Retail Meat ID Pork Primal Cuts: Loin

Chad Schimmels & Dr. Dennis Burson Author

09/05/2024 Added

2 Plays

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This presentation in the retail meat identification series will cover pork primal cut loin.

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[00:00:00.000]This presentation in the Retail Meat Identification Series will cover pork primal cut loin.
[00:00:10.000]This presentation is going to cover the pork loin. The pork loin is basically the back of the animal.
[00:00:18.000]There is not a primal cut rib in pork, so it's all pork loin.
[00:00:23.000]This is pork out of the loin back ribs.
[00:00:28.000]The most obvious thing about this cut is the ribs.
[00:00:33.000]Now you have a decision to make. Is this spare ribs or is this back ribs?
[00:00:38.000]Well, I generally tell students, especially starting out, that if there is no sternum, that it's going to be back ribs.
[00:00:46.000]If the sternum is attached, it's going to be spare ribs.
[00:00:50.000]There are a couple of other small things that you can look at. Is it rectangular in shape?
[00:00:56.000]A lot of times back ribs are more rectangular than spare ribs.
[00:01:01.000]And look at how the ribs are bending. The flatter the ribs, the farther down the animal they are.
[00:01:06.000]And the more they're going to be spare ribs. The more curved the ribs, the closer to the backbone you're going to get.
[00:01:13.000]And that's going to be more indicative of back ribs.
[00:01:18.000]But the best thing, I think, is to tell students to look for the sternum. If it's not there, it's going to be back ribs.
[00:01:24.000]This is pork out of the loin blade chop.
[00:01:31.000]When I see the blade bone, I look for the backbone.
[00:01:36.000]If the backbone is there, it is pork out of the loin blade chop.
[00:01:41.000]If there is no backbone, then it's pork out of the shoulder blade steak.
[00:01:46.000]Well, obviously, the backbone is here, but if there is no backbone, then it's pork out of the shoulder blade steak.
[00:01:52.000]Well, obviously, the backbone is here, so this is pork out of the loin blade chop.
[00:02:04.000]This is pork out of the loin blade chop boneless.
[00:02:10.000]This is a really tough cut to identify, at least initially for most students,
[00:02:15.000]because pork can have such varying color and shades, so the muscles look different every time they see a pork cut.
[00:02:20.000]The major things that I see, that I try to teach students to see,
[00:02:25.000]is to look for the loin eye, or the longus misdorsi.
[00:02:30.000]And there should be a straight edge where the blade bone came off.
[00:02:35.000]And there should be a kind of curved edge where the backbone and rib came off.
[00:02:40.000]The best way, in my view, is to show a blade chop and then put your hand over and cover the blade bone and backbone
[00:02:48.000]and tell students to see this.
[00:02:51.000]This is the blade chop boneless and then show them the blade chop bone in.
[00:02:57.000]So let them see the difference in the blade chop bone in and the blade chop boneless.
[00:03:10.000]This is pork out of the loin blade roast.
[00:03:16.000]This is pork out of the loin blade roast.
[00:03:19.000]And the way that you can tell that there is a blade chop on this end,
[00:03:24.000]remember the blade chop is going to have a blade bone in it,
[00:03:28.000]and the opposite end of this is going to have a rib chop.
[00:03:32.000]So it can't be a blade Boston because it doesn't have a blade bone on two sides.
[00:03:37.000]So this is a blade roast out of the loin.
[00:03:42.000]This is pork out of the loin butterfly chop.
[00:03:53.000]A butterfly chop is nothing more than cutting a top loin twice as thick as they wanted it,
[00:04:01.000]and then splitting it in half almost all the way through, and then folding it open.
[00:04:08.000]This is pork out of the loin center loin roast.
[00:04:18.000]Center loin roast generally will have a loin chop on one end and a rib chop on the other.
[00:04:25.000]It can have a loin chop on both ends, but generally there is a rib chop on one end and a loin chop on the other.
[00:04:32.000]You can determine that this is a loin chop because it has a loin eye,
[00:04:37.000]or longissimus dorsi,
[00:04:38.000]the t-bone,
[00:04:40.000]and the tenderloin.
[00:04:42.000]And the rib chop does not have the tenderloin.
[00:04:45.000]This is pork out of the loin, center loin roast.
[00:04:56.000]This is pork out of the loin, center rib roast.
[00:05:01.000]The center rib roast has to have a rib chop on both ends.
[00:05:05.000]There is a rib chop on the face that's facing down,
[00:05:08.000]and there should be a rib chop on the other end.
[00:05:12.000]If there were a blade chop on the other end,
[00:05:15.000]this would be considered a blade roast,
