Fabrication of pork carcasses

FABRICATION OF PORK CARCASSES

Steps for making wholesale cuts of pork carcass

Each side of pork carcass is subjected to the following cutting procedure:

Step 1

  • The feet are removed in the case of the front feet at about 1” above the knee and for the hind feet at the lower edge of hock.

Step 2

  • The anterior “ROUGH SHOULDER” is separated from the posterior “ROUGH MIDDLE” and “ROUGH HAM” portion by cutting between second and third ribs.
  • Thus “ROUGH SHOULDER” is made into three wholesale cuts as described below
  • The JOWL is trimmed by cutting close to the neck line.
  • The BOSTON BUTT is the upper one third of the skinned shoulder and is separated by cutting parallel to the back from a point just vertical to the exposed section of the shoulder blade. The lower two third portion is known as PICNIC SHOULDER.

Step 3

  • The “ROUGH HAM” is separated from the rough middle by cutting between second and third sacral vertebrae at right angles to the line of the leg and a REGULAR HAM is made form this rough ham by suitably trimming the fat and lean on the exposed surface of the ham.

Step 4

  • The “ROUGH MIDDLE” is separated into upper LOIN and lower SIDE & SPARE RIBS or BACON by a parallel cut to the backbone, made at a point 3 fingers width below the vertebral column at the shoulder end and extending it up to the leg end in a manner just to miss the tender lion muscle.
  • The wholesale cuts obtained from each side will be Jowl, Boston Butt, Picnic Shoulder, Loin, Side and Spare Ribs and Ham. 
Last modified: Thursday, 16 September 2010, 5:45 AM