Training Manual

Transcription

Training Manual

“
Australians are
finally discovering
just how essential
a meat Pork is.
Proudly Australian
Glenn Austin
Continental Director
World Association of Chefs Society
PorkStar Training Manual
”
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Who is APL
3
Product Innovation
Contact Details
4
Nutrition
Food Safety
The Australian Pork Industry
General Information
5
Historical Background
6
Snapshot Facts
7
Facts and Fallacies
8
Pig Trading
Processing Steps
39-41
Broken Pork Definitions
64
65
Primals
Advice and Hints
Panfry BBQ Grill
44
45
Cut Specifications
46
46
Index
Bone-In
Roast
Cooked Pork Yield Test
17
63
43
10
APIQ
Lymph Node Locations
Cooking Recommendations
Feeding
16
36-38
Anatomical Directions
Stir Fry
Braise Stew Casserole
Welfare Codes
62
42
9
11
12-15
Skeletal
Storage and Handling
Breeds
Pig Care
Breeding and Farming
35
Traditional vs Modern Cuts
47
48-52
53
AUS-MEAT
89-104
105-107
Fancy Meats
Variety Items
108-117
118-125
Preparation
126-133
134-136
Who is AUS-MEAT
54
Categories
55
Smallgoods
20-21
Standard Carcase Definition
Conversion Factor for Pigs
56
57
Carcase Yield
Conversion Factor Grids
58
Spreadsheets
59
Glossary
22-32
Weight and Fat Classes
Marketing Objectives
33-34
Musculature
Acknowledgements
Lateral View
60
Medial View
61
70
71-88
Boneless
Manufacturing
18-19
Eating Quality
66-69
137
138-139
140
Contents
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The producer owned organisation supporting
and promoting the Australian pork industry.
Australian Pork Limited (APL) is the national representative body for Australian pig producers.
It is a producer-owned not-for-profit company combining marketing, export development, research,
innovation and strategic policy development to assist in securing a profitable and sustainable future
for the Australian pork industry.
APLʼs primary funding is derived from statutory pig slaughter levies collected under the Primary
Industry (Excise) Levies Act 1999.
Additional research-specific funds are also received from the Commonwealth Government.
APLʼs primary role is:
•
Develop and implement marketing strategies to achieve increased consumption of Australian Pork
both domestically and in export markets.
•
To provide pig producers with up-to-date information on market prices, feed grain prices,
strategies for managing the challenges of low profitability and research summaries.
•
Provide the latest news about the industry to stakeholders.
•
Provide up-to-date information on the latest issues for the industry.
•
Company reports providing the strategic directions for the company and annual reports.
•
Identify research that produce tangible benefits for the pork industry, the Australian
community and specific sectors which might not otherwise be funded if left to market forces.
This research also provides the scientific backbone for the industryʼs on-farm quality assurance
program - APIQ.
Who is Australian Pork Ltd
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Australian Pork Limited
PO Box 148
South Australia/Northern Territory:
Deakin West ACT 2600
680a South Road
Telephone: 02 6285 2200
Glandore SA 5037
Facsimile: 02 6285 2288
Telephone: 08 8371 2616
www.australianpork.com.au
Facsimile: 08 8371 2616
www.pork.com.au
Victoria/Tasmania:
Toll free number: 1800 789 099
Level 1, 10-12 York Street
ABN 83 092 783 278
State Offices:
New South Wales/Australian Capital Territory:
PO Box 706
Jannali NSW 2226
Telephone: 02 9482 7079
Facsimile: 02 9476 0564
South Melbourne VIC 3205
Telephone: 03 9645 5657
Facsimile: 03 9645 0720
Western Australia:
Unit 8/912 Albany Highway Cnr. Dane Street
East Victoria Park WA 6101
Telephone: 08 94721199
Facsimile: 08 94721199
Queensland:
PO Box 775
Springwood QLD 4127
Telephone: 07 3387 7702
Facsimile: 07 3387 7762
Contact Details
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General information
Pork is the worldʼs most popular meat, being the protein of choice in Europe and Asia as well as
a major meat in North and South America.
In Australia, Pork has been with us since the First Fleet, and ham, bacon, and pork has always
had a place at our tables. Since early European settlement the culinary landscape in Australia
primarily featured red meat, but along with the growing sophistication of Australian culture
in recent decades, there has been a great growth in embracing a wider variety of delicious and
healthy foods.
Up until the early 1950s the majority of pigs were reared in dairy areas. The growth of the pig
industry, up to this point, was largely in response to expansion in the dairy industry.
In the past three decades the pig industryʼs association with dairying has all but vanished. Today
nearly all pigs are produced in, or close to, grain growing areas. Grains are now the principle
ingredients in pig food mixtures. Factors that contributed to this change include:
•
The virtual disappearance of on-farm cream separation in favour of whole milk delivery to
factories. Now factories are processing milk, so very little skim milk or whey returns
to the farm.
•
Deterioration in the economics of mixed cereal/sheep farming in the late 1960s resulted
in farmers supplementing their incomes by raising pigs. Many more piggeries were either
built or expanded when wheat quotas were introduced in 1969.
Pig farmer family
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Historical background
It is over 200 years since the first pigs came to Australia on the First Fleet.
There is no evidence of pigs existing in Australia before European settlement.
Today Australia produces about 5 million domestic pigs per year. Generally
they are reared under intensive or semi-intensive conditions. Most piggeries
are located in grain producing areas.
Australiaʼs first large-scale intensive piggery was built in the early 1960s.
Following its success, similar units carrying 1,000 to 2,000 breeding females
were built throughout the country and some units now exceed 10,000 sows
in size. These large herds tend to be associated with feed millers or meat
processors. A number of these herds have been established as breeding
companies to supply smaller producers with boars and sows.
The industry has changed over the past 30 years from a time when there
were many farms raising only a few pigs, to a time where the majority of
production comes from the large specialist piggeries. Today more than 89% of
production comes from herds of 100 or more breeding sows. Approximately
34% of Australian production is processed into bacon, hams and smallgoods.
The rest is sold as fresh pork meat. Imports make up approximately 52% of
smallgoods manufacture.
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Pork Industry Snapshot Facts (October 2005)
Size of Industry
Pork Exports
Pork Imports
Domestic Pork
•
319,000 sows.
•
5.4 million pigs slaughtered per annum (390,000 tonnes Carcase Weight
– CW).
•
2,000 pig producers.
•
The Gross Value of Production (GVP) of the Australian pork industry in
2003/04 was $878 million.
•
25% of producers own 90% of total industry sows.
•
NSW (30% of production), QLD (24%), SA (17%), VIC (16%), WA (12%),
TAS (1%), NT (0.1%).
•
Most piggeries are located in the grain growing regions of Australia.
•
2004/05 export volumes were 48,175 tonnes SW (Shipped Weight),
representing approximately 16% of total production.
•
2004/05 exports were valued at AUD $164 million.
•
Major markets include Singapore, New Zealand and Japan, whose
respective shares of total export volumes during 2004/05 were 42%,
19% and 13%.
•
Imports of Pork due to quarantine requirements can only be used
for boneless cooked products such as ham, bacon, or smallgoods.
Imported Pigmeat can not be sold as fresh meat.
•
2004/05 import volumes were 81,596 tonnes (SW), representing
approximately 38% of total production or 30% of total domestic pork
consumption or 59% of Ham/Bacon consumption in Australia.
•
2004/05 imports were valued at AUD $324 million.
•
Major import suppliers include Canada, Denmark and the USA, whose
respective shares of total import volumes during 2004/05 were 47%,
34% and 18%.
•
Pigmeat (or total Pork) can be consumed in a number of ways:
Ham, Bacon, Smallgoods, or as fresh Pork.
Consumption
•
Domestic total Pork consumption for the year ending September ’05 was
23.5kg/capita (467,000 tonnes Carcase Weight Equivalent - CWE). This
was up from 18.4kg/cap in 2000/01, a growth of 28%.
•
Domestic fresh Pork consumption during 2004/05 was 9.7kg/capita
(equivalent to 196,000 tonnes CWE). This was up from 8.5kg/capita in
2000/01, a growth of 38%.
•
Fresh pork consumption is equivalent to approximately 41.9% of total pork
consumption.
•
Of total Pigmeat consumption:
Ham consists of 32% of total pig meat consumption.
Bacon consists of 27% of total pig meat consumption.
Fresh Pork makes up 41% of pig meat consumption.
Of the fresh Pork consumption:
The Retail market (e.g. butchers and supermarkets) accounts for 65% of total
consumption, and Food Service (restaurants etc) accounts for 35% share of the
total domestic pork market.
•
•
•
The major channels within the Fresh Pork Retail sector are Woolworths
(32%), Coles/BiLo (26%) Independent Supermarkets (16%) and Butchers
(25%) (Source: Roy Morgan Consumer Survey 2005).
The major channels within the Fresh Pork Foodservice sector are
Restaurants & Cafes (44%), Pubs, Clubs & Motels (27%) and Caterers
(26%) (Source: BIS Shrapnel 2005-2007).
The most popular fresh pork cuts as measured by supermarket scan data
are Roasts (40%), Chops (23%), Ribs (12%), Pork Sausages (7%) and
Mince (5%).
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Myth: Pork is a fatty meat
Myth: Pork is only good for a Sunday roast.
Fact: Actually there are no fewer than 7 cuts of Pork which have less fat than skinless chicken
Fact: Roast Pork is the classic combination of juicy meat and crisp crackling — however
breast, and 15 cuts approved by the National Heart Foundation.
Pork is much more than that. Itʼs a magnificently versatile meat, perfect for BBQs and simple,
Myth: Pork is dry and tasteless.
Fact: Pork is at its juicy, succulent best when cooked with a hint of pink in the middle. Pork can
quick steak recipes, but also the best meat for stir fries, meatballs, kebabs, tortillas, spaghetti
bolognaise, you name it.
dry out when overcooked — so remember, if you want to enjoy your Pork juicy and tender, less
Myth: Pork does not go well with different sauces.
is more! A little less time in the cooking means a lot more juiciness in the eating. Try cooking
Fact: Pork goes fantastically well with a huge range of flavours and cooking styles! Pork pairs
Pork with a hint of pink in the middle as you would for beef or lamb.
perfectly with sauces like plum, soy, oyster, chilli, traditional English and ginger. And itʼs the
Myth: You have to cook Pork right through.
only meat which goes really well with delicious fruity sauces like lemon and apple.
Fact: Many people were brought up to believe Pork needed to be cooked well done, or right
Myth: Pork is old fashioned and expensive.
through. If the truth be told, itʼs never been necessary with Australian Pork. Our farmers use
Fact: Pork has to be the cleverest meal choice for the way we lead our lives today! Thereʼs a
the safest most advanced techniques, which means our Pork is of the highest standard.
range of Pork cuts which are very, very low in fat, Porkʼs a great source of essential nutrients
Myth: Pork is difficult to cook.
and it goes brilliantly with a huge range of modern flavours and cooking styles. Pork is also
great value especially compared to equivalent beef and lamb cuts.
Fact: Pork is fast and easy to cook. Try a 6 minute steak. Cook your steak in a medium heat pan
for 3 minutes. Turn once. Cook the other side for 3 minutes. Remove from pan and rest for one
minute. Serve — and enjoy the juicy flavour!
Myth: Pork is a white meat.
Fact: Meat can be classed by its colour. The red colour results from the presence of two ironcontaining proteins, which are involved in oxygen transportation and storage. When both iron
and oxygen are present these proteins have a red colour — and thatʼs why Australian Pork is so
pink. It can be classed as a red meat, and is a source of iron.
Facts and Fallacies Busting the Myths
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The white breeds, Large White and Landrace, are the main breeds used in Australia because they
have been further developed for breeding in Australian production systems. They may be used as
purebreds or in crossbreeding programs. Commercial herds commonly use a Large White/Landrace
crossbred sow back-crossed to either a Landrace, Duroc or Large White boar. Breeds such as the
Berkshire, Wessex Saddleback, Tamworth and Large Black are decreasing in number. These breeds
are maintained by studs and are occasionally used for crossbreeding.
Many modern commercial herds are based on stock drawn from specialist breeding companies.
These companies take advantage of the latest performance testing techniques to develop genetically
superior lines of boars and sows.
Performance testing is a method used to identify and select the best possible breeding stock in
terms of rapid growth, feed conversion and meat quality, without slaughtering the pig. Ultrasonic
measuring equipment is used in assessing the lean meat yield of the live animal.
Cross bred Large White and Duroc
Breeds
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Constant supplies of quality pork are guaranteed when producers use modern feeding and
management techniques. Modern nutritional research has led to a detailed knowledge of the
pigʼs nutrient requirements. Consequently rations can now be formulated to not only maintain
health but to enable the pig to grow with maximum efficiency.
Grains such as wheat, barley, sorghum and triticale may form up to 80% of a feed mixture. They
are the main energy source for pigs.
Protein, which is essential for growth, is supplied by protein-rich foodstuffs, such as meat meal,
soybean meal, canola, field peas and lupins. These foodstuffs usually form about 20% of a food
mixture.
Most ʻpig feedʼ mixtures are prepared on the farm by the producer. The alternative is to purchase
ready mixed feeds from specialised stock feed manufacturers. Commercially prepared feeds are
often conveyed in bulk direct from the manufacturer to the producerʼs silos. Virtually all feed is
fed in a dry form, either as mash or pellets. Pigs may be fed once or twice a day. In some larger
piggeries feeding is automated. Feed accounts for approximately 70% of the cost of pig meat
production. It takes approximately 5.5 kilograms of feed to produce a kilogram of pig meat.
Canola
Feeding
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Animal welfare is of utmost importance to pig farmers, who have the same concerns
you do when it comes to taking care of their pigs.
Australian pig farmers are leading the way in making positive changes in the way
pigs are raised and this section explains how.
The Australian pork industry takes animal welfare very seriously.
Our farmers have a strong commitment to the care of their animals and are
constantly working towards improvements in this area. Every year, the industry
invests a lot of time, effort and money in researching ways in which pig care can
be improved and is actively involved in education and training of stock people.
Australian consumers can have every confidence in the animal welfare standards
applied by Australian pork producers.
Not only do Australian farmers fundamentally care about their animals, but also as
a food producing industry, Australian pig farmers must pay attention to the welfare
needs of their stock to meet food quality and safety requirements.
For all these reasons, the health and welfare of animals is a key concern of pork
producers. APL advocates sound, well researched and proven approaches to
swine health and production.
Deep litter rearing shed
Pig Care
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Healthy animals whose welfare is carefully respected
result in safe, wholesome, high quality pork products
There are a variety of production systems that are used in
Gestation
Pregnant sows are called “dry sows” or “gestating sows” (non-
industry today. There is no one ideal system in which the
Young, unbred female pigs are called gilts. A gilt is usually
lactating), and some are moved to individualised stalls after
facility alone can meet all of the needs of the animal. The
single most important factor in addressing the welfare of
animals is the stockmanship skills of the producer.
In an intensive system, pigs are usually housed through their
growth and reproductive stages indoors in specialised sheds.
A shed housing pregnant sows is called a dry sow shed.
Sometimes, dry sows may also be kept outdoors, but this
is only possible in a limited number of situations where the
climate is mild and soils are free draining. When she is ready
to give birth to her piglets, the pregnant sow is then moved to
a special birthing or “farrowing” area. Weaner pigs (weaned
piglets) are kept in a weaning shed and finisher pigs are housed
in a finishing shed which may be indoors or in deep litter
housing. Most Australian pig farmers raise their pigs through
the whole process in “farrow to finish” operations.
Australian pigs are raised with a near disease free status. This
means that fewer medications are needed to keep pigs healthy.
The high health status of Australian farms means that access of
eight months old before she is mature enough for breeding.
They are normally housed in groups of three to 25 pigs per
pen in the breeding area. Gilts are called sows once they
give birth. Male pigs, or boars used for breeding, are usually
penned individually, so they donʼt fight with each other. Pigs
are very social animals and sows are kept either in groups or
individually in close contact with their neighbours. They do
have a strong social hierarchy and sometimes fight amongst
themselves to establish who is dominant or subordinate in a
group situation.
When gilts or sows enter oestrus in their reproductive cycles
(about 21 days long) they are ready to be bred. Farmers oversee
breeding to ensure the sow is receptive and successfully bred.
breeding. Individual dry sow stalls assist in reducing stress to the
sow during the early critical stages of pregnancy. In stalls, sows
can easily be examined individually for health and treated if
necessary. Sows are fed individually and offered water regularly.
They can lie down comfortably, stand up or sit and walk a few
steps forward and back. The stalls are cleaned daily.
Sows in stalls may stay in them for a number of weeks, or the
whole pregnancy. Farmers take care to minimise sow stress
and to protect their sows from being jostled or injured by their
herd mates during the first 30 days of pregnancy because of the
high risk of miscarriage. The length of the sowʼs pregnancy is
3 months, 3 weeks and 3 days, or 115 days. Sows will usually
have two litters of piglets each year.
Increasingly, producers are using artificial insemination (A.I.),
which eliminates disease risk and can produce excellent
pregnancy results. Larger farms may rely exclusively on A.I. in
their breeding programs.
people and animals on to pig farms must be restricted to ensure
Piggery managers keep records of sow and boar performance in
that animals are kept healthy. These restrictions are known as
a book or computer program. Pregnancy tests are conducted by
“biosecurity” precautions.
ultrasound and, if found negative, sows return to the breeding area.
The ability to pregnancy-test greatly increases farm productivity.
Pig care: breeding and farming
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Farrowing
Transport
Elective Husbandry Procedures
Sows are moved to farrowing sheds approximately one week
When pigs are market weight — from 60kg to 110kg — they
prior to giving birth. A farrowing stall allows the sow about the
are loaded onto well-ventilated trucks with appropriate bedding
Castration
same movements as a gestation stall, but provides creep areas
for transport to market. The number of pigs in the load is
along either side for the piglets. Adjustable rails alongside the
carefully calculated taking into consideration truck size, travel
sow slow her movement when she lays down, thus protecting
piglets from being crushed.
