The Lowdown on Lean Cuts

DID you know? The leanest cuts of pork have the word loin in the name, such as pork tenderloin or loin chop. Fresh or cured ham also can be a lean choice.

Trim to Slim – Reduce calories and fat by trimming all visible fat from lean cuts before cooking. This can cut fat content per serving in half. Trimming prevents fat from being absorbed into the meat during cooking.

Cook It Light – Using low-fat cooking methods like grilling, broiling, stir-frying and pan broiling maximizes flavor while keeping added fat to a minimum.

Spice for Life – Pork comes in a variety of cuts and its versatility complements numerous flavors. Seasoning pork with herbs and spices (other than salt) is an easy way to boost flavor and cut back on fat and salt at the same time. Rub the pork with a combo of herbs and spices, such as rosemary, basil, cayenne or paprika, before grilling, broiling or roasting.

Develop an Eye for Size – Practicing portion control is just as important as buying and cooking lean. The USDA Food Guidance System recommends two or three servings from the Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Group each day, or the equivalent of 5 to 6 ½ ounces of cooked lean meat for adults.

Quick Shopping Tip – Estimate about 4 ounces of boneless, trimmed raw pork to get 3 ounces of cooked pork. A 3-ounce serving of trimmed, cooked pork is about the size of a deck of cards. A ¾-inch pork chop will be about 3 ounces when cooked.

Ham Still No. 1 In-home Lunch Sandwich

Top 10 Sandwiches Served In-home at Lunch

How to Carve a Ham:
1. Place the ham on a cutting board with the shank – or lower leg – to the carver’s right. Steady the ham with a fork and cut a few slices from the thin side of the leg as shown.	2. Place the ham on the side where you removed slices. Make perpendicular slices to the leg bone.	3. To loosen the slices, cut along the leg bone, removing each slice with the fork.

How Many Meals Come from One Pig?

Each market hog represents…
371 servings of pork Source: Locke Karriker, DVM, associate professor of veterinary diagnostic and production animal medicine at Iowa State University. Based on a 265-pound market weight, 70 percent yield and 8-ounce servings.

(source)

Cues for the Conscientious Cook

• Use an instant-read thermometer to determine when meat is cooked to a safe temperature. Correctly cooked pork is juicy and tender,
  with a slight blush of pink in the center and will be ready when it reaches an internal temperature of 160° F. For large cuts of pork, cook to 150° F and allow the roast to sit on the counter about 10 minutes before cutting. The temperature will rise to 160° F.
• Keep hot foods hot (140° F or above) and cold foods cold (40° F or below).
• Never leave cooked meat out at room temperature for more than two hours (one hour in hot weather 90° F or above).
• Serve cooked food on a clean plate and use clean utensils. Use separate serving plates and utensils for raw and cooked meats.

A Plan for Preparation

• Wash hands, all utensils, containers, cutting boards and work surfaces with warm soapy water for 20 seconds (count to 30) before
  and after handling meat or other food.
• Thaw meat in the refrigerator or microwave, not at room temperature.
• Do not wash raw meat before cooking. • Cook meat immediately after thawing, especially if thawed by microwaving.
• Cut meat, poultry and fish on a separate cutting board from the one you use for fresh foods like vegetables, or thoroughly clean the cutting board between uses.

Pork Fits into a Healthy Diet

Leaner than ever – USDA research reveals that six of the most common cuts of pork are 16 percent leaner and contain 27 percent less saturated fat than they did 19 years ago. As a lean protein option, pork can be part of heart-healthy diet.

Protein power – Women who cut calories but included more protein, including six ounces of lean pork per day, kept more muscle mass while losing weight than women who consumed the same amount of calories but less protein. Consuming a higherprotein diet also helped retain a sense of satiety or fullness after meals.

Nutrient rich – One serving of pork tenderloin contains many vitamins and minerals. It’s an excellent source of many B-vitamins and a good source of other nutrients including phosphorus, zinc and potassium. It’s also naturally low in sodium – only 2 percent of the Daily Value per serving.

Cues for the Conscientious Cook

• Use an instant-read thermometer to determine when meat is cooked to a safe temperature. The U.S. Department of Agriculture recommends that pork be cooked to an internal temperature of 145° F, followed by a three-minute rest time (medium-rare), up to 160° F (medium). This range of cooking will result in a flavorful, tender and juicy eating experience.
• Keep hot foods hot (140° F or above) and cold foods cold (40° F or below).
• Never leave cooked meat out at room temperature for more than two hours (one hour in hot weather 90° F or above).
• Serve cooked food on a clean plate and use clean utensils. Use separate serving plates and utensils for raw and cooked meats.

