Category: Meat

China. Russia Pork Production was up 5.1% in 2019, from a year earlier. Since 2014 Russia Pork Production increased 5.8% year on year to 3,399.91 Thousand Metric Tons. In 2019 United States was number 2 in Pork Production.Pork Production – Source OECD. 23 Countries #1 China Thousand Metric Tons 42,550.00 Last 2019 YoY -21.3 % […]

Pork steak is a cut of pork taken from the pork shoulder. This cut is also sometimes referred to as Boston butt or pork blade steaks. Pork butt, despite the name, doesn’t actually come from the hind leg but refers to the more inexpensive cut taken from the part of the pig located above its […]

Pork loin, belly, and leg are the best cuts for roasting. Choose fresh-looking meat, preferably with a thick layer of fat. Though many people shy away from joints with fat, it adds flavor and helps keep the joint moist while cooking (dried out meat is one of the major faults when cooking pork). Which pork […]

Pork tenderloin tends to be much wider than pork chops, and this will have a fat cap layer on top of it. You will notice that pork loin is lighter in color than your pork chops, and it has a much milder flavor in comparison. Pork loins tend to be a much larger slice of […]

There are four major criteria used in measuring pork quality: color, marbling, water-holding capacity, and ultimate pH. Generally darker pink pork is preferable. The minimum is a bright reddish pink (3.0 on the scale shown), although some markets prefer slightly darker (4.0-5.0). A number scale often is used. How do you know if pork meat […]

Pork Tenderloin What it is: If you’re really into pork chops, pork tenderloin is the cut of meat to know. Cut from the loin, this is the most tender cut of porkcut of porkThere are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder […]

The side of pork is broken down into sub-primals from the four primals: pork shoulder, pork leg, pork loin, and pork belly as shown in Figure 24 and Table 30. What are the primal cuts of a pig? There are between four and six primal cuts, which are the large parts in which the pig […]

Today, people still enjoy cured pork products like ham and bacon, along with fresh cuts like pork chops, ribs and tenderloin.Pork Leg Subprimal Cuts Leg Butt. The butt end of the ham, also sometimes called the sirloin or rump end, is at the top of the leg primal. Leg Shank. Hock. Foot. What are the […]

The most tender cuts of pork are from the rib and loin. It’s where the expression “high on the hog” comes from. The most desirable cuts of meat come from higher up on the animal. By contrast, the shank and shoulder muscles produce the toughest cuts. What is the most moist cut of pork? Pork […]

Pigs Have More Meat. The final reason why food prices of pork are lower than beef is that pork has more meat, and this meat is used 100%. There’s very little wastage. All parts of pigs can be converted to different kinds of meat, such as ham, bacon, sausage, and more. Are pork steaks expensive? […]

Extra lean meats, including pork, can fit into a heart healthy diet. The key is knowing which cuts are extra lean. These contain less than 5 grams of total fat, less than 2 grams of saturated fat, and less than 95 mg of cholesterol per 100 grams of product and per labeled serving size*1. Is […]

Hot dogs are a subset of a pork frank. The typical ingredients of a hot dog include meat trimmings, animal fat and spices such as salt, garlic and paprika. Do all beef hot dogs have pork? Many manufacturers produce all-beef hot dogs which means you can enjoy an entire hot dog made from pure beef […]

For the most part, however, “steak” refers to beef, while similar cuts of pork are known as “chops.” If you aren’t sure, take a close look at the cut itself. Beef often has a bright red hue, while raw pork comes in various shades of pink. Is steak a type of pork? Pork steak is […]

A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked. Why is pork not a pig? So the Anglo-Saxon pig became the […]

Not just the weather but also to whatever is in the dirt. Pigs are known for eating virtually anything and to dig in the dirt. Exposing them to trichinella which is the parasite that causes trichinosis. This is why to combat trichinosis it was recommended to cookto cookA cuisine is a style of cooking characterized […]

Pork and bacon are meat products from the pig. The meat from a pig, in its raw state, is called pork. In its cured state pork becomes bacon or ham and then it is a product of pork. Is bacon considered to be pork? With the exception of specialty products like turkey bacon that seek […]

The color of cooked pork, especially cuts like loins and chops, cause confusion because the meat becomes a light brown or off-white once it is cooked. On the other hand, beef is clearly a red meat. Raw beef’s bright red color turns a lovely, dark brown once fully cooked, leaving no doubt it is red […]

China. Currently China is the world’s largest pork consumer, with pork consumption expected to total 53 million metric tons in 2012, which accounts for more than half of global pork consumption. In China, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour. […]

The fillet or tenderloin is a long thin muscle, found on the inside of the ribcage and is a part of the loin cut. It can be cooked whole, cut into small round medallions and pan-fried, or cut into 1cm slices and bashed into thin escalopes. Pork fillet is the leanest of all cuts, so […]

One difference between ham and cured pork shoulder is where on the animal — also known as the “cut” — the meat comes from. True hams come from a pig’s hind leg, whereas pork shoulders, as you might expect, are from high on the pig’s front leg near the shoulder blade. Can pork shoulder be […]