DOCSLIB.ORG

Your4-H Market Hog Project

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Your4-H Market Hog Project 4-H 1064 4-H Youth Development • Michigan State University Extension Your4-H Market Hog Project I This publication was written by Assistant Extension Swine Specialist Introduction I Feeding Your Pigs 13 Lee Johnston and Extension Live- What You Can Learn J Nutrient Requirements 13 stock Youth Specialist Kenneth Project and Member Objectives .. I Suggested Diets 13 Geuns. both of the Department of Records to Keep 2 Amount of Feed 14 Animal Science. Michigan State selecting Pigs Common Diseases-Their University. The original guide was for Your ProJect. ............. 3 Prevention and Control 15 prepared by Graydon Blank. Sources of Feeder Pigs. ........ 3 Infectious Diseases 15 Professor Emeritus; E. C. Miller. Pro- Feeder Pig Prices. ............. 3 External Parasites of Swine 16 fessor Emeritus; and Maynard Where to Get the Money. ...... 3 Internal Parasites of Swine 16 Hogberg. Chairperson. Department Pig Identification. ............. 4 exhibiting Your Hogs 18 ofAnimal Science. Michigan State Proper of Feeder Pigs ... 4 Grooming Your Pigs for Show 18 University. Evaluating Feeder Pigs. ........ 5 In the Show Ring 19 Breed 6 Suggested Guidelines for Fitting The publication was designed and Early care and and Showing Swine 19 illustrated by Marian M. Reiter. 4-H Management. ............... 7 Marketing 21 Graphic Artist. It was edited by Stress. ....................... 7 Determining Hog Ouality 21 Rebecca McKee. 4-H Publications Trucking Your Pigs Home. ...... 7 Selling Your Pigs 22 Editor. General Health 7 Pork Products. ............... 23 Facilities and EqUipment ..... 8 Pork for Good Nutrition ....... 24 The material on grooming pigs for Housing ..................... 8 Other Activities. ............ 25 show on page 18 was adapted in Feeders. ..................... 8 Demonstrations and part from the Nebraska 4-H Swine Waterers. .................... 8 Illustrated Talks 25 Manual 14-H 89). It is a publication List of Equipment ............. 8 Public Speaking. ............. 25 of the Cooperative Extension Ser- Feed Nutrients 10 JUdging. ................... 25 vice. University of Nebraska- Water 10 Fitting and Showing. ......... 25 Lincoln and the Institute of Agricul- Proteins 10 4-H Camp 25 ture and Natural Resources. The Carbohydrates 10 4-H Trips and Tours. .......... 26 manual was revised by Doyle Fats 10 Animal Science ......... 26 Wolverton. Minerals 10 Careers in Animal Science. .... 26 Vitamins 10 References. ................ 27 The figure entitled "Estimation of Feeds for Swine ............." U.S. Swine Breed body composition" on page 6 was Energy Feeds or Concentrates. .. II Associations. ............... 27 adapted from the University of Protein Supplements 12 Glossary 28 Wisconsin Swine Selection Antibiotics 12 Procedures (A2931). It is a publica- tion of the University of 1-------------.:..-----------...;1 Wisconsin-Cooperative Extension Service. The manual was written by Dr. Carl Hirschinger and Dr. Robert Grummer. Introduction Feeding one or more pigs to sell as The market hog project consists of market animals is probably the Project and Member feeding pigs to a market weight of most common 4-H swine project. It Objectives approximately 200 to 240 pounds. doesn't require a large amount of The objective of the 4-H market This same procedure is carried on money or expensive buildings and regUlarly by adult swine raisers. You hog project is to encourage integ- equipment and it can be com- rity, sportsmanship, cooperation will learn much of the same basic pleted during the summer months. and an ability to communicate information adults engaged in through activities such as demon- swine production use. The words "swine," "hogs" and strations, talks, judging events, "pigs" refer to animals of the tours and exhibits. Don't expect to make a big profit porcine or pig family In this bul- on your project. Your profit or loss letin, swine will be used in refer- Knowing correct procedures for will depend on the cost of the pigs ring to the pig family in a general running and participating in a busi- when you start the project, the cost way, and "pig" will be used in refer- of the feed used, other costs (such ness meeting will be important to ring to young animals. "Hog" will you all of your life. Your 4-H swine as veterinarian and equipment generally refer to animals at or bills). and the price you receive for club is an excellent place to learn nearing market weight or finished your hogs when you sell them. and practice these skills. for market. The term "barrow" means a castrated male, and "gilt" Ifyou market your hogs at your Here are some objectives you means a young female. county or area fair or show, gener- should keep in mind