PORK
Cuts of Pork
Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts. Even though pork is generally white in color, when cooked it is still considered "red meat" because it contains higher levels of a protein called myoglobin than chicken or fish. The amount of myoglobin contained in meat is what determines its color. Like beef, lamb and veal, pork is also classified as "livestock" and all livestock is categorized as "red meat." Pigs tw.hormel.com/oday are raised much leaner than they were years ago, now containing 35% to 50% less fat. The primal cuts, with their subprimal and market ready cuts are described below.
Primal Cut - Shoulder
The shoulder is the primal cut that includes the front leg and the section at the top of the leg. It contains a higher level of fat than the other cuts of pork, which provides it with a lot of flavor and tenderness, but also causes the cuts from this area to add more fat into our diets than the meat from some of the other primal cuts. The fat content in the shoulder makes this cut desirable for making sausage and when well-trimmed, it is used for lean ground pork and is also cubed or cut into strips to use for kabobs, stir-frying or stewing. The shoulder is one of the most flavorful and economical cuts.
Subprimal Cut Market Ready Cuts Description
Blade (or Butt) Shoulder Blade Boston Roast,
Smoked Shoulder Roll,
Blade Steaks,
Cubes The blade shoulder subprimal is a better cut than the picnic. The blade is the upper portion of the shoulder and is tender and full of flavor. The roasts from this cut are available bone-in or boneless and are best cooked using a moist heat method, such as braising or stewing, but they can also be roasted. The steaks, which are cut from the blade Boston roasts, are best broiled, grilled or braised.
Picnic (or Arm) Shoulder Picnic Roast,
Arm Steaks,
Picnic Ham,
Shanks (Hocks),
Ground Pork The picnic shoulder is more economical but also contains more fat than the blade shoulder. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. The meat from this cut is excellent for making juicy barbecued pulled pork. Many times the picnic shoulder is cured and smoked to make a picnic ham, which is ready to eat when purchased or can be heated before eating if desired. If not cured and smoked, they can be roasted, baked, braised, or simmered. The fresh meat from this cut is best cooked by methods such as roasting, braising or stewing. Steaks are especially good tasting when grilled.
Primal Cut - Loin
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some of the cuts from this primal cut demand the most in price because of their quality. It is important to be careful not to overcook some of these cuts because they will dry out easily due to their leanness. The cuts from the loin are available both with bone-in and boneless. Cubes and strips are also available for kabobs, stir-frying or stewing.
Subprimal Cut Market Ready Cuts Description
Rib or Blade End Rib End (or Blade Loin) Roast,
Blade Chop,
Rib Chop,
Back Ribs,
Country-Style Ribs The rib end is the section of the loin that is the closest to the shoulder. It contains more fat than the center cut or sirloin end of the loin. Cuts from the rib end, such as chops, can be cooked by dry heat methods, which would be pan-frying, sautéing, grilling, and broiling, or they can be braised or barbecued. Roasts from the rib end of the loin are generally cooked by roasting or braising, but can also be grilled if not placed directly over the heat source. Ribs are generally roasted, baked, barbecued, or braised.
Center Cut Center Loin Roast, Crown Roast,
Top Loin Roast,
Rack of Pork,
Tenderloin,
Steaks,
Center Cut Chops,
Loin Chops,
Back Ribs,
Canadian-Style Bacon The center cut is the middle section of the loin. It contains the most tender and lean cuts from the loin, which are generally the more expensive cuts on the pig. Chops and steaks are often cooked using methods such as grilling, broiling, pan-frying, sautéing, or braising. Roasts from the loin are generally cooked by roasting or braising, but can also be grilled if not placed directly over the heat source. The crown roast is cooked by roasting and can be stuffed before cooking. Ribs are generally roasted or barbecued. The tenderloin is a narrow muscle that runs along the bottom edge of the loin, starting approximately in the middle and extending back to the leg. It is a very tender, lean, and boneless cut, which can be roasted, braised, pan-fried, grilled, or broiled but must not be overcooked. It is sometimes cut into smaller pieces, such as cutlets, medallions and scallops, before cooking. The tenderloin is not always removed as a separate cut and may be cut so that sections are left in the chops or roasts. Canadian-Style bacon is smoked and available ready to eat. It can also be heated before eating or it can be added to other dishes.
