boces culinary protein test

where do most pork products derive from

the hog bc it weights from 120lbs-210 lbs.

why do certain pork and beef primal parts need to be cooked for long periods of time

bc they have more connective tissue and bigger muscle structure

what are the parts of the pig that can be used interchangably

the shoulder and boston butt bc they have the same type of muscle structure and same amount of connective tissue

pork belly

braised pork belly

pork shoulder

pulled pork

pork butt

taco carnitas

pork ribs

spare ribs

ham

roasted ham

pork loin

pork chops

prime

best cut and the highest grade bc of the marbling which helps flavor, tenderness and juiciness

select

the largest grade and for establishments and food services

choice

for establishments, for a budget and grade with little marbling, and the packers grade

four top grades of beef

prime, choice, select, and utility is used for processed meats

med rare temp

135

med

140

med well

150

beef round

eye of round steak

short plate

short ribs

sirloin

tri tip steak

chuck

chuck roast

brisket

beef brisket

ribs

rib steak

name of a chicken breast with the wing bone still attached to it

airline breast

steps to break down a chicken

1. detach the wing flat to create an airline breast.

2. make a t line down the spine

3. slits down the leg and thigh

4. break thigh bone to pop it out of the socket

5. scoop out the oyster and remove the leg and thigh

6. cut on each side of the breast bone

7. remove/crack the wish bone

8. run your knife down the rib cage to remove the breast