for your ous people in your community may market hog project: pay more for your animals than o To acquire information about and their true market value. This What You Can Learn an understanding of scientific pro- increases your chance for a profit. In this 4-H market hog project you duction and management practices However, it is important that you can learn how to: through keeping records and own- know the difference between the o Select feeder pigs for your project. ing and caring for livestock. regular livestock market price or o Select proper feeds for your pigs. o To acquire skills in executing pro- value ofyour hogs and the price o Combine these feeds into a bal- duction and management you receive at your fair or show anced diet. decisions. sale. Your 4-H leader can help you o Figure costs and returns from o To provide business experience get this information. your project. and develop knowledge of the o Tell when your pigs are sick. values and principles of purchas- Ifyour hogs bring more than the o Tell when your pigs are healthy. ing, marketing, record-keeping and regUlar market price, you should o Prepare your pigs for exhibition. securing credit. realize that this difference is a o Handle your pigs in a show ring. o To learn and use efficient proce- reward for your having participated o Determine ifyour pigs will be dures and methods in marketing in the project and for having car- acceptable to the packer. livestock and their products. ried out the practices you learned. o To develop an understanding and These are only a few of the many appreciation of the livestock/meat things you can learn. Working with industry and its role in the agricul- your leader, you may want to make tural and commercial economy of your own list of the things you the country. want to learn from this project. o To explore the livestock industry as a career. 1 4-H 1064 Your 4-H Market Hog Project • 4-H Youth Development • Michigan State University Extension pigs ifyou weigh yours every 30 Records to Keep days during the project. The reasons for keeping records on • The weight of each hog at the your market hog projects are to: time it is marketed. • Help you learn more about • The total cost or value of the pigs animals. their rate of growth. the at the start of the project. feed they require and their habits. • The money received from the sale • Help you plan future projects. of the hogs. • Determine ifyou made or lost • The amount of feed used. money and how much. • The total cost of medicine and • Improve your management veterinary fees. practices. • Anything interesting or unusual • Give you a record ofyour project that happened to your pigs during activities. the project. The following information about From the above jnformation you your market hog project will be can: helpful and interesting. Use the • Make a chart or graph showing 4-H Market Livestock Record how fast each pig grew. Book (4-H 1177) to record it. • Figure your hogs' average daily • The weight of each pig at the gain. start of the project. Weights can be • Figure the feed cost per obtained by holding the pig and unit-of-gain. standing on a bathroom scale. and • Figure the total cost per pound of then subtracting the weight of the hogs sold (cost of pigs + cost of person holding the pig from the feed + other expenses 7 by weight total. You will learn more about of hogs sold). 2 4-H 1064 Your 4-H Market Hog Project • 4-H Youth Development • Michigan State University Extension Selecting Pigs for Your Project However, do not pay a high price Ifyou need to borrow money to Sources of Feeder Pigs for a pig with the idea that this bUy the feed for a project pig, you You can obtain feeder pigs from alone will assure you of winning a need to know how much feed your several sources, including: grand championship. It takes good pig will eat. Ifyour 40-pound • Your own or your parents' herd feeding and a lot of hard work, feeder pig will be sold at 230 •Aneighbor's or friend's purebred along with the right kind of pigs pounds, it will need to gain 190 or commercial herd and good showmanship, to have a pounds. You can estimate that it • Special feeder pig sales grand champion. will take 3.5 pounds of feed per • Regular feeder pig sales at weekly pound of gain. Therefore, your pig auctions will probably need to eat about Whereto Get 665 pounds of feed. Feeder pigs are generally sold by the Money the head, rather than by the pound. Ifyour feed costs 9 cents per Your money problems are the same Therefore, it is necessary to have a pound, you will need to borrow as those of any other swine pro- good idea of how much the feeder $5985 (665 X $.09) for feed, plus ducer: "Where will I get the money pigs you are considering weigh whatever you expect to pay for to bUy and raise my feeder pigs?" before buying them.
