Pork Side & Curing Cuts

Prerequisite: Pork Leg Primal Lesson

Earn Range® Meat Cutter Pork Side & Curing Cuts competency badges by completing the Pork Side & Curing Cuts course, watching  videos and participating in course activities.

Skills

  • The student will identify the location of the Pork Side primals and understand the key features.
  • The student will learn about the yield contribution of the Pork Side primal.
  • The student will identify the ribs and key bones of the Pork Side primals 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 Side.
  • The student will learn how to safely process a Pork Side using the proper tools.
  • The student will become familiar with the Pork IMPS and UPC numbers for retail cuts.
  • The student will review all the retail cuts from the Pork Side.
  • The student will review all the added value cuts from the Pork Side.
  • The student will become familiar with Standard Operating Procedures (SOPs)
  • The student will become familiar with Food Safety protocols.
  • The student will become familiar with primary HACCP steps.
  • The student will learn about preparation methods for Salumi and Charcuterie.
  • The student will be introduced to fermented Salumi and Charcuterie

Course Activities & Aids

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

Course Assessments

  • Knowledge Check Questions – throughout lesson to support Pork Side and Curing Cuts learnings and prepare for the Pork Side  Quiz and the Pork Curing Quiz
  • Answer 5 random questions with an 80% pass rate to earn your Pork Cure Badges.
  • Answer 15 random questions with an 80% pass rate to earn your Pork Side Badges.

Author:  Kari Underly

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

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