Understanding Pork Grading: Not Like Beef Select, Choice, or Prime

Pork differs from beef in terms of grading systems, which can sometimes cause confusion among consumers. While beef is graded using the Select, Choice, and Prime scales, pork does not follow this same system. This article will help you understand how pork is graded for quality and the importance of different cuts in the culinary world.

Differences in Pork Grading

In the United States, beef is graded based on factors such as marbling, maturity, and meat quality, using terms like Select, Choice, and Prime. In contrast, pork does not undergo the same USDA quality grading process because it is primarily produced from younger animals. Instead, pork is typically categorized based on age, breed, and breeding practices. This system ensures that the meat is tender and suitable for consumption.

Why Pork is Not Graded Like Beef

Pork is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Unlike beef, which can include various maturity stages (i.e., from younger to older), pork is typically associated with younger animals. Hence, the need for a grading system like Select, Choice, or Prime does not apply to pork because it is already expected to be tender and flavorful.

The Importance of Butchery

Every animal carcass is butchered to make the best use of the animal. Some cuts are considered prime cuts, such as loin steaks, chops, ribs, leg, belly, breast, shoulder, and gammon bacon. These cuts are often more expensive due to their desirable taste and tenderness. The various cuts of pork are also priced accordingly, reflecting their quality and usability in different culinary applications.

Grading Pork for Quality

Although pork is not graded for quality using the Select, Choice, or Prime scale, some pork products are graded for specific characteristics like color and intramuscular marbling. These grades are more commonly used in foodservice distribution rather than for retail sales. The grading is often done to highlight the premium quality of certain products, particularly in high-end restaurants or specialized market segments.

Color Grading for Pork

Pork is sometimes graded based on its color. Unlike beef, which can appear pale, pork is a red meat. Darker pork has a more satisfying flavor and texture, making it more attractive to consumers. Consequently, premium pork is often graded on its color scale rather than its marbling. This grading system helps in identifying the best quality pork for both culinary and consumer satisfaction.

Contradictions and Marketing

Despite the pigs being raised for commercial purposes, the phrase "Other White Meat" that was promoted by the Pork Board for decades can be misleading. While pork is indeed red meat, marketing it as "white meat" has historically influenced consumer perception. However, it is important to note that pale pork does not eat as well as dark pork. Hence, the emphasis on color grading for pork helps in emphasizing its true nature and quality.

Conclusion

Pork does not follow the same grading system as beef, but it is still graded based on quality factors such as color and intramuscular marbling. This grading is mainly used for foodservice rather than retail. Understanding these differences is crucial for both consumers and professionals involved in the pork industry. Whether you are a chef, restaurateur, or a consumer, knowing the right cuts and quality grades can enhance the dining experience and the overall satisfaction with pork dishes.