Load more

Recommended publications
  • Ham and Food Safety
    United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Ham and Food Safety ams: They can be fresh, cook-before-eating, cooked, picnic, and country types. There are so many kinds, Hand their storage times and cooking times vary. This background information serves to carve up the facts and make them easier to understand. Definition Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term “fresh” as part of the product name and is an indication that the product is not cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat.” The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color. Hams are either ready to eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the plant) must be cooked by the consumer before eating. Hams that must be cooked will bear cooking instructions and safe handling instructions. Hams that are not ready-to-eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel (label) indicating the product needs cooking, e.g., “cook thoroughly.” In addition, the label must bear cooking directions.
    [Show full text]
  • Pork Glossary and Vocabulary
    PORK GLOSSARY AND VOCABULARY Agronomy – branch of agriculture dealing with crop production and soil management Animal welfare – The American Veterinary Medical Association (AVMA) has defined animal welfare as “a human responsibility that encompasses all aspects of animal well-being, including proper housing, management, nutrition, disease prevention and treatment, responsible care, human handling, and, when necessary, humane euthanasia” Antibiotic – a chemical substance produced by a microorganism that has the capacity to inhibit the growth of or to kill other microorganisms Antimicrobial – an agent that kills bacteria or suppresses their multiplication or growth; includes antibiotics and synthetic agents Backfat – amount of fat over a pig’s back; an indicator of the overall fat content of the animal; used in selecting breeding stock and in grading carcasses Belly – lower side of a hog remaining after the loin and spareribs are removed; used to make bacon Biosecurity program – a program that isolates animals, controls human traffic in and around the operation and includes facilities sanitation to help prevent the spread of contamination Bone-in Ham – Ham product in which all four leg bone sections remain and all muscles remain connected Boneless Ham – Ham product in which all bones are removed. The muscles may remain connected or be separated and tightly trimmed Boning – Process of opening up the pork leg for removal of the bones and trimming of interior fat or complete separation of muscles Boston butt – upper part of the pork shoulder Carcass – the two sides of the same processed animal Case-ready – meat that is pre-priced and pre-packaged by the processor for immediate display in the meatcase Casings – Fibrous material used to compress the ham muscles during smoking.
    [Show full text]
  • 20200228 – NPPC AFBF Prop 12
    1 MAYER BROWN LLP TIMOTHY S. BISHOP (IL 6198062) (pro hac vice) 2 [email protected] 71 S. Wacker Drive 3 Chicago, Illinois 60606 Telephone: (312) 782-0600 4 Facsimile: (312) 701-7711 5 MAYER BROWN LLP C. MITCHELL HENDY (SBN 282036) 6 [email protected] 350 South Grand Avenue 25th Floor 7 Los Angeles, California 90071-1503 Telephone: (213) 229-9500 8 Facsimile: (213) 625-0248 Attorneys for Plaintiffs National Pork 9 Producers Council & American Farm Bureau Federation 10 (continued on following page) 11 UNITED STATES DISTRICT COURT SOUTHERN DISTRICT OF CALIFORNIA 12 NATIONAL PORK PRODUCERS No. 3:19-cv-02324-W-AHG 13 COUNCIL & AMERICAN FARM BUREAU FEDERATION, PLAINTIFFS’ OPPOSITION TO 14 MOTIONS TO DISMISS AND Plaintiffs, FOR JUDGMENT ON THE 15 PLEADINGS v. 16 NO ORAL ARGUMENT KAREN ROSS, in her official capacity PURSUANT TO LOCAL RULE 17 as Secretary of the California Department of Food and Agriculture, 18 Date: March 23, 2020 SONIA ANGELL, in her official Courtroom: 3C capacity as Director of the California 19 Judge: Hon. Thomas J. Whelan Department of Public Health, and Trial Date: None set XAVIER BECERRA, in his official 20 Action Filed: Dec. 5, 2019 capacity as Attorney General of California, 21 Defendants, 22 THE HUMANE SOCIETY OF THE 23 UNITED STATES; ANIMAL LEGAL DEFENSE FUND; ANIMAL 24 EQUALITY; THE HUMANE LEAGUE; FARM SANCTUARY; 25 COMPASSION IN WORLD FARMING USA; and COMPASSION 26 OVER KILLING, 27 Defendants-Intervenors. 28 PLAINTIFFS’ OPP. TO MOTIONS TO DISMISS AND FOR JUDGMENT ON THE PLEADINGS CASE NO. 3:19-cv-02324-W-AHG 1 Additional Counsel for Plaintiffs 2 MAYER BROWN LLP DAN HIMMELFARB (D.C.
