In the nationwide pork market, carcasses and partial meat are circulated in accordance with pig carcass and partial meat-trading standards. However, in Okinawa, pork is also distributed in consideration of their unique food culture. This study clarifies the supply form of pork based on the Okinawa dietary culture, focusing on the method of disassembling, dividing, and shaping pork at each stage of slaughter and disassembly, wholesale, and retail. A survey was conducted and the following results were revealed. The slaughtering and disassembly stage involves the dismantling and shaping process adopted by the Okinawa Prefectural Meat Center, using the scalding method that leaves the forelimbs and hind limbs intact. At the wholesale stage, the meat wholesalers divide and shape the carcasses into “eclectic cuts, ” dividing the carcass into parts on high demand in Okinawa, while complying with the standard Japanese-style cut as the base. At the retail stage, the butcher shop supplies traditional pork cuts to Okinawa when eclectic cuts are not available.