Once the sow begins to farrow, the whole litter is born within 2 to
3 hours. The farmer keeps a close record of when piglets are born.
distance, temperature and pig comfort factors. Transportation
of pigs follows the Model Code of Practice for the Welfare of
Animals – Land Transport of Pigs.
Very shortly after birth, piglets will nurse. A heat lamp or pad and
Animal care and health
a warm farrowing room temperature ensures piglet comfort.
APL provides farmers with information on animal care issues
Piglets
to ensure the food they produce meets the highest animal
Australia is one of the few countries that does not castrate all
male pigs. We do castrate but it is the producerʼs decision. In
some situations, castration is a necessary management practice
for production to meet the consumer requirements. Castration
prevents the development of a number of undesirable flavour
and odour characteristics of the meat that are rejected by
consumers. Pigs that are not castrated are sent to market before
they reach sexual maturity.
Ear notching
welfare, health and food safety standards.
Ear notching is one of a number of methods utilised for the
which can be anywhere from 21 to 28 days depending on
Stockmanship
farm management. It enables a producer to quickly identify the
the producerʼs system. The weaned piglets or “weaners” are
It is recognised internationally that the most important factor for
pig to monitor its growth rate. Livestock identification is also
ensuring good animal welfare is stockmanship. APL believes
important to enable livestock to be traced if there is a disease
this is a critically important part in the process of producing pigs
outbreak – providing further assurance to our food quality.
Piglets are moved from the farrowing rooms at weaning
housed in nursery pens. Farmers continue to provide very
warm temperatures for the pigs. Weaners are sorted by size or
by sex and size and provided with fresh water and feed at all
times. They will remain in nursery pens until they are between
5 to 10 weeks old. They will then be moved to a grower area.
Growers / finishers
Weaned and growing pigs are usually group-housed in pens
of 5 to 200 pigs per pen. In well ventilated sheds, pigs will
instinctively select clean and dry areas for sleeping, resting and
feeding. Pigs are very clean animals and choose to defecate in
an area separate to their feeding area.
and without proper training the process is compromised.
identification of pigs and as such is a necessary component of
Teeth clipping
Stockmanship and handling is central to training programs that
Teeth clipping is a practice to prevent injury to litter mates and
APL has developed and has been running throughout the country
udders of nursing sows.
over many years. APL will continue to spend hundreds of
thousands of dollars in running and expanding these programs.
Tail docking
Tail biting is a common problem in all production systems and
the practice of tail docking is done as a preventive measure to
reduce injuries.
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Diet
Australian pigs are fed specially designed grain based rations. To ensure a balanced diet,
farmers include vitamins and mineral supplements in the pigʼs diet.
Antibiotics
Antibiotics are sometimes used as a means of treating specific disease conditions and their use
is governed by very strict government regulations and is closely monitored. These antibiotics
may be given by injection, or in the feed or water. Withdrawal periods are adhered to, to ensure
market pigs will be free of antibiotics before market. Pig meat is tested by the National Residue
Survey to ensure that there are absolutely no residues in the meat enter the human food chain.
Housing
There are a variety of production systems that are used in industry today. There is no one ideal
system in which the facility alone can meet all of the needs of the animal. The single most
important factor in addressing the welfare of animals is the stockmanship skills of the producer
The four main options for housing pigs are:
• Indoor cement and/or slatted floored individual pens (note that only sows and boars are housed
in individual pens);
• Indoor cement and/or slatted floored group pens with various individual or group feeding
systems – partial feeding stalls, electronic feeding stations, trickle and floor feeding etc;
• Indoor large open-sided sheds, hoop-like structures, with deep litter flooring (rice hulls,
straw, sawdust or similar), sometimes referred to generically as ʻdeep litter housing”
accommodating compatible groups of pigs. They are used extensively for growing pigs and
for group housing of dry sows; or
• Outdoor paddocks, which include rooting areas, wallows, and kennels/huts for shelter (free
range). These systems are only suitable for certain parts of the country and pose disease risks
and a risk to the environment if not carefully controlled.
and stock handlers. Calling for change to housing systems as a means of improving pig welfare
will not benefit the animal and it may endanger the health of the animal, food safety, or the
environment.
Current housing systems are continuously evolving to improve efficiency, herd health and
productivity. Our farmers are committed to developing new alternatives and providing for
increased welfare and comfort for their pigs. In the 5 years up to 2005, more than $1.5 million
has been invested in pig care research by APL.
Housing systems for pigs from birth to weaning and for lactating and weaned sows are generally
managed on an all-in all-out basis, keeping pigs of similar age within a common environment.
There should be provision for the cleaning and disinfection of each section between each batch
of pigs. This is a major component in disease control and hence good welfare.
Deep litter housing
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The future
There are a variety of production systems used in the industry today and there is no one ideal
Links
system in which the facility alone can meet the needs of the animal. The single most important
Go to the following sites for more information
factor in addressing the welfare of animals is the husbandry skills of the stock-people. Calling
for change for the sake of change will not benefit the animal and it may endanger food safety,
the health of the animal and the environment.
• www.affa.gov.au
• www.australianpork.com.au
• www.animalhealthaustralia.com.au
Producerʼs livelihoods depend on the well being and performance of their livestock. To do
• www.pigwelfare.com.au
anything short of providing the best, humane care possible would be self-defeating. Taking care
• www.sowstalls.com.au
of their animals is seen by producers as an ethical responsibility as well as a necessary business
practice.
The Australian pig industry looks to the future as an opportunity to continue to build upon the
reputation as leaders in animal welfare initiatives and environmental stewardship.
• State agriculture departments
o QLD
www.dpi.qld.gov.au/animalwelfare/
o NSW
www.agric.nsw.gov.au/reader/pigs
o Vic
www.dpi.vic.gov.au/
o WA
http://www.dlgrd.wa.gov.au/localGovt/animalWelfare/act2002.asp
o SA
www.pir.sa.gov.au
o Tas
www.dpiwe.tas.gov.au/inter.nsf/webpages/EGIL-535VVF?Open
o NT
http://www.primaryindustry.nt.gov.au
o ACT
http://www.legislation.act.gov.au/a/1992-45/default.asp
• Animal Welfare Centre Victoria
www.animal-welfare.org.au/
• Model Code of Practice for The Welfare of Pigs
www.publish.csiro.au/nid/18/pid/1546.htm
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Pig welfare codes
Model Code of Practice for the Welfare of Animals (Pigs)
The Model Code of Practice for the Welfare of Animals (Pigs) (The Code) is intended as a
guide for all people responsible for the welfare of pigs under both intensive and extensive
systems. The Code emphasises that, whatever the form of husbandry, managers and others
responsible for the day-to-day needs of pigs have a responsibility to care for animals under
their control. It details the responsibilities of those involved with the care of pigs, including
for their accommodation, food and water and special needs. The Code was developed in 1998
for the then Standing Committee on Agricultural and Resource Management (SCARM), by
representatives from the State and Australian Government departments with responsibility
for agriculture and/or animal welfare, the CSIRO, and other relevant committees within the
SCARM system. Extensive consultation also took place with industry and animal welfare
groups in the development of The Code.
The Code is currently being reviewed by the Primary Industry Ministerial Council (PIMC).
The review will take into account any advances in the understanding of animal physiology and
behaviour, technological changes in animal husbandry, and their relationship to the behaviour of
animals. Australian Pork Limited is supportive of this review and has been consulted as a major
stakeholder throughout the review process.
The Australian pig industry and its leaders will actively engage in related pig welfare
discussions, lead positive change and participate actively in the revision of the welfare code.
APL is also cognisant of community views and industry trends and is open to changes in
husbandry practices that consider science based research, industry and community consultation
and education. Animal welfare policies must be translated into outcomes which are feasible in
practice, scientifically sound, internally consistent and sustainable.
Animal welfare guidelines developed without a sound scientific and technical basis would put
the welfare of the animal and the sustainability of the producerʼs operation at risk. Therefore,
APL continues to support sound science and objective evidence as the only basis for animal
welfare guideline decision making.
It is important to note that the needs of pigs are different from those of people, and also that
commercial pork production methods must not only take account of animal welfare but also the
needs of consumers.
The current Model Code of Practice is available to download or purchase from CSIRO Publishing
www.publish.csiro.au/nid/18/pid/1546.htm
State and Territory Animal Welfare Legislation
The State and Territory governments have the principal responsibility for animal welfare. Each
State and Territory government has an Animal Welfare Advisory Committee (AWAC) that
provides advice on animal welfare issues and on associated legislation. State and Territory
government officers are responsible for implementation of the provisions of animal welfare
legislation, and in many cases designated officers of the Royal Society for the Prevention of
Cruelty to Animals (RSPCA) also have authority to prosecute offenders.
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The Australian Pork Industry Quality (APIQ)
The Australian Pork Industry Quality Program (APIQ) is the Australian pork
industryʼs main on-farm quality assurance program, covering food safety, biosecurity
and animal welfare.
The program was introduced in 1997 to signal to the domestic and export markets
that the Australian pork industry is committed to providing a safe, wholesome product
of the highest quality.
To become APIQ certified, producers need to comply with the current APIQ
Standards and implement an on-farm Hazard Analysis Critical Control Point
(HACCP) plan.
HACCP system is an internationally recognised, food safety system that assists
producers to control and monitor the food safety hazards on their farms.
To maintain certification, producers need to undergo an annual audit by an
independently certified APIQ auditor.
APIQ is well established in the industry. For supply chain members to get full benefit
from the Program, APL suggests that they insist on APIQ certified product. Producers
cover the cost of their APIQ certification.
For more information about APIQ or to obtain a full list of the APIQ Standards, visit
The APIQ Standards are based on science, good management practices and Industry
www.apiq.com.au or contact the APIQ Manager on 02 6285 2200.
Codes of Practices and cover the following:
Physical:
Prevent foreign bodies & broken needles in meat.
Chemical:
Prevent chemical residues.
Biological:
Prevent contamination from other animals (e.g. rodents, cats,
sick pigs) and trucks.
Quality:
Minimise stress and thus PSE and DFD meat.
Management: Foster commitment, traceability & document control.
Biosecurity:
Prevent emergency and common pig diseases.
Welfare:
Meet the health and behavioural needs of animals in accordance
with the Code of Practice for the Welfare of Animals - Pigs.
Pig care: On farm quality assurance
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Market Process
Traditionally, pigs were visually inspected and sold by auction. Now, about 80% are sold by
Disadvantages
direct consignment to an abattoir, with payment based on weight and grade. There are now three
The markets unexpected highs cannot be exploited, although contract prices can sometimes be
main methods by which pigs are sold:
•
Direct consignment by contract.
•
Saleyard auction.
•
Classification auction.
Direct Consignment by Contract
Direct sale at an agreed price is based on depth of backfat (P2) and carcase weight. APL is
based on an agreed market indicator. Producers should:
•
Stipulate the day of payment as part of the contract.
•
Check backfat readings by using another kill site or by inspecting carcases.
•
Regularly check weights and dressing percentage.
•
Visit the abattoir often and establish communication with the processor.
•
Be aware of true transport costs.
investigating other measurement systems based on Estimated Lean Meat Yield (ELMY).
Advantages
•
Lower market costs.
•
Negotiated premiums based on weight and grade.
•
Prices fixed and fairly stable.
•
Payment based on objective measurements.
•
The producer gets good feedback, with information on carcase quality and herd
health by the Pig Health Monitoring Scheme.
•
Individual contracts are possible.
•
Meat quality is better because of less pre slaughter handling and transport.
Pig trading
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Saleyard auction
Large auctions at which about 12% of Australiaʼs pigs are sold, promote competition and
Disadvantages
identify supply and demand.
•
There is a charge for listing, and an agents commission in some cases.
•
Specifying one kill site only can lower competition and price.
Advantages
•
They help to move problem stock.
•
There is more competition.
•
No price penalties apply, although buyers may choose to discount on the
basis of previous purchases.
Disadvantages
•
Price is based on subjective inspection which does not reveal carcase quality.
•
Selling costs are 5-7% higher than with direct selling because of agent commissions,
saleyard charges and extra transport.
•
Moving pigs between the farm gate and the abattoir triggers bruising, weight loss,
condemnations and stock losses.
Classification Auctions
These allow pigs to be sold while still on farm, and require producers to classify stock
according to expected dressed weight and fat thickness. About 8% of pigs are sold this way.
Advantages
•
A reserve price stops large price variations.
•
Transporting stock to saleyards is unnecessary.
•
Feedback on carcase quality and health status is available through the Pig Health
Monitoring Scheme.
•
Producers can save costs by acting as their own agents.
Pig trading
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Abattoir Process Steps
The slaughter process used in Australian abattoirs complies with the Australian Standard for the
Scalding
Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
To assist with the removal of hair from the carcase, the pig carcase is transferred to a scald tank
(AS4696:2002). The Australian Quarantine and Inspection Service (AQIS) has responsibility
where it is immersed for approximately 6 minutes at 60°C.
for export abattoirs and State Meat Hygiene Authorities for domestic abattoirs. The process is
humane, efficient and hygienic. All abattoirs must stun immediately prior to slaughter and most
Tumbling/Singeing
large abattoirs now use CO2 stunning which is carried out by trained operators.
From the scalding tank, the carcase is tumbled it what resembles a large tumble drier; the pigs
A basic description of each step of the slaughter process is outlined below.
Stun - CO2 or Electrical
are actually flailed with steel tipped beaters where most of the hair and outer layer of skin is
removed. Following the de-hairer any remaining hair is burnt off by either a hand held or fixed
flame gas jets.
Stunning is a humane way of rendering the animal unconscious before slaughter. Stunning is
Electrical Stimulation
also performed to ensure operator safety.
Electrically stimulating the carcase primarily assists with glycolysis which results in improved
Sticking - Exsanguination
meat quality.
Sticking is the term referred to for severing the anterior vena cava to expel most of the blood
Evisceration
from the carcase. The pig dies as a result of this rapid blood loss.
Evisceration is the removal of all internal organs and intestinal tract. Inspection of the main
Weasand & Bunging
organs and carcase takes place to ensure the carcase is free from disease and parasites.
The next process in the chain is sealing of the weasand or oesophagus situated at the upper
end of the intestinal tract. Bunging is the term for the process of incising around the anus so
the intestinal tract can be freed from the carcase. The anus/rectum then may have a plastic bag
placed over it or a plug placed in it to reduce spillage, before being either dropped back through
the pelvic cavity or cut off first and then dropped back through the pelvic cavity. Both of these
procedures prevent spillage or leakage of the contents of the intestinal tract.
Processing Steps
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Trimming
Further trimming of the carcase is performed to ensure it is clean and free from foreign bodies,
clots and other parts of the carcase that may not have been removed correctly. Also removes any
pathology (arthitic joints, abscesses etc).
Washing
The carcase is then washed with spray to ensure hygiene. It also removes saw dust (if the carcase
has been split, which can be a good medium for microorganisms to multiply and reduce shelf life)
and singed hair etc.
Grading (weighing)
Weighing and measuring of the P2 site for fat depth is conducted as part of the grading process
to assist with grading. A carcase ticket is then applied which contains a range of information.
(See Aus-Meat section) APL is also investigating other measures of grading such as the use of
ultrasound and lean meat yield. Fat in a pig is measured at the P2 site. There are two such sites
- one on either side of the carcase. The P2 site is 52mm from the midline at the level of the head of
the last rib and immediately caudal to the last rib.
Chilling
The carcase is then transferred to a chiller where it is chilled. Methods of chilling vary between
processors in terms of temperature decline in line with time.
Processing Steps
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The flavour, tenderness, juiciness and odour of pork all contribute to its eating quality, and each
of these characteristics can be controlled at different stages of pork production. Decisions made
at one stage will likely impact on opportunities to improve pork quality at later stages.
Although control of the product may change along the production chain, recent research by
Australian Pork Limited (APL) has shown that when producers, processors, retailers, chefs
and cooks work together, the eating quality of the pork improves. Improved eating quality will
significantly improve consumption.
Opportunities to improve pork eating quality along the production chain
Each step in the following list will have an independent effect on eating quality improvement.
The more steps that can be implemented over more stages, the larger the overall impact.
However, some steps have a greater impact than others (more
eating quality).
1-4
* means a bigger impact on
5-8
9
Opportunities
Primary
Producers
Abattoir/
first processor
Second
processor/
food companies
Retailers/
food services
End consumers
Eating quality
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Producers
The following information sets out nine factors that affect pork eating quality, each stage has a varying impact on eating quality, more stars indicate greater impact.
Stage of production
Impact
Step
1. Genetics
**
Select for more intramuscular fat.
Select against the halothane gene.
2. Sex
***
Manage market preference for males and females.
Castrate males (immunologically or surgically depending on market).
3. Diet
**
4. On-farm and
transport
& handling
**
Use magnesium and vitamin E to reduce pale, soft, exudative (PSE) pork, reduce drip loss,
and increase shelf life.
Manage risks to eating quality of dietary ingredients and additives.
Clean housing before sending pigs to market to reduce risk of boar taint.
Reduce stresses of mixing and handling, and reduce risk of PSE pork by:
-
not mixing pigs for at least seven days before market.
handling sick pigs separately.
checking design of loading facility.
not using electric prods.
Eating quality
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Opportunities for pig producers to contribute to
improved pork eating quality
To meet the market specifications of processors, pork producers may select leaner genotypes,
Halothane stress gene
use entire (non-castrated) males and administer metabolic modifiers and dietary supplements.