    [Show full text]
  • Our Handbook
    Table of Contents 4-5 Welcome to ButcherBox! 30-31 Stew Beef 6-7 Grass-Fed & Grass-Finished Cheat Sheet 32-33 Ground Beef 8-9 Defrost + Storage 34-35 Ribeye Steak 10-11 5 Basics of Seasoning 36-37 Shaved Steak 12-13 Rubs & Marinades 38-39 NY Strip Steak 14-15 The Home Chef’s Toolbox 40-41 Filet Mignon 16-17 Cooking Temperatures 42-43 Premium Steak Tips 18-19 Cooking Icons Explained 44-45 Coulotte Roast 20-21 Beef Introduction 46-47 Tri-Tip Roast 22-23 Chuck Roast 48-49 Top Sirloin Steak 24-25 Denver Steak 50-51 Eye Round Roast 26-27 Flat Iron Steak 52-53 Beef Brisket 28-29 Ranch Steak 2 54-55 Pork Introduction 56-57 Pork Butt 58-59 Pork Tenderloin 60-61 Baby Back Ribs Don’t see one of your cuts in this handbook? Hop onto 62-63 Boneless Pork Chops butcherbox.com/recipes 64-65 Breakfast Sausage to discover: 66-67 Chicken Introduction • Detailed cooking instructions for every cut (up to 70, and more 68-69 Whole Chicken coming all the time!) 70-71 Chicken Thighs • Step-by-step recipes and videos from the ButcherBox test kitchen 72-73 Chicken Drumsticks and our favorite bloggers 74 Glossary • Tips and tricks for cooking quality meat in your kitchen 75 Thank You from ButcherBox! 3 3 4 Welcome to ButcherBox! I’m Yankel, Head Chef of ButcherBox, and I want to personally welcome you to the ButcherBox family. Your experience means so much to us — which is why we’ve created this handbook for you.
    [Show full text]
  • Pork Processing Information (General)
    Saint Regis Mohawk Tribe - Agriculture Program Pork Processing Information (General) Packaging and processing will take place at Tri-Town Packing in Brasher Falls, NY in November, January, February and March. The hogs will weigh somewhere between 235 to 255 lbs. They will be prepared and packaged according to the cutting form submitted by each purchaser. The preparation will take approximately two weeks. The purchaser is responsible for payment and picking up their products. The cutting form must be returned to Tri-Town two weeks before the hogs are taken in to Tri-Town. Specific dates will be announced at a later time. Take-home meat estimate This chart shows approximately how many pounds of each cut of pork you can expect from half of a 245 lb. hog. These amounts will vary on the size of the animal, the amount of fat, the grade of the meat, and the amount of trimming and boning that is done by the meat processor. This chart can be considered as a guide to give some idea of the amount of meat to be received. Cuts Weight Ham, fresh or cured 19 lbs Loin roast, chops 15 lbs BUTT LOIN Bacon 16 lbs HAM Spareribs 4 lbs JOWL Shoulder butt roasts, chops 10 lbs RIBS Shoulder picnic, fresh, cured 11 lbs PICNIC BACON Sausage 10 lbs Meat total 85 lbs Lard 24 lbs Bone, fat & trimmings 13 lbs Rough estimate for slaughter and packing would cost $75, depending on cuts and packing. The fees will vary according to the specifics of how you want the meat prepared.
