General Information - Definitions
| Term | Definition | |
| Butterfly | A thick piece of boneless meat, usually a chop, which has been cut almost all the way through and then opened to form a larger flat piece. | |
| Capicola | The eye section of muscle from the boneless pork shoulder butt. May be purchased as a capicola roast, capicola steaks or cured and smoked for capicola ham. | |
| Chub Pack | Pre-packaged tubes or "chubs" of ground meat or sausage of consistent weight (eg: 1 lb) and quality. | |
| Delicated | The mechanical tenderization that cuts the connective tissue, yielding a more tender product. | |
| Double Loin | A. Chop: bone-in containing the larger loin section on one side of the bone and the smaller tenderloin on the other. B. Roast: a boneless pork loin roast made up of 2 single loins tied together. | |
| Dry Heat | To cook in an uncovered pan without the addition of liquid (eg: panfrying, sautéing, roasting, broiling, bbq, grilling) | |
| Frenched | A. Crown Roasts, Racks of Pork or Chops: The trimming of meat away from the ends of the bone to make the cut more attractive. B. Tenderloin: Pork tenderloin which has been cut into thick slices, then flattened and rolled into individual servings. | |
| Moist Heat | To cook in a covered pan with the addition of liquid (eg: stewing, braising / pot roasting.) | |
| Primal Cuts | One of the large wholesale sections of a carcass (eg: loin, leg, shoulder, belly) used by the meat cutter to prepare retail cuts for the consumer. | |
| Retail Cuts | Portions of meat that are available for sale at retail stores (eg: chops, roasts, ribs, cutlets, etc.) | |
| Tray Pack | Trays of meat of random weight, wrapped in plastic. |
Pick Pork! website designed by The Studio of Wendy J. Inc. & database integration by The November Group
© Copyright 2004 All rights reserved.
© Copyright 2004 All rights reserved.
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