Pork Leg Primal

Prerequisite: Pork Loin Primal Lesson

Earn Range® Meat Cutter Pork Leg Primal competency badges by completing the Pork Leg Primal Meat Cutter course, watching cutting videos, and participating in course activities.

Skills

  •  The student will identify the location of the Pork leg primal and understand the key features.
  • The student will learn to differentiate between the sirloin half and the shank half of the Pork leg primal.
  • The student will learn about the yield contribution of the Pork leg primal.
  • The student will identify the key bones of the Pork leg primal and understand how to use these landmarks to make the correct cuts.
  • The student will learn basic cutting methods and techniques to cut the Pork leg primal into roasts and chops.
  • The student will learn how to safely cut the popular retail cuts from the Pork leg primal using the proper tools.
  • The student will learn the Bone, Roll & Tie (BRT) technique.
  • The student will learn merchant tips helpful in marketing and promoting the Pork leg retail cuts.
  • The student will become familiar with the Pork IMPS and UPC numbers.
  • The student will become familiar with the Latin names for the pork leg retail cuts.
  • The student will become familiar with the types of ham.
  • The student will become familiar with popular charcuterie & Salumi cuts.

Course Activities & Aids

  • 3 Instructional Cutting Videos with Kari Underly
  • Interactive Icons and Charts
  • Study Aids
  • 9 Competency Badges

Course Assessments

  • Knowledge Check Questions – throughout the lesson to support Pork Leg primal learnings and prepare for the Pork Leg Primal Course Quiz
  • Ten-item Random Question Quiz after completing the Pork Leg Primal Lesson and viewing all Study Aids.  Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Pork Board, © Jennifer Marx Photography, © Adobe Stock Art

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