    [Show full text]
  • Pork in Family Meals
    Pork A Guide ^^ In Family for Consur "^IJ^^ Meals {9 ,^\ UNITED STATES HOME AND PREPARED BY KLAJj) DEPARTMENT OF GARDEN BULLETIN HUMAN NUTRITION ^•&^ AGRICULTURE NUMBER 160 INFORMATION SERVICE CONTENTS Page Page Buying pork 3 Cooking temperatures 10 Identification of cuts 3 Degree of doneness 10 Cured pork 4 Cooking time 11 Sausages and luncheon Cooking frozen meat 11 meats 4 Basic cooking methods 12 Variety meats 5 Roasting 12 Signs of good quality 5 Rôtisserie cooking 13 Pnces 6 Broiling 14 Amount to buy 6 Panbroiling 15 Storage 8 Panfrying 15 Fresh pork 8 Braising 15 Frozen pork 8 Simmering 16 Processed meats and meat Cooking variety meats— 17 products 8 Cooked pork 9 Making gravy 20 General principles of Recipes 21 cookery 10 Index to recipes 33 Acknowledgment is made to the National Live Stock and Meat Board for supplying photographs of the retail meat cuts. Revised December 1982 PORK IN FAMILY MEALS: A Guide for Consumers Roast pork, flavorful and juicy Even calorie watchers may in- . crisp bacon, filling the air with clude pork in their meals. A 3- tempting aroma . and tantaliz- ounce serving of roast fresh Boston ing baked ham exemplify some of butt with the fat trimmed off con- the good eating provided by pork. tains approximately 205 calories; a Many other pork cuts, both fresh 3-ounce serving of cured ham, fat and cured, also appear on the table trimmed off, contains about 160 the year around. calories. Pork is high in nutritive value. This bulletin will help you iden- An especially rich source of thiamin tify fresh and cured pork cuts in (vitamin Bi), pork also supplies retail markets.
    [Show full text]
  • Cooking Today's Pork
    COOKING TODAY’S PORK One of the most common misconceptions about pork is that it needs to be cooked well-done. PICKING AND COOKING DIFFERENT CUTS For many decades, it was common practice to cook When selecting your pork, buy a deeply colored pork to a minimum internal temperature of 160°F. cut. The darker your pork, the more flavorful it will The slightest trace of pink meat was cause for be. Look for pork that hasn’t leaked a lot of liquid alarm. into the pillow pack in the bottom of the packaging. If it has, it will be likelier to dry out during cooking. In 2011, the United States Department of Agriculture In addition, be sure you pick the right cut of pork updated their recommendations. The USDA now for the method of cooking you want to use on it. lists 145°F as its recommended safe minimum cooking temperature for fresh pork. Whole cuts of pork should be cooked to an internal temperature of 145°F for medium- rare, 150°F for medium, 155°F for medium-well, and 160°F for well-done. Ground pork must be cooked to 160°F. BENEFITS OF PORK Pork compares favorably for fat, calories, and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. The tenderloin is the leanest cut of pork and as lean as a skinless chicken breast. JULY 12, 2019 Nutrition & Food Safety www.uwyo.edu/foods There are two basic methods for cooking and just a touch pink.
    [Show full text]
  • Pork: Perparing, Curing and Cooking All That Is Possible from a Pig Pdf, Epub, Ebook
    PORK: PERPARING, CURING AND COOKING ALL THAT IS POSSIBLE FROM A PIG PDF, EPUB, EBOOK Phil Vickery,Simon Boddy | 208 pages | 24 Oct 2013 | Kyle Books | 9780857831019 | English | London, United Kingdom Pork: Perparing, Curing and Cooking All That is Possible from a Pig PDF Book Use cure mixtures that contain nitrite e. Casing — A membrane used to encase ground meat for sausages before they are cooked or cured. It may not be an appetizing name, but it does make a tasty meal. Cook until opaque and flakes easily with a fork. Ham, Smithfield — A ham processed and cured in the area of Smithfield, Virginia. They vary in size, curing time, seasoning and most importantly, flavor. Our two pound pigs had a dressed weight of about pounds each. Everyone knows that pork belly is for making bacon. On many farms the butchering of a hog or two to furnish the home supply of meat would be more generally practiced during late fall and winter If methods of keeping the meat were more generally understood. Sweetbreads — The thymus gland or pancreas of calves or lambs, and sometimes young hogs. Grilling charbroiling Roasting traditional Rotisserie Toasting. You then pick through the bits for the goodies, strain and reduce the stock and rely on the gelatin in it to set the sausage. Learn how your comment data is processed. Archived from the original on 2 May Dehydration was the earliest form of food curing. In most cases, the slaughtered whole pig is picked up and taken home. Ham, Picnic — A cut of pork from the upper part of the foreleg and includes a portion of the shoulder.