[00:05:17.000]and if there were a loin chop on the other end,
[00:05:19.000]it would be a center loin roast.
[00:05:22.000]A center rib roast has to have a rib chop on both ends.
[00:05:33.000]This is pork out of the loin, loin chop.
[00:05:38.000]You identify the loin chop the same way
[00:05:41.000]that you identify a T-bone steak.
[00:05:44.000]It's going to have the T-bone, the tenderloin,
[00:05:47.000]and the loin eye.
[00:05:49.000]And when all of those are together,
[00:05:51.000]you are going to have a loin chop.
[00:06:01.000]This is pork out of the loin, rib chop.
[00:06:06.000]The number one way to identify the rib chop
[00:06:08.000]is the presence of the rib.
[00:06:10.000]It's not a loin chop because there's no tenderloin.
[00:06:14.000]The way to tell the difference between the rib chop
[00:06:16.000]and a top loin chop is I generally tell students
[00:06:20.000]that a rib will generally curve a little bit,
[00:06:24.000]whereas the T-bone will not.
[00:06:26.000]So this is pork out of the loin, rib chop.
[00:06:30.280]This is pork out of the loin sirloin chop.
[00:06:43.040]Pork can sometimes be a little challenging to determine muscle shapes or muscle configurations
[00:06:48.560]because we sometimes have a problem with the firmness and the problem is that the pork
[00:06:54.120]gets soft and this picture is a good example of that.
[00:06:59.280]You have to look at it and see if you can find the muscle separations and start trying
[00:07:03.980]to reduce what you are looking at.
[00:07:07.080]In this case you can see the gluteus complex of muscles.
[00:07:11.800]You also see the wedge bone which should help you identify where this is from and then you
[00:07:17.780]can see the tenderloin.
[00:07:20.200]This is pork out of the loin sirloin chop.
[00:07:23.920]Now if you see a flat bone, round bone, or a pin bone you can also call this a sirloin.
[00:07:28.280]You can also call this a sirloin chop.
[00:07:37.240]This is pork out of the loin sirloin cutlet.
[00:07:42.880]Pork out of the loin sirloin cutlets is just the gluteus complex of muscles.
[00:07:48.100]Sometimes you can have the biceps femoris with it, but generally speaking it is just
[00:07:52.920]going to be the gluteus complex of muscles.
[00:07:56.380]I teach it the same way that I teach the biceps femoris.
[00:07:58.260]I teach it the same way that I teach the biceps femoris.
[00:08:28.240]I teach it the same way that I teach the biceps femoris.
[00:08:58.220]I teach it the same way that I teach the biceps femoris.
[00:09:28.200]I teach it the same way that I teach the biceps femoris.
[00:09:58.180]I teach it the same way that I teach the biceps femoris.
[00:10:28.160]This is pork out of the loin, top loin chop boneless.
[00:10:32.320]Top loin chop boneless is exactly like the top loin chop,
[00:10:38.080]except that they cut off half the T-bone that was still on there.
[00:10:42.640]You can see where they cut the T-bone out.
[00:10:46.080]It's fairly straight along that side, and it's starting to get a club shape.
[00:10:58.140]This is pork out of the loin, top loin roast boneless.
[00:11:03.620]This is a fairly popular item to find in the grocery store.
[00:11:09.240]I often challenge students when they go to the grocery store to come back and tell me what you found.
[00:11:14.780]See how much they're picking up.
[00:11:16.640]But this is just a single loin eye that is generally packaged and sold just like this.
[00:11:22.980]It has been boned out.
[00:11:25.120]This is pork out of the loin.
[00:11:28.120]Top loin roast boneless.
[00:11:29.920]This is pork out of the loin smoked loin chop.
[00:11:41.480]The smoked loin chop is identified just like a fresh loin chop.
[00:11:47.680]The only difference between the two is that one has been smoked or cured.
[00:11:52.060]This, you can see the t-bone, the loin eye, and the tenderloin, and you can see
[00:11:58.100]that it has been smoked and cured.
[00:11:59.760]This is pork out of the loin smoked rib chop.
[00:12:13.800]I always try to keep it as simple as I can, and I live by the keep it simple
[00:12:19.920]stupid rule, or the KISS rule, and the stupid one is me if I try to make it too
[00:12:24.800]complicated. I try to make sure students come back
[00:12:28.080]to you can see the rib and you can see the loin eye. I try to remind them that
[00:12:34.560]it's the same in the small end steak, it's the same in the rib chop, and it's
[00:12:39.060]the same in the smoked rib chop, and it's the same in the lamb rib chop. The
[00:12:43.960]muscles are all the same, we just put different names with them depending on
[00:12:47.680]what animal it's from. So try to keep it simple, that's what I do.
[00:12:58.060]Thank you.

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Retail Meat ID Pork Primal Cuts: Loin

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