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The time comes when domestic animals specially raised for meat have to be slaughtered and cut into pieces for further storage. Cutting a pork carcass is a responsible task that requires compliance with certain subtleties. Following the correct cutting patterns will result in quality products.
General rules for cutting a carcass after singeing
The killed animal, which has already been bled and singed, is ready for further processing. Maintaining consistency will help with proper cutting of the pig and will be the key to quality meat. First you need to select the necessary tools:
- a universal knife with a blade length of at least 18 cm;
- an ax for chopping bones;
- hacksaw with fine teeth.
The ideal condition for further cutting is to hang the carcass. In this state, the muscles stretch, which makes the butcher's work more comfortable. In addition, this position allows you to more efficiently get rid of excess blood when separating the head. If hanging the pig is not possible, you should use a deep tray to drain the blood. The carcass itself is placed on the ground on a thick tarpaulin or on spread straw.
It is very important to remember that not all parts of the pig are eaten. Therefore, when cutting, it is worth removing the eyes and teeth. It is also worth getting rid of the animal's tail and hooves.
Pork carcass cutting diagrams
There are several schemes for cutting pigs, depending on further processing and purpose. Despite the variety of options, the most valuable part is considered to be the muscles that were tensed less than others during the animal’s life. Most often these parts of the body include the muscles of the spine. Unlike cows, a pig's neck is not as mobile throughout its life, so this meat is highly valued. The lower parts of the animal have tougher meat and are less valuable in future use.
Scheme of cutting a pork carcass
Cutting for personal needs and for sending to stores differs significantly technologically. There are four classic versions of cutting in the world:
- American;
- German;
- Russian;
- English
Each has its own characteristics.
Cutting patterns for culinary applications
The American method involves dividing the carcass into two longitudinal half-carcasses. Then each of them is divided into 6 parts. As a result, the consumer receives: ham, front leg, shoulder, fillet with ribs, side and head.
The German method involves cutting the carcass into two half-carcasses, each of which is further divided into eight parts. Each part belongs to one of four varieties. For example, the highest grade includes rear ham, cutlet and lumbar. The second includes the brisket, the front part of the ham and the neck. The German method includes the peritoneum in the third category. Finally, the head and hooves are category 4.
The Russian carcass cutting scheme involves 8 different parts. This method is popular throughout the post-Soviet space. After processing, the following is sent to consumers:
- ham;
- cutlet part (back);
- zacheina (the place between the shoulder blade and the head);
- cheeks, head and neck;
- shoulder blade;
- brisket;
- middle section of the leg;
- legs.
The English method is simple and clear. A whole pork carcass is divided into four large parts. After English cutting, the farmer receives the head, the front part with the neck and shoulder, the central part with the spine and ribs, and the back part - the ham.
How to butcher a whole pig
The most important part of cutting a pig carcass is the gutting. First of all, you should separate the head from the body. Since a well-fed pig has a thick layer of fat and a massive spine, it is necessary to take care in advance of the sharpness of the knife and ax. After separating the head, it is worth draining the excess blood into a previously prepared container.
The next stage of cutting is opening the abdominal cavity. To perform it correctly, you need to find a point on the chest line. Cutting is done from it to the groin area. In order not to damage the internal organs, you need to lower your hand just below the knife blade and perform this operation with extreme care.Afterwards, it is necessary to make an incision from that same point on the chest, removing the peritoneum along the line of the ribs.
Next comes the very important moment of removing the internal organs. Particular attention should be paid to the esophagus, since the liquid and enzymes contained in it, if it gets on the meat, will require additional rinsing. After the esophagus, the remaining organs of the upper part of the carcass are removed - heart, lungs, liver. Then the bladder and intestines with the stomach are carefully removed.
It is necessary to decide in advance whether certain organs will be needed in the future. So, if necessary, use the intestines, carefully remove them and rinse them with running water. To use the heart in the future, it should be cut in half and the remaining blood drained from it. The remaining giblets should be lightly washed and stored in the refrigerator.
The next part of cutting is cleaning the inside of the carcass. Under no circumstances should you use plain water, as if it gets on the meat, it spoils its appearance and leads to a decrease in its shelf life. The internal surface should be treated with a clean towel, absorbing any remaining blood and wiping it dry.
How to properly cut a pork carcass
The carcass is ready for the next part of the cutting process - cutting into half carcasses. The cut line should run along the spine, so using a knife is not advisable. Cutting is done using a hacksaw or a well-sharpened ax. Beginners often fail to make the correct cut of the spine the first time.To avoid bone fragments getting into the meat, you can use the following secret - hit the ax head with a heavy hammer.
Often the prepared carcass is divided not into two parts, but into four. Quartering involves dividing a half carcass into two equal halves. To perform such an operation, it is necessary to cut it approximately in the middle of the lumbar part. Thus, you get 2 pieces of pork - the front part with the shoulder blade, neck, front leg, and the back part with the ham and cutlet part.
