Oak Post Ranch

Have you ever gotten into a conversation with someone who knows their business very well? They make it only a few sentences into the conversation when you no longer can follow along. What do they mean? Do I need a translator to decode this message?

I’m sorry if it’s been this way with the pork business. For the next few weeks (until I run out of words, phrases or ideas) I’ll give you a handy list of pork-related words to add to your Pork-abulary. Most of these definitions are as I understand them, in my own words.

This week’s topic: Meat.

Ham – back leg of hog above the knee, usually smoked.

Bacon - smoked belly, sliced or slab

Side pork – fresh belly (like bacon, but not smoked), sliced or slab

Loin - muscle running the length of the body on either side of the backbone

Tenderloin - meat term for the full loin

Pork chop – loin cut into individual size slabs, bone-in or boneless

Roast - larger cut of meat, from loin or shoulder, usually bone-in

Spareribs - ribs along belly

Babyback ribs – ribs along back, with meat from loin

Country Style Ribs – ribs with some loin meat on them; more meaty than spareribs

St. Louis Style ribs – full length rib cut from spareribs

Ground pork – finely chopped meat

Sausage – ground pork which is seasoned, bulk or made into patties or links

Lard - pig fat

Rendered lard – lard which has been heated (melted) and cooled, removing impurities, to convert it into a usable form

Hocks - front leg of pig, usually smoked

Offals - organ meats, including heart, liver and kidneys

Head - head cheese, anyone?

In the general scheme of things: The hog can be cut a million different ways. The cuts listed here are only a few of the many options available. For more detailed information,  recipes, as well as an interactive diagram of the hog, visit the National Pork Board.

Is there still something missing? Email me with your question or your Pork-abulary word and I will decode it in a later post.

Have you ever gotten into a conversation with someone who knows their business very well? They make it only a few sentences into the conversation when you no longer can follow along. What do they mean? Do I need a translator to decode this message?

I’m sorry if it’s been this way with the pork business. For the next few weeks (until I run out of words, phrases or ideas) I’ll give you a handy list of pork-related words to add to your Pork-abulary. Most of these definitions are as I understand them, in my own words.

This week’s topic: All-Natural.

Organic – in accordance with the National Organic Program guidelines (run by the USDA), products which are organic are heavily regulated and monitored; organics are produced in a holistic manner, with regards to environment, human and animal health, and sustainability. Not only are organic products grown organically, they are also handled organically afterward.

Certified Organic – all organic products are “certified organic” unless the gross income is less than $5000 annually. Certified organic products include a yearly certificate presented by a certifying agency, which states that the farm or handler is operating in accordance with the NOP guidelines. Certified organic operations are visited by independent inspectors every year. NOP web site

Conventional – used in comparison to organic, meaning “not organic,” this term is used to define modern farming practices which use synthetic chemicals and pesticides, GMOs or continual animal confinement practices

Natural – As defined by the USDA, natural meats and poultry do not contain artificial flavoring, color ingredients, chemical preservatives, or artificial or synthetic ingredients; they are only “minimally processed.” There is no real definition of natural for other products. Each defines it as they wish.

Humane – keeping animals in accordance with their natural behaviors

Certified Humane – Certification (which includes annual inspection) that states the animals are being raised in accordance with the Humane Animal Care program standards. These standards are based on standards to prevent cruelty to animals. Certification web site

In the general scheme of things: Our hogs are organically raised, and certified organic by Oregon Tilth. They do not eat conventional corn or soy, and they are raised in large pens with outdoor access. We can claim that the meat we sell is “all-natural,” but we know that term is also used by Hormel, Cargill, Jennie-O and other large confinement operations. Humane treatment is a part of organic certification, but Certified Humane focuses on handling and animal care.

Is there still something missing? Email me with your question or your Pork-abulary word and I will decode it in a later post.