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and fine grained and should have a good intermingling of fat and lean. The Navy procures both fresh and cured pork. The fresh cuts, which may be delivered frozen, are pork butts (Boston), boneless pork hams, bladeless pork loins, boneless pork loins, pork hocks, pork sausage, diced pork,  pork  spareribs,  country-style  ribs,  and  pork tenderloins. Cured products include Canadian-style bacon,  raw  and  precooked  bacon,  boneless  cooked smoked  ham,  smoked  pork  hocks,  and  canned  ham (pear-shaped, pullman-shaped, and chunks). As with beef, pork should be handled, cut, prepared, and packaged according to contract specifications. The curing processes are applied to the basic pork products such as ham, shoulder (picnics), and bacon. The bladeless loin is that portion of the loin that remains  after  the  blade  bone  and  related  cartilages  and the overlying flesh have been removed. The boned pork loin is the regular cut loin that has been trimmed and boned, cut in half, and the two halves placed together and tied to form a symmetrical roast. If desired, pork chops may be cut from the boneless pork loin. Boneless slices consist of 5 ounces of boneless loin. Pork tenderloin is a muscle that has been removed from the loin section of pork sides. Spareribs are the bony but   flavorful   rib   section.   Country-style   ribs   are prepared from the backbone. Frozen pork sausage is available  in  links,  bulk  and  pattie  styles.  All  pork sausage products are very perishable and have a short shelf life of 2 to 3 months. Fresh pork hocks and pigs’ feet are available for use. Pigs’ feet may be served with cooked greens or as an entrée. Fresh pork hocks are uncured and generally served with sauerkraut. Bacon is served more frequently than any other pork  product.  Frozen  raw  or  canned  and  frozen precooked items are available. Precooked frozen and canned   bacon   require   only   heating   to   a   serving temperature.  They  save  space  and  reduce  waste. Although  initially  more  expensive,  each  pound  of precooked bacon is equivalent to 2 1/2 pounds of raw bacon. Smoked pork hocks may be cooked and served as a main course or used to season cooked greens. Hams procured by the Navy may be fresh, frozen, canned, smoked boneless, or whole hams. All hams are skinned. Fresh pork hams are frozen and also boneless. They range in weight from 8 to 14 pounds. Canned hams are pasteurized and may be used without further heating, but heating and glazing improve the flavor. They should be stored and kept under refrigeration at all times. Canned hams have a high yield, are easy to prepare, and   are   economical   if   they   are   sliced   properly. Improperly sliced ham will not only produce uneven portions that are unattractive but will produce more waste and will increase the overall cost. The following slicing   technique   is   recommended   to   obtain   the maximum number of usable slices from either whole or tamed ham after it is baked or as it comes from the can. 1. 2. VEAL Divide  the  whole  ham  into  three  sections.  Cut the upper third section straight across the butt end and cut the remaining portion into two even pieces  lengthwise. Cut the slices lengthwise with the grain, across the  butt  section.  Cut  the  other  sections  across the grain as shown in figure 6-4. Veal/calf is immature beef or calves less than 1 year old. Good veal/calf has a light grayish pink color and has  a  firm,  smooth  appearance.  The  types  of  veal/calf procured are boneless roasts (5 1/2 to 7 pounds), ground veal, and breaded veal steaks. Breaded veal steaks, 5 to 6  ounces,  are  produced  from  veal  using  a  flake-cut method. The product is ready to cook. Deepfat fry, add cheese and tomato sauce, and heat until hot in ovens. Veal steaks should be cooked frozen to ensure a moist, tender   product. LAMB Official USDA grades for lamb are prime, choice, good, utility, and cull. These grades are based on conformation  (shape  of  the  cut)  and  quality.  The military  services  procure  only  prime  and  choice. Figure  6-4.—Slicing  boneless  ham. 6-5

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