From Pig to Pork Chop: How Much Meat to Expect from a Butcher
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Abstract Nobles, Currey Allen
ABSTRACT NOBLES, CURREY ALLEN. Processing Factors Affecting Commercially Produced Pork Bacon. (Under the direction of Dana J. Hanson.) Three studies were performed to assess the effects of processing and ingredient parameters on the production yields and consumer acceptance of pork bacon. Products were produced at a commercial processing facility and processed under standard plant procedures. Study 1 was conducted to assess the effect of sodium phosphate reduction on processing yields and consumer sensory perception of bacon. Standard sodium phosphate level bacon (SP) and low sodium phosphate level bacon (LP) were produced at a commercial bacon processing facility. The SP bacon was formulated to 0.05% sodium phosphate in the finished product. LP bacon was formulated to 0.005% sodium phosphate in the finished product. SP bacon trees (N=9; 575 individual pork bellies) and LP bacon trees (N=9; 575 individual pork bellies) were produced. Phosphate reduction had no effect (p>0.05) on smokehouse and cooler yields. Phosphate reduction also showed no effect (p>0.05) on yield of #1 and #2 bacon slices. At 30 days post processing consumers rated LP bacon higher than SP bacon (p<0.05) in the attribute of overall liking, but there was no clear preference (p>0.05) of either product among consumers. At 110 days post processing SP bacon was rated higher by consumers (p<0.05) than LP bacon in the attribute of overall flavor liking, but there was no clear preference (p>0.05) for either product. Sodium phosphate reduction was not detrimental to processing yields and still produced a product that was well received by consumers. -
Butcher Job Description
Position: Head Butcher Updated: June 2021 Reports to: Executive Chef & Chef de Cuisine Job Type: Full-Time Work Location: One location (opening Spring 2022) Position Description: Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The head butcher will be responsible for managing all animal butchery for the property and its multiple venues. Working in concert with the Executive Chef and the Chef de Cuisine the head butcher will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven charcuterie and salumi that fully utilize the wealth of amazing product that we have here. Responsibilities • The Executive Sous Chef’s responsibilities will include oversight of the following areas: o The butcher shop, located inside of the commissary space on the ground floor of the inn. Complete, with grinder, buffalo chopper, mixer, sausage stuffer, vacuum packaging machine, all in a 55-degree refrigerated workspace. o Attached to the butcher shop are dedicated meat, fish, and salumi coolers, these will also fall under the Head Butchers purview. • During construction, responsibilities will include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory, building relationships with strategic partners, developing HACCP protocols, and creating an opening larder of recipes. • Once Southall is open the Head Butchers responsibilities will include but not be limited to technique development, cost control, inventory, ordering, and maintaining the highest levels of quality and control possible. • Managing, overseeing, and executing the handling, deboning, trimming, tying, trussing, grinding, tenderizing, packaging, storing, weighing, and labeling of all protein-based activities. -
Pork Q&A Answer
