poultry: World Markets and Trade, annual (2011) Consumers eat pork both in home and at foodservice establishments, as noted by the chart below. PR NFO k I OODSeRvICe In US restaurants, taking in account all dayparts, pork is the ONLY protein to show year-to- year growth. Servings Change Total Restaurants Total Dayparts YE July ‘11 vs. Year Ago 1% 0% -4% -1% Pork Items Beef Items Poultry Items Seafood Items Source: NPD/CReST July 2011 (Courtesy of the National Pork Board) 5 “I like pigs. Dogs look What’s more, pork is the only protein to show growth over the last 5 years. This is even more up to us. Cats look telling when considering that total restaurant traffic actually declined during that same period. down on us. Pigs Long-Term Growth Rates Total Restaurants treat us as equals” - 5-year Compound Annual Growth Rate Sir Winston Churchill YE July 2011 to YE July 2006 A full grown pig can 1.4% drink up to 14 gallons -0.3% -0.6% -0.4% -1.8% of water a day. Restaurant Pork Beef Chicken Seafood Traffic Servings Servings Servings Servings Pigs are very good Source: NPD/CREST July 2011 (Courtesy of the National Pork Board) swimmers and prefer Po Rk GRoWTh water, if it’s available, over the past two years, both independent and chain foodservice operators have to mud. reported growth in pork volume. Independent & Onsite Independent & Onsite “No man should 44 40 16 44 40 16 be allowed to be Chain President who does Chain 68 30 2 not understand 68 30 2 hogs.” - President Increased Pork Volume No Change Decreased Pork Volume Increased Pork Volume No Change Decreased Pork Volume Harry Truman Source: NPB Foodservice Benchmarking Study, 2011 (Courtesy of the National Pork Board) Pork has not replaced business generated by other proteins, but actually contributed to incremental growth, suggesting menu expansion of pork dishes is a good revenue-generating move. Independent & Onsite Independent & Onsite 77 23 77 23 Chain Chain 85 15 85 15 Incremental Replacement Incremental Replacement Source: NPB Foodservice Benchmarking Study, 2011 (Courtesy of the National Pork Board) 6 Top pork ITems p ork items appear across menus industry-wide, with Bacon, Ham and sausage the most popular categories. Penetration of Pork Items (% of all restaurants that offer) Bacon 65.0% Sausage 56.3% Ham 52.3% Ribs 24.4% Pork Chops 18.1% Tenderloin 14.7% Prosciutto 14.5% Shredded Pork 11.2% Pork Roast 10.8% Pulled Pork 9.0% BBQ Pork 7.8% Pork Fried Rice 5.8% Pork Loin 5.5% Pancetta 5.3% Fried Pork 4.0% Shank 3.6% Pork Belly 1.8% Pork Shoulder 1.3% s ource: Datassential menuTrends Direct Us Chains and Independents 7 Pork Items by DayPart they also show significant penetration in a variety of cuts across all segments of foodservice. Top Proteins Foodservice Penetration (All Segments) Chicken 97% Beef 85% Shrimp 70% Steak 69% Bacon 67% Egg 59% Sausage 58% Pork 57% Ham 55% Fish 51% Turkey 48% Tuna 43% Salmon 40% Crab 39% Scallop 33% Ribs 27% source: Datassential menutrends Direct 2012 8 Pork Items by APPlIcAtIon Sir Walter raleigh Pork is extremely versatile, and can be used as the primary attraction in a center of the plate brought sows to the entrée, as a component, or as a complement to another dish. Jamestown colony Independents & Onsite (Percent of Operators Menuing Pork in this Application) in 1607. Center of plate entrées Roasts/Bakes Feed accounts for Sandwiches Stir fries more than 65% of Small plates Pork Products all pork production Pork Cuts Appetizers/Starters expenses. Sliders Side dishes Bar food/Snacks the u.S. pork industry Add-ons/Toppings used 1.08 billion 0% 20% 40% 60% 80% 100% bushels of corn and source: nPb Foodservice benchmarking study, 2011 (courtesy of the national Pork board) 265 million bushels n ot only is pork popular, versatile and widely accepted, it’s also a healthy menu alternative. of soybeans in 2004. Lean Pork Compared With Lean Chicken Skinless Chicken Thigh 2.58 9.25 Pork Bone-in Sirloin Roast 2.44 8.02 Pork Bone-in Rib Chop 2.17 7.1 Pork Boneless Top Loin Roast 1.83 6.2 Pork Bone-in Loin Chop 1.64 5.34 Pork Boneless Top Loin Chop 1.77 5.17 Skinless Chicken Breast 0.86 3.03 Pork Tenderloin 1.02 2.98 Saturated Fat (g) Total Fat (g) s ource: Us Department of Agriculture, 2006 c onsider making pork an integral part of your menu, because pork is: • World’s most popular meat. • Growing in popularity with consumers and operators. • Applicable across all dayparts you offer to your customers. • Versatile enough to include in virtually any menu application. • A healthy choice. 9 pSS r o c E i n G A n d h A n d l i n G o F p o r k p r o d u c t S OVERVIEW OF PREPARATION There are a variety of ways to prepare pork, and here are some basic guidelines. Please refer to your jurisdiction requirements or company policy for storage and cooking temperatures. What is “Done?” Pork is best when cooked to medium doneness - 145°F on a meat thermometer. Correctly On South Park, Eric cooked pork is juicy and tender, with a slight blush of pink in the center. Cartman’s pot-bellied pig was named Testing for Doneness “Fluffy.” The episode Use a meat thermometer to judge the doneness of roasts. When the internal temperature reaches 145 ,° remove meat and let stand for 10 minutes. The meat’s internal temperature will “An Elephant Makes rise about five degrees after cooking. For large, less tender cuts like ribs and pork shoulder Love To A Pig” was (Boston Butt), cook slowly; follow time guidelines until meat is fork-tender. inspired by the story of Dolly the sheep, Dry or Wet? the first successfully There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less- cloned mammal. tender cuts. See the “Fresh Pork: Safe Cooking Chart” on the next page for more details. Dry-Heat Methods • Barbecuing – for whole hogs, roasting pigs or other large cuts of pork. • Brining – for whole muscle cuts such as loins, chops and shanks. • Broiling – for small cuts such as chops, kabobs and pork patties. • Cold – for whole cooked and cured pork products such as hams, salumi and charcuterie.
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