Selection against the halothane gene may improve pork eating quality. There is evidence that
However, these strategies do not necessarily address the consumer demand for consistent and
excellent quality of pork.
While the largest effects on pork eating quality stem from decisions made in the consumer end
of the chain, the basis for pork quality is established with the producerʼs decisions on issues
pigs carrying this gene are susceptible to stress and that they have a greater incidence of pale,
soft, exudative (PSE) pork, two-toned pork, and pork with high drip loss. Most studies indicate
that PSE pork has inferior eating quality with reduced tenderness and juiciness. Furthermore,
the tenderness of PSE pork is not able to benefit from subsequent ageing.
such as the breed, sex and diet of the pig.
1. Genetics
Breed choice for intramuscular fat
Higher levels of intramuscular fat (marbling) in pork improve the flavour, juiciness, and to
some extent, the tenderness of the meat. The production of leaner pigs in Australia over the
past 30 years has resulted in intramuscular fat levels in pork loin being less than the levels
recommended (2–2.5%) for optimum eating quality of pork. However, this needs to be
balanced against market and consumer preferences for leaner meat.
The fast growing ʻwhiteʼ European pig breeds (Large White, Landrace, Yorkshire) generally
have lower levels of intramuscular fat compared with the darker skinned breeds, such as
Duroc. Australian research indicates that the inclusion of Duroc bloodlines in predominantly
ʻwhiteʼ European breeds improves the eating quality of pork. Large White × Landrace × Duroc
crossbred pigs with a high proportion (50%) of Duroc genes had higher marbling values, better
tenderness and better flavour compared to pork from Large White × Landrace × Duroc crossbred
pigs with a low proportion (<25%) of Duroc genes.
Eating quality
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2. Sex
3. Diet
Castration
Mineral and vitamin supplements
Boar taint in pork (an unpleasant perspiration or urine like odour) may be experienced with
Appropriate use of magnesium and vitamin E may reduce the incidence of PSE pork, lower
meat from some sexually developing entire males, and is more noticeable during cooking.
drip loss in fresh pork, and lead to longer shelf life.
The only effective method of eliminating any risk of boar taint is by castration of
Metabolic modifiers
male pigs.
Recent research reported that pork from pigs administered the growth hormone porcine
Surgical and immunological castration are available to producers in Australia. Improvac®
is a vaccine that was developed in Australia for immunological castration. To be effective,
pigs must be vaccinated twice with Improvac®, with the second dose administered around
four weeks before slaughter.
While these methods are equally effective, the choice of method would be influenced
somatotropin (pST) had lower consumer preference scores for tenderness, juiciness and overall
acceptability. Thus, while pST administration enables pork producers to better meet consumer
demand for leaner pork, its use could diminish tenderness and eating quality of pork. However,
there is no evidence that the inclusion of ractopamine (another growth hormone) at 10 parts per
million will have any negative effects on consumer acceptance for cured or fresh pork.
by factors such as convenience, cost and market acceptance.
Procedures for surgical castration are included in the welfare component of the Australian Pig
Industry Quality Program (APIQ) Model Code of Practice for the Welfare of Animals – Pigs,
Standing Committee on Agriculture and Resource Management Report No. 66. To meet the
welfare requirements of APIQ, producers who castrate pigs surgically need to comply with the
following code requirements for castration:
•• if surgical castration is necessary, it should be done as soon as management practices
allow after birth, preferably within seven days. A veterinarian should perform
castration of boars older than six weeks using an anaesthetic.
•• good post-operational drainage is essential.
Due to differences in their performance and requirements, producers should be aware that the
castrated pig (barrow) must be managed differently to the entire male.
Producers
Eating quality
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4. On farm and transport handling
Housing
To reduce the risk to eating quality from adverse taints in pork, pigs should be housed in dry pens
before slaughter.
Stress management
Pork eating quality improves when stress levels in pigs are kept to a minimum through optimum
handling and mixing techniques on the farm, during transportation and before slaughter. Reducing
the stress to pigs associated with transport is probably the most important factor. Pigs from peer
groups should not be mixed for at least seven days before market. Where possible, these groups
should be kept together during loading, transport and lairage. To decrease the incidence of PSE
pork, use of electric prodders and dogs should be avoided or minimised by using trained stockmen
and ensuring the good design of races and ramps used to move and load pigs.
Eating quality
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Processors
Stage of production
Impact
Step
5. Pre-slaughter
handling
**
Reduce stresses of pre-slaughter handling by:
- checking design of unloading and lairage facility.
- minimising handling.
- not using electric prods.
Remove feed 6–24 hours before slaughter.
6. Carcase handling
***
Use low voltage electrical stimulation of carcase.
Manage chilling to avoid cold shortening.
7. Product preparation
and ageing
****
Age meat for 2–7 days.
Vacuum pack primal cuts.
8. Moisture infusion
****
Increase moisture of fresh pork to improve juiciness and tenderness.
Eating quality
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Opportunities for pork processors to contribute to
improved pork eating quality
5. Pre-slaughter handling
Stress management
Pork eating quality improves when stress levels in pigs are kept to a minimum. This is particularly true
just before slaughter, as the pigs will have no time to recover from stress at this stage. Pigs should be:
•
removed from feed at least six hours and no more than 24 hours prior to slaughter.
•
subjected to no or minimal electric prodding.
•
kept together in farm/peer groups (ie not mixed with unfamiliar pigs in lairage).
Stunning
Although there are fewer risks to pork eating quality with CO2 stunning, carefully applied electrical
stunning has been found to be just as effective.
Eating quality
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6. Carcase handling
Electrical stimulation
Carcase hanging
Electrical stimulation effectively prevents cold shortening of the muscles and hence improves
Hanging carcases from the aitchbone (commonly known as Tenderstretch) improves the
the tenderness and colour of the meat. A low-voltage, constant-current system (150mA) is
characteristics of pork loin and topside compared with the conventional practice of hanging
applied for 30 seconds within two minutes after slaughter; following CO2 stunning. The system
carcases from the Achilles tendon. Aitchbone hanging causes muscles on the carcase to stretch,
is sensitive to time — a delay beyond two minutes after slaughter will reduce its effectiveness.
improving the tenderness after cooking. Pork from carcases hung in this way and then aged for
Similarly, the level of applied current is important; higher levels can reduce pork quality.
Importantly, the cost of this intervention is low. Once the system has been purchased and
installed there are only electricity and minimal maintenance costs. The first machine to be
installed commercially in Australia cost about $25,000. When this cost was depreciated
over five years and all running costs were considered, it was estimated to cost the processor
0.07 cents/kg to treat all carcases through the plant.
Electrical stimulation of carcases improved the consistency of pork eating quality, particularly
when used in conjunction with ageing of pork. While stimulation reduced the proportion of
loins ranked low for consumer preference, seven days of ageing resulted in more loins in the
seven days are of a high eating quality.
Processors should be aware that muscles from aitchbone-hung carcases end up in shapes that
retail butchers find unconventional. There are additional costs associated with the labour to hang
carcases, and in the chiller space required for carcases suspended in this way. However, carcases
that are hung from the aitchbone can be re-hung from the Achilles tendon after 6–8 hours. This
will make pork cuts a bit squarer than normal Achilles-hung carcases, but they are probably
more acceptable than those that continue to be hung from the aitchbone until boning at 24
hours. At least one UK supermarket chain has used the changed shape of muscles to ensure that
carcases have been aitchbone-hung to their specifications, and have presented ʻnewʼ musclebased cuts to consumers.
top ranking.
Chilling
There must be careful control of chilling temperature to avoid cold shortening of muscles,
and to subsequently maximise pork tenderness whilst minimising the incidence of PSE pork.
Subsequent ageing of meat cannot reverse the effects of cold shortening.
Achilles hung
Tenderstretch
Eating quality
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7. Product preparation and ageing
Ageing significantly improves the tenderness of all cuts. The whole carcase can be aged, but
ageing for more than five days is best done after vacuum or modified-atmosphere packaging.
When boneless loin and topside primals were aged in vacuum bags for seven days post-slaughter,
compared to two days, all characteristics of the pork were improved. However, PSE pork does
not benefit from ageing. Also, while it is widely held that ageing beef on the bone significantly
improves flavour, this has not been verified for pork.
8. Moisture Infusion
Pork eating quality can be greatly improved by injecting a dilute solution of salt and phosphates
into whole sides of pork or into individual cuts or muscles. It is easier to control
injection levels into individual cuts than into the whole side.
Moisture infusion consistently produces high quality pork and improves eating quality more
significantly than chilling, aitchbone hanging, electrical stimulation, ageing and cooking
temperature.
Moisture infusion of fresh pork improves the eating quality of pork. However, it is not a method
to improve low quality pork and, indeed, it is not as effective with poorer quality pork, such as
PSE pork.
Eating quality
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Chefs/cooks
Stage of production
9. Cooking
Impact
Step
Choose the most appropriate cut.
Cook to end point temperature between 65°C and 71°C.
Educate consumers, retail butchers and cooks about cooking practices.
Eating quality
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Opportunities for chefs and cooks to
contribute to improved pork eating quality
9. Cooking guidelines to improve pork eating quality
It is a myth that Pork should be cooked more than Beef or Lamb due to food safety reasons.
If Pork is overdone then it will be drier, tougher and lack flavour. Unfortunately, the levels
of ʻdonenessʼ commonly used in the home and in the food service industry do not optimise
eating quality. The best methods of cooking pork must be promoted to consumers, so that the
improvements in pork quality made by producers and processors are not wasted.
In general, cuts from the loin and leg are leaner than cuts from the forequarter. Cuts with a
higher level of subcutaneous or intra-muscular fat may tolerate longer cooking than leaner cuts.
Consequently, care should be taken not to cook pork for too long. The general advice is
ʻmedium heat for just a few minutesʼ.
A meat thermometer is an excellent tool to ensure pork is cooked to optimum internal
temperature. However, as consumers do not generally use thermometers, they need
general advice on how to cook, and on the appearance of correctly cooked meat. At an
internal end-point temperature of 65oC, pork may have a slight pink colour in the centre
of the meat (ʻhint of pinkʼ) — consumers need reassurance that pork with this appearance
is acceptable.
The most widely used practice is to recommend approximate cooking times as a guide to
cooks. However, cooking times to achieve the optimum result will vary depending on the cut,
whether the bone is left in, the cooking method and the type of oven or cooking equipment
used. Accordingly, any recommendation will try to allow for different cuts and methods, but
are still only guides. Cuts with the bone in, particularly if the bone stretches the length of the
cut, as is the case with loin chops or bone-in roasts, cook slower than cuts with no bone. The
recommendation for pan frying cuts with no bone is three minutes on each side on medium
heat and for cuts with a bone is four minutes per side.
Pork should be cooked to reach an internal end-point temperature between 65˚C and 71oC.
Between these temperatures pork is at its juiciest, with maximum flavour and tenderness.
For food safety, the recommendation is that the internal temperature stays above 61oC for a
minimum of three minutes and 36 seconds. The final minutes of cooking are important as
internal temperatures may increase quickly once an internal temperature of 65oC is reached.
Eating quality
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Marketing
Objectives for the
Pork Industry
Per Capita consumption of Meat in Australia by decade. Source: ABARE.
Pork has enjoyed enormous growth
in popularity in Australia since
the 1960ʼs and this growth has
continued anew in the 2000ʼs.
This continuing growth of Pork
has seen Pork at the developing
edge of Australiaʼs innovative new
eating culture. Pork will continue
its strategy to move away from an
“occasional” to an “everyday” meat
consideration for Australian homes
and as the new source of inspiration
and ideas for food service.
Summer TVC
Visit www.pork.com.au to see the latest
advertising campaigns for Pork.
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It is the role of Australian Pork Limited to undertake marketing in co-operation with the Industry,
Retailers, and Food Service, to support the continuing growth of fresh Pork consumption.
Despite the growth which has already taken place over the past decades, the Australian Pork
Industry has set the target of growing fresh Pork consumption by an additional 50% from
2004/05 to 2009/10.
Research has shown that Australians are very open to enjoying more Pork. The objectives are
to overcome some old-fashioned “Myths” about Pork and to promote Pork meal ideas for both
home and food service.
Marketing objectives will be achieved by a number of key strategies:
•
Promotion of the great flavour of Pork and the opportunity to add more variety and
interest to the weekly meals.
•
Improving the understanding that Pork does not have to be over-cooked. The best
method is a medium heat to keep Pork at its juicy and tender best.
•
Promotion of the health and nutrition benefits of Pork.
•
Improving the knowledge and experience with a wider range of cuts, and the
development and promotion of a great range of cooking and meal ideas.
•
Development in both Retail and Food service markets, promoting the benefits of
developing Pork to butchers, retailers and restaurateurs.
A new logo for Pork was launched in 2003 to represent an updated approach by the Industry to
present Pork in a contemporary manner and a marketing program is planned through 2006 and
beyond to continue to gain consumer share.
��
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Innovation and Eating Quality Improvement
for Consumers:
Moisture Infused Pork
Pork is a flavoursome meat which is low in fat, perfect for modern needs. In fact, because Pork,
like other proteins, is about 75% water and is also such a relatively low fat meat, this explains
why over-cooking will result in moisture loss and a tough dry eating experience.
The Australian Pork Industry has developed “Moisture Infused” Pork to provide a lean meat that
is easier to cook and will remain juicy and tender even with overcooking.
Moisture Infused Pork has been infused with water and salt and has been developed to compensate
for moisture lost in cutting, storage, and cooking.
This process is undertaken with all consideration of food safety and is undertaken to produce a
superior product for taste and ease of cooking.
Sometimes, Moisture Infused Pork will also be flavoured or marinated to further add cooking
convenience for consumers, but otherwise, the meat looks completely unchanged to regular Pork.
This innovation is a major breakthrough for any home cooks who want a delicious Pork meal but
are concerned with cooking.
For chefs, Moisture Infused Pork offers a delicious product with far better “holding” quality
without deterioration in eating experience.
Product Innovation
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The Nutritional Benefits of Pork
Lean Pork* has less fat than skinless chicken breast!
Not only is lean Pork lower in fat than skinless chicken breast, it also has twice the iron. There are fifteen
Lean Pork* Nutritional Information
Heart Foundation approved Pork cuts, and seven cuts when trimmed of visible fat, are leaner than skinless
chicken breast.: *Leg Steak, Rump Steak, Leg Schnitzel, Leg Strips, Fillet, Butterfly Steak and Medallion
Steak. In addition to these cuts, Loin Chop (fat trimmed) Loin Cutlet, Diced, Mince, Loin, Topside,
Serving size 125g
Average QTY
per Serving
Average QTY
per 100g
Energy
526kj (126Cal)
440kj (100Cal)
Protein
27.8g
22.2g
Fat, total
-Saturated
1.5g
1.2g
Carbohydrate
0g
0g
Sugars
0g
0g
Sodium
66mg
53mg
Iron
1.25mg
1.0mg
Silverside Roasts and Loin Steak are also approved.
Not only is pork low in fat, but the fats present are predominately the preferred unsaturated fats.
Lean pork is also ʻnutrient denseʼ being rich in important vitamins and minerals such as, thiamine,
riboflavin and B 12 as well as iron, zinc and magnesium.
Pork is a good-tasting part of a nutritious balanced diet. It contributes to a wide range of our daily
nutritional needs.
*Figures are for the average of raw Lean Pork cuts as listed, trimmed
of visible fat: Leg Steak, Rump Steak, Leg Schnitzel, Leg Strips, Fillet,
Butterfly Steak and Medallion Steak. Data sources: Pork – Food Australia
1996 48 (2) S1 – 15 Pork Analysis. Barnes. Lewis and Buick. Chicken
– Nutrient Composition Australian Chicken. Data with ANZFA and Ann
Hunt 1999, as supplied by Australian Chicken Meat Federation.
Nutrition
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Pork is a good-tasting part of a nutritious balanced diet. It
contributes to a wide range of our daily nutritional needs.
Nutrient
General
Protein
Dietary Iron
Zinc
Benefit
Pork is nutrient dense so including pork in your diet weekly helps increase protein, iron, zinc B12 and thiamin intakes. Variety makes balanced eating, pork in the diet
adds to the balance by being a source of essential nutrients. Pork contains significant levels of nutrients compared to its kilojoule level.
Protein is essential for the every day health and growth of children. Pork is an excellent source of protein, containing 25-32% protein (when cooked) or 17-20% (raw).
Additionally good sources of protein, as in pork helps satisfy appetite.
Pork is a good source of dietary iron. The standard 100g portion contains 12% of the average person’s daily iron requirements. The iron in pork is readily.
digested and absorbed and is vital for all cell growth and development.
Pork is a good source of zinc, vital for strong immune systems.
There are many cuts of pork that are lean, in fact there are no fewer than 7 cuts of Pork which have less fat than skinless chicken breast, and 15 cuts approved by the
Fats
National Heart Foundation – there is little marbling throughout the carcase and any excess external selvage can be easily trimmed. Pork is a source of vital omega
3 fats, necessary to keep brain, heart and blood vessels healthy.
Vitamin B12
Pork is a good source of B 12, the vitamin found only in animal foods and vital for proper production of red blood cells.
Vitamin C
Vitamin C, eaten together with any foods containing iron, markedly increases the total iron absorbed from those foods. Pork recipes often include vitamin C rich fruits,
eg: we eat ham and pineapple; pork with oranges or berries; melon and smoked ham – all of which enhance iron absorption.
Thiamin
Pork is one of the most concentrated sources of thiamin, the B group vitamin, necessary to convert food into useable energy.