A Plan for Preparation

• Wash hands, all utensils, containers, cutting boards and work surfaces with warm soapy water for 20 seconds (count to 30) before and after handling meat or other food.
• Thaw meat in the refrigerator or microwave, not at room temperature.
• Do not wash raw meat before cooking.
• Cook meat immediately after thawing, especially if thawed by microwaving.
• Cut meat, poultry and fish on a separate cutting board from the one you use for fresh foods like vegetables, or thoroughly clean the cutting board between uses.

Pork Fits into a Healthy Diet

Leaner than ever – USDA research reveals that six of the most common cuts of pork are 16 percent leaner and contain 27 percent less saturated fat than they did 19 years ago. As a lean protein option, pork can be part of heart-healthy diet.

Protein power – Women who cut calories but included more protein, including six ounces of lean pork per day, kept more muscle mass while losing weight than women who consumed the same amount of calories but less protein. Consuming a higherprotein diet also helped retain a sense of satiety or fullness after meals.

Nutrient rich – One serving of pork tenderloin contains many vitamins and minerals. It’s an excellent source of many B-vitamins and a good source of other nutrients including phosphorus, zinc and potassium. It’s also naturally low in sodium – only 2 percent of the Daily Value per serving.

Pork Cooking Times and Temperatures

Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins and chops to an internal temperature of 145° F, followed by a three-minute rest time, resulting in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160° F. Pre-cooked ham can be reheated to 140° F or enjoyed cold.

*Note: For easier slicing and to let the pork juices redistribute throughout the meat, remove larger cuts, such as roasts, from the oven or grill and let them stand for a total of 10 minutes before serving.

(source)

Everything But the Oink

The hog is serving essential human needs everyday. From the safe and high-quality product on your plate to a medical lifesaving device and everything in between no other animal provides society with a wider range of products than the hog. Co-products from hogs play a vital though less visible role in maintaining and improving the quality of human life. Thanks to innovative research and new technologies, new and different co-products from hogs are constantly being developed. Insulin from hogs is used in the treatment of diabetes. Hog heart valves are used to replace damaged or diseased human heart values. Skin from hogs is used to treat severe burn victims. The amazing utility of the hog has motivated the saying, “We use everything but the oink.” A viable animal agriculture not only provides an abundant supply of vital nutrients found in meat, but is also a ready source of essential and useful co-products that people depend on so extensively.

Did you know?

Hog heart valves, specially preserved and treated, are surgically implanted in humans to replace heart valves weakened by disease or injury. Since the first operation in 1971, thousands of hog heart valves have been successfully implanted in human recipients of all ages.

Pharmaceutical Co-Products

Pharmaceuticals rank second only to meat itself in the important contributions hogs make to society. Rapidly advancing science and technology are continually adding to the list of life-supporting and lifesaving products derived from the incredible hog.

Hogs are powerful medicine: All told, hogs are a source of nearly 20 drugs and pharmaceuticals.

Adrenal Glands

• Corticosteroids
• Cortisone
• Epinephrine
• Norepinephrine

Blood

• Blood Albumens
• Blood Fibrin
• Fetal Pig Plasma
• Plasmin

Brain

• Cholesterol
• Hypothalamus

Gall Bladder

• Chenodeoxycholic Acid

 Heart

• Heart Valves
• Intestines
• Enterogastrone
• Heparin
• Secretin

Liver

• Cholic Acid Catalase
• Desiccated Liver

Ovaries

• Estrogens
• Progesterone
• Relaxin

Pancreas Gland

• Insulin
• Kallikrein
• Glucagon
• Lipase
• Pancreatin
• Trypsin
• Chymotrypsin

Pineal Gland

• Melatonin

Pituitary Gland

• ACTH – Adrenocorticotropic Hormone
• ADH – Antidiuretic Hormone
• Oxytocin
• Prolactin
• TSH – Thyroid Stimulating Hormone

Skin

• Porcine Burn Dressings
• Gelatin

Spleen

• Splenic Fluid

Stomach

• Pepsin
• Mucin
• Intrinsic Factor

Thyroid Gland

• Thyroxin
• Calcitonin
• Thyrogloblin

Industrial Co-Products

Hogs also make a very significant contribution to the world of industrial and consumer products. Hog co-products are sources of chemicals used in the manufacture of a wide range of products that cannot be duplicated by syntheses. And, of course, pigskin is used extensively as high quality leather for clothing, shoes, handbags, sporting goods, upholstery and more.

