Pork comes from hogs.  Pork is USDA inspected and graded, but grade marks are not indicated on the meat for consumer use. The difference in the tenderness, juiciness, and flavor of the different grades of pork is not as great as it is in the different grades of beef. The flesh of hogs is the lightest in color of all meats. Young pork is white to grayish pink; pork from older animals is darker pink. The flesh should be firm and fine grained and should have a good intermingling of fat and lean.

The Navy procures both fresh and cured pork. The fresh cuts, which may be delivered frozen, are pork butts (Boston), boneless pork hams, bladeless pork loins, boneless pork loins, pork hocks, pork sausage, diced pork, pork spareribs, country-style ribs, and pork tenderloins. Cured products include Canadian-style bacon, raw and precooked bacon, boneless cooked smoked ham, smoked pork hocks, and canned ham (pear-shaped, pullman-shaped, and chunks).

As with beef, pork should be handled, cut, prepared, and packaged according to contract specifications. The curing processes are applied to the basic pork products such as ham, shoulder (picnics), and bacon.

The bladeless loin is that portion of the loin that remains after the blade bone and related cartilages and the overlying flesh have been removed. The boned pork loin is the regular cut loin that has been trimmed and boned, cut in half, and the two halves placed together and tied to form a symmetrical roast. If desired, pork chops may be cut from the boneless pork loin.

Boneless slices consist of 5 ounces of boneless loin. Pork tenderloin is a muscle that has been removed from the loin section of pork sides. Spareribs are the bony but flavorful rib section. Country-style ribs are prepared from the backbone. Frozen pork sausage is available in links, bulk and pattie styles. All pork sausage products are very perishable and have a short shelf life of 2 to 3 months. Fresh pork hocks and pigs' feet are available for use. Pigs' feet may be served with cooked greens or as an entree. Fresh pork hocks are uncured and generally served with sauerkraut.

Bacon is served more frequently than any other pork product. Frozen raw or canned and frozen precooked items are available. Precooked frozen and canned bacon require only heating to a serving temperature. They save space and reduce waste. Although initially more expensive, each pound of precooked bacon is equivalent to 2 1/2 pounds of raw bacon.

Smoked pork hocks may be cooked and served as a main course or used to season cooked greens.

Hams procured by the Navy may be fresh, frozen, canned, smoked boneless, or whole hams. All hams are skinned. Fresh pork hams are frozen and also boneless. They range in weight from 8 to 14 pounds. Canned hams are pasteurized and may be used without further heating, but heating and glazing improve the flavor.

They should be stored and kept under refrigeration at all times.

Canned hams have a high yield, are easy to prepare, and are economical if they are sliced properly. Improperly sliced ham will not only produce uneven portions that are unattractive but will produce more waste and will increase the overall cost. The following slicing technique is recommended to obtain the maximum number of usable slices from either whole or tamed ham after it is baked or as it comes from the can.

1. Divide the whole ham into three sections. Cut the upper third section straight across the butt end and cut the remaining portion into two even pieces lengthwise.

2.  Cut the slices lengthwise with the grain, across the butt section. Cut the other sections across the grain as shown i

VEAL

Veal/calf is immature beef or calves less than 1 year old. Good veal/calf has a light grayish pink color and has a firm, smooth appearance. The types of veal/calf procured are boneless roasts (5 1/2 to 7 pounds), ground veal, and breaded veal steaks. Breaded veal steaks, 5 to 6 ounces, are produced from veal using a flake-cut method. The product is ready to cook. Deepfat fry, add cheese and tomato sauce, and heat until hot in ovens. Veal steaks should be cooked frozen to ensure a moist, tender product.

LAMB

Official USDA grades for lamb are prime, choice, good, utility, and cull. These grades are based on conformation (shape of the cut) and quality. The military services procure only prime and choice.

Figure 6-4.-Slicing boneless ham.

High-quality lamb has a smooth covering of clear, white, brittle fat over most of the exterior. The lean portion is pinkish red in color, fine in texture, and velvety in appearance. GMs use only boneless leg roast.

RABBIT

Like other lean meats such as poultry and fish, rabbit is also a good source of high-quality protein. The military procures ready-to-cook, cutup frozen rabbit. The usual method of preparation is frying.