Guide to Pork Cuts
We’ve been asked quite some times from our customers, which part of pork is what.Here is our “Guide to Cut of Pork”.Hope this will help you choose which part of meat you are buying and what is the best way to cook them.
Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops. Choosing the best pork chop for your recipe is integral to creating a dish that is moist and flavorful. Thicker-cut pork chops with the bone still attached cook up the juiciest and most flavorful.
Pork shoulder butt comes from the shoulder and foreleg of the pig, not from its rear.
Like pork chops, there are many cuts that get sold as "pork roast" such as Pork Tenderloins, Pork Rib Roast, Pork Top Loin Roasts, Pork Sirloin Roasts and Boston Butts
.- Pork Tenderloins are popular for roasting because they are lean, moist, and flavorful.
- Pork Top Loin Roasts are created by the butcher by tying two top loins together with the fat sides out
.- Pork Sirloin Roasts are rather lean. They are difficult to carve if they are bone-in, so have your butcher bone, roll, and tie it.
Spareribs are cut from the side and are known for their delicious, meaty pork flavor. These ribs are the least meaty variety of ribs, but full of flavor. Spareribs are typically larger and heavier than back ribs. Pork spareribs are usually prepared by roasting, baking, broiling, grilling, or by cooking in liquid.
The cut used to make bacon comes from the side or back cuts of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.
Fresh ham, also known as, fresh pork leg is the uncured hind leg of the pig. Like cured ham, fresh leg of pork/fresh ham is available either bone-in or boneless and may be purchased whole or halved. The best ham steaks come from the center portion of the ham and are boneless.