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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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