CATTLE TRADE OF THE DIFFERENT PARTS AND UTILITIES GOURMET PORK CARCASS
PARTS CATEGORIES
UTILITIES
GOURMET SIRLOIN EXTRA is one of the most popular parts of the pig.
can be grilled, fried and roasted. The tip is used for skewers. LOMO
TAPE EXTRA is lean, flavorful one of the most Pig appreciated. Asada
or stuffed, fried and grilled. Loin Chops
FIRST tape is back on the bone.
usually eaten fried or grilled. CHOP
SECOND HAND is more mellow due to the high fat content. Is the head of the spine with bone.
Fried and grilled.
butt SECOND lean meat is obtained from the neck. It has enough fat.
fried, broiled, for making stews and meat. REAR HUB
(boneless ham) FIRST Roasted, fried, grilled and fried. FRONT HUB
(paddle without shank) SECOND is the meat of the shoulder bone.
is used for frying, roasting and grilling.
RIBS (fleshy, peeled and shredded) THIRD is the tip of the rib, which is characterized by low bone and much flesh with fat infiltration.
serves to casseroles, stews. FACE
UNCLASSIFIED part with many integuments, especially in the ear and fat. Appreciated because it is very tasty and crispy texture after baking. Excellent grilled or fried. CARRILLO
THIRD Meat
very mellow, lean with fat beta. Is attached to the jaw. Used for stews, roasted or grilled. DOUBLE CHIN
UNCLASSIFIED is a piece that contains a good proportion of fat. It is used for cooked and grilled.
flank THIRD Stews and grilled. SKIRT
VANE THIRD and filling stews. BACON
THIRD is the outside of the belly, made up of fat with a tape of lean meat.
fried or grilled. BACON
UNCLASSIFIED (not marketed as such, peels and sold for manufacturing) is the layer of fat covering the back of the animal. Normally the obtaining of butter.
is used to lard meats to casseroles and stews. Knuckle
THIRD is the part of the blade between the feet or hands thigh or shoulder.
roasts, stews or cooked
MANITAS UNCLASSIFIED are very gelatinous, have no fat.
Stews, casseroles, ... etc. RABO
UNCLASSIFIED part with great bone, tasty and sweet, little appreciated.
stews. JARRET
THIRD
Asada, stewed or baked. BONE