Nutritional Overview
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Nutrients per 150 gram serve for a range of trimmed Pork cuts:
Cut
Energy
Energy
Protein
Total
Total sat
Total
Total
Total
KJ
Cal
grams
fat
grams
PUFA
mono
Omega3
grams
grams
mg
grams
% RDI
Na mg
Fe mg
Fe%
Zn mg
RDI
Zn%
B12
B12 %
Thiamin
Thaimin %
RDI
microrg
RDI
mg
RDI
estimate
Fillet
625
150
33.3
1.6
0.6
0.7
0.3
28
10
85
1.7
14
2.5
21
1.4
48
1.2
110
Leg steak
625
150
32.8
1.8
0.7
0.8
0.3
32
13
85
1.5
12
3.3
27
1.4
48
1.3
118
Silverside
660
160
32.0
3.2
1.2
1.5
0.5
58
24
95
1.4
12
2.9
24
1.2
41
1.1
100
Topside
660
160
2.0
3.2
1.2
1.5
0.5
58
24
95
1.4
12
2.9
24
1.2
41
1.1
100
Round steak
655
155
28.5
2.7
0.9
1.2
0.6
49
20
85
1.5
12
3.3
27
1.4
48
1.3
118
Rump
660
160
32.0
3.2
1.2
1.5
0.5
58
24
95
1.4
12
2.9
24
1.2
41
1.1
100
Nutritional Overview
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Next >
Food Safety is a term which encompasses methods used to minimise the risk to the
6. Establish record keeping procedures to demonstrate that the process
safety and integrity of food. The food business in Australia now focuses more than ever
is working properly. Records should document critical control point
before on issues associated with food safety, particularly the demand for food free from
monitoring, verification activities, and deviation records.
microbiological hazards.
Food Standards Australia and New Zealand (FSANZ) is developing standards for major
foods in Australia and New Zealand to cover the whole of the food supply chain from
7. Establish procedures for verifying the HACCP system is working
properly. Verification procedures may include reviewing the HACCP
plan, critical control point records, as well as microbiological testing.
paddock to plate to maintain a safe food supply in both food manufacturing industry and
primary producers.
For further information on FSANZ visit their web-site: www.foodstandards.gov.au
HACCP
HACCP stands for Hazard Analysis Critical Control Point. HACCP is a risk
management tool used by food companies globally for identifying where things can go
wrong, and to prevent problems from occurring.
There are seven key steps to the system:
1. Conduct a hazard analysis to identify potential hazards which could occur in
the food production process.
2. Identify the critical control points. These are points in the process where potential
hazards can be controlled and monitored.
3. Establish the critical limits for the process at each critical control point.
4. Establish ways to monitor the critical control points. This is to ensure targets
are being met.
5. Determine corrective action to be taken if monitoring indicates a critical
control point is not within its established limits.
Food Safety
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39
Next >
Stay out of the Danger Zone
The key to understanding the concept of food safety is an understanding of how bacteria
work. There are two types of bacteria - those that are useful and those that are harmful.
Useful bacteria are natureʼs cleaners which break down garbage and dead vegetation.
Harmful bacteria are those that cause illness or food poisoning and are known as
pathogens i.e. Salmonella, some strains of E. coli, Staphylococcus Aureus and Listeria
Monocytogenes are some of the more common pathogens.
Bacteria require nourishment, water and the right temperature to survive. Most bacteria
will not multiply under temperatures of less than 5°C and only a few survive temperatures
of greater than 74°C. The danger zone for bacteria growth is between 5°C and 60°C with
optimum temperature for growth between 20°C and 45°C
The following is a guide to temperature and growth of bacteria: the right temperature and
sufficient time are important factors for bacteria growth.
100°C Safe holding temperature
100˚C
DANGER ZONE
60°C
Bacteria multiply at or below this temperature
60˚C
5°C
4°C
0°C
-15°C
Food poisoning bacteria multiply at and above this temperature
Maximum storage temperature of chilled food
4˚C
Minimum refrigerator temperature
Is the upper limit storage temperature of frozen meat
0˚C
-15˚C
5˚C
Food Safety
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40
Next >
How fast do bacteria grow?
When given the right food at the right temperature (Danger Zone) food poisoning bacteria
will grow very rapidly. Bacteria reproduce by dividing in half, so in optimum conditions one
becomes two in about 20 minutes. In this way, one single bacterium in food can be 4,000 in
only 4 hours and over 2 million in 7 hours.
This table shows how quickly one food bacterium can become many.
TIME
NUMBER OF BACTERIA
12.00
1
12.20
2
12.40
4
1.00
8
2.00
64
3.00
512
4.00
4,096
5.00
32,768
6.00
262,144
7.00
2,097,152
Food Safety
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41
Next >
Correct handling and storage of fresh and frozen meat products will
maximise shelf life. It is important to practise three easy steps to beat
product spoilage.
Keep it CLEAN - Keep it COLD - Keep it MOVING.
How do I store frozen Pork product?
How do I store chilled (fresh) Pork?
Freezing Pork items extends the shelf life to between 6 and 12 months if product is
The lower the temperature the longer the shelf life.
maintained at minus 18°C or below.
The best results are achieved when chilled Pork is stored at the recommended temperature
Steps to take to ensure that frozen Pork products are maintained in optimum condition.
of between 0°C and 4°C.
Steps to take to ensure that chilled (fresh) Pork products are maintained in optimum condition.
1. Maintain an accurate temperature gauge in your cool room at all times.
2. Keep cool rooms closed with exit and entry kept to a minimum.
3. Maximise cool room air flow by keeping the door tightly closed when not in use.
4. Keep the cool room dry, clean and sanitised on a regular basis.
5. Raw Pork should not be in contact with other raw meat in the cool room.
6. Store raw Pork fat side up in single layers where ever possible.
1. To preserve optimum quality, store Pork items in a freezer at minus 18°C or below.
2. Pork should not be frozen in stacks or placed on top of one another as this extends the
time layers take to freeze. Thicker cuts of Pork will take longer to freeze.
3. Pork cuts should be sealed totally in plastic wrap to prevent drying and
deterioration from freezer burn.
4. Label and date all Pork items placed in frozen storage and regularly rotate
the stock.
5. Thaw frozen Pork in a refrigerator at 0°C to 5˚C. Do not thaw Pork in warm water.
Microwave thawing is acceptable.
7. Raw and cooked Pork should never come in contact.
6. Once Pork items are completely thawed use the product immediately.
8. All fresh Pork items stored in cool rooms should be labelled and
7. Never re-freeze Pork after it has been thawed.
dated for regular stock rotation.
9. Chilled (fresh) Pork must be transported in a refrigerated vehicle capable
of maintaining the Pork at a constant 0°C to 4°C.
Storage and Handling
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Next >
The recommendation is that Pork should always be cooked on medium heat to an internal
temperature of 65˚C (155˚F) and then rested under cover for five minutes during which
time the internal temperature will rise to 69˚C (160˚F).
Remember: Pork is best cooked on medium heat
The main advice is that Pork cooks best on a medium heat.
This allows the heat to gently cook through to the inside of the meat with less chance of
burning or drying out.
Cooked on medium heat, Pork is easy and quick to prepare to perfection.
Remember: Pork does not have to be overcooked to be safe
It is a myth that Pork is any more unsafe than the equivalent Beef or Lamb for cooking.
As Pork is a lean meat, overcooking can result in a dry and tough piece of Pork.
To enjoy Pork juicy and tender, cook on a medium heat until cooked just through.
When cooked as recommended, there may be a faint hint of pink in the centre.
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Next >
General Cooking Advice and Hints
Times are approximate as individual meat weight and thickness varies.
However, some general advice and hints:
• Remove meat from refrigerator to allow to warm to room temperature.
• Preheat pan/oven/grill before cooking.
• When cooking in a pan, turn meat only once.
• Avoid frequent prodding of the meat while cooking .
• It is always a good investment to use a kitchen meat thermometer. If checking with an
internal meat thermometer, do not let the thermometer touch the bone.
• Always cut meat across the grain to keep it tender.
• After cooking, Pork should have a “faint hint” of pink in the middle (except for sausages and mince).
• Pork mince is great alternative to use when cooking any mince dish.
• Marinating can help add extra flavour and tenderness.
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Next >
Pan Fry, BBQ or Grill
Steaks
Medium heat 2-3 minutes per side depending on thickness.
Chops and Cutlets
Medium heat for 3-4 minutes per side depending on thickness.
Spare ribs
Tips:
•
Pre-heat pan, BBQ or grill.
•
Ideally, have Pork at room temperature before cooking.
•
Brush Pork with oil instead of putting oil in pan or grill.
•
Turn Pork only once, and avoid frequent prodding.
•
Rest for 1 minute before serving except for sausages and mince.
Medium heat 7–10 minutes each side.
Fillet
Medium heat, rolling onto each side for 2-3 minutes each until just a hint of pink
in the middle.
Sausages and mince rissoles
Medium heat 4-6 minutes until cooked through.
Crumbed Schnitzels
High heat for a minute per side until browned.
Kebabs (Diced)
Medium heat 2 minutes per side.
Cooking Method
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Next >
Stir Fry
Braise/Stew/Casserole
Strips, Diced, Mince
Scotch Steaks, Forequarter Chops, Diced, Hocks, Pork Belly, Ribs
Medium to high heat for 1 – 2 minutes till light brown.
Simmer in liquid on low heat for a minimum of 2 hours.
Tips:
Tips:
•
Have all your ingredients chopped and ready to go.
•
Slow-cooking methods are sensational for value priced cuts.
•
If preparing Pork for Stir Fry from sub primals, always cut Pork across
•
Meat can be seared or browned first in a pan if preferred.
the grain.
•
Always keep the heat in your wok – adding too much meat at the same
time will lower cooking heat too much. It is better to cook in small batches
(200g or less).
Cooking Method
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Next >
Roast
Roast with crackling –
•
Preheat oven to 220°C.
•
Pat the surface of the rind dry with a paper towel.
•
Rub 2 teaspoons of oil and salt well into the scored rind.
•
Cook for 20 minutes at 220°C.
•
Turn down oven to 180°C and cook roast for 45 minutes per kg.
•
Rest under foil for 10 minutes.
Roast without crackling –
•
Optional: sear first in a pan at high heat to better seal in juices.
•
Place in a preheated 180°C oven and cook for 45 minutes per kilogram.
•
Rest under foil for 5-10 minutes.
Tips:
•
To check the doneness of a roast, pierce the thickest part. The juices should
run pink to clear.
•
Another way of checking if a roast is done, is to test the internal temperature
of the roast with a meat thermometer.
•
The roast is cooked to rare when the temperature reaches 60˚C; medium when the
temperature reaches 65-70˚C; and is well-done at 75˚C.
•
It is important when cooking any Pork to rest the meat before carving.
This allows the meat to settle, keeping the juices in the meat.
Cooking Method
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Next >
Product Cut:
LEG BONE IN
Oven Temperature: C = 160˚C B = 180˚C
C1
C2
C3
INITIAL
WEIGHT
10.21
9.92
10.04
WEIGHT AT
55˚C
7.68
7.46
7.30
WEIGHT
LOSS
2.53
2.46
2.74
B1
B2
B3
10.10
9.77
9.12
7.18
7.15
6.45
2.92
2.62
2.67
25%
25%
27%
WEIGHT AT
69˚C
7.13
6.84
6.73
WEIGHT
LOSS
3.08
3.08
3.31
29%
27%
29%
6.50
6.39
6.73
3.60
3.38
2.39
18%
22%
22%
WEIGHT AT
69˚C
1.56
1.44
1.41
WEIGHT
LOSS
0.49
0.58
0.56
18%
16%
19%
1.25
1.59
1.26
0.45
0.49
0.47
VARIATION
VARIATION
30%
31%
33%
36%
35%
26%
Product Cut:
SILVERSIDE, MINI ROAST
C1
C2
C3
INITIAL
WEIGHT
2.05
2.02
1.97
WEIGHT AT
55˚C
1.68
1.58
1.54
WEIGHT
LOSS
0.37
0.44
0.43
B1
B2
B3
1.70
2.08
1.73
1.40
1.75
1.41
0.30
0.33
0.32
VARIATION
VARIATION
24%
29%
28%
27%
24%
27%
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Next >
Product Cut:
TOPSIDE, MINI ROAST
C1
C2
C3
INITIAL
WEIGHT
1.33
1.17
1.33
WEIGHT AT
55˚C
1.09
0.89
1.08
WEIGHT
LOSS
0.24
0.28
0.25
B1
B2
B3
1.43
1.49
1.20
1.19
1.25
0.95
0.24
0.24
0.25
18%
24%
19%
WEIGHT AT
69˚C
1.02
0.83
1.01
WEIGHT
LOSS
0.31
0.34
0.32
17%
16%
21%
1.08
1.14
0.85
0.35
0.35
0.35
24%
25%
27%
WEIGHT AT
69˚C
0.78
0.63
0.72
WEIGHT
LOSS
0.35
0.29
0.36
22%
30%
21%
0.79
0.57
0.67
0.30
0.32
0.33
25%
30%
27%
WEIGHT AT
69˚C
0.74
0.67
0.78
WEIGHT
LOSS
0.32
0.36
0.35
29%
30%
30%
0.74
0.69
0.69
0.37
0.38
0.36
VARIATION
VARIATION
23%
29%
24%
25%
24%
29%
Product Cut:
KNUCKLE, MINI ROAST
C1
C2
C3
INITIAL
WEIGHT
1.13
0.92
1.08
WEIGHT AT
55˚C
0.86
0.69
0.79
WEIGHT
LOSS
0.27
0.23
0.29
B1
B2
B3
1.09
0.89
1.00
0.85
0.62
0.79
0.24
0.27
0.21
VARIATION
VARIATION
31%
32%
33%
28%
36%
33%
Product Cut:
RUMP, MINI ROAST
C1
C2
C3
INITIAL
WEIGHT
1.06
1.03
1.13
WEIGHT AT
55˚C
0.80
0.72
0.83
WEIGHT
LOSS
0.26
0.31
0.30
B1
B2
B3
1.11
1.07
1.05
0.79
0.75
0.74
0.32
0.32
0.31
VARIATION
VARIATION
30%
35%
31%
33%
36%
34%
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49
Next >
Product Cut:
EASY CARVE SHOULDER
C1
C2
C3
INITIAL
WEIGHT
5.49
5.11
5.17
WEIGHT AT
55˚C
4.17
3.87
3.62
WEIGHT
LOSS
1.32
1.24
1.55
24%
24%
30%
WEIGHT AT
69˚C
3.84
3.33
3.57
WEIGHT
LOSS
1.65
1.78
1.60
B1
B2
B3
5.15
5.28
5.19
3.22
3.55
3.66
1.93
1.73
1.53
38%
33%
30%
2.96
3.22
3.36
2.19
2.06
1.83
43%
39%
35%
VARIATION
VARIATION
30%
35%
31%
Product Cut:
COLLAR BUTT ROAST
INITIAL
WEIGHT
WEIGHT AT
55˚C
WEIGHT
LOSS
VARIATION
WEIGHT AT
69˚C
WEIGHT
LOSS
VARIATION
C1
C2
C3
1.72
2.04
1.94
1.32
1.69
1.48
0.40
0.35
0.46
23%
17%
24%
1.22
1.36
1.37
0.50
0.68
0.57
29%
33%
29%
B1
B2
B3
1.79
1.71
1.64
1.27
1.30
1.15
0.52
0.41
0.49
29%
24%
30%
1.10
1.18
1.00
0.69
0.53
0.64
39%
31%
39%
10%
10%
7%
WEIGHT AT
69˚C
2.51
2.64
3.14
WEIGHT
LOSS
0.39
0.42
0.36
12%
11%
11%
2.39
2.84
3.15
0.59
0.58
0.65
Product Cut:
BELLY BONE IN
C1
C2
C3
INITIAL
WEIGHT
2.90
3.06
3.50
WEIGHT AT
55˚C
2.61
2.75
3.25
WEIGHT
LOSS
0.29
0.31
0.25
B1
B2
B3
2.98
3.42
3.80
2.62
3.05
3.40
0.36
0.37
0.40
VARIATION
VARIATION
13%
14%
10%
20%
17%
17%
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50
Next >
Product Cut:
LOIN RACK
C1
C2
C3
INITIAL
WEIGHT
1.64
1.70
1.87
WEIGHT AT
55˚C
1.29
1.35
1.52
WEIGHT
LOSS
0.35
0.35
0.35
B1
B2
B3
1.62
1.69
1.83
1.27
1.33
1.48
0.35
0.36
0.35
21%
21%
19%
WEIGHT AT
69˚C
1.15
1.23
1.39
WEIGHT
LOSS
0.49
0.47
0.48
22%
21%
19%
1.16
1.20
1.35
0.46
0.49
0.48
11%
11%
13%
WEIGHT AT
69˚C
1.70
1.90
1.58
WEIGHT
LOSS
0.28
0.28
0.31
16%
13%
16%
1.63
2.00
1.57
0.41
0.41
0.37
13%
15%
18%
WEIGHT AT
69˚C
0.19
0.21
0.13
WEIGHT
LOSS
0.04
0.05
0.04
15%
11%
12%
0.17
0.16
0.22
0.03
0.03
0.04
VARIATION
VARIATION
30%
28%
26%
28%
29%
26%
Product Cut:
BELLY - BONE OUT
C1
C2
C3
INITIAL
WEIGHT
1.98
2.18
1.89
WEIGHT AT
55˚C
1.76
1.95
1.65
WEIGHT
LOSS
0.22
0.23
0.24
B1
B2
B3
2.04
2.41
1.94
1.72
2.09
1.64
0.32
0.32
0.30
VARIATION
VARIATION
14%
13%
16%
20%
17%
19%
Product Cut:
TENDERLOIN
C1
C2
C3
INITIAL
WEIGHT
0.23
0.26
0.17
WEIGHT AT
55˚C
0.20
0.22
0.14
WEIGHT
LOSS
0.03
0.04
0.03
B1
B2
B3
0.20
0.19
0.26
0.17
0.17
0.23
0.03
0.02
0.03
VARIATION
VARIATION
17%
19%
24%
15%
16%
15%
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51
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Product Cut:
CUTLETS
C1
C2
C3
INITIAL
WEIGHT
0.32
0.23
0.23
WEIGHT AT
55˚C
0.28
0.19
0.20
WEIGHT
LOSS
0.04
0.04
0.03
B1
B2
B3
0.22
0.26
0.26
0.17
0.22
0.21
0.05
0.04
0.05
13%
17%
13%
WEIGHT AT
69˚C
0.26
0.17
0.18
WEIGHT
LOSS
0.06
0.06
0.05
23%
15%
19%
0.17
0.20
0.20
0.05
0.06
0.06
21%
19%
17%
WEIGHT AT
69˚C
3.10
3.64
4.12
WEIGHT
LOSS
1.31
1.33
1.32
19%
19%
20%
3.39
3.69
3.50
1.25
1.21
1.24
27%
30%
29%
WEIGHT AT
69˚C
4.48
3.55
4.43
WEIGHT
LOSS
2.20
1.98
2.55
31%
36%
31%
4.35
3.72
4.32
2.75
2.53
2.55
VARIATION
VARIATION
19%
26%
22%
23%
23%
23%
Product Cut:
ROLLED LOIN
C1
C2
C3
INITIAL
WEIGHT
4.41
4.97
5.44
WEIGHT AT
55˚C
3.49
4.04
4.51
WEIGHT
LOSS
0.92
0.93
0.93
B1
B2
B3
4.64
4.90
4.74
3.74
3.98
3.80
0.90
0.92
0.94
VARIATION
VARIATION
30%
27%
24%
27%
25%
26%
Product Cut:
EASY CARVE LEG
C1
C2
C3
INITIAL
WEIGHT
6.68
5.53
6.98
WEIGHT AT
55˚C
4.90
3.88
4.95
WEIGHT
LOSS
1.78
1.65
2.03
B1
B2
B3
7.10
6.25
6.87
4.88
4.03
4.71
2.22
2.22
2.16
VARIATION
VARIATION
33%
36%
37%
39%
41%
37%
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Next >
The late seventies and early eighties saw a significant shift in the way fresh pork was
prepared and sold.
