Cuts of Pork and Lamb

Lesson 4

Unit – Meats

Advanced Livestock

Pork Primal / Wholesale Cuts

• Shoulder• Loin• Side / Belly• Ham / Leg• Smoked• Various• Variety

Retail Cuts - Shoulder

___________• Notice the _______• Bone in the upper

center of the steak• If thicker it is called

the Arm Picnic Roast

Retail Cuts - Shoulder

______________• Notice the __ bone• If thicker it would be

the Blade Roast

Retail Cuts - Loin

______________• Notice the ____

bone and ______• “_____” slab of pork

ribs

Retail Cuts - Loin

____________• Connects the

______ into the shoulder

• Connection to the beginning of the _______

• Large “_________” bone

Retail Cuts - Loin

________________• Porkchop without

_________• Notice indention

through ________ of cut

• _________ on at least 2 sides

Retail Cuts - Loin

__________________• Similar to beef __-

bone• Notice __________

muscle• Fat on long side of cut

Retail Cuts - Loin

________________• Connects _______ to

the ________• Contains oval-shaped

__________• Many muscles

Retail Cuts - Side

___________• Also known as ______• Contains over ___%

fat• Notice, no ____ bone

Retail Cuts - Ham

_____________• Notice the ____ bone• Contains 3 muscles

(top, bottom, eye)• Fat near the leg bone

Retail Cuts - Various

____________• Contains less fat (not

over 20%)

____________• Contains more fat

(over 20%)

Lamb Primal / Wholesale Cuts

• Breast• Shoulder• Rib• Loin• Leg• Various• Variety

Retail Cuts - Breast

_________• Bottom portion of the

_______• Small ribs, can buy in

some restaurants• Look like little chicken

legs

Retail Cuts - Loin

________________• Similar to the beef

____-bone• Notice the

__________ muscle

Retail Cuts - Leg

____________________

• Notice the ____ bone• Large muscle• Large amounts of ___