In this webinar, Neal Hull, director of domestic market development at the National Pork Board, discusses various pork cuts, retail packaging, lean cuts, cooking temperatures, cultural relevance and budget-friendly purchasing tips. 

What you’ll gain: 
• Confidence in identifying cuts and packages your patients see in-store 
• Nutrition insights, including lean options and American Heart Association-certified cuts 
• Practical cooking temps and methods for safety, flavor and patient education 
• Cultural and budget-sensitive applications to support diverse needs 

This content is designed for registered dietitians, physician associates and allied health professionals seeking to expand their knowledge of pork as a versatile, nutrient-rich protein that fits into a variety of eating patterns.