Porks Four New Cuts Jarrod Sutton Director of Retail Marketing National Pork Board jsuttonpork'org

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Porks Four New Cuts Jarrod Sutton Director of Retail Marketing National Pork Board jsuttonpork'org

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Title: Porks Four New Cuts Jarrod Sutton Director of Retail Marketing National Pork Board jsuttonpork'org

1
Porks Four New CutsJarrod SuttonDirector of
Retail MarketingNational Pork Boardjsutton_at_pork.
org
2
Checkoff-Funded New Product Research

Goal Increase value of fresh leg and shoulder
Research objective determine physical, chemical
and sensory properties of individual fresh leg
and shoulder muscles
Marketing objective identify opportunity
muscles, economic feasibility, and merchandising
opportunities

3
Porks New Opportunity Cuts
4
Pork Shoulder Breast Boneless

Pectoralis profundi (fan portion) from the
outside shoulder
Versatile, striated, useful as thick strips or
slices
Location
Behind the front leg in the picnic shoulder
Dimensions
Approximately 1 ¾ pounds, 1 thick
Fan-shaped

5
Pork Shoulder Breast Boneless
Menu ideas Teriyaki Asian stir fry Pork Breast
ceasar salad Pork Breast marsala Preparation
Slow, moist heat, sliced against the grain,
grilled or pan seared Marinated, cut and stir
fried Glazed and grilled Sliced on sandwich or
salad
6
Pork Shoulder Petite Tender Boneless

Teres major from the outside shoulder
Upscale with high tenderness
good portion for one
Location
Next to the scapula bone in
picnic shoulder
Dimensions
Approximately 1/3 pounds
Small, tubular

7
Pork Shoulder Petite Tender Boneless

Menu ideas
Prosciutto-wrapped Tuscan style tender
Japanese seven spice rubbed tender
Petite Tender brochettes
Preparation
Dry rubbed, pan seared and cut on a bias, like a
tenderloin
Pork brochettes cut from raw, seasoned and then
cooked on skewers or stir fried

8
Pork Leg Inside Cap Steak Boneless

Gracilis from the fresh leg
Thin, textured, similar to a flank steak or
fajita meat, ideal for ethnic dishes
Location
Cap from the inside muscle
of fresh leg
Dimensions
Approximately 3/4 pounds, ¾ thick
Heart-shaped

9
Pork Leg Inside Cap Steak Boneless
Menu ideas Asian BBQ Cap Steak Middle Eastern
Cap Steak Curry Cap Steak Carnita style Cap
Steak soft tacos Preparation
Marinated and char-grilled Sautéed and cut into
sections or sliced on the bias
10
Pork Leg Sirloin Tip Pocket Roast Boneless

Vastus Lateralis and Rectus femoris from the
fresh leg
Tender, juicy, suitable for rotisserie or as a
personal roast
Location
Upper front portion of fresh leg (Knuckle)
Dimensions
Approximately 2 pounds
Round

11
Pork Leg Sirloin Tip Pocket Roast Boneless

Menu ideas
Pork roast pasole style
Cuban knuckle sandwich
Rotisserie Pocket Roast
Preparation
Seasoned and rotisseried
Seasoned and roasted and cut thinly
Salt and sugar brined
Slow-cooked, shredded and chopped

12
Steps

Packers received research information and
participated in carcass breakdown and preparation
presentations
Porcine myology website updated to contain and
promote all data www.pork.org/porcinemyology
Sortable full data sets on all muscles from
muscle profiling study
Fabrication videos
Photography

13
Steps

Hot New Cuts brochure developed and distributed
to foodservice operators and distributors
www.otherwhitemeat.com/hotnewcuts
Nutrition profiling on cuts has been completed in
cooperation with USDA Nutrient Data Labs
Ongoing concepts presented to key foodservice
accounts
Retail nomenclature approved and U.P.C. numbers
assigned
Retail distribution

14
Summary