Welcome to a new feature in the CPI in Action newsletter titled “Butcher’s Corner”. In upcoming issues, we will feature information about under-utilized cuts and innovative merchandising ideas for pork products from around the world. While these cuts may not be widely known in North America, they are popular in other countries and offer an opportunity to expand your repertoire of pork cuts, increase profit potential and carcass utilization. Our goal is to share the many innovative and delicious ways Canadian pork can be enjoyed by customers around the world.
In this issue we feature a cut commonly found in Spain - the “pluma” also known as the feather loin steak or butchers steak. This specialty cut is located on the shoulder end portion of the boneless pork loin and includes the chain meat and sometimes a small portion of the rib-eye cap (spinalis dorsi) depending on the portion size the butcher or chef is looking for. The pluma has a very distinctive feather shape and offers a generous marbling score throughout the cut resulting in a steak that is tender, juicy and rich with flavor.
Pluma attached to rib-end portion of boneless pork loin
The pluma’s characteristic filet style profile provides an excellent portion size for grilling, barbecuing or broiling and should be carved with a straight cut across the natural grain of the meat to desired thickness or at a 45° angle depending on the application. This cut is approximately 21 cm long and 12 cm across at the widest point tapering into a feather shape. The thickness will vary from 2.5 cm and up depending on the amount of rib-eye cap left attached. Portion sizes will range from 200 grams and up also depending on carcass size and shoulder break. There are only two portions produced from each carcass.
Pluma removed from rib-end portion of boneless pork loin
This cut is popular in many high-end restaurants throughout Europe and “foodies” often refer to this truly exceptional cut as the Wagyu beef of pork. This cut can be merchandised or featured in foodservice operations and gourmet specialty meat retailers.
Cross cut view of Pluma marbling (IMF) score and meat texture
For more information about this cut or suggestions for future items to be profiled please contact:
Michael Young
Vice President, Technical Programs and Marketing Services
Canada Pork International
Tel : (778) 425-1982
young@canadapork.com
Technical Information
Source: Porcine Myology (www.porcine.uni.edu/)
| Muscle Name: Multifidus dorsi and optional Spinalis Dorsi |
| Group: Dorsal |
| Insertion: Spinous processes of the first two sacral, the lumbar, the thoracic, and last cervical vertebrae |
| Innervation: Dorsal branches of the thoracic and lumbar nerves |
| Blood Supply: Intercostal and lumbar arteries |
| Origin: (1) The lateral part of the sacrum; (2) the articular processes of the lumbar vertebrae (3) The transverse processes of the thoracic vertebrae |
| Common Industrial Names: Chain Meat, Tiger Muscle, Pork Shoulder Loin, Over Loin Muscle, Butchers Steak, Feather Loin Steak |
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