Meats Pork Processing Quiz

What are the four lean cuts of pork?

Boston butt, Picnic shoulder, Loin, Ham

Where does bacon get cut from?

Belly

What are the 6 major wholesale cuts?

Boston butt, Picnic shoulder, Loin, Leg (Ham), Belly, Spareribs

What are the 6 minor wholesale cuts?

Fat back, Clear plate, Jowl, Feet, Tail, Neck bone

The _______ is separated from the carcass

shoulder

What is the belly separated from on the carcass?

Loin

Where does the ham come from?

Leg

The foot is removed at or slightly above the ____ _____

Knee joint

Remove the skin from a line parallel to the dorsal side which does not exceed more than ____ % distance of the elbow to the dorsal side.

25%

Fat trim of the shoulder is ___ inches

0\.5 inches

Remove _____ slightly above the hock

Foot

Fat is trimmed to ____ inches or less for the loin

0\.25 inches

Lumbar and pelvic fat trim is ____ inches

0\.5 inches

What ribs are removed when fabricating the belly of the carcass?

Spare ribs

Fat on the ventral side of the belly is trimmed to ____ inches

0\.75 inches

When performing the retail cutting test, what two things are needed?

Product and Record

When breaking the carcass, there should be a minimum of ___ sacral and __ caudal vertebrae

2 and 0

What percent of the cut is ham?

22%

What percent of the cut is the loin?

19%

What percent of the cut is picnic shoulder and boston butt?

19%

What percent of the cut is the belly?

16%

What cut do baby back ribs come from?

Loin