A new method of pork preparation was introduced known as “New Fashioned Pork”. This was
Modern Cuts
Modern cuts generally are derived from slightly larger carcases around the 55 to 70kg mark.
The difference between modern cuts and traditional cuts is that the bone, rind and excess fat
in response to consumers shift in attitude to health concerns.
are removed from most modern cuts. This means that there is less wastage for the consumer.
New Fashioned Pork cuts basically were boneless, rindless and in many cases trimmed of all
There are several advantages for the butcher in producing modern cuts such as higher profit
visible fat.
margins, increased product range and greater control over eating quality by separating
Whilst New Fashioned Pork is no longer promoted as such, the cuts still are popular with
cooking method.
butchers, chefs and consumers. Traditional cuts of pork are also still available from butchers
muscles, particularly in the leg and forequarters, which vary in terms of eating quality and
and supermarkets.
Research by APL has found that the majority of consumers still prefer modern cuts over
Traditional cuts
health benefits, and more suitable portion sizes.
traditional for reasons including, less waste, perceived better value for money, improved
Traditional cuts normally come from relatively light, 45 to 55kg carcases and are limited in
terms of product range. These cuts will quite often contain bone and are rarely trimmed of
rind and fat. Traditional cuts are generally limited to a selection of roasts and chops. Some
portions such as the belly, hand or shoulder picnic may be pickled.
Traditional Forequarter Cut
Modern forequarter cuts
Traditional Cuts vs Modern
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Next >
About AUS-MEAT Limited
AUS-MEAT is a product of, and is wholly owned by, the Australian meat and
AUS-MEAT’s Role
livestock industries.
AUS-MEAT seeks:
AUS-MEAT has always been directly accountable to industry through representation
•
to convert industryʼs intent into policy and practical standards;
on the Australian Meat Industry Language and Standards Committee
•
to gain agreement regarding implementation;
The Organisation
•
to deliver training to industry operatives who implement the Language; and
•
to monitor the implementation through accrediting Quality Management Systems for the
•
Industry owned.
•
Industry integrity through Quality Management Systems.
•
Committed and expert staff.
•
Accreditation Systems and Standards.
•
Quality Management Systems.
•
Livestock Production systems.
•
Export Regulatory Requirements.
•
Auditing and Training.
Industry experience in areas such as:
Gate to Plate, Business Partnerships, Program Management, Administration services,
Quality Improvement, Auditing services, Complaints.
enterprises that use it.
Competencies:
•
Strategically located auditors.
•
Qualified Quality System auditors registered with QSA.
•
Qualifications in HACCP based quality systems.
•
Registered food safety auditors with QSA.
•
Practical experience in rural production systems.
•
Knowledge of export regulatory requirements.
•
Tertiary & technical qualifications in Veterinary science, Agricultural science, Animal
production, Food Science & technology, Project Management.
•
Practical hands on training experience professionalism,
integrity & competence in delivery of certification systems.
Who is AUS-MEAT
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Basic Categories
PORK *P*
SOW PORK *SP*
BOAR PORK *BP*
Alternative Categories
• Female (Gilt), Barrow or Entire male porcine
Females show no evidence of milk secretion
SUCKER PORK *SUK*
• Porcine weighing up to 35kg (HSCW)
• Males show no evidence of SSC
GILT PORK *GP*
• Female porcine showing no evidence of milk secretion
GILT LIGHT PORK *GLP*
• Female porcine weighing up to 60kg (HSCW)
• Females showing no evidence of milk secretion
GILT HEAVY PORK *GHP*
• Female porcine weighing more than 60kg (HSCW)
• Females showing no evidence of milk secretion
BARROW PORK *BAP*
• Barrow male porcine showing no evidence of SSC
BARROW LIGHT PORK *BLP*
• Barrow male porcine weighing up to 60kg (HSCW)
• Showing no evidence of SSC
BARROW HEAVY PORK *BAHP*
• Barrow male porcine weighing more than 60kg (HSCW)
MALE LIGHT PORK *MLP*
• Entire male porcine weighing up to 60kg (HSCW)
MALE HEAVY PORK *MHP*
• Entire male porcine weighing more than 60kg (HSCW)
• Female porcine with milk secretion
• Male porcine
• Showing evidence of SSC
Definition
BARROW
GILT
SCC
HSCW
Castrated Male Pig
A Female that has not produced piglets or that has
not reached an evident stage of pregnancy
Secondary Sexual Characteristics
Tusks
Scutum or shield on the forequarter
Strong sexual odour
Thickness of skin
Pronounced protractor muscle
Hot Standard Carcase Weight
Pork Categories
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A better and fairer way of trading for the
Australian Pig Industry
All sectors of the Australian pig industry have agreed on a Standard Carcase definition that ensures
all producers and buyers throughout Australia have a standard by which to compare prices and
carcase weights irrespective of the slaughter trim.
The parts indicated shall be removed
in addition to the hair and scurf.
Testes and Penis
Toenails from the Hindtrotters
“The standard carcase definition for pigs”
Pictured right is a carcase trimmed to the Standard Carcase definition. As you may know there are
many combinations of carcase trim. In order to ensure fair trading irrespective of trim a Conversion
Factor has been introduced. The Conversion Factor for the Standard Carcase definition is 1.
Other than Sucker Pork and skin-off carcases, a Pigmeat Carcase is the body of a slaughtered
Kidneys and
porcine animal after: bleeding, removal of all the internal digestive, respiratory, excretory,
Kidneys Fat
reproductive and circulatory organs and minimum trimming as required by meat inspection service
for the carcase to be passed fit for human consumption. Also the removal of the:
Hair and scurf
Hooves of the foretrotters and of the hindtrotters
Testes and penis
Ears, eyelids/lashes, facial hair and tongue
Kidneys and kidney fat
The Carcase must be weighed hot (HSCW)
Ears
Tongue
Eyelids/Lashes
Toenails from the Front
Trotters
AUS-MEAT accredited abattoirs may trim carcases to any one of 24 trim options. However
Facial Hair
operators must report all pig carcase weights in terms of the Standard Carcase Definition (Trim
No.1).
Medial
Lateral
AUS-MEAT Standard Carcase Definition
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How the Conversion Factor Works
Example 1
(for under 60kg HSCW)
Trim 13
Head OFF, Flares OUT, Foretrotters OFF, Hindtrotters
ON.
Scale Weight 48.5kg
x conversion factor 1.105
= Standard Carcase Weight 53.6kg.
Head Removal and Skull out
Where Trim Options specify “Head Off” or “Skull Out”, the following dressing
procedures apply:
Head Off: The head is removed between the occipital bone and the 1st cervical
vertebrae by a square cut transversely across the neck muscles.
Skull Out: A cut commencing at the lower jaw under the chin follows the jaw bone
through to the neck joint ensuring cheek muscles are retained on the jowl. The
Example 2
(for over 60kg HSCW)
snout and portions of skin retained on the lower jaw near the mouth remain on the
Trim 3
Head ON, Flares IN, Foretrotters OFF, Hindtrotters ON.
Scale Weight 61.5kg
x conversion factor 1.009
= Standard Carcase Weight 62kg.
skull. The skull is removed by a cut through the occipital bone and the 1st cervical
vertebrae.
The Following Charts are for the Standard
Conversion of:
1. 60 kg and under (HSCW) and
The Standard Conversion chart has been developed for conversion of non-standard carcases back to
the Standard Carcase Definition. This means reporting of carcase weights to producers is on a uniform
and comparable basis.
There are separate conversion charts for heavier pigs (over 60kg dressed weight) and lighter carcases.
2. Over 60 kg (HSCW).
The Conversion Factor is applied to your carcase trim to bring it to the Standard
Carcase Weight which means fairer trading.
AUS-MEAT Conversion Factor
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Over 60kg (HSCW)
60kg and Under (HSCW)
TRIM
NUMBER
HEAD
FLARES
FORE TROTTERS
HIND TROTTERS
MAXIMUM*
SCALE
WEIGHT KG
CONVERSION
FACTOR
TRIM
NUMBER
HEAD
FLARES
FORE TROTTERS
HIND TROTTERS
MAXIMUM*
SCALE
WEIGHT KG
CONVERSION
FACTOR
1
ON
IN
ON
ON
60.0
1.000
1
ON
IN
ON
ON
60.1
1.000
2
ON
OUT
ON
ON
59.0
1.012
2
ON
OUT
ON
ON
59.1
1.014
3
ON
IN
OFF
ON
59.5
1.011
3
ON
IN
OFF
ON
59.6
1.009
4
ON
IN
ON
OFF
59.5
1.011
4
ON
IN
ON
OFF
59.6
1.009
5
ON
OUT
OFF
ON
58.5
1.023
5
ON
OUT
OFF
ON
58.6
1.023
6
ON
OUT
ON
OFF
58.5
1.023
6
ON
OUT
ON
OFF
58.6
1.023
7
ON
IN
OFF
OFF
59.0
1.022
7
ON
IN
OFF
OFF
59.1
1.019
8
ON
OUT
OFF
OFF
58.0
1.035
8
ON
OUT
OFF
OFF
58.1
1.033
09
OFF
IN
ON
ON
56.0
1.078
09
OFF
IN
ON
ON
56.1
1.073
10
OFF
OUT
ON
ON
55.0
1.092
10
OFF
OUT
ON
ON
55.1
1.089
11
OFF
IN
OFF
ON
55.5
1.091
11
OFF
IN
OFF
ON
55.6
1.084
12
OFF
IN
ON
OFF
55.5
1.091
12
OFF
IN
ON
OFF
55.6
1.084
13
OFF
OUT
OFF
ON
54.5
1.105
13
OFF
OUT
OFF
ON
54.6
1.100
14
OFF
OUT
ON
OFF
54.5
1.105
14
OFF
OUT
ON
OFF
54.6
1.100
15
OFF
IN
OFF
OFF
55.0
1.104
15
OFF
IN
OFF
OFF
55.1
1.095
16
OFF
OUT
OFF
OFF
54.0
1.120
16
OFF
OUT
OFF
OFF
54.1
1.110
17
SKULL OUT
IN
ON
ON
57.0
1.057
17
SKULL OUT
IN
ON
ON
57.1
1.051
18
SKULL OUT
OUT
ON
ON
56.5
1.071
18
SKULL OUT
OUT
ON
ON
56.6
1.066
19
SKULL OUT
IN
OFF
ON
56.5
1.070
19
SKULL OUT
IN
OFF
ON
56.6
1.061
20
SKULL OUT
IN
ON
OFF
56.5
1.070
20
SKULL OUT
IN
ON
OFF
56.6
1.061
21
SKULL OUT
OUT
OFF
ON
56.0
1.083
21
SKULL OUT
OUT
OFF
ON
56.1
1.076
22
SKULL OUT
OUT
ON
OFF
56.0
1.083
22
SKULL OUT
OUT
ON
OFF
56.1
1.076
23
SKULL OUT
IN
OFF
OFF
56.0
1.082
23
SKULL OUT
IN
OFF
OFF
56.1
1.071
24
SKULL OUT
OUT
OFF
OFF
55.0
1.096
24
SKULL OUT
OUT
OFF
OFF
55.1
1.087
*Maximum weight for which conversion factors apply
*Maximum weight for which conversion factors apply
AUS-MEAT Conversion Factor Grid
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Weight Classification Grid
Labelling Options
WEIGHT AND FAT CLASSES (SCORES):
Porcine carcases over 25kg (HSCW) may be classified into weight
related fat classes.
WEIGHT
CLASS
CIPHER
HSCW kg
FAT CLASS CIPHERS
A
0
1
2
3
4
5
25.1 - 35
<7
7
8-9
10 - 12
13 - 17
18 +
B
35.1 - 40
<7
7
8 - 10
11 - 13
14 - 18
19 +
C
40.1 - 45
< or = 7
8
9 - 11
12 - 14
15 - 19
20 +
D
45.1 - 50
< or = 7
8-9
10 - 12
13 - 15
16 - 20
21 +
E
50.1 - 55
< or = 7
8 - 10
11 - 13
14 - 16
17 - 21
22 +
Examples Of Weight Related Fat Classes Are:
F
55.1 - 60
< or = 7
8 - 11
12 - 14
15 - 17
18 - 22
23 +
G
60.1 - 65
< or = 7
8 - 12
13 - 15
16 - 18
19 - 23
24 +
•
Carcase weighing 62.5kg with a P2 fat measurement of
H
65.1 - 70
< or = 7
8 - 13
14 - 16
17 - 18
19 - 24
25 +
11mm would be ciphered as G1.
I
70.1 - 75
< or = 7
8 - 14
15 - 18
19 - 20
21 - 25
26 +
Carcase weighing 42kg with a P2 fat measurement of
J
75.1 - 80
< or = 7
8 - 15
16 - 18
19 - 21
22 - 26
27 +
13mm would be ciphered as C3.
K
80.1 - 85
< or = 7
8 - 16
17 - 19
20 - 22
23 - 27
28 +
L
85.1 - 90
< or = 7
8 - 17
18 - 20
21 - 23
24 - 28
29 +
M
90.1 +
< or = 7
8 - 18
19 - 21
22 - 24
25 - 29
30 +
The Weight Classes are based on HSCW. The Fat Classes are decided
by measuring the external fat covering, plus the skin at the P2 site.
The following table shows the relationship between the Weight and Fat Classes:
•
AUS-MEAT Weight and Fat Classes
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Pork Musculature Lateral View
Flexor/Extensor
Gastrocnemius
Semitendinosus
Semimembranosus
Gluteus Superficialis
Gluteobiceps
Vastus Lateralis
Tensor Fasciae Latae
Gluteus
Medius
Rectus Abdominus
Longissimus Dorsi
Serratus
Dorsalis
Caudalis
Infraspinatus
Trapezius
Obliquus Externus Abdominis
Latissimus Dorsi
Pectoralis Profundus
Pectoralis Superficialis
Tensor Fasciae Antebrachii
Flexor/ Extensor
Triceps Brachii
Pork Musculature Lateral View
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Pork Musculature Medial View
Semitendinosus
Semimembranosus
Obturatorius
Internus
Flexor/Extensor
Gracilis
Sartorius
Vastus Medialis
Tensor Fasciae Latae
Obliquus Internus Abdominis
Psoas Minor
Psoas Major
Transversus Abdominis
Diaphragm
Pectoralis Profundus
Flexor/ Extensor
Pork Musculature Medial View
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toes
phalangeal bones
Pork Skeletal Diagram
dew claws
Pelvis
metatarsal bones
tarsal bones
fibular tarsal bones
Aitch Bone
ischium
tibia
fibula
Hip Bone
ilium
Hind Shank
Shank Knuckle Bone
interior extremity of femur
Kneecap
patella
Tail Bone
caudal vertebrae 1 to 4
Backbone
sacrum sacral vertebrae 1 to 4
Slip Joint
sacro-iliac diarthrosis
Backbone
lumbar vertebrae 1 to 7
spinous process
transverse process
body of lumbar vertebra
Chine Bone
bodies of cervical, thoracic,
lumbar and sacral vertebrae
Feather Bones
spinous processes
Stifle joint
Leg Bone
femur
Rump Knuckle Bone
superior extremity of femur
Rib Cartilages
costal cartilages
Tip of Breastbone
xiphoid cartilages
Breastbone
sternum
sternebrae 1 to 6
Backbone
thoracic vertebrae 1 to 14
Bladebone Cartilage
scapular cartilage
Bladebone
scapula
Ridge Bone
spine of scapula
Neck Bone
cervical vertebrae 1 to 7
Atlas
1st cervical vertebra
Hind Foot
olecranon process
interior extremity of
humerus
ulna
radius Fore Shank
Shank Knuckle Bones
Bones
carpal bones
metacarpal bones
Arm Bone
dew claws
phalangeal bones
toes
Fore Foot Bones
humerus
Arm Knuckle Bone
superior extremity of humerus
Pork Skeletal Diagram
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Tarsal (hock)
Popliteal
Superficial inguinal
Subiliac
External iliac (small)
Lumbar
Internal iliac (large and include
deep inguinal lymph glands)
Posterior cervical
(pre-pectoral)
Prescapular
Parotid
Retropharyngeal
Anterior cervical
Sub-maxillary
Location of Lymph Nodes
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Fresh Pork can be bought and sold in many forms, not only in carcases.