    [Show full text]
  • The Next “Black Swan” Event for Hog Values Livestock
    $12 2021 SPRING EDITION THE NEXT “BLACK SWAN” EVENT FOR HOG VALUES 26 LIVESTOCK DRIVES PRECISION TECHNOLOGY 35 SWINE ASSOCIATIONS GIVE BACK 8 Published By: Farms.com Media & Publishing & PigCHAMP, Inc. 1531 Airport Road, Suite 101 Ames, Iowa 50010 866-774-4242 Canadian Office: www.pigchamp.com | www.farms.com | www.farms.com/swine 90 Woodlawn Road West Guelph, ON N1H 1B2 888-248-4893 x293 PigCHAMP Leadership Team Welcome Donna Hover 4 [email protected] Jayne Jackson [email protected] 5 Belcampo’s Farm Martin Widdowson [email protected] State and National Swine Associations Editorial Co-ordinator 8 Donna Hover Give back during the pandemic [email protected] Assistant to the Co-ordinator Mikaela Hadaway 12 Pork with a Purpose [email protected] PigCHAMP Benchmarking Manager 14 Lemons to “Bacon” and Travelling Pigs Susan Olson [email protected] Farms.com Sales Manager 18 Piglet Potential Andrew Bawden [email protected] Farms.com Marketing 22 USA 2020 year summary & Operations Denise Faguy [email protected] 23 Canada 2020 year summary Postmaster Please send returns to: 90 Woodlawn Road West Benchmarking sow herds Guelph, ON N1H 1B2 24 Benchmark Resources Online These articles, along with articles from Will Chinese Demand or Soaring Feed past Benchmark magazines and addi- 26 tional expert information, can be found Costs be the next “Black Swan” Event on the PigCHAMP website: PigCHAMP. for Hog Values? com/news/benchmark-magazine If you have any additional information or suggestions for future articles please Finding the Silver Lining contact us at [email protected].
    [Show full text]
  • The National Pork Board Asks: What's on Your #Porkbucketlist? …And
    The National Pork Board Asks: What’s On Your #PorkBucketList? …and will help a few lucky fans cross an item off their list – just for sharing DES MOINES, Iowa (July 17, 2014) – Ever tried a pork chop on a stick? Have you always wanted to host a pig roast? Or maybe you’ve been meaning to recreate that delicious pork dish from the dim sum restaurant you visited on vacation? Now’s your chance. Enter the #PorkBucketList. The opportunities to take a new adventure with pork are endless – so, to help fans get inspired and get started on a journey to enjoy pork in as many ways possible, the National Pork Board (NPB) is asking them to share what’s on their #PorkBucketList. Then, at PorkBucketList.com, they can see what pork adventures other fans, food personalities and chefs are checking off their lists and find great recipes to try. And, just for sharing, the NPB will surprise a few lucky individuals by helping them check an item off their list. “You might call it ‘That amazing recipe I’ve been meaning to make’ or ‘The perfect excuse to cook with Sriracha’ – your bucket list is full of the things you’ve had a hankering to try,” said Pamela Johnson, director of communications, the National Pork Board. “It’s easy to make and once you do, the real fun comes from crossing things off and sharing your experiences with other pork fans. No matter what’s on your list, it’s a simple way to get inspired and go tasty places with pork you might not have thought about otherwise.” To get the creative juices flowing, the NPB suggests #PorkBucketList items that highlight pork’s versatility and invite a world of new flavor: Try pork dishes inspired by all seven continents From pork belly to pig ears, taste every cut of pork in the meat case Give a bacon rose to someone special Invent a new marinade for grilled pork chops Pork fans everywhere are invited to share their #PorkBucketList online via Facebook, Twitter, Pinterest or Instagram using the hashtag in posts – and make sure to look for your list and others at PorkBucketList.com.
