Identification should include
- wholesale/primal vs. retail cuts
- cutability of pork (i.e., US 1-4, utility)
- specialty meats (e.g., Berkshire, Duroc, Pietrain)
- porcine stress syndrome (PSS).
- pale, soft, exudative (PSE).
Teacher Resource: Meats Evaluation and Technology CDE, Virginia FFA
Process/Skill Questions: