Mary Meade Recipes. Meat Cookery: Pork and Ham Recipes. (undated)
Pork Production Important to Consumers...Pork Biz Consumers shopping your meat case see a lot more...
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Pork Biz C onsumers shopping your meat case see a lot more than just a cut of meat when they pick up a fresh pork package: they envision a delicious, wholesome meal for their families. Because that pork is going to grace the family dinner table, customers are becoming increasingly interested in how it’s produced. They want to know that the meat they are feeding their families is safe and produced with regard to animal well-being. Use this resource to get up to speed about the pork production process so you can answer customer questions with confidence. Pork Production Important to Consumers The Pork Production Issue Vol. 1 - Issue 1 The Skinny on All Things Pork October, 2011 P ork production involves multiple stages to produce hogs of about 265 pounds, a desirable market weight. There are five basic types of production systems: • Farrow-to- finish farms include all stages of production, from breeding through finishing to a market weight of approximately 265 pounds. • Farrow-to-nursery farms include breeding, farrowing, and then growing pigs to 40-60 pounds, at which point they go to finishing farms. • Farrow-to-wean farms include breeding, farrowing, and then This Little Piggy Goes to Market Farrow: to give birth to a litter of piglets Finish: to feed a pig until it reaches market weight Gestation: pregnancy for swine (112–114 days) Gilt: a female pig that has not yet farrowed Piglet: young pig Sow: a female pig that has birthed at least one litter of piglets Wean: to separate piglets from the sow so they can begin eating grain Pigtionary weaning piglets at about 10-15 pounds, at which point they go to wean-to-finish farms. • Wean-to-finish farms purchase weaned piglets and finish them to market weight. • Finishing farms buy 40-60 pound feeder pigs and finish them to market weight. Pig Terms Defined Pork: Still Going Strong • More individuals are consuming fresh pork than they did 10 years ago. 1 • 82% of the population consumes pork at least once in a two- week period. 1 1 The NPD Group/National Eating Trends®, year ending February 2011
Transcript of Pork Production Important to Consumers...Pork Biz Consumers shopping your meat case see a lot more...
Pork BizConsumers shopping your meat case
see a lot more than just a cut of meat when they pick up a fresh pork package: they envision a delicious, wholesome meal for their families. Because that pork is going to grace the family dinner table, customers are becoming increasingly interested in how it’s produced. They want to know that the meat they are feeding their families is safe and produced with regard to animal well-being. Use this resource to get up to speed about the pork production process so you can answer customer questions with confidence.
Pork Production Important to Consumers
The Pork ProductionIssue
Vol. 1 - Issue 1 The Skinny on All Things Pork October, 2011
Pork production involves multiple
stages to produce hogs of about 265 pounds, a desirable market weight. There are five basic types of production systems:
• Farrow-to-finish farms include all stages of production, from breeding
through finishing to a market weight of approximately 265 pounds.
• Farrow-to-nursery farms include breeding, farrowing, and then growing pigs to 40-60 pounds, at which point they go to finishing farms.
• Farrow-to-wean farms include breeding, farrowing, and then
This Little Piggy Goes to Market
Farrow: to give birth to a litter of piglets
Finish: to feed a pig until it reaches market weight
Gestation: pregnancy for swine (112–114 days)
Gilt: a female pig that has not yet farrowed
Piglet: young pig
Sow: a female pig that has birthed at least one litter of piglets
Wean: to separate piglets from the sow so they can begin eating grain
Pigtionaryweaning piglets at about 10-15 pounds, at which point they go to wean-to-finish farms.
• Wean-to-finish farms purchase weaned piglets and finish them to market weight.
• Finishing farms buy 40-60 pound feeder pigs and finish them to market weight.
Pig Terms Defined
Pork: Still Going Strong•Moreindividuals
areconsumingfreshporkthantheydid10yearsago.1
•82%ofthepopulationconsumesporkatleastonceinatwo-weekperiod.1
1The NPD Group/National Eating Trends®, year ending February 2011
Pork 101 PorkRetail.org October, 2011
©2011 National Pork Board Learn more at www.porkretail.org
Barn: naturally or mechanically ventilated; can accommodate group or individual housing
Hoop Barn: usually used for gestation and grow-finish stages; can house groups of 100 or more
Pasture: used for all stages of production, with seasonal limitations in some parts of the country
Three Little Pigs: Housing
Committed Producers Pork producers have established several
programs aimed at communicating their commitment to animal health, food safety and the environment:
We Care Initiative, a joint effort of the Pork Checkoff and the National Pork Producers Council, demonstrates that pork producers are committed to the well-being of their animals, the food supply and the environment. http://www.pork.org/Programs/32/wecare1.aspx
PQA Plus is a production education and site assessment program that promotes food safety and animal well-being on pig farms. http://www.pork.org/Certification/11/pqaPlus.aspx
The Transport Quality Assurance (TQA) certification program ensures that pigs in the U.S. are handled and transported in a manner that maintains their well-being. http://www.pork.org/Certification/10/tqa.aspx
Feed Me!Feed accounts for
more than 65% of all pork production expenses. A variety of feed ingredients can be used to produce balanced diets for pigs at each stage of their development. These feeds include corn, barley, milo (grain sorghum), oats, soybean meal (ground-up soybeans) and sometimes wheat. Corn and soybean meal are the most commonly used ingredients.
Pork’s Lean ProfileToday’s health-conscious consumers prefer lean pork, and producers are raising leaner pigs with better muscling to satisfy this demand. Pork cuts now have about 27% less saturated fat than the same cuts 20 years ago.2
2Based on a 3-ounce cooked serving (roasted or broiled), visible fat trimmed after cooking. Reference: US Department of Agriculture, Agriculture Research Service, 2006.
Fun Fact: Around World War II, pigs averaged 2.86 inches of back fat, compared with less than 0.75 inches today. At the time, lard was in demandfor use in manufacturing ammunition.
