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AMI Releases Video Explaining Different Pork Cuts

Tuesday, May 11, 2010

             Washington, DC, May 11, 2010 – The American Meat Institute (AMI) today unveiled a new educational video outlining for consumers the many different cuts of pork available in today’s marketplace.  The video, featuring Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation, follows AMI’s video on beef cuts, released last week. 

             While many consumers enjoy pork as a regular part of their diet, many are unfamiliar with the various pork cuts.  The video highlights the six primal cuts of the hog – the shoulder butt, loin, leg, side and picnic shoulder – and informs from which primal the various pork cuts and pork products emanate.

            “As many consumers shop for meat during the start of the grilling season and National Barbeque Month, it’s important to know the many different cuts of pork available today, and how each should be properly cooked,” said Booren.  “I hope the video encourages consumers to try a new cut they might just be learning about, too.” 

            To learn about the different cuts of pork and to watch the short video, visit AMI’s YouTube channel, The Meat News Network, at http://www.YouTube.com/MeatNewsNetwork

             The pork cuts video is the fourth installment of the new “Ask the Meat Scientist” series. AMI will continue to release a new video every Tuesday during the next month as part of its commitment to answer commonly asked questions about shopping, preparation, cooking and nutrition of various meat and poultry products. 

             In addition to the video, AMI’s companion brochure, “A Consumer’s Guide to the Meat Case,” offers a user-friendly grid detailing various cuts, their local and fanciful names and the best cooking methods for each.  The free brochure can be downloaded at http://www.meatmattersinfo.org/

            Booren added, “There are so many different cuts and varieties of pork products - fresh cuts like pork chops and tenderloin, and cured products like ham and hot dogs – that consumers can sometimes become overwhelmed at the meat case.  This video and brochure provide some helpful assistance when shopping for and cooking a particular cut of pork.” 

           “And remember,” Booren concluded, “The pork butt actually comes from the shoulder.”   


AMI is the nation’s oldest and largest trade association representing the U.S. meat and poultry packing and processing industry and its Foundation serves as its research, education and information arm. 

Booren serves as director of scientific affairs for the Foundation.  She received her Ph.D. in food science and technology from Texas A&M University, M.S. in animal science from the University of Nebraska and a B.S. in food science from Michigan State University.


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