How to butcher a pig
To properly cut a piglet at home, you must follow the same processing rules as with adults.
If the purpose of harvesting meat is not an adult fattened pig, but a small piglet, then the cutting method changes slightly. Of course, from an anatomical point of view, a young and an adult are no different, but there are several nuances. When gutting a pig, you should not pay so much attention to removing the kidneys and genitourinary system. In addition, the bones of a young pig are softer, so in some cases it is even possible to use a knife instead of an ax. The carcass is cut more easily.
How to butcher a half-carcass of a pig at home
Each farmer has his own cutting scheme that suits his requirements. However, there is a classic correct option for cutting a pig carcass at home, which can satisfy consumer needs. Some people prefer to get more fat from one carcass, others chase the purest meat, spending a huge amount of time on trimming and deboning. There are people who even turn all their meat into minced meat.To properly cut a pork carcass according to the canons of the Russian method, it is still worth paying attention to the fact that each part of the carcass is important and applicable in the future.
How to cut the front or back of a pig
The front part of the half carcass is cut into neck, shoulder, brisket, shoulder, loin and ribs. Initially, the front leg is cut off. Then, using a hatchet, remove the ribs. Next comes the turn of the loin - it is separated and cut into portions if desired. The remaining piece is roughly divided in half into the upper neck and lower shoulder blade.
The back part is represented by the big leg, the peritoneum and the back of the spine. First, the peritoneum is cut off, then the spine is cut off from the leg. The most tender part of the meat, the tenderloin, is cut from the spine. Spine bones are also used as a base for broths.
How to cut up a pig's leg
The lower part, the knuckle, is cut off from the remaining pork leg. The remaining large piece with bone is often cut into large pieces or veined along the muscles. There are two large muscles in the leg that are conveniently separated from one another. The resulting meat from a large muscle will be devoid of fatty deposits and is perfect for preparing a huge number of dishes. The meat from the small muscle adjacent to the bone is tougher and is often left directly on the muscle for later use in soups and stews.
How to remove fat from a pig carcass
Many farmers raise pigs for lard and bacon. In this case, the method of cutting the pork carcass changes slightly. The skin with adjacent fat is removed from the prepared half or quarter carcasses. With proper fattening, the fat layer easily reaches 10 centimeters or more. The most suitable part for removing fat is the peritoneum and sternum.From the peritoneum you get pure lard, from the sternum you get a product with a large number of meat layers.
As for lard, it is soft lard intended for melting or preparing various spreads. The largest amount of bacon is found above the ham in the tail area. In addition, fat can be trimmed from other fatty parts of the body, such as the shoulder blade or shoulder.
Which part of the pig is better: front or back?
The debate about which part of the pork carcass is better does not stop for a day. On the one hand, the back part is represented by the ham and lumbar tenderloin. These types of meat are low in fat and are excellent for dietary meals. It is the absence of fat layers that explains their particular popularity.
On the other hand, the front of the carcass is fattier. However, you should not think that all meat belongs to a lower category. On the contrary, in the front part of the carcass there is brisket and loin - the most tender parts that have long proven themselves in cooking. The shoulder cut also contains a large amount of meat, which is excellent for making minced meat. Kebab lovers are also not left out - the pork neck is the best area for preparing this dish.
Types of pork meat when cutting
According to modern classification, retail chains offer various varieties of pork. There are three varieties depending on the quality of the meat, its softness and other indicators. So, the first grade includes:
- back and loin parts;
- sternum;
- ham (rump, tail and round).
First-grade meat, due to the least stress on the muscles during the life of the animal, has a soft structure.Pieces of ham and back can boast juiciness and an almost complete absence of fat. Brisket, on the other hand, is valued in the culinary community for its ribs, and when the animal is properly fed, they are covered with a large amount of tender meat.
Second grade meat is no longer as tender. It contains a large amount of veins and fat. This variety most often includes shoulder, neck, shoulder and arable land. Most often, such meat is processed into minced meat, since the living process does not pay for the labor costs.
The third grade includes inedible parts of pork, for example, the cut - the part between the head and neck of the pig, which in terms of the structure of the meat is significantly different for the worse from the same shoulder blade. In addition to the cut, this variety also includes the head, front and rear shanks.
Pork parts with name, photo, application
The end result of proper cutting of a pork carcass is a certain set of meat products. Each of these parts differs both in appearance and in the set of its consumer qualities.
Brisket
Brisket is the thick part of the belly cut in the lumbar region. Meat, depending on how fattened the pig is, contains a fairly large layer of fat. Due to the inactivity of the pectoral muscles, the meat is very tender. According to Russian GOST, it belongs to the first category of pork.
Due to the fat layer, brisket is excellent for frying. Moreover, both as an independent dish and as an addition to potatoes or cabbage. The brisket is also salted and marinated, resulting in excellent delicacies. One of the best uses for brisket is smoking it - the resulting product has an unsurpassed aroma and taste.