    [Show full text]
  • Understanding Pork • Pork Is the World’S Most Widely Consumed Meat Product • U.S
    Understanding Pork • Pork is the world’s most widely consumed meat product • U.S. is 3rd in world production • Texas ranks 14th in national production 5 Primal Cuts Spareribs • Comes from the Side • Can be cooked by Roasting/Baking, Grilling, or Braising Picnic Roast • Comes from the Picnic Shoulder • Can be cooked by Roasting/Baking or Braising Ground Pork • Primarily from the Shoulder Butt • Can be cooked by Grilling or Sauteing Chops • Comes from the Loin • Can be cooked by Roasting/Baking, Broiling, Sauteing, or Braising Ham • Comes from the Leg • Can be cooked by Roasting/Baking or Barbecuing • Ham Steaks can be cooked by Broiling or Sauteing Bacon • Comes from the side • Can be cooked by Roasting/Baking or Braising Back Ribs • Comes from the Loin • Can be cooked by Roasting/Baking, Barbecuing, or Braising Center Rib Roast • Comes from the Loin • Can be cooked by Roasting/Baking or Barbecuing Canadian Bacon • Comes from the Loin • Usually cured and used with other foods (pizza, snack foods) Smoked Hocks • Comes from the Picnic Shoulder • Usually already cured meat Blade Roast • Comes from the Shoulder Butt • Can be cooked by Roasting/Baking or Barbecuing Tenderloin • Comes from the Loin • Can be cooked by Roasting/Baking, Broiling, Sauteing, or Braising Pork Nutrition • Also known as a “white meat” • Compares favorably with other meats in poultry in regards to fats, calories, and cholesterol • Six cuts are considered lean or extra lean – Less than 10 grams total fat; 4.5 grams saturated fat, 95 milligrams cholesterol per serving – Look for term “loin” or “chop” when looking for lean cut of pork Pork Nutrition • Nine Key Nutrients 1.
    [Show full text]
  • Slow Cooked | Juicy | Tender | Meaty
    MARINATED WITH A NATURAL PORK FLAVOR THAT IS EASILY ADAPTABLE TO ANY FLAVOR PROFILE GREAT AS AN APPETIZER, BUT MEATY ENOUGH TO BE SERVED AS AN ENTREE PREPARATION METHODS GRILL | OVEN | SMOKING | DEEP FRY PIG WINGS ARE THE PERFECT CHOICE FOR ANY OCCASSION PARTIES TAILATES CAMPIN PICNICS HOLIDAYS FAMILY EVENTS SLOW COOKED | JUICY | TENDER | MEATY www.pioneermeats.com MADE FROM 100% FRESH PORK BELLY * * * SLIDERS * * * ALL NATURAL | NO FILLERS Unique, seasoned 100% Pork Belly Burger™ that rivals the succulent flavor of bacon with the perfected texture of an all-beef burger. VERSATILE | EASY TO PREPARE | COOKS IN MINUTES www.pioneermeats.com MADE FROM 100% FRESH PORK BELLY ALL NATURAL | NO FILLERS Unique, seasoned 100% Pork Belly Burger™ that rivals the succulent flavor of bacon with the perfected texture of an all-beef burger. VERSATILE | EASY TO PREPARE | COOKS IN MINUTES AVAILABLE IN 3 SIZES: 2.7 OZ SLIDER 5.4 OZ BURGER 8.0 OZ BURGER www.pioneermeats.com PORK TENDER TIPS™ A PROPRIETARY CUT OF PORK THAT IS SLOW COOKED TO ACHIEVE THE PERFECT TENDERNESS THAT DELIVERS A CONSISTENT TEXTURE EVERYTIME. THESE TENDER, TASTY MORSELS ARE FULLY COOKED AND READY IN MINUTES AS AN APPETIZER OR AN ENTREE VERSITILE • FLAVORFUL TENDER • JUICY ** EASY TO PREPARE ** PREPARATION METHODS: DEEP FRY FLAT TOP CAST IRON SKILLET OVEN CHAR-GRILL 2.7 OZ 100% PORK BELLY SLIDER ITEM NUMBER: 119805 GTIN-14: 00852942007409 GTIN-12 (U.P.C.): 852942007409 DESCRIPTION RAW 2.7 OZ IQF PORK SLIDERS NET CASE WEIGHT 10 LBS GROSS CASE WEIGHT 11 LBS CASE PACK 60 CT BULK POLY CASE DIMENSIONS (INCHES) 4.75 X 10 X 17 CASE CUBE (INCHES) .467 TI & TIER 10 X 10 CODE DATING JULIAN CODE NET PALLET WEIGHT 1000 LBS GROSS PALLET WEIGHT 1100 LBS SHELF LIFE 6 MONTHS FROZEN SHIPPING TEMPERATURE KEEP FROZEN STORAGE TEMPERATURE KEEP FROZEN I NGREDIEN T STATEMENT: PALLET PATTERN: Fresh Pork Bellies, Encapsulated Salt (Salt, Hydrogenated Vegetable Oil), Natual Smoke Flavoring COOKING INSTRUCTIONS: Raw ground pork, cook to a minimum internal temperature of 160 degrees F as measured with a thermometer.
    [Show full text]