Pork Lab Quiz

Question 1

fabrication

Answer 1

process of breaking down carcasses into smaller portions and/or retail cuts

Question 2

order of breakdown into cuts

Answer 2

• carcass
• primals
• subprimals
• retail cuts

Question 3

texture of meat farther from the heart

Answer 3

tougher (cheaper)

Question 4

texture of meat closer to the heart

Answer 4

more tender

Question 5

picnic shoulder

Answer 5

• lower front shoulder
• arm chops
• trim for sausage

Question 6

Boston butt

Answer 6

• top of shoulder
• B.B. roast
• trim for sausage
• pulled pork

Question 7

loin

Answer 7

• top of back
• blade chops
• rib chops
• loin chops
• tenderloin
• loin roast
• baby back ribs
• crown rib roast

Question 8

belly

Answer 8

• lower middle section
• bacon
• spare ribs
• fresh side

Question 9

leg

Answer 9

• back leg and butt area
• cured ham
• trim for sausage