June 12, 2006

US develops new pork cuts
 

In the US, four new fresh pork products from the shoulder and leg primal cuts have been developed through a Pork Checkoff-funded muscle profiling study conducted by Michigan State University, the University of Wisconsin and Iowa State University.

The new cuts are called pork breast, petite tender, cap steak and pocket roast. The breast cut is described as versatile and as such can be used in a variety of dishes. It is currently being sold as pre-marinated fajita meat. The petite tender, which is a portion for one, is the size of a small tenderloin, and can be used for medallions. The cap steak is a thin, striated cut similar to a flank steak and may be used for fajitas or stir-fry. The pocket roast is a tender cut and portioned for two.

The new items, presented Thursday (Jun 8) at the World Pork Expo, are said to offer consumers more pork choices and better variety. They will also add more value for US pork producers, said Becca Hendricks, strategic marketing manager for the Pork Checkoff.

These four cuts stood out as the most marketable among several that were tested for various qualities including pH and water holding capacity, tenderness, flavor and juiciness, and appearance, according to the checkoff.

In July, the Pork Checkoff and the US Meat Export Federation plan to conduct a training seminar for packers and processors on how to remove these muscles. There will also be promotions made on these new items to foodservice customers.