U.S. Pork Product
The information below explains the US Pork industry, specifications and guidelines.
What is pork?
Pork is the meat from hogs, or domestic swine. The domestication of “pigs” (immature hogs) for food dates back to about 7000 B.C. in the Middle East. However, evidence shows that Stone Age man ate wild boar, the hog’s ancestor, and the earliest surviving pork recipe is Chinese, at least 2000 years old.
Hogs were brought to Florida by Hernando de Soto in 1525, and soon was America’s most popular meat. In the 19th century — as America urbanized and people began living away from the farm, “salt pork” — pork that is prepared with a high level of salt to preserve it — became the staple food. Pork has continued to be an important part of our diet since that time.
Pork is generally produced from young animals (6 to 7 months old) that weigh from 175 to 240 pounds. Much of a hog is cured and made into ham, bacon and sausage. Uncured meat is called “fresh pork.”
How is pork inspected?
All pork found in retail stores is either USDA inspected for wholesomeness or inspected by state systems which have standards equal to the federal government. Each animal and its internal organs are inspected for signs of disease. The “Passed and Inspected by USDA” seal insures the pork is wholesome and free from disease.
Is pork graded?
Although inspection is mandatory, its grading for quality is voluntary, and a plant pays to have its pork graded. USDA grades for pork reflect only two levels: “Acceptable” grade and “Utility” grade. Pork sold as Acceptable quality pork is the only fresh pork sold in
supermarkets. It should have a high proportion of lean meat to fat and bone. Pork graded as Utility is mainly used in processed products and is not available in supermarkets for consumers to purchase.
What to Look For When Buying Pork:
When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling.
Retail Cuts of Fresh Pork
There are four basic (primal) cuts into which pork is separated: shoulder, loin, side and leg.
- Shoulder Butt, Roast or Steak
- Blade Steak
- Boneless Blade Boston Roast
- Smoked Arm Picnic
- Smoked Hock
- Ground Pork or Sausage
- Spare Ribs/Back Ribs
- Boneless Whole Loin (Butterfly Chop)
- Loin Roast
- Sirloin Roast
- Country Style Ribs
- Ham/Fresh or Smoked and Cured
What does “natural” mean?
All fresh meat qualifies as “natural.” Products labeled “natural” cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative or any other artificial or synthetic ingredient; and the product and its ingredients are not more than
minimally processed (ground, for example). All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term “natural.”
We offer the full range of pork offals.
All of our US processing plants are approved for meat export/import to most every nation.
Our daily quantity of pork offal’s allows us to ship multiple container loads per day.
Please let us know your specific pork offal product request.