STILLWATER, Okla. — This week, we are talking about pork and ham and identifying the wholesale cuts with the retail pieces. On the drawing below, identify the retail piece and note the cooking methods.
1. Shoulder blade Boston roast, top roast; smoked shoulder roll, left, roast, cook in liquid; shoulder blade steak, right, braise, broil or panfry.
2. Smoked shoulder picnic whole, top, roast or cook in liquid; canned arm picnic, left, roast; smoked pork hocks (crosscut), right, braise or cook in liquid.
3. Rib crown roast, top, roast; loin center loin roast, right, roast; loin rib chops for stuffing, lower left, roast or braise.
4. Loin sirloin roast, upper right, roast; tenderloin, left, roast, braise or broil; loin chop, lower right, braise or broil.
5. Pork loin rib half, upper right, roast; Loin back ribs, left, broil, roast or braise; loin rib chop, lower right, braise or broil.
6. Canadian-style bacon, upper left, roast; sliced Canadian-style bacon, lower left, broil, panbroil or panfry; boneless loin top loin roast, upper right, roast; loin butterfly chop, lower right, braise or broil.
7. Spareribs, left, roast, braise or cook in liquid; salt pork, upper right, cook in liquid for seasoning, panfry; slab bacon and sliced bacon, right, broil, panbroil or panfry.
8. smoked ham shank portion, left, bake; smoked ham rump portion, upper right, bake; smoked ham center sliced, lower right, broil, panfry or bake.
9. Boneless smoked ham roll, upper left, bake; country-style ham, shank portion, right, cook in liquid or bake; canned ham, lower left, bake.
One frequently asked question about pork is when is it done.
Chops and lean roasts should be taken off the heat at 150 degrees Fahrenheit to 155 degrees Fahrenheit and allowed to rest for 10 minutes. The temperature rises five degrees while resting. The USDA recommends a serving temperature of 160 degrees Fahrenheit for ultimate safety.
Pork with Sauteed Granny Smith Apples