Blog 1: Purchasing Meat and Game

1. Reason for choice:

Animal and Cut - Pork Shoulder Blade

The animal I chose is pork and the cut is Pork Shoulder blade. The reasons I chose this cut of pork are as follows. Above all, I go shopping at the mart once or twice a week for family meals, and I always buy meat at the meat corner, but I had never bought this cut before and I was not interested in this cut. Also, I have never cooked using this part of pork. Therefore, I decided to thoroughly study and analyze this cut and planned to cook it myself at the same time.

Where to buy: Galleria Supermarket

(7040 Yonge St. Thornhill ON L4J 1V7)

Purchase date: January 30, 2021
Total purchase price: $13.86/ Unit price: $9.49
Net weight: 1.460 lb
Product of Canada

2. Background on the animal & description of the cut

This pork is from Canada and is raised, distributed in Canada; Canada is one of the world's largest pork producers, and pork is mainly produced in the prairies of Ontario and Quebec. Also, Canada currently exports pork to many countries, including the United States and China; above all, the CFIA (Canadian Food Inspection Agency) monitors the safety of pork, and the Canadian Quality Assurance Program (CQA) and Pig SAFE program ensure that Canada is recognized worldwide as the production of the highest quality pork (Canadian Pork Council, 2021). In order words, Canadian pork not only takes into account the breeding, management, and health of livestock but also maintains very high standards in its processing and distribution system (Canadian Pork Council, 2021). As a result, only products that pass strict food safety standards can be distributed domestically and exported worldwide.

The pork shoulder blade cut of the pork I choose is usually located on the upper part of the pork's forelimbs which is divided into an upper part called Boston Butt or Blade Shoulder and a lower part called Picnic Shoulder or Arm Shoulder (Pork checkoff, 2021). The upper part of the shoulder, often called the blade fork roast, comes near the waist and contains the scapula bone; specifically, this cut is relatively low in fat and very soft, so it can be used in various dishes (Pork checkoff, 2021). For example, it can be baked whole in a pan, cut for a stew, or smoked moist in a smoker as a well-marbled cut. Furthermore, it is a versatile cut that is very suitable for roasting, steaming, or barbecue. The best way to cook this versatile cut is slow and low, so it can be cooked slowly and gently braised to a low temperature for its perfect flavor and texture.

Arkle, C. (2012, January 30). Pork Primal Cuts graphic [web log]. http://www.shepaused4thought.com/methods-madness-class-14-meat-pt-2-pork-butts-and-pig-tales/cuts-of-pork/.

3. Price and optimal return on investment

Total purchase price: $13.86/ 1.460 lb.
Unit price: $9.49

The total price of the part I bought is $13.86/ 1.460 lb and the unit price is $9.49. I tried a lot to get the maximum return on investment using this cut, and as a result, I decided to minimize the cost of other ingredients and use mainly this cut to complete the dish for a maximized profit. I bought it in small quantities at this price, but if I buy it in bulk for the best return on investment, its unit price will be much lower; besides, the dish will be completed with only three main ingredients: Kimchi, lettuce, and pork, and the cost of the other ingredients required when simmering meat will be minimized. Kimchi, the side menu of this, is a typical fermented food and requires less material cost because the main ingredient is cabbage. Also, cooking using this cut does not require special skills in the preparation of ingredients, and the cooking method is also easy, so no specialized skills are required, so labor costs can be reduced to a minimum. Consequently, the most important cooking techniques in this cut are temperature control and timing; therefore, labor and other material costs should be minimized to obtain an optimal return on investment using this cut, and quality pork should be provided at an affordable price from a reliable supplier or company. In the case of kimchi, it is the most economical to cook large quantities directly through in-house production. In summary, it is necessary to minimize variable costs (raw material costs and wage) and fixed costs (labor costs: salary, equipment, rental fee, etc) in order to maximize profits. Assuming that the selling price consists of variable costs, fixed costs, and profits, I will minimize the added ingredients to get the maximum return on investment from this cut. In addition, I will purchase materials in bulk to reduce the variable costs, and will minimize labor costs.

4. Proper cooking method and reason

As explained above, the pork shoulder blade can be the softest and most moist when cooked at a slow and low temperature, so I will simmer this cut after once boiling in boiling water and simmer it over the medium-low heat (180°C-190°C) for 20 minutes. Finally, it will be braised for 20-30 minutes on low heat (135°C).

5. Cooking method with a recipe

■ The name of this dish is “Pork & Kimchi”

1) Ingredients (Yield: 3 servings)

Pork shoulder blade: 1.460 lb.
Water: 2.5L
Green onion: 80g (Root included)
Onion: 1/2 pc (45g)
Garlic: 10 pcs
Coffee powder: 1 tbsp
Black peppercorn: 2g
Soybean Paste: 35g
Cooking wine: 35g
Bay leaves: 6pcs

2) Recipes

1. Wash, cut, and prepare all ingredients

2. Remove blood from fresh Pork Shoulder Blade using a kitchen towel

3. Add green onions, onions, garlic, and all other ingredients

to the water and bring to boil

4. When the water boils, add fresh Pork Shoulder Blade and cooking wine to remove the smell and reduce the heat to medium heat

to simmer for about 20 minutes

* Pork is cooked well on the outside and the meat juice inside is preserved when you apply rapid heat, so add it when the water boils

5. Reduce over low heat and cook for 20 minutes until the meat is well-cooked, skimming the fat from braising liquid, and cut the meat into a regular size