Supplemental Activity: TEACHER GUIDE Pork Q&A Answer Key Pork Q & A - ANSWER KEY Cooking Methods 1. How does the tenderness of the meat determine the method of cooking (direct or indirect heat)? As a general rule, the cuts from the loin and tenderloin tend to be the most tender – cook with direct heat. When working with larger, less-tender cuts, simply remember to cook slowly over indirect heat. 2. What is sautéing? What cuts of meat are ideal for sautéing? • Sauteing is to add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. • Meat cuts to sauté include cutlets, loin chops (bone-in or boneless), tenderloin medallions, and ground pork patties. 3. What is grilling? What cuts of meat are ideal for grilling? • Grilling is a high-heat, direct method of cooking meat over live flames. • Meat cuts to grill include loin chops (3/4 inch thickness), thick loin chops (1½ inch thick and boneless), loin kabobs, tenderloin, and ground pork patties. 4. What does it mean to marinate? What are two cuts of pork to marinate? • To marinate means to let food stand in marinade for a certain length of time to tenderize it and develop its flavor. A marinade may be a flavorful liquid such as barbecue sauce or a dry rub. • Two cuts of pork to marinate could be pork shoulder and roasts. 5. What is another name for indirect grilling? Barbecuing 6. What is barbecuing? What cuts of pork are best for barbecuing? Barbecuing is characterized by a long, low-heat, smoke-cooking method using coals, smoldering logs or chunks of wood. -
WEHRLE at CAYUGA WEDNESDAY CORNED BEEF
KITCHEN CATERING CHOICES Charlie the Butcher’s Catering Center 446 Cayuga Road, Cheektowaga 626-9722 • PICK UP Choose from our sliced roast beef, kummelweck rolls, ethnic sausage, double smoked ham roast turkey and cooked prime rib. • DROP OFF Great for meetings, social functions. Delivered TONIGHT’S DINNER and set-up - including meat, rolls, salad, condiments, plates, napkins and silverware. MONDAY BAKED HAM .................. 8.99 • FULL SERVICE Be a guest and let Charlie carve the meat, From the butcher shop, Charlie carves his double smoked ham off the bring the salads, set-up and clean-up. bone, served with honey mustard, potatoes and a vegetable. “CARVING BEEF ON WECK” TUESDAY MEAT LOAF ................... 8.99 Hi Everybody, Dine In • Take Out • Take Home Two slices of old fashion meat loaf with gravy, mashed potatoes and I’m proud to say since 1914, our Butcher Shop has spanned a vegetable. three generations. My grandfather, Charles E. Roesch, started this company by offering fresh meats and poultry when times were simple. WEHRLE at CAYUGA WEDNESDAY CORNED BEEF ...... 11.99 In addition to being a successful businessman, he served as the mayor 1065 Wehrle Dr. at Cayuga Lean, tender corned beef brisket, boiled cabbage, carrots, potatoes and of the City of Buffalo from 1930 to 1934. “1 mile from the Buffalo Airport” Broadway Market Polish Rye bread. My father, Charles J. Roesch, continued the family tradition as he maintained quality and service in the prosperous Broadway Market. Serving Lunch and Dinner THURSDAY PRIME RIB ............... 11.99 I’m Charles W. Roesch, better known as Charlie the Butcher Monday - Saturday 10 a.m. -
Features Butcher Boards
Our seasonal deli meats and cheeses are inspired by the We proudly offer 100% grass fed beef, bison, and lamb that are farm raised as original butcher’s shop opened in this location in 1934. well as our free-range, antibiotic-free Amish chicken. BY NURTURING THE ENVIRONMENT AND PRESERVING THE CRAFT OF FOOD ARTISANS, WE SIGNATURES ARE SUPPORTING THE LOCAL AGRICULTURAL BURGERS & SUCH FROM THE HEN BUTCHER’S CLASSIC $13 MEATBALL $12 ECONOMY AND CONTRIBUTING TO CHANGE THAT THE DINER $13 BUTTERMILK MARINATED, SPICY CAPOCOLLO, SALAMI, HAM, HOOSIER GRASS FED MEATBALLS, CURED TWO PERFECT 1/4 LB PATTIES FLAT & CRISPY, SEASONED & GOLDEN FRIED SHARP CHEDDAR, BACON, GARLIC AIOLI, PICKLE WILL ONE DAY MAKE CLEANER, NUTRITIOUS, YOUR CHOICE OF CAJUN OR CLASSIC FRIED PROVOLONE, LTO, MAYO, DIJON, MEAT SAUCE, MOZZARELLA, ARUGULA, HOUSE ITALIAN GARLIC BREAD BETTER TASTING FOOD AVAILABLE TO EVERYONE. BIG AL $14 FRIED CHICKEN SANDWICH $12 SHREDDED BUFFALO $12 BACON, PULLED PORK BELLY, CARAMELIZED ITALIAN $13 Good karma never tasted so good! ONIONS, PICKLED RED ONIONS, JAMESON BBQ LETTUCE, TOMATO, SOPO