When pork is cut into sections or primals, it is commonly known as “broken pork”.
The following terms are commonly used when buying and selling broken pork at
wholesale level.
•
Side
Half a pig split medially along the vertebrae.
•
Trunk
Forequarter and middle, legs removed. Derived from whole pig.
•
Haunch
Legs and middle, forequarter removed. Derived from whole pig.
•
Middle
Loin section with belly. Forequarter removed at specified rib.
Also known as a saddle or barrel.
•
Legs
Legs can be bought or sold singularly or together. Removed from
carcase at junction of 6th and 7th lumbar vertebrae.
•
Forequarter
Can be bought or sold singularly or in the piece. Removed from
carcase at specified rib. Also known as foreloin.
Pork is increasingly being traded as boxed pork which has been further processed from
the above cuts. It can be boneless or bone in as described in Bone In and Boneless
Section.
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Anatomical Directions:
Anatomical Planes:
Directional terms come in opposing pairs (like East/
Anatomical planes are used to describe cuts made
West and North/South). Anatomical directional terms
through a carcase in order to view structures exposed
are used to describe relative position consistently
by the cut. While a very large number of possible
within a carcase, independent of how the carcase is
cuts could be made through a particular carcase, three
oriented in the East/West, North/South world.
orthogonal (at right angles to one another) planes are
Dorsal/Ventral:
most important.
Dorsal - directed toward the back or topline of the
Dorsal Plane:
animal.
A Dorsal Plane is parallel to the back.
Ventral - directed toward the belly or lower side of the
animal.
Transverse Plane:
Medial/Lateral:
the body.
Medial - directed toward the midline (median plane).
A Transverse Plane is perpendicular to the long axis of
Lateral - directed away from the midline.
Median Plane:
Cranial/Caudal:
left/right halves.
Cranial - directed toward the head or front portion of
the animal .
Medial
Lateral
The Median Plane is a plane that divides the body into
Dorsal
Caudal
Cranial
Caudal - directed toward the tail or rear portion of the
Proximal
Ventral
animal.
Proximal/Distal:
Proximal - directed toward the body.
Distal - directed away from the body.
Distal
Anatomical Directions
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Pork primal cuts
Forequarter
Middle
Leg
To select an individual cut from the outlines above,
click on the cut to see the specification.
Pork Primal Cuts
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Pork primal cuts
Forequarter
Collar butt 4059
Shoulder square cut 4029
Shoulder blade (bone-in) 4056
Shoulder picnic (boneless) 4230
Shoulder picnic 4049
Collar butt 4240
Hock shoulder 4170
Pork Primal Cuts
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Pork primal cuts
Middle
Middle (bone in) 4070
Middle (boneless) 4320
Loin (Boneless) 4343
Rib loin 4111
Loin (bone-in) 4101
Eye of loin 4361
Belly 4080
Belly (boneless) 4332
Pork Primal Cuts
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Pork primal cuts
Leg
Leg square cut 4011
Inside 4290
Knuckle 4310
Silverside 4301
Rump 4305
Leg ham trim 4012
Hock leg 4172
Rump 4130
Pork Primal Cuts
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Bone-in
Boneless
Manufacturing
Fancy meat
4080
Belly
4332
Belly
4460
Hock meat
7549
Head (split)
4001
Carcase
4240
Collar Butt (Scotch Fillet)
4490
Mechanically separated pigmeat
7540
Heart
4059
Collar butt
4361
Eye Of Loin
4470
Trimmings
7530
Kidney
4172
Hock leg
4290
Inside (Topside)
7520
Liver
4170
Hock shoulder
4350
Jowl
7570
Maw (scalded)
4012
Leg ham trim
4351
Jowl Meat
7560
Maw (unscalded)
4011
Leg square cut
4310
Knuckle (Round)
7510
Tail
4101
Loin
4286
Leg Set (4 Piece)
7515
Testes
4161
Loin back ribs
(Also known as American Style Ribs)
4343
Loin
7500
Tongue (short cut)
4320
Middle
7501
Tongue (swiss cut)
4070
Middle
4300
Outside
4111
Rib loin
4305
Rump
4130
Rump
4250
Shoulder Blade
4056
Shoulder blade
4230
Shoulder Picnic
4049
Shoulder picnic
4301
Silverside
4029
Shoulder square cut
4280
Tenderloin
4000
Side
4175
Trotter (forequarter)
4176
Trotter (hindquarter)
Variety items
7680
Back bone
7685
Back fat
7682
Brisket bone
7683
Chitterlings
7688
Cutting fat
7692
Ear
7681
Neck bone
7690
Rind
Cuts Specifications Index
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Belly- 4080
Belly is prepared from Middle (Item 4072) by the
removal of the Belly at a specified distance from the
eye of meat at the 4th rib and by a straight cutting
line parallel to the dorsal and ventral edges.
Points requiring specification
Skin removed.
Diaphragm retained or removed.
Width of Belly.
Length of Belly.
Number of ribs.
Spare ribs are produced from the Belly. These are
also sometimes known as belly rashers
Bone In - 4080 Belly
Back to cuts Index Page
Back to Primal Cuts - Middle
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Carcase - 4001
Carcase is derived from a porcine that does not show
evidence of milk secretion in females and in males
does not exhibit secondary sexual characteristics.
Carcase includes all parts of the body, skeletal
musculature and bone.
Fore/Hind Trotter removed.
Flare fat removed.
Diaphragm removed.
Head and jowls removed.
Head removed and jowls retained.
Bone In - 4001 Carcase
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Collar Butt - 4059
Collar Butt is prepared from a bone in Shoulder
Square Cut (Item 4029) by the removal of the ribs
thoracic, cervical vertebrae and the Shoulder Picnic.
The Collar Butt is the dorsal portion remaining
after the Shoulder Picnic has been removed by a cut
through the joints of the humerus and blade bones.
Skin completely removed.
Fat trim.
Length of tail from eye of meat.
Bone In - 4059 Collar Butt
Back to Primal Cuts - Forequarter
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Hock Leg - 4172
Hock Leg is prepared from a Leg by the removal of
the hind trotter at the tarsal joint and the leg at the
stifle joint by a saw cut or knife cut.
Skin retained or removed.
Removed from the Leg by saw cut or knife cut.
A versatile and profitable cut for roasting and
braising.
Skin can be removed and hock frenched for attractive
plate presentation. Alternative to Osso Bucco.
Bone In - 4172 Hock Leg
Back to Primal Cuts - Leg
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Hock Shoulder - 4170
Hock Shoulder is prepared from a Shoulder by the
removal of the fore foot at the carpal and radius
joints and hock from the Shoulder by a saw cut or
knife cut through the joint bones of the radius and
humerus bones.
Removed from the Shoulder by saw cut or knife cut.
A versatile and profitable cut for roasting and
braising.
Skin can be removed and hock frenched for attractive
plate presentation. Alternative to Osso Bucco.
Bone In - 4170 Hock Shoulder
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Leg Ham Trim - 4012
Leg Ham Trim is prepared from a Leg Square Cut
(item 4011) by the removal of the flank, flank fat, sacral
vertebrae, coccygeal vertebrae and associated fat.
Trotter retained or removed.
Bone In - 4012 Leg Ham Trim
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Leg Square Cut - 4011
Leg Square Cut is prepared from a Side by a straight
cut at right angles to the vertebral column between
the 6th and 7th lumbar vertebrae passing just cranial
of the hip bone (illium). The Butt Tenderloin is
removed.
Trotter retained or removed.
Butt Tenderloin retained.
Tail retained or removed.
Bone In - 4011 Leg Square Cut
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Loin - 4101
Loin is prepared from a Middle (Item 4072) by
the removal of the Belly (Item 4082) by a cut at a
specified distance from the eye muscle and parallel to
the dorsal edge.
Skin removed.
Tenderloin retained or removed.
Blade (scapula) removed.
Ventral cutting line (tail length).
Number of ribs.
Pork loin chops, racks and cutlets are produced from
the loin.
These may be rindless or rind on depending on fat
levels and customer requirements.
For Pork rack, remove chine and french ribs. A
narrower belly should be taken to ensure ribs can be
frenched at a suitable distance from the eye muscle.
Score rind.
Bone In - 4101 Loin
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Loin Back Ribs
(American Style Ribs) 10 ribs - 4161
(LOIN BABY BACK RIBS)
Loin Back Ribs are prepared from a Rib Loin (item 4111)
by the removal of the ribs and intercostal muscles in one
piece.
Point requiring specification
Width of Loin Back Ribs
Also known as US or American Style spare ribs.
Not to be confused with spare ribs from the belly.
Further value can be added by marinating this cut.
Bone In - 4161 Loin Back Ribs - 10
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Middle - 4070
Middle is prepared from a Side by the removal of
the Leg Square Cut (Item 4011) between the 6th and
7th lumbar vertebrae and the Shoulder Square Cut
(Item 4029) at right angles to the spinal column by a
straight cut to the ventral edge. The diaphragm and
Tenderloin are removed.
Skin removed.
Diaphragm retained.
Blade bone (scapula) retained or removed.
Tenderloin retained.
Number of ribs.
Bone In - 4070 Middle
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Rib Loin - 4111
Rib Loin is prepared from a Loin (Item 4101) by the
removal of the vertebrae (chine and featherbones).
Skin removed.
Blade (scapula) removed.
Ventral cutting line (tail length).
Number of ribs.
Pork loin chops, racks and cutlets are produced from
the loin.
These may be rindless or rind on depending on fat
levels and customer requirements.
For Pork rack, remove chine and french ribs. A
narrower belly should be taken to ensure ribs can be
frenched at a suitable distance from the eye muscle.
Score rind.
Bone In - 4111 Rib Loin
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Rump - 4130
A bone in rump is prepared from a leg square cut
(4011) by a cut from the sub iliac lymph node
through to the ischiatic lymph node avoiding the
quadriceps group of muscles. The sacral vertebrae is
removed.
Skin removed.
Flank muscles and associated fat removed.
Butt tenderloin retained or removed.
Bone In - 4130 Rump
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Shoulder Blade - 4056
Shoulder Blade is prepared from a Shoulder Square
Cut (item 4029) after the removal of a Shoulder
Picnic (item 4230) by a straight cut through the
humerus and blade joint and the Collar Butt (item
4240). The Shoulder Blade is the remaining portion
after the Collar Butt has been removed. Skin removal
and fat trim level is to be specified.
Skin removed.
Fat trim level.
Can be cut into shoulder chops by cutting parallel
to the proximal edge beginning at the humerus and
blade joint.
If using as a roast, score rind.
Bone In - 4056 Shoulder Blade
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Shoulder Picnic - 4049
Shoulder Picnic is prepared from a Shoulder Square
Cut (Item 4029) by the removal of the ribs, thoracic
and cervical vertebrae. A straight cut through the
shoulder joint parallel to the dorsal edge is made,
retaining the humerus bone.
Variation to cutting line.
Often corned and sold as Pickled Pork.
Bone In - 4049 Shoulder Picnic
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Shoulder Square Cut –
4 ribs - 4029
Shoulder Square Cut is prepared from a Side and is
removed at the 4th rib at right angles to the spinal
column by a straight cut to the ventral edge. Jowl and
trotter is removed.
Skin removed.
Fat trim level.
Number of ribs.
Bone In - 4029 Shoulder Square Cut
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Side - 4000
Side is derived from a Full Carcase (item 4001). The
Carcase is split into Sides by one longitudinal cut
made centrally down the sacral, lumbar, thoracic and
cervical vertebrae.
Hind/Fore Trotters removed.
Flare fat removed.
Diaphragm removed.
Head and jowl removed.
Head removed, jowl retained.
Bone In - 4000 Side
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Trotter (Forequarter) 4175
Trotter (forequarter) is prepared from a Shoulder by a
saw cut or knife cut through the carpal joint severing
the trotter from the Shoulder.
Skin must cover the trotter surface.
Bone In - 4175 Trotter (Forequarter)
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Trotter (Hindquarter) 4176
Trotter (hindquarter) is prepared from a Leg by a saw
cut or knife cut through the tarsal joint severing the
trotter from the Leg.
Skin must cover the trotter surface.
Bone In - 4176 Trotter (Hindquarter)
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Belly – 10 ribs - 4332
Belly (boneless) is prepared from a Middle
(boneless in) (Item 4322) by the removal of the loin.
Specify by which method the ribs are removed.
Costal and sternum cartilage is removed completely.
Specify single rib boned or fleeced.
Blade bone cartilage retained or removed.
Number of ribs.
Highly popular food service menu item.
Boneless - 4332 Belly
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Collar Butt - 4 ribs - 4240
(Scotch Fillet)
Collar Butt is prepared from a bone in Shoulder
Square Cut (Item 4029) by the removal of the
ribs, thoracic, cervical vertebrae and the Shoulder
Picnic (Item 4230). The Collar Butt is the dorsal
portion remaining after the Shoulder Picnic has been
removed. All bone cartilage, skin and fat is removed.
Skin removed.
Fat trim level.
Specify: length of tail from eye of meat.
Scotch Fillet steaks are derived from this cut.
Cut into steaks by beginning slicing at the caudal
end. Excellent flavour due to higher intermuscular
fat content.
Boneless - 4240 Collar Butt
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Eye Of Loin -10 ribs 4361
Eye of Loin is prepared from a boneless Loin
(Item 4343) and consists of the eye muscle portion
(M. longissimus dorsi) carefully removed along the
natural seam. Intercostals and attached other muscle
portions are removed.
Denuded of all fat.
Silverskin removed to meat surface.
Number of ribs.
Pork medallions, loin and butterfly steaks are
produced from this cut.
Boneless - 4361 Eye Of Loin
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Inside (Topside) - 4290
Inside is prepared from a boneless leg and is
removed along the natural seams between the
silverside and knuckle. The cap muscle (M. Gracilis)
is retained.
Skin removed.
Cap removed.
Ideal for leg steaks and schnitzels.
Boneless - 4290 Inside (Topside)
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Jowl - 4350
Jowl is derived from a Head and is the portion cranial
to the shoulder removed by following the contour of
the lower jaw down to the snout.
Skin removed.
Also known as Pork cheek. Ideal for slow braise
as high connective tissue content ensures rich
gelatinous texture.
Commonly used for brawn.
Boneless - 4350 Jowl
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Jowl Meat - 4351
Jowl Meat is prepared from Jowl (Item 4350) and is
the thin flat muscle (M. sternomastoideus) trimmed
of all skin, external fat, gland and loose pieces of
meat. The portion is trimmed to a square shape.
Boneless - 4351 Jowl Meat
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Knuckle (Round) - 4310
Knuckle is prepared from the ventral portion of a
Leg by removal along the natural seam between the
Knuckle / Inside and the Knuckle / Silverside. The
cap portion (M. tensor fascia latae) is retained.
Skin removed.
Cap removed.
Pork Round leg steaks are produced from this cut.
Begin slicing from proximal end. Ideal alternative to
loin steaks. Alternatively keep whole as a mini roast.
Boneless - 4310 Knuckle
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Leg Set (4 Piece) - 4286
Leg Set (4 piece) is prepared from a Leg and
comprises of 4 primal cuts. Rump (Item 4305)
- Silverside (Item 4301) - Knuckle (Item 4310) Inside (Item 4290).
Specify variation too primal cut specifications.
Fat trim level.
Boneless - 4286 Leg Set (4 Piece)
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Loin – 10 ribs - 4343
Loin is prepared from a Middle (Item 4320) by
removal of the Belly (Item 4332) by a straight cutting
line parallel to the dorsal edge and measured from
the ventral edge of the eye muscle at the 4th rib.
Skin removed.
Ventral cutting line.
Fat trim level.
Remove rind to produce medallions, butterfly and
loin steaks.
Boneless - 4343 Loin
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Middle - 4320
Middle (boneless) is prepared from a Middle (bone
in) (Item 4070) by the removal of all bones and
cartilage. Specify by which method the ribs are
removed. Costal and sternum cartilage is removed
completely.
Blade bone cartilage retained or removed.
Number of ribs.
Use boneless middle for rolled loin roast. Trim rind
and fat approximately 20mm - 50mm from dorsal
edge, rolling towards the lateral edge. Tie and secure
with string at approximately 25mm - 30mm intervals.
Boneless - 4320 Middle
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Outside - 4300
The Outside is prepared from the Silverside (item
4301) by the removal of the heel muscle along the
natural seam. Lymph nodes and surrounding fat is
removed.
Popliteal lymph node removed.
Leg steaks and schnitzels are produced from this cut.
Remove gluteal membrane (silverskin) and slice by
beginning at the proximal (rump) end so as to slice
across the grain.
Boneless - 4300 Outside
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Rump - 4305
A boneless Rump is prepared from a Leg Square Cut
(Item 4011) by a cut from the subiliac lymph node
through to the ischiatic lymph node, avoiding the
quadriceps group of muscles. All bones and cartilage
are removed.
Skin removed.
Flank muscles and associated fat removed.
Rump steaks are produced from the boneless rump.
Good value alternative to loin steaks. Great for a
thicker juicy cut.
Use residual trim for diced if big enough.
