New cuts for fresh pork meat

In 2012 and 2013, ADIV managed a project supported by Inaporc, with the involvement of CFBCT and FNICGV. The objective was to propose new cuts of fresh pork for sale in butcher’s shop or in supermarkets by changing some existing cuts in products corresponding to consumer expectations, or by changing the cutting area to obtain tastier, less dry meat cuts. The study, whose results were published in early 2014, led to the development of 12 pieces which offer an alternative to the usual slices while improving the value of pork carcass. Models of these cuts were tested by panels of experts and by professionals and consumers of five butcher’s shop in the region of Clermont-Ferrand. An estimate of yield and added-value for companies and butchers was then performed.