Pork Retail Identification Cuts1
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Pork Retail Identification Cuts includes all of the pork cuts, primals, and cooking methods that are included in the Florida 4-H Meat Judging Contest. This contest, coordinated by the Florida 4-H Animal Sciences program, develops life skills through activities related to the processing of beef, pork, and lamb, including retail identification, meat quality factors, and cooking methods.
Species: Pork
Ham/Leg
Fresh Ham Center Slice, dry/moist
Fresh Ham Rump Portion, dry/moist
Fresh Ham Shank Portion, dry/moist
Smoked Ham (Bnls), dry
Smoked Ham Center Slice, dry
Smoked Ham Rump Portion, dry
Smoked Ham Shank Portion, dry
Tip Roast (Bnls), dry
Top Roast (Bnls), dry
Loin
Back Ribs, dry/moist
Blade Chop, dry/moist
Blade Chop (Bnls), dry/moist
Blade Roast, dry/moist
Butterflied Chop (Bnls), dry
Center Loin Roast, dry
Center Rib Roast, dry
Country Style Ribs, dry/moist
Loin Chop, dry
Rib Chop, dry
Sirloin Chop, dry
Sirloin Cutlets, dry
Sirloin Roast, dry
Smoked Loin Chop, dry
Smoked Rib Chop, dry
Tenderloin (Whole), dry
Top Loin Chop, dry
Top Loin Chop (Bnls), dry
Top Loin Roast (Bnls), dry
Spareribs
Spareribs, dry/moist
Shoulder
Arm Picnic, dry/moist
Arm Roast, dry/moist
Arm Steak, dry/moist
Blade Boston, dry/moist
Blade Steak, dry/moist
Smoked Picnic (Whole), dry/moist
Side/Belly
Slab Bacon, dry
Sliced Bacon, dry
Fresh Side, moist
Various
Ground Pork, dry
Hocks, moist
Pork Cubed Steak, dry/moist
Sausage Link/Patties, dry
Smoked Hocks, moist