Boneless - 4305 Rump
< Back 100 Next >
Shoulder Blade - 4250
Shoulder Blade (boneless) is prepared from a (bone
in) Shoulder Blade (item 4056) by removing the
triceps group of muscles in one piece. All skin is
removed.
Fat trim level.
Ideal for diced and stir fry if trimmed of fat and
connective tissue into individual muscles.
For stir fry, slice with the grain to 20mm thick slices
and then slice thinly across the grain in to 5mm thick
slices to produce flat strips.
Boneless - 4250 Shoulder Blade
< Back 101 Next >
Shoulder Picnic –
4 ribs - 4230
Shoulder Picnic is prepared from a Shoulder Square
Cut (Item 4029) by the removal of the ribs, thoracic
and cervical vertebrae. A straight cut by (saw or knife
cut) through the humerus and blade joint parallel
to the dorsal edge is made removing the collar butt
from the Shoulder Picnic. The humerus, ulna / radius
bones and cartilage is removed.
Skin removed.
Shank meat retained or removed.
Removed by saw cut or knife cut.
Chemical lean content.
Ideal for diced and stir fry if trimmed of fat and
connective tissue into individual muscles.
For stir fry, slice with the grain to 20mm thick slices
and then slice thinly across the grain in to 5mm thick
slices to produce flat strips.
Boneless - 4230 Shoulder Picnic
< Back 102 Next >
Silverside - 4301
Silverside is prepared from a boneless Leg and is
the outside portion and is removed along the natural
seams between the Inside and Knuckle. The Rump
removal from the Leg determines the proximal
cutting line.
Length of achilles tendon.
Popliteal lymph node removed.
Retain rind for boneless roast. Alternatively slice
into steaks or schnitzels by beginning at the proximal
(rump) end so as to slice across the grain. Remove
gluteal membrane (silverskin) if slicing.
Use residual trim for diced if trimmed of connective
tissue or mince.
Boneless - 4301 Silverside
< Back 103 Next >
Tenderloin - 4280
Tenderloin is prepared from the Side by removing the
muscles in one piece from the ventral surface of the
lumbar vertebrae and lateral surface of the ilium. The
side strap (M. psoas minor) remains attached.
Sidestrap (M. psoas minor) retained or removed.
Removal of fat cover.
Denude to silverskin.
Silverskin removed.
Boneless - 4280 Tenderloin
< Back 104 Next >
Hock Meat - 4460
Hock Meat is prepared from bone in Hock Shoulder
and Leg (Items 4170 / 4172) after the removal of all
bones and cartilage and skin. Heel muscle from the
Silverside can be included where specified.
Prepared from Hock Shoulder only.
Prepared from Hock Leg only.
Heel muscle included.
Manufacturing - 4460 Hock Meat
< Back 105 Next >
Mechanically Separated
Pigmeat - 4490
Mechanically Separated Pigmeat is produced from
deboning machines, which is of a fine texture and
is the residue of meat removed from bones after the
boning operation. Packs shall not include any portion
of head meat or internal organs (edible offal).
Calcium content - a statement indicating the
maximum calcium content must be shown.
Manufacturing - 4490 Mechanically
Separated Pigmeat
< Back 106 Next >
Trimmings - 4470
Trimmings are portions of pork meat remaining after
the preparation of primal cuts from carcase or portion
of a carcase and shall not include any portion of head
meat, internal organs, major tendons, ligaments,
cartilage or bone.
Minimum pieces size.
Manufacturing - 4470 Trimmings
< Back 107 Next >
Head (split) - 7549
Head is removed from the body by a square cut
transversely across the neck muscles between
occipital bone and the 1st cervical vertebrae. A major
portion of the jowl will be retained on the head. The
Head is split longitudinally into two equal portions.
Jowl retained or removed.
Tongue retained.
Ears retained after complete hygiene trim.
Head split or whole.
Brains retained or removed.
Fancy Meat - 7549 Head (Split)
< Back 108 Next >
Heart - 7540
Heart is removed from the pericardium and the
arteries and veins are trimmed from the base of
the Heart.
Auricles retained or removed.
Method of preparation - whole or cut.
Fat trim level.
Fancy Meat - 7540 Heart
< Back 109 Next >
Kidney - 7530
Kidney is prepared by the removal of blood vessels
and ureter at their point of entry to the kidney. The
kidney capsule is removed.
Fat coverage required.
Cord attached or removed.
Fancy Meat - 7530 Kidney
< Back 110 Next >
Liver - 7520
Liver is prepared with the hepatic nodes attached.
Any fat, blood vessels and connective tissue attached
to the Liver is removed.
Fancy Meat - 7520 Liver
< Back 111 Next >
Maw (Scalded) - 7570
Maw (stomach) consists of the entire stomach
opened and rinsed of any paunch content leaving the
brown/black mucous membrane intact.
External fat trim.
Brown/black mucous membrane removed.
Fancy Meat - 7570 Maw (Scalded)
< Back 112 Next >
Maw (Unscalded) - 7560
Maw (stomach) consists of the entire stomach
opened and rinsed of any paunch content leaving the
brown/black mucous membrane intact.
External fat trim.
Brown/black mucous membrane removed.
Fancy Meat - 7560 Maw (Unscalded)
< Back 113 Next >
Tail - 7510
Tail is derived from a Side by a cut through the
sacro-iliac (slip joint) to remove all sacral vertebrae
and coccygeal vertebrae. The skin is retained.
Tail removal point.
Specify fat trim along sacral vertebrae.
Fancy Meat - 7510 Tail
< Back 114 Next >
Testes - 7515
Testes are prepared by the removal of the epididymis
(which is attached to the caudal border) and removal
of the cord like tube (ductus deferens) in close
proximity to the head of the Testes.
Capsule retained or removed.
Removal point from ductus deferens.
Fancy Meat - 7515 Testes
< Back 115 Next >
Tongue Short Cut - 7500
Tongue Short Cut is prepared by removal of the
larynx (although the tip of the epiglottis may
remain) and tongue root on a straight line directly
behind the hyoid bones leaving these bones in
the tongue (except the stylopyoid). The mucous
membrane between the epiglottis and the tongue
(glossoepiglottic fold) is retained undamaged.
Lymph nodes removed.
Salivary glands removed.
Fat removed.
Fancy Meat - 7500 Tongue Short Cut
< Back 116 Next >
Tongue Swiss Cut - 7501
Tongue Swiss Cut is prepared from a Tongue Short
Cut (Item 7500) by removal of the epiglottis, fat
from and ventral surface, sublingual glands and the
M. mylohyoideus of the Tongue blade.
Ventral fat depth.
Fancy Meat - 7501 Tongue Swiss Cut
< Back 117 Next >
Back Bone - 7680
Back Bone is derived from a Carcase Side and
consists of the bodies of the lumbar, thoracic
vertebrae (to the 4th rib) and spinous processes that
remain after boning. The lumbar / thoracic vertebra
and remaining rib bone is trimmed level with the
spinous process.
Lumbar vertebra only.
Thoracic vertebra only.
Cut into portions.
Variety Items - 7680 Back Bone
< Back 118 Next >
Back Fat - 7685
Back Fat is derived from a Carcase or Side and
consists of subcutaneous fat, which has been
removed from any or all primals.
Specify the primals back fat to be derived.
Variety Items - 7685 Back Fat
< Back 119 Next >
Brisket Bone - 7682
Brisket Bone is prepared from a bone in Belly by
cutting through the costal cartilages, separating and
removing the brisket bone (sternum) from the ribs.
Variety Items - 7682 Brisket Bone
< Back 120 Next >
Chitterlings - 7683
Chitterlings are the lower intestinal tract from the
large intestine to the rectum but not including the
anus. Chitterlings are trimmed, cleaned and where
specified may include the mucous membrane.
Mucous membrane removed.
Variety Items - 7683 Chitterlings
< Back 121 Next >
Cutting Fat - 7688
Cutting Fat is prepared from the Loin, Belly or Leg
and consists of subcutaneous fat, which has been
removed by whizard knife. Skin is removed from fat.
Skin retained.
Variety Items - 7688 Cutting Fat
< Back 122 Next >
Ear - 7692
Ears are removed from a Head by a cut at the base of
the ear and retaining the cartilage portion only.
Variety Items - 7692 Ear
< Back 123 Next >
Neck Bone - 7681
Neck Bone is prepared from a Carcase Side and
consists of the 7 cervical vertebrae and attached meat
portions that remain after boning operation.
Neck bone cut into portions.
Riblets retained.
Variety Items - 7681 Neck Bone
< Back 124 Next >
Rind - 7690
Rind is the skin derived from a Carcase or Side and
consists of the skin, which has been removed from
any or all primals.
Specify the primals Rind to be derived from.
Variety Items - 7690 Rind
< Back 125 Next >
Remove head if head on carcase. Meat from head can be used for
mince or brawn.
Pork Fillet
Remove flair fat, kidney fat and kidney. Remove full fillet, if it is
not required for chops, prior to separation of the side into major
primal cuts. Trim excess fat and sinew from the fillet before sale.
Leg and Rump
Separate the leg (including rump) from the loin by a cut on a straight
line between the 6th and 7th vertebrae of the backbone to a point
just clear of the hip bone.
After separating the leg and rump from the middle, the trotter may
be removed by cutting between the joint of the hock and trotter
[tarsal bone and fibular tarsal bone] junction, leaving the hock on.
Preparation - primal cuts
< Back 126 Next >
The leg can be sold whole, or cut into portions as roasts.
toes
phalangeal bones
Alternatively further processing can be applied to produce cuts that
dew claws
are more consumer friendly:
Pelvic bone removal
tarsal bones
fibular tarsal bones
Remove the whole pelvic bone from leg by closely following
the contour of the bone.
]
Hind Foot
metatarsal bones
Pelvis
[
Aitch Bone
ischium
Hip Bone
ilium
tibia
fibula
]
Hind Shank Bones
Stifle joint
Tall Bone
caudal vertebrae 1 to 4
Backbone
sacrum
sacral vertebrae 1 to 4
Slip Joint
sacro-iliac diarthrosis
Shank Knuckle Bone
interior extremity of femur
Kneecap
patella
Leg Bone
femur
Rump Knuckle Bone
superior extremity of femur
Removal of topside
Rib Cartilages
costal cartilages
Remove topside by following the natural seam dividing the topside
between the silverside and round
Leg Bone Removal
Remove the leg (femur) bone from the
remaining leg muscles. Pass the boning
knife between the patella bone (knee cap)
and the shank knuckle bone.
Preparation - leg cuts
< Back 127 Next >
Round and Rump Separation
Remove the round by following the visible seam between the round
and silverside. By releasing the patella (knee cap) and the joint
capsule and tendon from the shank knuckle bone, the complete
round and rump can be easily detached and removed from the
silverside.
(Left) Silverside easy-carve roast
(hock on for customer identification
as a pork leg roast).
Remove the rump by following the natural seam between the rump
and silverside. N.B. Trim the silverside (hock on) of excess fat but
unlike the topside, round and rump, leave the rind on.
Score rind to provide an easy carve silverside roast, with ‘crackle’
Trim excess fat, cartilage and tissue from topside, round and rump.
(Left) round, topside and rump.
< Back 128 Next >
Rump
Remove excess fat and tissue from the rump and slice into steaks or
leave in a piece to roast
Topside
Topside
Topside
Cut topside into schnitzels (5mm
Cut
topsidecutting
into schnitzels
(5mm
thickness),
across the
grain
thickness), cutting across the grain
Cut topside into schnitzels (5mm thickness), cutting across the grain
or double cut (Butterfly) for larger
or
double cut
for larger
schnitzels
and(Butterfly)
better presentation,
schnitzels
presentation,
or double cut (Butterfly) for larger schnitzels and better presentation,
or leave inand
the better
piece for
an easy-
or leave in the piece for an easy-carve roast.
Round
or
leave
in the piece for an easycarve
roast.
carve roast.
Round
Round
Lightly trim the round of excess fat
Lightly
trim
thecut
round
excess
and tissue
and
into of
steaks
or fat
and
tissue and cut into steaks or
schnitzels.
schnitzels.
Lightly trim the round of excess fat and tissue and cut into steaks or
schnitzels.
< Back 129 Next >
Middle and Forequarter
Separate the forequarter from the middle [full loin and belly]
with a straight cut across between the ribs. This is usually between
the 4th and 5th or 5th and 6th but should be specified by the
customer or individual requirements.
Preparation - primal cuts
< Back 130 Next >
Remove flair fat from the middle if not previously done and separate
the belly from the full loin with a saw cut parallel to the lateral
edge of the eye muscle. A wide belly is recommended for best
presentation of loin cuts.
Backbone
lumbar vertebrae 1 to 7
spinous process
transverse process
body of lumbar vertebra
The loin can then be cut into chops by placing the loin bone side
down, and marking the chops by cutting through to the bone at a
Chine Bone
bodies of cervical, thoracic,
lumbar and sacral vertebrae
Feather Bones
spinous processes
Rib Cartilages
costal cartilages
pre specified thickness. Finish by passing the chops through the
bandsaw. For cutlets remove rind, chine bone and slice between the
Backbone
thoracic vertebrae 1 to 14
ribs to produce cutlets.
Remove flair fat from the middle if
not previously done and separate
the belly from the full loin with a
saw and cut parallel to the lateral
edge of the eye muscle. A wide
belly is recommended for best
presentation of loin cuts.
Preparation - middle cuts
< Back 131 Next >
For
For boneless
boneless cuts,
cuts, remove
remove the
the rind
rind
For
cuts,leaving
removeonly
the rind
Preparation of
middle
cuts
from
the
full
fromboneless
the
full loin
loin
leaving
only
from the full loin leaving only
3mm-4mm
3mm-4mm of
of fat
fat coverage.
coverage. (This
(This
3mm-4mm
of from
fat coverage.
(This
rindthe
can rind
be trimmed
trimmed
and
sold
For boneless cuts, remove
thesold
full
rind
can
be
and
rind
can
be
trimmed
and
sold
separately as
as ‘crackle’
‘crackle’ for
for roasting
roasting
separately
separately
as ‘nibbles’
‘crackle’
for roasting
pieces of
or for
for
‘nibbles’
etc.).
loin leaving only 3mm-4mm
fat
coverage.
pieces
or
etc.).
pieces or for ‘nibbles’ etc.).
Use the ribloin to cut Medallion
steaks.
Use the ribloin to cut Medallion steaks
(This rind can be trimmed and sold separately as
ʻcrackleʼ for roasting pieces or for ʻnibblesʼ etc.).
Next
Next remove
remove the
the chine
chine bone
bone and
and
Next
remove
the
chine
andrib
Next remove the chine bone
andfrom
rib
bones
from
the
rib
the
loin.
These
rib bones
bones
from
the
loin.bone
These
rib
rib
bones
the loin.and
These
bones
canfrom
be prepared
prepared
and
soldrib
as
bones
can
be
sold
as
loin. These rib bones canbones
be prepared
andand
sold
canfor
be the
prepared
soldas
as
spareribs
for
the
BBQ,
grilling
etc.
spareribs
BBQ,
grilling
etc.
spareribs for the BBQ,
spareribs
for theif
grilling
Value is
is added
added
ifBBQ,
the ribs
ribs
are etc.
Value
the
are
grilling
etc.
Value
isare
added
Value
is added
if the
marinated
before
sale.ribs
marinated
before
sale.
marinated before sale.
if the ribs are marinated before sale.
Remove all excess fat and
unwanted tissue from the belly and
Remove all excess
fatspareribs
and unwanted
tissue
cut into
either between
the
ribs or by marking by slicing down to
from the belly and
cut and
into
spareribs
either
the bone
cutting
through ribs
a bandsaw.
between the ribsusing
or by
marking by slicing
down to the bone and cutting through ribs
using a bandsaw.
The
The full
full loin
loin generally
generally contains
contains
The
generally
contains
nine full
ribsloin
on
the
ribloin
(depending
nine
ribs
on
the
ribloin
(depending
The full loin generally contains
nine
ribs on
the
nine
on the ribloin
(depending
uponribs
forequarter
removal)
and six
six
upon
forequarter
removal)
and
forequarter
removal)
six
lumbar
vertebraeremoval)
bones on
on and
theand
ribloin (depending uponupon
forequarter
lumbar
vertebrae
bones
the
lumbar
onto
Use the
the bones
midloin
tothe
cut
midloin.vertebrae
Use
midloin
cut
midloin.
midloin.
Use
the(pictured)
midloin Use
to
six lumbar vertebrae bones
on the
midloin.
Butterfly
steaks
or
Butterfly
steaks
(pictured)
orcut
Butterfly
steaks
(pictured)
or
alternatively
aa single
cut
alternatively
single
cut will
will
alternatively
single
cut willor
the midloin to cut Butterfly
steaks
(pictured)
provide
lean
steaks.
provide
lean aloin
loin
steaks.
provide lean loin steaks.
alternatively a single cut will provide lean loin
steaks.
Preparation - middle cuts
< Back 132 Next >
The forequarter is separated from the middle with a straight cut across
Rib Cartilages
costal cartilages
between the specified ribs.
Next remove the rib and neckbones from the forequarter. The rib bones are
Tip of Breastbone
xiphoid cartilages
saleable as American style spareribs.
Breastbone
sternum
sternebrae 1 to 6
Alternatively using a band saw, separate the bone in collar butt and
the shoulder picnic by a straight cut parallel to the dorsal edge passing
through the humerus and scapular joint using a bandsaw.
Bladebone Cartilage
scapular cartilage
olecranon process
Bladebone
scapula
interior extremity of humerus
ulna
radius
Ridge Bone
spine of scapula
Cut forequarter chops by passing the bone in collar butt through a
bandsaw parallel to and beginning at the caudal cut surface.
as below.
