MEAT FABRICATION

STANDARD FABRICATION PROCEDURE

– PORK CARCASS
• Applicable to properly chilled carcasses
• Standard procedure can be followed and modified
• Take note of the number, size, shape and name of bones, and
muscle structure are the key to proper fabrication and
identification of wholesale and retail cuts.
PORK WHOLESALE CUTS, WEIGHT AND
YIELD
Cut Weight % of chilled % of slaughter
carcass weight weight
Ham 11.79 19.20 13.43
Loin 10.28 16.74 11.71
Shoulder 9.82 15.99 11.18
Belly or side 10.05 16.37 11.45
Backfat and fat 12.07 19.66 13.75
trimmings
Lean trimmings 2.08 3.39 2.37
Pig’s feet 1.82 2.96 2.07
Spare ribs 1.79 2.92 2.24
Neck bones 1.16 1.89 1.32
head 6.64 10.81 7.56

The head is not included in the weight of the chilled carcass weight
WHOLESALE AND RETAIL CUTS OF PORK

WHOLESALE CUTS RETAIL CUTS SUGGESTED METHOD OF

COOKING

1. HAM (PIGE) Ham shank Roast stew

Ham shank slice Braise
Ham butt Roast
Ham butt slices Broil, pan broil, pan fry
Ham slices Broil, pan broil, pan fry and
braise

2. SHOULDER Picnic (kasim) Roast, stew, braise

Boston butt (paypay) Roast
Boston butt slice or Pan broil, broil, pan fry, roast
blade end and braise
Picnic slice or arm Pan fry, braise, stew
steak
WHOLESALE AND RETAIL CUTS OF PORK
WHOLESALE CUTS RETAIL CUTS SUGGESTED METHOD OF COOKING

3. LOINS (Lomo) Blade end roast Roast

Blade chop Pan fry, braise
Center loin roast Roast
Center loin chop Roast, broil, pan fry
Loin end

4. BELLY OR SIDE Belly slices Cured meat (bacon)

(Liyempo) Broil, braise, stew

5. SPARE RIBS Spare ribs Roast, braise, stew, barbecue

(Tadyang)

6. NECKBONES Neck bones stew

(buto sa leeg)
WHOLESALE AND RETAIL CUTS OF PORK
WHOLESALE CUTS RETAIL CUTS SUGGESTED METHOD OF COOKING

7. PIG’S FEET Pork hocks or knuckless or pig’s feet Stew, pickling

8. LEAN Lean trimmings braise

TRIMMINGS

9. FAT TRIMMINGS Fat Trimmings Lard extraction

Modified retail cuts based on the National Style of meat cutting as

reported by the National Livestock and Meat Board, USA.
SOME CUTS OF PORK

Pork Ham Ham Shank

SOME CUTS OF PORK

Center slice Ham butt, rump portion

SOME CUTS OF PORK

Blade end chop Pork loin end

SOME CUTS OF PORK

Loin end chop Center loin chop

SOME CUTS OF PORK

Loin end chop Shoulder blade steak

SOME CUTS OF PORK

Blade boston roast Picnic roast

SOME CUTS OF PORK

Spare ribs

Pork belly

Belly slab
SOME CUTS OF PORK

Spare ribs
Whole pork loin

Pork shoulder butt

Po
BEEF WHOLESALE CUTS, WEIGHT AND
YIELD
Cut Weight % of chilled % of slaughter
carcass weight weight
FOREQUARTER 65.00 53.72 27.14
Chuck 36.39 30.07 25.19
Rib 9.88 8.17 4.13
Shank 5.97 4.93 2.49
Brisket 4.63 3.83 1.93

Plate 8.19 6.77 3.42

HINDQUARTER 56.00 46.28 23.38
Round 32.76 27.07 13.68
Loin 16.99 14.04 7.09
Flank 6.21 5.13 2.59

The head is not included in the weight of the chilled carcass weight
WHOLESALE AND RETAIL CUTS OF BEEF
WHOLESALE CUTS RETAIL CUTS SUGGESTED METHOD OF
COOKING

TENDER CUTS
1.Loin, Whole
Short Loin Club steak Broil, pan fry, pan broil
(cadera) T-bone steak Broil, pan fry, pan broil
Porterhouse steak Broil, pan fry, pan broil
Sirloin Sirloin steal Broil, pan fry, pan broil

2. Ribs (Costillas Short ribs Stew, braise

or Tadyang Standing rib or rib Roast
roast
Rib steak Broil, pan fry, pan broil
WHOLESALE AND RETAIL CUTS OF BEEF
WHOLESALE CUTS RETAIL CUTS SUGGESTED METHOD OF
COOKING

LESS TENDER CUTS

3. Round (Pierna Corta Sirloin tip Braise, roast broil, pan fry
or Tapadera) Round steak Braise, roast
Rump roast Braise, roast
Heel of the round Braise, stew
Soup stock or cross Stew, cook in liquid (soup)
cut shank

4. Chuck (batuk) English cut Braise, stew

Arm pot roast or O- Roast, braise, stew
bone roast
Chuck or blade roast Roast, braise, stew
Boneless chuck Roast, braise, stew
Neckbones Stew, cook in liquid (soup)
WHOLESALE AND RETAIL CUTS OF BEEF

WHOLESALE CUTS RETAIL CUTS SUGGESTED METHOD OF

COOKING

TOUGH CUTS
5. Flank (kanto) Flank steak Braise
Flank stew Braise

6. Brisket (Punta de Brisket stew stew

Pecho)

7. Plate (Liempo) Plate stew Stew

Short ribs stew

8. Foreshank Foreshank stew Ground beef, stew

(kinchi) Cross cut shank or soup Stew, cook in liquid (soup)
stock
WHOLESALE AND RETAIL CUTS OF BEEF

WHOLESALE CUTS RETAIL CUTS SUGGESTED METHOD OF

COOKING
MISCELLANEOUS
CUTS
9. Lean trimmings Beef stew Stew, braise
(Pinagtabasan)

10. Fat and Fat and ligament Stew, tallow extract

Ligament trimmings
trimmings

11. Bone (buto) Bones Cook in liquid (soup)

Modified retail cuts based on the National Style of meat cutting as reported by
the National Livestock and Meat Board, USA.
HIND QUARTER OF BEEF CARCASS
FOREQUARTER OF BEEF CARCASS
SOME RETAILS CUTS OF BEEF CARCASS

Porter house/T-bone Rib eye