Carcass Fabrication

The process of converting a pork carcass into closely trimmed wholesale and retail cuts (carcass fabrication) has evolved over time to respond to the ever-changing needs and wants of the consumer. It is important to note that although carcass fabrication has evolved, five basic meat-cutting principles have remained steadfast in the further processing of pork and other red meat species. These five meat-cutting principles are: 1) separate fat sections from lean sections; 2) separate tough sections from tender sections; 3) separate thick sections from thin sections;

4) separate valuable cuts from less valuable cuts; and

5) separate retail cuts by cutting across the grain, perpendicular to the predominant longitudinal orientation

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