Pork Meat Identification
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Smoked Ham Center Slice
Meat Cut: Ham
Cooking Method: Dry
Smoked Ham Shank Portion
Meat Cut: Ham
Common Names: Ham Shank End
Cooking Method: Dry
Description:
This cut is the lower leg (shank) portion of the cured and smoked pork ham wholesale cut.
This cut is the lower leg (shank) portion of the cured and smoked pork ham wholesale cut.
Smoked Ham Rump Portion
Meat Cut: Ham
Common Names: Ham Sirloin End, Ham Butt End, Ham Butt Portion
Cooking Method: Dry
Description:
The small dark area near the top is the aitch bone. The aitch bone is the key to identifying this retail cut.
The small dark area near the top is the aitch bone. The aitch bone is the key to identifying this retail cut.
Smoked Ham, Boneless
Meat Cut: Ham
Cooking Method: Dry
Description:
This retail cut contains no bone and has a thin layer of fat covering. It is smoked and cured and comes from the pork ham wholesale cut.
This retail cut contains no bone and has a thin layer of fat covering. It is smoked and cured and comes from the pork ham wholesale cut.
Fresh Ham Shank Portion
Meat Cut: Ham
Common Names: Shank Roast, Leg Roast
Cooking Method: Dry/Moist
Description:
This portion of the fresh ham is the lower leg (shank) portion of the pork ham wholesale cut.
This portion of the fresh ham is the lower leg (shank) portion of the pork ham wholesale cut.
Fresh Ham Rump Portion
Meat Cut: Ham
Common Names: Butt Portion, Pork Leg Butt, Fresh Ham Butt, Pork Leg Roast Sirloin Portion
Cooking Method: Dry/Moist
Description:
This is taken from the area next to the sirloin. It contains the round leg bone, muscle system characteristic of the leg and the aitch bone should be exposed.
This is taken from the area next to the sirloin. It contains the round leg bone, muscle system characteristic of the leg and the aitch bone should be exposed.
Fresh Ham Center Slice
Meat Cut: Ham
Common Names: Fresk Pork Leg Steak, Center cut, Leg of Pork Steak
Cooking Method: Dry/Moist
Description:
This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom , and eye muscles.
This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom , and eye muscles.