Neck
The neck is part of the scapular-neck cut.Due to the physiological characteristics of pigs, this part is inactive compared to other animals. This causes it to contain a large amount of fatty layers and a complete absence of tendons. The meat is very juicy and tender.
Boneless neck belongs to the second category of pork, but is one of the favorite parts of the pork carcass. It remains an ideal part for cooking barbecue - thanks to the fatty layers, the meat will turn out very juicy. The neck is also used to prepare fatty steaks. Minced pork neck is an ideal choice for making cutlets.
Entrecote
Entrecote or bone-in loin is the upper part of the back cut. It includes tenderloin and ribs. This meat belongs to the first category due to its delicate pulp. Cut into pieces, entrecote is a bone-in cutlet highly prized by gourmets.
With its juicy meat and bones that add extra flavor when grilled, entrecote is the king of pork steaks. The dishes turn out juicy and tender in taste. Often this part of the pork is separated from the ribs, resulting in a clean cut of sirloin. Ribs are used for soups and stews.
Schnitzel
Schnitzel, also known as boneless loin, is pork tenderloin from the lumbar part of the carcass. This part of the carcass is the most valuable due to the complete absence of fat in its structure. For value it belongs to the first category of pork. As a result, the price for this part of pork is often the highest.
When cutting this part, you get identical beautiful pieces of meat. Schnitzel is used to prepare various chops and steaks. In addition, this part is used for preparing dietary dishes.
Spatula
The shoulder cut is divided into boned shoulder and boneless shoulder. This type of meat belongs to the second category due to its high fat and tendon content. The shoulder is tougher than the ham or sirloin, so its prices are more affordable.
Boneless shoulder is usually cut into cubes for preparing fried meat and goulash. The more sinewy part on the bone requires serious processing and careful trimming. Often this part of the pig is used to prepare minced meat. However, this proportion is still quite good for preparing various stews.
Ham
Ham is the hind leg of a pig. It is often cut into two parts - upper and lower. The upper part of the ham is highly valued first-class meat, tender, with a small amount of fat. The lower part contains less meat and is used to prepare broths and jellied meats.
In terms of culinary uses, the top part of the ham is a great choice for preparing all kinds of dishes. Baked pork, chops, goulash, various roasts and kebabs. This meat has proven itself to be excellent for making minced meat. The cutlets turn out tender and juicy.
Which parts go where?
The entire history of pig farming is closely intertwined with the development of culinary art. Over the course of several centuries, experienced chefs have formed general rules for the use of various parts of the carcass. Not all pieces are equally ideal for making jellied meat and for chops. To learn how to cook real culinary masterpieces, you need to follow a few simple rules:
- Head - an ideal choice for preparing brawn and jellied meat. It can also be used for saltison and stuffing. Piglet and pig ears also open up beautifully in jellied meat.In addition, pig ears in various variations are ideal as a beer snack.
- Shchekovina used for smoking. In order for the finished product to have excellent consumer properties, it must be cut into small pieces and subjected to long-term heat treatment. After a few days, the cheeks will become more smoked and will become indescribably tasty. Some chefs advise baking the cheeks in the form of rolls.
- Tenderloin, aka loin and carbonate, is pure meat. Served both pure and with ribs. Low-fat meat is often used to prepare chops, kebabs and steaks. Using ribs makes the perfect soup.
- Upper part of the ham - a rump that is separated from the femur. A huge piece of boneless meat is ideal for cooking baked pork and boiled pork. The rump makes excellent juicy minced meat. Ham meat is suitable for goulash or roasting. A ham bone is great for making borscht or rassolnik.
- Spatula Most often used for making dumplings. The minced meat obtained from this part of the carcass has a small layer of fat, which makes the dumplings juicy. Also, minced shoulder blade is often used as a base for homemade sausage.
- Brisket can be used both in pure form and with ribs adjacent to it. Most often it is used to make smoked lard or as an addition to scrambled eggs and fried potatoes. Bacon made from brisket is a delicacy of the highest quality.
- Peritoneum - one of the fattest parts of the pork carcass. Podcherevok is excellently used as an addition to fried potatoes or stewed cabbage. Delicious rolls are also made from the peritoneum.
- Legs - the best choice for making jellied meat. In addition, European chefs use them to prepare traditional dishes. Thus, in Germany, Austria and the Czech Republic, knuckle with beer and stewed cabbage is a national dish.
- Many people often underestimate pig tail. In fact, due to its cartilaginous structure, it is an excellent addition to aspic or brawn. The broth will become richer and harden faster.
Culinary experts have long proven that there is no such thing as unnecessary meat; you just need to find the right area for its use. Even unused parts of pigs, such as intestines, hearts and livers, can be used to create real culinary delights.
Conclusion
Cutting a pork carcass is a labor-intensive process that allows you to obtain a variety of products for preparing culinary masterpieces. Properly cut meat and its selection allows you to achieve impressive results in the preparation of familiar dishes.