Blood

• Sticking Agent
• Leather Treating Agents
• Plywood Adhesive
• Protein Source in Feeds
• Fabric Printing & Dyeing

Brains

• Cholesterol

Bones & Skin

• Glue
• Pigskin
• Garments
• Gloves & Shoes

Dried Bones

• Buttons
• Bone China
• Bone Meal
• Mineral Source in Feed
• Fertilizer
• Porcelain
• Enamel
• Glass
• Water Filters

Gall Stones

• Ornaments

Hair

• Artist’s Brushes
• Insulation
• Upholstery

Meat Scraps

• Commercial Feeds
• Pet food

Fatty Acids & Glycerine

• Insecticides
• Weed Killers
• Lubricants
• Oil Polishes
• Rubber
• Cosmetics
• Antifreeze
• Nitroglycerine
• Plastics
• Plasticizers
• Printing Rollers
• Cellophane
• Floor Waxes
• Waterproofing Agents
• Cement
• Fiber Softeners
• Crayons
• Chalk
• Phonograph Records
• Matches
• Putty
• Paper Sizing
• Insulation
• Linoleum

(source pg 36-37)

Pork Fun Facts

1. Pork is the world’s most widely consumed meat. It accounts for 42 percent of consumed meat while chicken is 33 percent and beef 22 percent. (USDA FAS)
2. Each market hog represents 371 servings of pork.
3. The leanest cuts of pork have the word loin in them, such as pork tenderloin or loin chop.
4. To keep your pork juicy and safe you need only cook it to 145° Fahrenheit, let it rest for three minutes and then serve it up!
5. Pork Producers established the We CareSM initiative to help showcase their everyday commitment to animal and public health, to producing safe food, safeguarding natural resources and being an active member of their community.
6. The work “barbeque” originated with French-speaking pirates who called their Caribbean pork feast “de barbe et queue”. It translates to “from beard to tail,” reflecting the versatility of the hog.
7. Salt pork was a key staple food for Washington’s troops at Valley Forge in the winter of 1776 to 1777.
8. The U.S. exported a total of 4.97 billion pounds of pork in 2011, making it the world’s largest exporter of pork.
9. The phrase “living high on the hog” originated among army enlisted men referring to the top loin cuts that officers received while the enlisted received shoulder and leg cuts.
10. Pork is 75 percent leaner today than it was in the 1950’s.

(source)

Here at Dennison Meats we want to provide our customers with the best quality meat that we can. That is why we hang our meat, just like in the picture, the old fashioned way for the best taste, texture and quality. Our custom processing is second to none.

You buy or bring a beef in and this is the first process that your meat will go through. We know you will love the taste at your dinner table.

Hanging (meat)

From Wikipedia, the free encyclopedia

Meat hanging is a culinary process, commonly used in beef aging, that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging. The process also allows the water in the meat to evaporate, thus concentrating the flavor.

History

All meat was hung and dry aged from the 1950s up to the early 1960s because butchers had discovered that their beef was more tender and flavorful than the meat that was eaten immediately after its preparation.^[1] However, in the 1960s, a combination of meat hanging’s expense and the new process of wet-aging caused meat hanging to almost stop entirely. Meat hanging experienced a surge of popularity in the 1980s though, and dry aged beef continues to be sold in high-end restaurants around the world.^[2]

Process

The process of meat hanging involves hanging the meat (usually beef) in a controlled environment. The meat hanging room must be temperature controlled from between 33 to 37 degrees Fahrenheit (1-3 degrees Celsius). It is such a small window in temperature because the meat will spoil if the room is too hot and the process of dry aging stops if the water in the meat freezes. Furthermore, due to the water needing to slowly evaporate the room must be kept to a humidity of around 85. Also, to prevent bacteria developing on the meat, the room must be kept well ventilated. The meat must be furthermore checked on in regular intervals to ensure that the meat does not spoil and the process is working correctly.^[3]

Meat hanging allows processes to continue in the meat that would normally cease in dead animals. For example, the muscles in the meat continue to use the oxygen that is in the proteins of the blood. This normal biological process creates a chemical by-product known as lactic acid. Since the blood is no longer being circulated through the body, the lactic acid starts to break down the muscle and connective tissues around it.^[1]

The process takes, at a minimum, eleven days. At this point, the meat will noticeably taste better. However, the longer the meat is hung, the better the flavor will be. This length of time also results in a greater chance that the meat will spoil. Therefore, most companies will only hang meat for 20–30 days.^[3] Furthermore, dry aged meat will shrink, as much of the water has been evaporated. This loss of mass causes the meat to shrink 10-15% in size.^[1]

Beef’s appearance changes through the dry aging process. The meat will change color from red to purple and will be much firmer than fresh meat.^[1]

Popularity

Meat hanging has lost popularity due to its expense. Since the process requires a large room with specific environmental needs as well as constant attention, the price per pound of hung meat is substantial. Furthermore the price of hung meat is compounded because of the high chance of the meat spoiling.^[2] Therefore, wet-aged beef is more commonly seen in grocery stores, as dry aged beef is 15-25% more expensive per pound.^[1]