Retail Meat ID Pork Primal Cuts: Side, Spareribs, Jowl, Variety Meats, and Various Cuts

Chad Schimmels & Dr. Dennis Burson Author

09/05/2024 Added

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This presentation in retail meat identification series will include the pork primal cuts side or belly, spareribs, variety meats, and various meats.

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[00:00:00.000]This presentation in the Retail Meat Identification series will include the pork primal cuts, side or belly, spare ribs, variety meats, and various meats.
[00:00:13.000]The pork primal cut side or belly is where the bacon comes from, and it's cut from below the loin on the pork carcass. This is the primal cut side or belly.
[00:00:24.000]This is pork out of the side belly, fresh side.
[00:00:31.000]Generally, when you ask students what this is, they say "bacon," and you say, "Exactly, except it's fresh, so we have a special name for it."
[00:00:41.000]It is pork out of the side belly, fresh side.
[00:00:45.000]It has the alternating layers of lean and fat, but it doesn't become bacon until it's been smoked or cured.
[00:00:54.000]This is pork out of the side belly, slab bacon.
[00:01:06.000]This is generally one of those cuts that students will get the first time they see it, with a small correction that it's not just bacon, it's slab bacon.
[00:01:17.000]But it's a little bit of success that you can start to build on.
[00:01:21.000]Bacon is identified by seeing alternate layers of lean and fat, and sometimes you can see where the spare ribs were cut off.
[00:01:37.000]This is pork out of the side belly, sliced bacon.
[00:01:43.000]Again, you can see the alternating layers of lean and fat, and it has been smoked and cured.
[00:01:49.000]If you look at the edges, you'll see that there's a little bit of fat.
[00:01:50.000]If you look at the sides, you'll see that there's a little bit of fat.
[00:01:50.000]If you look at the sides, you'll see that there's a little bit of fat.
[00:01:50.000]If you look at the sides, you'll see that there's a little bit of fat.
[00:01:50.000]If you look at the sides, you'll see that there's a little bit of fat.
[00:01:50.000]If you look at the sides, you'll see that there's a little bit of fat.
[00:01:50.000]If you look at the sides, you'll see that there's a little bit of fat.
[00:01:50.000]If you look at the edges of the cuts, you can see where it is a little different colored and that it's smoked colored.
[00:01:56.880]This you can say to the students, the last one was slab bacon, what do you suppose this bacon should be called?
[00:02:04.480]Sometimes somebody will come up with it and you give them sliced bacon.
[00:02:09.380]And again, it's a little piece of success that, hey, I recognize something, so I might be able to get this someday.
[00:02:17.280]It's a little bit of success.
[00:02:19.500]It's right at the beginning that they can work on.
[00:02:22.060]This next primal cut is the spare ribs.
[00:02:31.520]The spare ribs are cut from below the loin.
[00:02:34.620]This is pork out of the spare ribs.
[00:02:38.760]Spare ribs.
[00:02:39.900]The number one thing to see, or the number one way to identify this cut, is that you see the ribs.
[00:02:48.380]Then you have to determine if this cut is back ribs or if this is spare ribs.
[00:02:52.880]I tell students, especially starting out, that if you can see this sternum, it's going to be spare ribs.
[00:02:59.400]There's a couple of other things that you can look at.
[00:03:02.640]Generally, it's not as rectangular shaped as the back ribs are, and these ribs are generally much flatter than the back ribs are.
[00:03:11.180]This is pork out of the spare ribs.
[00:03:14.120]Spare ribs.
[00:03:15.300]Spare ribs.
[00:03:15.360]The next primal cut we are going to cover is the variety meats.
[00:03:26.780]Variety meats in pork, as well as beef and lamb, are the organs.
[00:03:31.480]And so there's no one place they come from, so we don't have a picture to show, but they're basically the organs of the animal.
[00:03:39.640]This is pork out of the variety meats heart.
