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

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Porks Four New CutsJarrod SuttonDirector of
Retail MarketingNational Pork Boardjsutton_at_pork.
org
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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

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Porks New Opportunity Cuts
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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

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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
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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

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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

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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

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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
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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

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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

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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

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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

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Summary

• Pectoralis profundi
• Pork Shoulder Breast Boneless- U.P.C. 3604
• Teres major
• Pork Shoulder Petite Tender Boneless U.P.C.
  3605
• Gracilis
• Pork Leg Cap Steak Boneless U.P.C. 3646
• Vastus lateralis and Rectus femoris
• Pork Leg Sirloin Tip Roast Boneless - U.P.C. 3647

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