Sirloin Sirloin Roast, Tenderloin,
Steaks,
Sirloin Chops,
Sirloin Cutlets,
Button Ribs The sirloin is the section of the loin closest to the rump of the pig. This section contains more bone in comparison to meat than the other loin sections. Chops, cutlets and steaks are generally cooked using methods such as grilling, broiling, pan-frying, sautéing, or braising. Roasts from the loin are most often cooked by roasting or braising, but can also be grilled if not placed directly over the heat source. Button ribs are generally roasted or braised. The tenderloin, which is a very tender, lean and boneless cut, can be roasted, braised, pan-fried, grilled, or broiled but must not be overcooked. It is sometimes cut into smaller pieces, such as cutlets, medallions and scallops, before cooking.
Primal Cut - Leg/Ham
The leg is a primal cut that is located at the rear of the pig and is made up of the rump and hind leg. The meat from the leg is lean and flavorful but is not as tender as the meat from the loin. Generally the cuts from the leg are more economical than those of the loin. Most cuts from the leg are available bone-in or boneless and can be found fresh but are generally cured and smoked. The leg is sold whole, in halves or in smaller cuts. Cubes and strips are also available for kabobs, stir-frying or stewing.
Subprimal Cut Market Ready Cuts Description
Butt Half (or End)
Fresh Ham Roast,
Ham,
Fresh Ham Steak,
Center Ham Slice
The butt half of the leg is the portion located on the upper part of the leg in the rump area. It is meatier than the shank half but the bone-in roasts are harder to carve because of the location of the bone. The roasts from this section are generally roasted, but can benefit from moist heat methods such as braising. If cured and smoked, hams are ready to eat when purchased or they can be heated if desired, otherwise they can be roasted, baked, braised, or simmered. The ham steaks and center ham slice, which is cut from the center of the leg, are delicious when grilled or broiled, but because they can be a little tough it is beneficial to marinate them first. They can also be braised, pan-fried or cut into strips and used for stir-frying.
Shank Half (or End) Fresh Ham Roast, Ham,
Fresh Ham Steak, Shanks (or Hocks) The shank half of the leg is the bottom portion of the leg and includes the shank. It contains more bones than the butt half but is easier to carve. The roasts from this section are generally roasted, but can benefit from moist heat methods such as braising. If cured and smoked, hams are ready to eat when purchased or they can be heated if desired, before eating. Otherwise they can be roasted, baked, braised, or simmered. The steaks are delicious when grilled or broiled, but because they can be a little tough it is beneficial to marinate them first. They can also be braised, pan-fried or cut into strips and used for stir-frying.
Primal Cut - Side/Belly
The side/belly is the primal cut that is located on the lower part of the pigs body, directly below the loin. The cuts from this area are very flavorful but they also contain a fair amount of fat.
Subprimal Cut Market Ready Cuts Description
Side Rib Spareribs,
Brisket Bone,
St. Louis Style Ribs The side rib contains the spareribs, which is the rib section of the side/belly. They contain at least eleven rib bones. St. Louis Style ribs are spareribs with the brisket bone removed. The brisket bone is the meaty section located at the bottom of the spareribs, which is cut off to produce St. Louis Style ribs. Ribs can be cooked by broiling, grilling, braising, or by first braising the ribs and then finish cooking by barbecuing.
Side Pork Side Pork,
Bacon,
Salt Pork The side pork is the section of the side/belly that is left after the spareribs are removed. It produces side pork, bacon and salt pork. Side pork is not cured or smoked, bacon is both cured and smoked, and salt pork is cured but sold fresh. All are available in a bulk slab or pre-sliced. The cuts from the side pork are generally pan-fried or broiled but can also be roasted in the oven, cooked in the microwave or simmered in water.
Specialty Cuts
Generally Special Order Items
Market Ready Cuts Description
Specialty Cuts Trimmings, Liver, Heart, Kidneys, Tongue, Pig's Feet (or Trotters), Pig's Head, Pig's Tail, Pork Jowls The trimmings from different cuts of the pig are widely used for making products such as ground pork, cubed pork and sausage. Although some of the other specialty cuts are sought in other societies, consumers in the United States are reluctant to accept them, resulting in these cuts being available on a limited basis.
