Transcript Concepts in Pork Carcass and Cut Placing South Carolina Meats Judging Workshop.

Concepts in Pork Carcass
and Cut Placing
South Carolina Meats Judging Workshop
Placed on Value
• Most valuable to least valuable
• What predicts value in pork carcasses and
cuts?
• Cutability and quality determine value
• Cutability is the meat yield of the four lean
cuts which include the ham, loin, boston butt,
and picnic shoulder
• Quality is the expected palatability of the
product including juiciness, tenderness, and
flavor
Factors of Importance
• Trimness: Best indicator of lean cut yield
• Muscling
• Quality
Shank
Pork Carcass
Ham
Loin
Picnic Shoulder
Shank
Boston Butt
Jowl
Ham Collar
Loin Edge
Lumbar Lean
Last Lumbar Vertebrae
Last Rib
Fat Opposite 10th rib
Belly Pocket
Navel Edge
First Rib
Sternum
Loineye
Jowl
Muscle Scores
3
2+
2
2-
1
Factors Affecting Pork
Quality
• Lean color
– Reddish-pink is ideal
– Pale is bad
• Firmness of the lean
– Firmer is better
– Softer is bad
• The amount of marbling present in the loineye.
• Pale, soft, and exudative lean is unacceptable.
Pork Quality
How Do You Rank Pork
Carcasses?
• Pork carcasses are ranked predominately
on:
– Trimness
– Muscling
• If ribbed, quality is only used as a placing
factor if carcass is Pale, Soft, and Exudative
(PSE)
Trimness
Opposite the Last Lumbar Vertebra
Opposite the Last Rib
Opposite the first rib
Loin edge
Collar fat
Belly pocket
Navel edge
Sternum
Jowl
Place this class!
1
2
3
4
Carcass # 1
Avg. Backfat : 0.85
LEA : 7.6
Muscle Score : 3
Carcass # 2
Avg. Backfat : 0.8
LEA : 5.4
Muscle Score : 2+
Carcass # 3
Avg. Backfat : 0.9
LEA : 4.5
Muscle Score : 2
Carcass # 4
Avg. Backfat : 1.82
LEA : 4.9
Muscle Score : 2-
The Placing is 1-2-3-4
• Carcass #1 is the heaviest muscled and one of
the trimmest, therefore it places first.
• Carcass #2 is the second heaviest muscled and
is also one of the trimmest so it falls into
second.
• Even though carcass #3 is light muscled, it is
acceptable in trimness, and so it places third
because carcass # 4 is unacceptable in trimness.
• Carcass #4 places last as it is the fattest, lowest
cutability carcass in the class.
Practice Classes
Pork Carcass Fabrication
• Fabrication: The breakdown of a carcass into
specific parts/sections
• 4 lean cuts
– Ham, Loin, Boston Butt, Picnic Shoulder
• We place and answer questions on:
– Pork Carcasses, Hams, Loins
Shank
Pork Carcass
Ham
Loin
Picnic Shoulder
Shank
Boston Butt
Jowl
Pork Hams
Know
Terminology!
Hams - Positives
• Trimness
– Less Fat
•
•
•
•
• Muscling
• Greater area of exposed lean in
the butt face
• Deeper, wider, fuller, more
bulging center-cut section
• Fuller, more bulging cushion
• Fuller heel
• Shorter-shanked
• Heavier muscled forecushion
Beneath the butt face
Over the forecushion
Less collar fat
Less seam fat in the butt
face
• Over the rump side of
the butt face
Quality: greater amount of marbling in the butt face, more
reddish-pink lean, firmer lean
Hams - Negatives
• Trimness
– Most Fat
•
•
•
•
Beneath the butt face
Over the forecushion
most collar fat
Most seam fat in the butt
face
• Over the rump side of
the butt face
• Muscling
• Smallest area of exposed lean in
the butt face
• flatter, shallow, more narrow
center-cut section
• Flat cushion
• Most tapering heel
• Lightest muscled forecushion
Quality: low quality ham, least marbling in the butt face, more
reflective , PSE lean
Pork Loins
• Know
Terminology!
Loins - Positives
• Trimness
– Less Fat
• Over the sirloin face
• Over the blade face, over
the loin eye
• Less fat over the lower
rib
• Less seam fat in the
blade face/sirloin face
• Over the back
• Muscling
•
•
•
•
Larger loin eye in the blade face
Fuller, more muscular back
Larger sirloin face
Greater area of exposed lean in
the sirloin face/blade face
Quality: greater amount of marbling in the loin eye in the blade
face, more reddish-pink lean, firmer, finer-textured lean
Loins - Negatives
• Trimness
– Most fat
• Over the sirloin face
• Over the blade face, over
the loin eye
• over the lower rib
• seam fat in the blade
face/sirloin face
• Over the back
• Muscling
• Smallest loin eye in the blade
face
• Flat, light musculed back
• Smaller sirloin face
• Smaller area of exposed lean in
the sirloin face/blade face
Quality: least amount of marbling in the loin eye in the blade
face, more reflective
#1
#2
#3
#4
#1
#2
Pork Loins
#3
3-1-2-4
#4
5-2-3
Point Tabulation
• 50 points per class
• Cuts
• Practice Calculations