Scheme of cutting a pig or piglet carcass
Pigs are considered highly productive farm animals. From one individual, you can get 100 kg of selected meat. However, before selling the meat and greasy product, the animal must be butchered. The carcass of a piglet or an adult pig has similar methods of butchering. The price of tenderloin depends on the breed of the animal and the quality of the cut.
Pork carcass parts
If the pig carcass was cut for sale incorrectly, then such a product will cost less. In order to properly separate parts of the first grade pork carcasses from the second-grade ones, special schemes should be used.
Types of cutting schemes for artiodactyls
First of all, you should decide what the parts of the pig will go to. Butchering of artiodactyls depends on the final sale of the product. There are several options:
- for home cooking;
- for sale on the market;
- for salting or smoking;
- for lard.
If the meat goes to the market, then the cuts must be even, in addition, a certificate from a veterinarian is required to confirm the safety of the product. For home consumption, you can cut the cloven-hoofed animal less carefully.
There are four most common carcass dressing patterns:
- German;
- English;
- American;
- Moscow.
The pork carcass according to the German scheme is divided into 2 equal parts, after which they are divided into 8 cuts, depending on the type of meat. The classification of parts according to the German scheme looks like this:
- First grade - hams from the hind legs, lumbar section, cutlet part.
- The second grade - hams from the forelimbs, sternum, shoulder blade.
- The third grade is the belly.
- The fourth grade - limbs, head.
Cutting an artiodactyl in English means cutting the carcass of a pig into 4 parts. Each piece is named depending on the location:
- head;
- front cut;
- central cut;
- back cut
The American method involves dividing the carcass into 2 longitudinal parts of the pig, after which each large part is divided into 6 pieces:
- head;
- front leg;
- sides;
- back leg;
- tenderloin with back part;
- scapula, shoulder part.
Also, American-style cutting and deboning of pork carcasses distributes the meat according to the purpose of cooking. The scapular part is divided into meat and greasy tenderloin. The vertebral and lumbar regions are distributed in the same way, and the side is divided into ribs and meat.
In the CIS, the pork carcass is divided according to the Moscow scheme. Artiodactyls is cut into 8 cuts, which bear the following names:
- head;
- cutlet part - tenderloin from the back;
- scapular part;
- sternum;
- legs from the first joint to the second;
- hooves;
- back leg;
- cervical part.
Grade of meat
Pork portions are priced differently in many countries. However, the first grade always includes a layer of meat along the pig's spine. The muscle tissue from this place is soft and tender, since the cloven-hoofed animal does not use these muscles when walking.In addition, premium pork cuts include the neck. Unlike other farm animals, pigs hardly move their heads.
There is a general classification of meat grade that is used in the culinary industry:
- It is customary to classify the first grade as the shoulder girdle of an artiodactyl, loin, sternum, lumbar region and hams.
- The second grade includes the head, forearm and shanks.
Pork cuts cutting and use
Deboning and cutting pork carcasses into cuts also includes cutting the parts themselves. There are the following names for parts of the carcass of a farm pig:
- ham;
- scapular-cervical girdle;
- knuckle;
- dorsal lumbar cut;
- abdominal cavity;
- loin;
- sacrum;
- head.
Ham
Ham is a tenderloin from the thighs of an artiodactyl. Traditionally, the ham is sold in a cut. With this cutting, you can cut the maximum amount of meat from the bone. Whole ham can often have ragged edges, which reduces the cost.
Meat tenderloin from the thigh of an animal is used in the preparation of many meat dishes. The upper part of the ham contains a large percentage of muscle mass, which is why dishes such as:
- barbecue;
- schnitzel;
- boiled pork.
The lower part of the ham usually contains less meat, therefore, jellied meat is most often prepared from it.
Scapular-cervical girdle
The shoulder and neck of a pig are called the shoulder and neck. This cut is cut into three pieces:
- boneless scapula.
- scapula on the bone.
- neck.
Use a boneless spatula for baking and frying. Goulash, sausages and sausages are also prepared on the basis of this meat.
The boneless shoulder portion of pork is a drier and tougher meat, so in the culinary industry this portion is marinated before cooking. Also, the cut is suitable for frying and smoking.
The neck is considered tender meat, since the animal uses little this muscle mass during life. Shish kebab, escalope and chops are made from it.
Shank
The shank is the portion of pork that is found on the first joint of the front leg. The same cut of the hind limb is called the shank. The shank is considered second-class meat, since the muscle tissue on the legs is dense. Most often, jellied meat is prepared from this cut. Due to its high muscle density, the shank is well suited as a base for meatloafs.
In some countries, this cut is smoked, after which the meat is cut into a thin layer from the bone.
Dorsal cut
This part of the pork carcass is also called carbonate. The dorsal cut in all schemes is considered to be the first grade meat, due to its high taste. In the Moscow scheme, this part is called cutlet. The quality of the back cut depends on how much concentrate the animal has consumed.
The tenderloin along the spine is the most expensive part of the mascara. It is used to prepare the following dishes:
- escalope;
- chops;
- steaks.
After heat treatment, meat from the lumbar region is baked or smoked. Also sausages and sausages are prepared from this cut.
Abdominal
This cut includes the following body parts of a cloven-hoofed animal:
- sternum.
- subcircles.
- abdominal part.
The sternum is the thick edge of the abdomen in the lumbar region. This type of meat contains a high percentage of fat, so it is better suited for baking and smoking.
The thin edge of the peritoneum is called the flank. This part is closer to the ham and is suitable for making rolls.
Podcherevok is called fat with meat streaks. Such a greasy layer is valued much more than a pure product. The undercap is suitable for baking and smoking.
Loin
There are 2 types of this part of the mascara:
- loin on the bone;
- loin without bones.
The meat on the bone is cut from the back along with the base of the ribs. This muscle mass has good taste, so the loin is often used for baking and served on the bone. Clean ribs are suitable for jellies and broths.
The boneless loin is a clean piece of meat that is cut from the lumbar girdle of an artiodactyl. A similar portion is used for steaks.
Sacrum
This cut is at the end of the animal's dorsal girdle. The sacrum has the smallest percentage of body fat. The lean part of the meat is primarily suitable for cooking or barbecue. Since the muscle mass from the sacrum is lean, it can be used by people with diseases of the pancreas and liver.
Pig head
Such a cut has low taste, however, due to its low cost, many chefs prefer to take this part for preparing various dishes. Most often, the head is used for jellied meat and broth. Aspic is made from the pig's tongue.
An animal's brain, when properly cooked, is considered a delicacy. Artiodactyl's cheeks have a good fat layer and are suitable for baking. Pork ears in Asian countries are fried, pre-marinated in mustard.
Conclusion
There are several schemes with which you can butcher a pig. The cost of the cuts depends on the quality of the cut and deboning.
Pig meat is classified into varieties, depending on taste. The scheme for cutting an artiodactyl is chosen, depending on what breed is grown on the farm and in what area the final product will be used.