Some pork is raised under organic and natural standards. To qualify under these classifications, specific guidelines must be followed. The guidelines for organic and natural standards are shown below.
Natural
Pork can be labeled as "natural" if it complies with the USDA standards for natural processing, handling and labeling. The standards stipulate that the product cannot contain artificial ingredients, artificial coloring, or chemical preservatives, and can only have minimal meat processing done. It can be processed using traditional methods to preserve it and to make it edible and safe to consume. Methods such as freezing, smoking, roasting, drying, and fermenting can be used. Physical processes, such as cutting into component retail cuts, are allowed but processes, such as grinding, which alter the raw product, are not allowed. Products labeled "natural" should include a statement explaining the term.
When producing "natural" pork, the pork producers must follow the production guidelines set up by the FDA for all federally inspected pork. It is the pork processor and handler who must comply with the USDA standards for natural processing, handling and labeling.
Organic
Pork labeled "organic" must be produced and processed according to the specifications established in the USDA's Organic Standards. The standards prohibit synthetic input in all processes of pork production and meat processing and handling. Producers and processors must receive certification from a government-approved inspector.
The pork producer must comply with the USDA production specifications. The guidelines prevent synthetic input in regard to livestock sources, housing conditions, waste management, health care of livestock, water, feed, and slaughter processes. Any genetic engineering, antibiotics or vaccines, feed supplements or additives, and fertilizers that are used must be in accordance with the USDA's list of allowable substances.
The meat processor and handler must comply with organic processing, handling and labeling standards set up by the USDA. The standards state that the product must be kept in its purest form by eliminating the use of artificial ingredients, additives, preservatives, and irradiation. Only minimal meat processing is allowed and meat must be packaged and stored in containers that do not contain preservatives, fumigants or synthetic fungicides. The product must also be labeled with the proper identification.
Organic pork must be labeled in compliance with the standards set by the USDA. The USDA organic seal is only applied to products that are "100% organic", which means they have been produced exclusively according to the USDA organic regulations and on products that are labeled "organic", meaning they have been produced 95% organically with the other 5% being in compliance with the National List of Synthetic and Prohibited Non-Synthetic Substances. Other organic labeling that you may see is "Made with organic" if 70% to 95% of the product has been organically produced and "X% organic" ("X%" being a percentage less than 70%) can be indicated on the information panel if the product is less than 70% organically produced. The presence of the USDA organic seal does not indicate a nutritional or safety statement about the product, it only indicates that the product has been at least 95% organically raised.
"Natural or organic" pork is prepared and cooked using the same methods that are used on other pork. The consumer sees "natural or organic" pork as being more nutritious and better for the environment but there is no scientific evidence to support the perception, that "natural or organic" pork is better in quality, appearance or environmentally, than traditionally produced pork.
Pork - Primal Cuts
There are numerous pork products available, consisting of fresh, frozen, cured, smoked, uncooked, fully cooked, and many heat-n-serve products. Some products are available breaded, seasoned or marinated. The products range in size from whole primal cuts down to cubes and strips of pork.
Whole Primal Cuts
The primal cuts can be purchased whole and then cooked whole or they can be cut down into sub-primal and retail cuts. Purchasing a whole primal cut will be more economical, but if you are not knowledgeable on how to cut the primal cut into smaller cuts, it may result in too much waste and incorrect cuts. The primal cuts most often ordered whole are the loin and the leg/ham. If a whole primal cut is desired, you will generally need to order it in advance. They are available fresh, cured, smoked, bone-in, boneless, and fully cooked.
Pork - Roasts
Pork Roasts
Generally a larger cut that is used to serve several people. Roasts can range in size from as small as 2 lbs. up to 20 lbs. or more. They are available from almost all the primal cuts and vary in tenderness and leanness, depending on the cut they are taken from. Most are available bone-in or boneless and some are available cured, smoked and fully cooked, but generally they are purchased fresh.
Blade Boston Roast
Sometimes called Boston butt roast, this roast is from the shoulder primal cut. The roast is tender and it contains a fair amount of fat which keeps the meat moist and provides good flavor to the meat when it is cooked.
