Pork Products Grades and Standards

 

Understanding Grading vs. Inspection

 

There is a grading system for pork, however, it is only at the processing level. The whole hogs are graded as a Number One, Number Two, Number Three, etc., each representing a different quality level. Quality of fresh pork varies greatly. Quality can be evaluated by visual appraisal, or it can be determined more accurately by scientific tests. Normally the lighter the color the better the quality.

Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Appearance is an important guide in buying fresh pork. Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling.

 

Pork's consistency makes it suitable for a variety of cooking styles. Chops can be prepared by pan broiling, grilling, baking, braising, or sautéing. Ribs can be braised, roasted, or grilled. Slow cooking yields the most tender and flavorful results. Tenderloins are considered to be the most tender and tasty cut of pork.

 

All pork processed for resale is either USDA inspected for wholesomeness or inspected by state systems which have standards equal to the USDA. The "Passed and Inspected by USDA" seal insures the pork is wholesome and free from disease.

 

Food Safe Families

 

By following four simple steps, you can help keep your family safe from food poisoning at home.

 

• CLEAN. Wash hands and surfaces often.

• SEPARATE. Separate raw meats from other foods.

• COOK. Cook food to the right temperature.

• CHILL. Refrigerate food promptly.