SAUCE, SOPPRESSATA, SPICY CAPOCOLLO, GRILLED CHICKEN, HOUSE BUFFALO SAUCE, PICKLES, BRIOCHE BUN PEPPERONI, MOZZARELLA, HOUSE ITALIAN, BLUE CHEESE SLAW, SPINACH, TOMATO EL GUAPO $12 HOUSE GIARDINIERA, LTO, MAYO, DIJON TURKEY PESTO $13 PEPPERJACK, ROASTED PEPPERS, JALAPEÑOS, THE PICNIC MAPLE FARMS REFRIED BEANS, SOPO SAUCE LEMON CHICKEN CLUB $12 SMOKING GOOSE SMOKED TURKEY, BLACKENED 1-2 PEOPLE $17 2-3 PEOPLE $25 ARUGULA, POACHED TOMATOES, RED ON- DRUNKEN CHEESE CHICAGO CUT $13 SMOKED CHICKEN BREAST, BACON, LETTUCE, CHICKEN SHARE ‘BASKET’ OF OUR SIGNATURE BUTTER- IONS, PESTO, GREEN RANCH MOZZARELLA ON HAVARTI, ARUGULA, CARAMELIZED ONIONS, TOMATO MIXED WITH A LEMON TARRAGON QUESADILLAS $10 CURDS $9 MILK FRIED CHICKEN TENDERS. -
MEAT SALES PRICE LIST All Items May Not Be in Stock
KSU MEAT SALE Sales Hours: Department of Animal Science Fridays 12:00-5:45 pm Weber Hall Room 166 Phone 532-1279 expires date 05/31/05 MEAT SALES PRICE LIST All items may not be in stock BEEF ROASTS PRICE/lb. PORK ROASTS PRICE/lb. Brisket, Bnls $2.79 Loin Roast, Bnls $3.49 Chuck Roast, Bnls $2.39 Picnic Roast, Bnls $1.49 Eye Round Roast, Bnls $2.89 Shoulder Butt Roast, Bnls $1.59 Inside Round Roast, Bnls $2.99 Sirloin Butt, Bnls $2.99 Outside Round Roast, Bnls $2.59 PORK CHOPS AND STEAK Rib Roast $8.99 Blade Chops $1.89 Round Tip Roast, Bnls $2.79 Blade Steak $1.79 Rump Roast, Bnls $2.99 Bnls Pork Chops $3.69 Shoulder Roast, Bnls $2.29 Butterfly Chops $3.69 Sirloin Butt $3.89 Center Chops $2.79 BEEF STEAKS Pork Tenderloin $5.29 Club Steak $5.69 Rib chops $2.79 Cubed Steak $3.49 Sirloin Chops $2.09 Eye Round Steak $3.49 PORK-MISCELLANEOUS Flank Steak $4.79 Back Ribs $1.69 Inside Round Steak $3.29 Country Style Ribs $2.09 K.C. Strip Steak $6.69 Ground Pork $1.29 Mock Tender Steak $3.69 Ground Pork Patties $1.49 Outside Round Steak $2.99 Heart $1.09 Porterhouse Steak $6.49 Liver $0.79 Ribeye Steak $6.59 Pork Jowl $0.99 Round Tip Steak $3.19 Neck Bones $0.99 Skirt Steak $2.99 Pig Feet $0.89 T-bone Steak $6.39 Pork Kidneys $0.99 Tenderloin Steak $12.29 Spare Ribs $1.89 Top Sirloin Steak, Bnls $3.89 PARTIALLY PROCESSED BEEF-MISCELLANEOUS Bratwurst $2.69 Beef Back Ribs $1.69 Fresh Italian Sausage, Bulk $2.89 Beef Bones $0.99 Por-con Burger (pork-bacon) $2.19 Beef Heart $1.09 Potato Sausage $2.69 Beef Liver $1.09 Sausage $1.39 Beef Tongue $1.69 -
Uniform Retail Meat Identity Standards a PROGRAM for the RETAIL MEAT INDUSTRY APPROVED NAMES PORK
Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK This section is organized in the following order: SELECT AN AREA TO VIEW IT Species Cuts Chart LARGER SEE THE Species-Specific FOLLOWING Primal Information AREAS Index of Cuts Cut Nomenclature PORK -- Increasing in and U.P.C.Numbers Popularity Figure 1-- Primal (Wholesale) Cuts and Bone Structure of Pork Figure 2 -- Loin Roasts -- Center Chops INTRODUCTION Figure 3 -- Portion Pieces APPROVED NAMES -- Center Chops BEEF Figure 4-- Whole or Half Loins VEAL PORK Figure 5 -- Center Loin or Strip Loin LAMB GROUND MEATS Pork Belly EFFECTIVE MEATCASE MANAGEMENT & Pork Leg FOOD SAFETY MEAT COOKERY Pork Cuts GLOSSARY & REFERENCES Approved by the National Pork Board INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF -
Raising Ducks Intended for Consumption
eXtension Raising Ducks Intended for Consumption articles.extension.org/pages/69518/raising-ducks-intended-for-consumption Written by: Dr. Jacquie Jacob, University of Kentucky There are two important questions you should ask yourself before starting a small flock of meat ducks: What do you want to accomplish with a home flock? It is unlikely that you will be able to produce duck products for less than you can purchase them at the grocery store. A home duck flock, however, is a good 4H/FFA or family project. Are you up to the challenge of taking care of a flock of ducks for several weeks? Ducks, like all poultry, require daily care every day, including weekends and holidays. Consider the time and effort required for the care of the flock before deciding to start a poultry flock of any kind. Some additional questions to consider: Do the local zoning regulations permit you to raise poultry? Laws and ordinances in some communities may prohibit or restrict such activities in your neighborhood. Do you have the necessary equipment? Housing: Ducks need a clean, dry, draft-free shelter that provides at least 4 sq. ft. of space per duck. Ducks do not need water to swim in, but do require fresh water to consume. They drink a lot of water, resulting in very watery manure that must be cleaned on a daily basis. Ducks also like to splash in water, so it is important to have a waterer that limits spillage. Heat source: Ducks require a heat source, such as a heat lamp. Bedding material: Ducklings need some form of bedding or litter to help keep them warm and to absorb moisture. -
Natural Rendering: Composting Livestock Mortality and Butcher Waste
Cornell Waste Management Institute Department of Crop & Soil Sciences Rice Hall • Ithaca, NY 14853 (607)255-1187 http://cwmi.css.cornell.edu E-Mail: [email protected] Natural Rendering: Composting Livestock Mortality and Butcher Waste On-Farm Mortality - Current Situation In the year 2001, there were 670,000 milk cows and 80,000 beef cows in New York State (Source: NYS Until recently rendering plants have offered prompt, Agriculture Statistic Service, www.nass.usda.gov/ny). reasonably priced pickup of dead livestock at the farm. With a typical death loss in dairy herds of two percent However, recent declines in prices of hides, tallow, each year and beef herds of one-half percent per year, meat and bone meal and the other useful commodities and a disposal cost of $30-70 per head, the state’s produced from animal carcasses have curtailed many livestock producers could save over half a million rendering operations. In 2002, remaining plants are dollars with an easily managed, low cost mortality charging up to $70 for cows, $60 for pigs and $200 per disposal alternative. horse to pickup animal carcasses from farms in their area. As a result, many livestock farms no longer have Butcher Residuals - Current Situation affordable access to rendering service. In many rural communities, the custom butcher busi- Many livestock producers are unsure of what they ness is important to the survival of small farm opera- should or could be doing to properly dispose of the tions that raise livestock. These businesses provide a occasional animal carcass. Brief anonymous surveys critical service by processing farm-raised animals into a conducted in western New York and northern Pennsyl- salable retail product — table-ready meat. -
Pork Cut Sheet
Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff. 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 (563) 928-6814 www.edgewoodlocker.com Cut Options Loin Pork Chop ½” or ¾” Iowa Chop 1” or 1 ¼” America’s Cut 1” Lard may be chunked, ground or rendered. Any or all cuts may be ground for sausage. Butterfly Chop ½” or ¾” See other side for sausage options. Smoked Chop ½”, ¾” or 1” Country Style Ribs Pork Processing Pork Loin Roast Whole Tenderloin Slaughter Charges Canadian Bacon *Based on carcass weight, per hog* Tenderized Loins Hogs under 170lbs .................................................. $28.00 Marinated Tenderized Loins Hogs 170lbs-199lbs ................................................. $30.00 Picnic Hogs 200lbs-299lbs ................................................. $32.00 Hogs 300lbs and above ........................................ $50.00 Fresh Pork Roast Offal Disposal .......................................................... $10.00 Fresh Pork Steak Off Schedule Surcharge ....................................... $25.00 Fresh Pork Cutlets Smoked Picnic Roast Fresh or Smoked Hock Processing Charges Sliced or Shredded BBQ Pork *Based on carcass weight, per pound* Sliced or Shredded Roast Pork & Gravy Pork Processing ....................................................... $0.70 Butt Half of Hog Surcharge .......................................... $0.04 Fresh Pork Steak Fresh Pork Roast Smoking Charges Fresh Pork Cutlets *Price per pound* Smoked Cottage Bacon Belly, Ham, Hock, Loin, or Shoulder .................... $1.00 Sliced or Shredded BBQ Sliced or Shredded Roast Pork & Gravy Slicing Charges Ham *Price per pound in addition to smoking charge* Smoked Ham Roast Slicing Canadian, Cottage or Picnic Bacon .... $0.25 Smoked Ham Steak Slicing Sandwich or Shaved Ham ....................... $0.25 Smoked Pork Hock Slicing Regular Bacon ........................................... $0.25 Smoked Sliced Sandwich Ham Slicing & Seasoning Flavored Bacon................. -
Canadian Pork Buyers Guide
CANADIAN PORK BUYERS’ GUIDE PORK SHOULDER PORK LOIN PORK LEG PORK BELLY PORK RIBS LOIN, BACK RIBS CPI#C505 BELLY, RIB IN CPI#C410 SHOULDER, BLADE (BUTT) SHOULDER, PICNIC, LOIN, BONE-IN CPI#C200 LOIN, BONELESS CPI#C201 CPI#C320 HOCK-ON CPI#C310 LEG (FRESH HAM) CPI#C100 LEG (FRESH HAM), FLANK REMOVED CPI#C101 BELLY, SIDE RIBS CPI#C500 BELLY, SKINLESS CPI#400 BUYERS’ GUIDE SHOULDER, BLADE (BUTT), SHOULDER PICNIC, BONELESS, LOIN, RIB RACK, NINE BONE, LOIN, SHORT CUT BACK, BONELESS CPI#C325 GLOVE CUT STYLE CPI#C316 FRENCHED CPI#C210 BONELESS CPI#205 LEG (FRESH HAM), BONELESS, LEG (FRESH HAM), BONELESS, FOUR PIECE SKINLESS CPI#C105 (INSIDE, OUTSIDE, KNUCKLE, LIGHT BUTT) CPI#110 BELLY, SIDE RIBS, BREAST BONE RETAIL AND FOODSERVICE END-USER GUIDE REMOVED CPI#C501 BELLY, SKINLESS, SQUARE CUT CPI#401 BELLY, SIDE RIBS, CENTRE CUT CPI#C502 SHOULDER, BLADE (BUTT,) SHOULDER, PICNIC, LOIN, SHORT CUT BACK, BONELESS, FALSE LEAN AND BELLY LOIN, SHORT CUT BACK, BONELESS, CAPICOLA, BONELESS CPI#C330 BONELESS CPI#C315 STRIP REMOVED CPI#C209 MAIN MUSCLE CPI#C211 LEG (FRESH HAM), INSIDE, LEG (FRESH HAM), OUTSIDE, LEG (FRESH HAM), KNUCKLE, BONELESS CPI#C107 BONELESS CPI#C106 BONELESS CPI#C108 BELLY, SKINLESS, SINGLE RIBBED CPI#C405 BRISKET BONE CPI#C821 WWW.VERIFIEDCANADIANPORK.COM SHOULDER, PICNIC, FRONT SHANK MEAT, SHOULDER, PICNIC, CUSHION, LOIN, TENDERLOIN LOIN, RIB CAP (FALSE LEAN) LOIN, SIRLOIN BELLY, SKINLESS, SINGLE RIBBED, SHOULDER, RIBLETS, LOIN, BUTTON BONES PECTORAL MEAT CPI#C346 BONELESS CPI#C319 BONELESS CPI#C345 CPI#C227 CPI # 229 CPI#C235 LEG -
Easy Cheesy Pork Chop & Rice Casserole
Be Amazing PorkBeInspired.com Enjoy 5 delicious recipes inside! Simple Vietnamese Pork Noodle Bowl Easy Cheesy Pork Chop & Rice Casserole Southwestern Pork Pot Roast Smoky Pork, Bacon & White Bean Chili Slow Cooker Hawaiian-Style Ribs Serves: 6 (4 ribs/serving) • Prep: 20 min. • Cook: 31/2-6 hrs. 2 racks pork back ribs In a medium bowl, combine the hoisin sauce, pineapple juice, (21/2-3 lbs. each), cut into ginger, and sesame oil. Arrange the ribs in a slow cooker and 3- or 4-rib sections pour half of the sauce mixture over the ribs. Cover and cook on 2 cups hoisin sauce* low for 5 to 6 hours or on high for 31/2 to 4 hours, until the ribs 1 cup pineapple juice are very tender. Set the remaining sauce aside in the refrigerator. 3 Tbs. grated fresh ginger About 1/2 hour before the ribs are done, remove the sauce from 3 Tbs. sesame oil* the refrigerator, to bring it to room temperature. Optional: 3 scallions, thinly sliced Arrange the ribs on plates or a platter and brush both sides with 11/2 tsp. sesame seeds, some of the remaining sauce. Sprinkle with the scallions and toasted* sesame seeds, if using. Serve the rest of the remaining sauce at the table. * You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets. Simple Vietnamese Pork Noodle Bowl Serves: 6 • Prep: 20 min. • Cook: 35 min. 1 11/4-lb. pork tenderloin, Prepare noodles according to package directions. Arrange noodles trimmed, cut in 1/4-inch slices in 6 serving bowls.