[00:03:44.860]Pork heart.
[00:04:09.920]This is pork out of the variety meats kidney.
[00:04:20.160]Pork kidney looks like an elongated kidney bean, so that's just what I tell students.
[00:04:27.480]This is pork out of the variety meats liver.
[00:04:38.160]Pork liver is different from beef or lamb liver
[00:04:45.440]it's divided into four sections.
[00:04:56.470]This is pork out of the variety meat's tongue.
[00:05:02.230]Pork tongue is very smooth.
[00:05:04.330]It does not have the follicles like the lamb or the beef tongue does.
[00:05:09.170]If you want to get students' attention, and I usually do this when they're first starting
[00:05:13.030]out, but I say look at your neighbor or the person sitting next to you and ask them to
[00:05:19.030]stick their tongue out.
[00:05:20.870]And that's what a pork tongue looks like.
[00:05:23.330]And it usually does get their attention pretty well.
[00:05:34.830]This is pork primal cut various.
[00:05:37.850]This is called various because they come from various parts of the body and so there are
[00:05:43.010]cuts that could come from anywhere on the carcass.
[00:05:47.790]This is pork from various parts of the body, country style ribs.
[00:05:54.490]Country style ribs are made by taking either a blade chop and splitting it in half between
[00:05:59.450]the blade bone and the backbone or taking a blade roast and doing the same thing, splitting
[00:06:04.990]the scapula and the lean associated with it away from the rib and backbone with the lean
[00:06:11.070]associated to those bones.
[00:06:12.990]Either way, if it's laid out like this picture is, it's not too difficult to identify.
[00:06:21.570]But if it's standing up on the edge of a package, sometimes it can be a little difficult.
[00:06:27.030]So you have to look for separations.
[00:06:38.930]This is pork from various parts of the body, cubed steak.
[00:06:42.970]Cubed steak is any cut of pork that has been mechanically tenderized.
[00:06:58.350]This is pork from various parts of the body, ground pork.
[00:07:04.670]Ground pork is a fresh product, and a lot of times I have students, especially beginning
[00:07:09.550]students, mix this up with, let's say, sausage.
[00:07:12.950]Sausages are going to be smoked or cured in some kind and have spices mixed in with them.
[00:07:20.350]So then they are not fresh.
[00:07:22.550]So you have to really look sometimes to see if spices are mixed in.
[00:07:34.930]This is pork from various parts of the body, hawks.
[00:07:40.690]Hawks are really the lower portion of the shank.
[00:07:42.930]The pork hawk can come from either the shoulder or the hind leg of a hog.
[00:07:49.090]The way to determine this is you see the shank bone and a lot of times are oval in shape.
[00:07:56.470]They don't have very much lean associated with them.
[00:08:08.190]This is pork from various parts of the body, sausage.
[00:08:12.910]If you look closely at this, you can see the spices mixed all in this meat.
[00:08:20.090]And that's what the difference is in fresh ground pork and sausage.
[00:08:24.950]This is pork, various parts of the body, sausage.
[00:08:35.530]This is pork from various parts of the body, sausage, links.
[00:08:41.610]Ground pork that has been mixed with the meat.
[00:08:42.890]Mixed with spices or has been cured in some way and has been stuffed into casings is sausage,
[00:08:49.950]links, like what you can see here.
[00:09:00.750]This is pork from various parts of the body, smoked hocks, sometimes called ham hocks.
[00:09:08.590]Again, you can see the shank bone and it's not going to have
[00:09:12.870]very much lean or fat associated with it.
[00:09:16.490]This is pork out of the various primal and it's going to be smoked hocks or ham hocks.
[00:09:23.250]It's going to have very much lean and it's going to be smoked hocks or ham hocks.
[00:09:26.770]It's going to have very much lean and it's going to have very much lean and it's going

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Retail Meat ID Pork Primal Cuts: Side, Spareribs, Jowl, Variety Meats, and Various Cuts

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