PORK STOMACH BUTTERFLY CUT
pork stomach butterfly cut is the flesh from domestic swine, sometimes known as hogs. Yet, evidence suggests that Stone Age man consumed wild pig, the predecessor of the hog, and the oldest known recipe for pork dates back at least 2000 years to China.
Although inspection required, the quality assessment optional and the plant must pay to have its pork assessed.
A grades for pork only represent the “Acceptable” and “Utility” levels. The only fresh pork available in stores is that marketed as being of acceptable grade.
The ratio of lean meat to fat and bone should be high. Utility-graded pork not sold to customers in supermarkets and mostly utilized in processed goods.
When purchasing pork, what to look for
When purchasing pork, seek for pieces with flesh that is firm, a grayish pink color, and very little fat on the exterior. Meat should have a minimal amount of marbling for the optimum flavor and tenderness.
Pork Retail Cuts that Are Fresh
Pork is divided into four fundamental (primal) cuts: shoulder, loin, side, and leg.
Shoulder of pork
Roast, roast chicken, or steak blade Boneless Blade Steak Smoked Hock Ground Pork for Sausage, Boston Roasted Arm for a Picnic
Frozen Pork Specifications:
– Washed and clean.
– No blood.
– No bad smell.
– White skin.
– No bruises.
– No broken bones
– Moisture content: less than 3%.
– No black pads.
– Drainage: 0 to -5°C for 8 hours.
– No traces of carved deep wounds.
– No ammonia burns.
– Blasted at: -40°C.
– Storage at: -20°C
– 100% Fresh and Frozen
– During Transportation: minus 10~15C
-Shelf Life: 12 -24 months from production date
Safe for human consumption