Fore Shank Bones
Neck Bone
cervical vertebrae 1 to 7
Shank Knuckle Bones
]
carpal bones
metacarpal bones
dew claws
phalangeal bones
toes
Atlas
1st cervical vertebra
The shoulder picnic can then be boned in preparation for a boneless roast
]
]
Arm Bone
humerus
Fore Foot
Bones
Arrm Knuckle Bone
superior extremity of humerus
Leaving 3mm of fat cover, the boned-out shoulder can then be rolled and
trussed or netted. Add seasoning if desired.
Alternatively retain a portion of the shoulder meat and use for diced, stir
fry/or minced pork. Diced pork should be extremely lean and cubed 4cm x
3cm, ideal for kebabs and stirfry dishes.
Preparation - forequarter cuts
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Smallgoods
Sausages
From the traditional smoked bacon and ham through to
Most Australians when they think of sausages they think of
cured and air dried salamis Australian Pork is central to the
something for the barbeque. In fact, sausages take in a wide
smallgoods manufacturing industry.
variety of forms. Basically a sausage is chopped meat encased
Mettwurst
in some form of a casing. From there, the differences are the
Literally translated as meat sausage, Mettwurst is a finely
type of meat, how the meat is chopped, ingredients such as
textured sausage made of high quality pork cuts and seasoned
herbs, spices and other flavourings, the type and size of the
with coarse white pepper, marsala wine, salt and nutmeg.
casing and finally the processing method. To give you an idea
Encased in a hog casing, it is very deeply smoked but is still a
of the many types of sausages available, the following are
raw product. Mettwurst are tied end to end to produce a ring.
some examples of types of more commonly known sausages
This is from when primitive curing techniques were used, the
produced by the smallgoods industry;
casing would almost always split when hung straight. Tying in
Processed pork products were initially developed to utilise
all parts of the pig carcase before refrigeration so they could
be kept for months in a pantry or cellar. The pickling, curing,
drying and or smoking process preserves these products.
Nowadays these processes are accelerated with modern
technology producing a safer, healthier and more palatable
product which also gives a long shelf life.
Many different nationalities, cultures and regions produce
place and allowing it to dry. It is also known as Jagerwurst
(Germany) which literally translated as hunterʼs sausage.
a ring produces less stress on the casing.
Chorizo
smallgoods that are similar in appearance and processing
A sausage of Spanish origin, Chorizo is a coarsely textured
method but vary greatly in terms of ingredients and recipes
sausage containing mostly pork with a little beef and seasoned
which are fiercely protected.
with cayenne pepper, chilli, red peppers, paprika, white or black
pepper and salt to produce a mildly spicy, fairly dry product.
Smallgoods can be classified into several categories, depending
It will often contain no preservatives. Encased in a natural hog
upon their processing methods. The following are some
casing it is deeply smoked for around eighteen hours.
examples of but not limited to the wide variety of smallgoods
produced in Australia;
Kransky
Kransky is a coarse textured sausage made predominantly
with pork seasoned with fine white pepper, coriander, garlic
and nutmeg. Encased in a natural hog casing and smoked for
eight hours, it is then simmered in water for a short period of
time. The flavour can be intensified by hanging in a cool dry
Smallgoods
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Frankfurts
Known as Paruvki in Poland and Sosyki in Russia, the
Frankfurt can trace its origins to Germany. The two most
common types of frankfurts available in Australia, are the
Australian and Continental. Cocktail frankfurts are Australian
pepper, coriander, soy protein, starch and wheat flour and
cooked by simmering in water.
Devon is traditionally served sliced as a luncheon meat. Devon
may also be known as Polony.
Ham
Ham takes on many forms but is generally considered to be a
cured and smoked leg of pork.
It may be boneless or have the bone in, be from any part of the
Frankfurts linked into shorter links.
Mortadella
A very fine textured sausage made of Pork and beef, coriander,
Traditionally an Italian sausage, Mortadella is made from
nutmeg, salt and pepper. The continental will generally have
finely textured Pork, beef and veal, seasoned with a blend of
other flavours such as cardamom, paprika, mustard seeds and
coarse and fine black pepper, cinnamon, cardamom, pistachio
beef stock. Australian Frankfurts are generally filled into an
and marsala wine. Using a cellulose casing, the sausage
edible collagen casing and steam cooked whilst Continental
is deeply smoked for 10-12 hours and basically used as a
Frankfurts are made with natural sheep casings, smoked and
sandwich slice.
smoked ham, boned and rolled with the rind attached, it is
Csabai
from cured, boneless, rindless shoulder pork pieces, filled into
then simmered in water.
Cabanossi
A sausage of Hungarian origin, it is also known as Csbai
Caban meaning Pork in Russian, cabanossi is traditionally
Kolbass in Slavic countries, Kolbass being the Slavic name for
made with 100% Pork. Finely textured and seasoned with
smallgoods.
garlic, caraway and fine white pepper, cabanossi is generally
carcase, of whole muscle or formed from processed cuts of pork.
Some examples of ham are; leg ham, carved from the bone
and is generally considered to be the premium ham; Prager
ham, traditional European style, generally boneless and double
smoked; soccerball ham, a boneless ham packed into a round
shape, which is smoked and then simmered in water; double
smoked, simmered and smoked again; sandwich ham, made
an artificial casing and water cooked.
Bacon
Most Australian bacon is made from the middle, cured and
encased in collagen casings and deeply smoked until cooked.
A coarse textured sausage made from 90% Pork, it is seasoned
deeply smoked for about six hours, cooled and sliced. Streaky
with paprika, fine white pepper, coriander and red wine. Filled
bacon is from the belly and made in the same process but
Devon
into a natural hog casing, Csabai is traditionally hung in a cool
generally sliced thinner.
Devon was originally produced in Australia as Fritz but
these conditions.
following World War one to show patriotism to Britain, it was
dry space to promote maturity and will keep indefinitely under
renamed Devon after the British county of the same name.
A very fine textured sausage, the meat comprises mostly of
Pork with a little beef and is seasoned with nutmeg, fine white
Smallgoods
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Dry Cured or Fermented Products
Pancetta
Both sausages and whole muscle products can be dry cured
and fermented. A sausage that has undergone this process
is a salami whilst examples of whole muscle products are
prosciutto, pancetta and coppa.
Pancetta is a mildly cured, gently smoked and air dried loin
and or belly product. It can be either flat which is jest the belly
portion or round which is the loin and belly rolled.
There are two very important steps in this production method:
1. The main task in this type of process is to reduce the water
activity or moisture in the meat in order to make the product
shelf life stable. This is achieved initially by the dry slating
process where each primal cut is individually massaged
and rubbed by hand with a salt and spice mix. The primals
are then packed into curing containers for this initial curing
period with regular turning and rotation to ensure even
distribution of salt and spice and ensure even airflow. No
brine injection is used at any time in such a production
technique.
2. After completion of the initial salting curing process, an
extensive moisture reduction of 35% or more, depending on
the type of product, is achieved.
Coppa
Coppa is a dry cured, air dried boneless Pork neck which has
also been lightly smoked. Its rustic flavour and visual appeal is
heightened by its naturally marbly texture. Coppa is a naturally
Italian country style delicacy and is considered mid range in
terms of quality compared to other meats of this category.
Salami
A salami is also by definition a sausage, the main difference
from the previous sausages is it is naturally fermented and may
also be smoked. Salamis are made predominantly with Pork
with some beef and contain salt and spices. Some varieties will
also contain wine and spirits to enhance and develop the flavour.
If the time factor for fermentation was not applied, the product
would taste just like salted meat and not had the chance to
develop the unique and distinct fermentation flavour because
time was not allowed to activate the taste enzymes.
The salami is hung in a conditioning room for several days,
if the salami is smoked this occurs after smoking, and then
matured in a maturing room for a designated period of time.
Salamis can be kept indefinitely hung in a cool dry area. The
maturing process will continue with the salami naturally and
slowly losing weight and developing in flavour.
Some popular types of salami are listed below.
Prosciutto
Veneto
Prosciutto is a dry cured pork leg that may be bone in or
boneless, processed as above and matured by being air dried
for six to eight months.
Originating in Venice, Veneto is a spicy coarsely textured
salami made only with Pork. Seasoned with fine white pepper,
whole black pepper nutmeg, salt and garlic it is filled into
sheep bung casing (terminal end of large intestines, i.e. the
This is a very important process, requiring time in order to
activate the taste enzymes in the meat.
ends of the intestinal tract starting from the anus) which is
crescent shaped and matured for at least four weeks. Hung in a
dry cool place the Veneto should last for up to three months.
Danish
As the name suggests this style of salami is Danish in origin
and is a mild salami. Coarsely textured made with mostly Pork
and some yearling beef, it is seasoned with black and white
pepper and salt. It is filled into a fibrous casing which allows
for air penetration and matured for three weeks.
Cacciatore
The cacciatore salami is of Italian origin and literally translated
as hunter, presumably because hunters carried it to nibble on
when out hunting for days.
A spicy coarsely ground salami made predominantly of
pork with a little beef, seasoned with coarse white pepper,
coriander, black whole peppers and garlic. It is then filled into
a continuous hog casing and strung into individual lengths of
approximately 12 cms and matured for approximately three
weeks. Cacciatore should not be refrigerated but hung in a cool
airy place where it will keep for three months.
Pepperoni
Originally from Spain, pepperoni takes its name from
the Spanish word for pepper. A spicy raw sausage made
predominantly from coarsely textured pork with a little beef,
Pepperoni is seasoned with red peppers, paprika, fine white
pepper and garlic. Filled into a natural sheep casing it is cold
smoked for 8-12 hours and should not be refrigerated but hung
in a cool dry area to mature.
Smallgoods
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Instructions
Click on the link below to open the spreadsheet.
Please note you will need to have the appropriate software installed
(Microsoft Excel) before you can open this file. If you are unsure please
check with your Systems Administrator.
To access these files directly please close the Pork Star Manual and
open the following folder located on your CD:
CARCASE YIELD SPREADSHEET
To use the spreadsheet in its intended format save to your hard drive.
To return to manual from spreadsheet, close the spreadsheet.
Carcase yield spreadsheet
Carcase yield spreadsheet
< Back 137 Next >
Aging
Aitch Bone
AI
Anterior
APL
APIQ
APIQS
Backfatter
Baconer
Barren
Barrow
Boar
Boar Taint
CAPE
Caudal
Cervical
Chilled
Chemical Lean
Chine Bone
Chopper
Coccygeal
CO2
Cranial
Creep
CSIRO
A tenderising process which uses naturally occurring enzymes in
meat to break down muscle fibre
Caudal part of pelvic bone which sits below the topside. Also known
as the ischium
Artificial Insemination
Situated or in the direction of the front of the carcase
Australian Pork Industry Quality Program
Australian Pork Industry Quality Standards
Culled breeding pig sold for meat, also known as a chopper
Pig of 85-110 kg liveweight
A sow or gilt which is sterile
Castrated male pig
Entire male pig
A distinct unpleasant odour often described as perspiration or
urine-like that can present when fat or meat from entire mature boars
is cooked
Confederation of Australian Pork Exporters
Pertaining to structures directed towards the tail along the
longitudinal axis
Vertebrae (7) of the neck
Product that is stored in the temperature range of (0°C to +4°C)
A measurement of lean to fat ratio. Generally expressed as a
percentage.
The body and spinous process of the thoracic and lumbar vertebrae
Culled breeding pig sold for meat, also known as a backfatter
Pertaining to the coccyx or tail bones. Vertebrae caudal to sacrum
Carbon Dioxide. Commonly used to stun pigs as a humane method
of rendering the pig unconscious before slaughter.
Pertaining to structures directed towards the head along the
longitudinal axis
Lying area in farrowing pen for piglets
Commonwealth Scientific Research Organisation
EPT
Denuded
DFD
Dorsal
Evisceration
Eye Muscle
Farrow
Feather Bone
Femur
Fibula
Finisher
Frenching
Fresh
Frozen
FSANZ
F1
F&A
Gilt
Glycolysis
Gross Weight
Grower
Hal
Hip Bone
HSCW
Humerus
Ilium
End-point Temperature
Primal cuts that have all surface fat removed
Dark, Firm, Dry. Refers to the colour & moisture of pork, associated
with high pH. Also has a shorter shelf life
Towards the back or topline of the animal
Removal of all internal organs and intestinal tract
M. longissimus dorsi. Main muscle in loin running the length of
either side of the vertebrae
Birth
The spinous process of the vertebrae
Thigh bone
Smaller bone in shin or hind hock
Pig between 55-90 kg liveweight & 140-170 days old
Removal of all meat, fat and periosteum from bones which extend
from meat EG rib, tibia/ulna and radius
Meat that has not been frozen, cured or adulterated
Meat that has been reduced in temperature to below freezing point
(-18°C)
Food Standards Australia New Zealand
First cross
Facilitator & Auditor (APIQ)
Sexually immature female pig
The process where by glucose in the muscle is converted to lactic
acid
Weight of product plus all packaging material
Pig between 20-55 kg liveweight & about 10 weeks old
Halothane Stress Gene
Anterior part of the pelvic bone which lies medial to the rump. Also
known as the ilium
Hot Standard Carcase Weight
Arm or shoulder bone extending from the scapula to the ulna and
radius
Hip Bone
Glossary of Terms & Abbreviations
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Intercostal
Ischium
Lateral
Lumbar
Lymph Node
Marbling
MAT
Medial
Net Weight
NRS
Patella
Parity
Periosteum
PHMS
Porcine
Porker
Posterior
Primal Cut
PSE
Radius
Runt
Sacral
Scapular
Lean muscle situated between the rib bones
Aitch Bone
Directed away from the midline
Vertebrae (7) of main portion of loin, caudal to thoracic, cranial to
sacrum
A collection of active lymph tissue enclosed in a capsule, sometimes
known as lymphatic glands. The lymphatic system is part of the
bodyʼs defence against disease
Intramuscular fat deposits. Appear as streaks or flecks of fat within a
lean portion of muscle
Moving Annual Total
Directed toward the midline (median plane)
Weight of product after packaging material has been deducted
National Residue Survey
Knee cap
The number of litters a sow has had. EG: Two litters equals second
parity & so on
The sheath of connective tissue that surrounds all bones except those
at joints
Pig Health Monitoring Service - Veterinarian inspection of carcass &
internal organs at slaughter
Relating to pigs
Pig of 45-75 kg liveweight
In the direction of, or situated to the rear of the carcase. Also referred
to as caudal
A major separated cut of the carcase
Pale, Soft, Exudative. Refers to the colour & moisture of pork and is
associated with low pH
Smaller bone in fore hock above ulna
A small pig which fails to grow properly
Pertaining to the sacrum. Vertebrae (4) caudal to lumbar vertebrae
Shoulder blade bone
Spinous Process
SSC
Sternum
Stifle Joint
Sub-Primal
SOP
Sow
Stale
Tenderstretch
The Code
Thoracic
Thoracic Cavity
Tibia
Ulna
Vacuum Pack
Ventral
Weaner
Whizard Knife
WHP
Sharp pointed slender dorsal process of vertebrae forming the spine.
Also known as feather bones
Secondary sexual characteristics
Breast bone where the ribs meet the breast
The joint between the shin bone (tibia) and leg bone (femur)
Smaller portion of primal. Often an individual muscle
Standard Operating Procedure
Sexually mature female pig
Sow not returning to oestrus after weaning
Hanging carcases from the aitchbone instead of the Achilles tendon
Model Code of Practice for the Welfare of Animals for the Pig
Industry
Vertebrae (14) caudal to the cervical and cranial to the lumbar
vertebrae
Part of the trunk between the neck and abdomen
A large bone in shin or hind hock
Longer bone in fore hock under the radius
Refers to product packed in a vacuum in a semipermeable oxygen
resistant bag. Commonly referred to as “cryovac”
Directed towards the belly or lower side of the animal
Pig separated from the sow at 14 & 28 days of age & around 6-8 kg
& grown out to between 14 –30 kg liveweight at 8-10 weeks of age
A powered circular knife designed to assist in trimming of carcases
and particularly useful in trimming meat from bone
Withholding Period. This is the minimum time that must elapse
between the last chemical/drug treatment & slaughter
Glossary of Terms & Abbreviations
< Back 139 Next >
PO Box 148 Deakin West
South Australia/Northern Territory:
ACT 2600 Australia
680a South Road Glandore
Telephone: 02 6285 2200
SA 5037 Australia
Facsimile: 02 6285 2288
Telephone: 08 8371 2616
www.australianpork.com.au
www.pork.com.au
Victoria/Tasmania:
Toll free number: 1800 789 099
10-12 York Street
ABN 83 092 783 278
State Offices:
New South Wales/Australian Capital Territory:
PO Box 706 Jannali
NSW 2226 Australia
Telephone: 02 9482 7079
APL wishes to thank the following people and organisations, without their
assistance this manual would not have been possible.
AusMeat
Mr Stuart Baud (Vic DPI),
Moffat Catering
Mr Chris Hofmeyr (Vic DPI),
Regency Tafe S.A.
Mr Peter Walker (Vic DPI)
Dr Mike Taverner
Dr Brian Wilkinson
Dr Darryl DʼSouza
(Massey University, NZ)
(Formerly of Department of Ag, WA),
Phil Green (Greenleaf Enterprises).
Facsimile: 08 8371 2616
Facsimile: 02 9476 0564
South Melbourne VIC 3205 Australia
Telephone: 03 9645 5657
Western Australia:
Unit 8/912 Albany Highway Cnr. Dane Street
East Victoria Park WA 6101 Australia
Telephone: 08 94721199
Queensland:
PO Box 775 Springwood
QLD 4127 Australia
Telephone: 07 3387 7702
Facsimile: 07 3387 7762
Ms Heather Channon
(Formerly of Vic DPI),
Thank you from APL
< Back 140

Training Manual

Transcription

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