Pork 40 million years old 40 million Years

Pork

40 million years old 40 million Years 4900 BC China 1500 BC Europe

Columbus –vs- de Soto Father of the American Pork Industry? n 1493 – Cuba 1539 - Florida

Farmers Production spread through the colonies in the 17 th century

Transformation Hog Belt- relocation of slaughterhouses

The Last 30 years n Genetic Improvements Reproductive capabilities n Less fat (50%) n Disease prevention n

More than just food n n n n Worlds most eaten protein (50%) Over 40 drugs Skin grafts, heart valves, insulin CAT scan Gelatin, glue, cosmetics 4 th most intelligent animal Wall built to stop free roaming pigs in Manhattan

Buying Pork n n Small amount of Marbling Fat –vs- lean Uniform Color Juiciness – amount of water retained naturally (Overcooking can dry out meat)

Pork Two Main Types n Western Pork n Eastern Pork

Western Pork n n n 3 -6 months old Between 300 & 400 lbs Good Quality Pink Flesh n Good Marbling n Dry, Firm Flesh n Solid Fat n High Yield n Typically from the Corn Belt States n

Eastern Pork n Lower Quality Fat Type Hog n Lower in Cost n Processing (Hot Dogs, sausage) n Wet, dark flesh n Little to No Marbling n

Grading of Pork n n n USDA Grades 1, 2, 3, 4 & Utility 1 = lean 4 = fatty, missing parts When purchasing pork, ask for “good” quality, not by grade