PorkPork

40 million years old40 million years old

________ –vs- ________________ –vs- ________Father of the American Pork Father of the American Pork

Industry?Industry?

1493 – Cuba1493 – Cuba 1539 - Florida1539 - Florida

FarmersFarmers

Production spread through the colonies in the 17th century

TransformationTransformation

Hog Belt- relocation of slaughterhouses

The Last 30 yearsThe Last 30 years

Genetic ImprovementsGenetic Improvements Reproductive capabilitiesReproductive capabilities Less fat (50%)Less fat (50%) Disease preventionDisease prevention

More than just foodMore than just food

Worlds ________________(50%)Worlds ________________(50%) Over 40 drugsOver 40 drugs Skin grafts, heart valves, insulinSkin grafts, heart valves, insulin CAT scanCAT scan Gelatin, glue, cosmeticsGelatin, glue, cosmetics 44thth most intelligent animal most intelligent animal ________ built to stop free roaming pigs ________ built to stop free roaming pigs

in Manhattanin Manhattan

Buying PorkBuying Pork

Small amount of MarblingSmall amount of Marbling Fat –vs- lean Fat –vs- lean Uniform ColorUniform Color

Juiciness – amount of water retained Juiciness – amount of water retained naturally (Overcooking can dry out naturally (Overcooking can dry out meat)meat)

PorkPork

Two Main TypesTwo Main TypesWestern PorkWestern PorkEastern PorkEastern Pork

Western PorkWestern Pork

3-6 months old3-6 months old Between 300 & 400 lbsBetween 300 & 400 lbs Good QualityGood Quality

________ ________ ________ ________ Dry, Firm FleshDry, Firm Flesh Solid FatSolid Fat High YieldHigh Yield Typically from the ________Typically from the ________

Eastern PorkEastern Pork

Lower Quality Lower Quality ________ ________ Lower in CostLower in Cost Processing (Hot Dogs, sausage)Processing (Hot Dogs, sausage) Wet, dark fleshWet, dark flesh Little to No MarblingLittle to No Marbling

Grading of PorkGrading of Pork

USDA Grades ________________USDA Grades ________________ 1 = lean 1 = lean 4 = fatty, missing parts4 = fatty, missing parts

When purchasing pork, ask for “good” When purchasing pork, ask for “good” quality, not by gradequality, not by grade