Pork Retail Cuts Flashcards

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Questions and Answers

What is the term for 'Arm Picnic' in pork retail cuts?

Arm Roast

Arm Picnic (correct)

Blade Boston Roast

Arm Steak

What is the definition of 'Arm Roast'?

Arm Roast

What defines 'Arm Steak'?

Arm Steak

What is the definition of 'Blade Boston Roast'?

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What does 'Smoked Picnic Whole' refer to?

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What is meant by 'Blade Roast'?

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What are 'Blade Steaks'?

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What does 'Country Style Ribs' mean?

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What are 'Back Ribs'?

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What does 'Blade Chops' refer to?

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What are 'Blade Chops (Boneless)'?

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What is the definition of 'Rib Chop'?

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What are 'Top Loin Chops'?

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What does 'Top Loin Chops, Boneless' mean?

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What is 'Top Loin Roast (Boneless)'?

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What defines 'Butterfly Chops'?

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What does 'Center Loin Roast' refer to?

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What is a 'Center Rib Roast'?

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What does 'Sirloin Roast' mean?

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What are 'Sirloin Chops'?

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What are 'Sirloin Cutlets'?

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What is a 'Smoked Loin Chop'?

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What does 'Smoked Rib Chop' refer to?

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What is referred to as 'Tenderloin (Whole)'?

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What are 'Loin Chops'?

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What is the definition of 'Slab Bacon'?

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What does 'Sliced Bacon' mean?

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What is 'Fresh Side'?

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What are 'Spare Ribs'?

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What is referred to as 'Rump Portion'?

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What does 'Center Slice' mean?

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What is 'Shank Portion'?

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What is 'Smoked Ham Boneless'?

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What does 'Smoked Rump Portion' refer to?

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What is 'Smoked Center Slice'?

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What is 'Smoked Shank Portion'?

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What is 'Tip Roast Boneless'?

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What does 'Top Roast Boneless' mean?

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What is 'Cube Steak'?

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What is 'Ground Pork'?

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What does 'Sausage Links' refer to?

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What defines 'Sausage'?

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What are 'Hocks'?

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What is 'Smoked Hocks'?

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What does 'Liver' mean?

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What is 'Kidney'?

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What is 'Heart'?

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What does 'Tongue' refer to?

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Study Notes

Pork Retail Cuts Overview

Arm Picnic: Cut from the front leg, often used for smoking or roasting; generally a more economical option.
Arm Roast: A flavorful cut from the shoulder area, typically slow-cooked or braised for tenderness.
Arm Steak: Taken from the shoulder region, ideal for pan-frying or grilling; lean and moderately priced.

Blade Cuts

Blade Boston Roast: A popular, flavorful cut from the shoulder, perfect for slow roasting.
Smoked Picnic Whole: A whole piece from the front leg, ideal for smoking, resulting in a robust, smoky flavor.
Blade Roast: Tender and flavorful cut from the shoulder; great for pot roasts.
Blade Steaks: Includes several steaks from the shoulder region, suitable for grilling or pan-frying.

Rib Cuts

Country Style Ribs: Actually from the shoulder area, these ribs are meaty and ideal for grilling.
Back Ribs: Cut from the back, these are juicy and often served with barbecue sauce.
Blade Chops: Taken from the shoulder, these chops are flavorful and often enjoyed grilled.
Blade Chops (Boneless): A similar cut but with no bones, offering ease of cooking and eating.

Loin Cuts

Rib Chop: A tender cut from the rib section, often grilled or served bone-in for flavor.
Top Loin Chops: A premium cut from the loin; rich in flavor and ideal for grilling.
Top Loin Chops, Boneless: Lean and tender, great for quick cooking methods like grilling or pan-searing.
Top Loin Roast (Boneless): A larger cut from the loin, excellent for roasting; known for its tenderness.

Additional Loin Cuts

Butterfly Chops: A technique to create thinner cuts from the loin for quick cooking.
Center Loin Roast: Another tender roast option from the center of the loin; suitable for special occasions.
Center Rib Roast: Known for its flavor and presentation, this roast is ideal for holidays.
Sirloin Roast: A flavorful cut from the sirloin, good for roasting and slicing.
Sirloin Chops: From the sirloin area, these chops are flavorful and versatile, suitable for various cooking methods.
Sirloin Cutlets: Thinly sliced from the sirloin, quick to cook and tender.

Specialty Cuts

Smoked Loin Chop: A smoked version of the loin chop, adding depth of flavor.
Smoked Rib Chop: Smoky and flavorful, this chop is perfect for barbecues.
Tenderloin (Whole): The most tender cut from the pig, suitable for roasting or grilling.
Loin Chop: A juicy and flavorful cut from the loin, excellent for quick cooking.

Pork Side Cuts

Slab Bacon: Cured pork belly, typically unsliced, allows for various preparations.
Sliced Bacon: Pre-cut strips for convenience, popular in breakfast dishes.
Fresh Side: Uncooked pork belly, can be used to make bacon or cooked as is.

Rib and Shank Cuts

Spare Ribs: Cut from the belly side, usually meatier, great for grilling or smoking.
Rump Portion: A cut from the hindquarters, flavorful and versatile for roasting or braising.
Center Slice: A cross-cut from the pork loin, often used for quick grill preparations.
Shank Portion: Taken from the mandible area; perfect for soups and stocks.

Smoked and Ground Products

Smoked Ham Boneless: A convenient, flavorful option for sandwiches or meals.
Smoked Rump Portion: Offers a robust flavor, typically used in various dishes.
Smoked Center Slice: Smoky flavor ideal for breakfast or as a meat addition to dishes.
Smoked Shank Portion: Used in flavoring dishes like beans or stews, adds richness.

Processed Pork Products

Tip Roast Boneless: A lean cut from the tip of the loin, suitable for roasting.
Top Roast Boneless: Tender and flavorful, often used in slow-roasted preparations.
Cube Steak: Tenderized beef cut, typically used for frying or smothering in gravy.
Ground Pork: Versatile form of pork, used in sausages, meatballs, and various dishes.

Sausages and Organs

Sausage Links: Popular breakfast item, available in various flavors and seasonings.
Sausage: A general term for ground pork often mixed with spices; used in various dishes.
Hocks: The joint and lower limb of the pig, often used for flavoring soups and stocks.
Smoked Hocks: The same cut but smoked for additional flavor.
Liver: A nutrient-rich organ meat, used in pâtés or dishes like liver and onions.
Kidney: Often overlooked, but can be prepared in various ways for flavor and texture.
Heart: A lean organ meat; high in protein, used in gourmet dishes.
Tongue: A delicacy that can be cooked and served in a variety of ways, typically braised or pickled.

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Description

Test your knowledge on various pork retail cuts with these informative flashcards. Each card includes a specific term and its corresponding definition, helping you to become familiar with different pork cuts and their uses in cooking. Perfect for culinary students or food enthusiasts!