Shoulder Blade Roast
A roast from the shoulder primal cut, which is fairly tender and flavorful. This roast is cut from the section of the shoulder closest to the blade end of the loin. It is marbled with a fair amount of fat which keeps the meat moist and provides good flavor to the meat when cooked.
Boneless Shoulder Roll
A boneless shoulder roll is a roast from the blade shoulder. The bones are removed and the meat is rolled and place in a string type bag, which remains on the roast as it is cooked to hold the shape of the roll. The boneless shoulder roll is available fresh, or cured and smoked.
Picnic Roast
Sometimes called arm roast, this roast is a fresh cut that comes from the shoulder primal cut and it contains more fat than the blade Boston roast. A well trimmed roast provides a very rich flavor when roasted. Often this cut is smoked and then it is referred to as a picnic ham, although it is not a true ham. This cut is economically priced.
Blade Loin Roast
Bone In
Boneless
Sometimes called rib end roast, this roast is cut from the end of the loin closest to the shoulder. It is leaner than the shoulder roasts but contains more fat than the other roasts cut from the center cut or sirloin end of the loin. It is available bone in and boneless.
Crown Roast
The crown roast is an elegant roast made from two center cut racks of ribs, which are bent to form a circle and then tied together with the bones facing out. The two racks are tied together with string to hold their shape and then the bones are frenched at the top so that at least one inch of bone is exposed. This roast generally must be special ordered and is priced higher than other roasts.
Center Cut Loin Roast
Boneless
A lean and tender fresh roast taken from the middle of the loin primal cut. It is considered one of the prime cuts of pork. It contains part of the backbone, which adds flavor but makes it harder to carve. The bones are sometimes frenched on this roast to make it easier to slice after cooking. When this is done it is called a rack of pork. This roast is frequently boned to make it easier to carve when cooked. The bones are sometimes tied to the roast to add flavor while cooking and they are then removed to carve. The rack of pork and the boneless roast will generally cost more and need to be special ordered.
Rack of Pork
A rack of pork is a center cut loin roast that has had the bones frenched, which makes it easier to cut after it is cooked. You can french the roast yourself or you can have it special ordered already frenched. A special ordered frenched roast will generally cost more than an unfrenched roast.
Sirloin Roast
A roast cut from the sirloin end of the loin, which is the end closest to the hind leg. It is a fairly lean roast but contains part of the backbone and hipbone, which makes it harder to carve. Economically priced.
Fresh Ham Roast
A roast, cut from the leg/ham primal cut, which has not been cured or smoked. It is lean and flavorful but because of its location on the pig, the ham roast is generally not as tender as the other cuts and its bone structure makes it more difficult to carve. A cut from the top of the leg is sometimes called a top leg roast or an inside roast and a roast from the bottom portion is called a shank roast or leg roast.
Pork - Hams
Hams
Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams). The dry-cured hams are saltier, stronger flavored and have a coarser texture. Hams are larger cuts used to serve several people. A whole ham can weigh 10 lbs. to 20 lbs. or more, but are generally sold in halves. They are fairly low in fat but high in sodium and are available bone-in, semi-boneless or boneless. There are many different varieties that are cured and smoked using different methods and some are processed to have a lower fat content.
Some of the terms used to describe the different ways in which hams are processed are shown below. The terms will help to explain the types of ham available and the preparation required.
Bone-in Ham - This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.
Semi-Boneless Ham - A ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.
Boneless Ham - A round, oblong or rectangle-shaped cut that has all of the bones and most of the fat removed.
Fully Cooked Ham - A ham that has been heated through to the middle reaching temperatures exceeding 147°F making it ready to eat without further cooking.
Partially Cooked Ham - A ham that has been heated through to the middle reaching temperatures exceeding 137°F, but still requires additional cooking prior to eating.
Uncooked Ham - A ham that requires cooking to prepare the meat for eating.
Boiled Ham - A ham that has been boned, cured and cooked using a process that includes boiling the ham in water. It is ready to serve as sliced ham or ham pieces.
Shown in the chart below are some of the different types of hams that are available. When selecting a ham it will generally have a description on the label that includes one or more of the terms from above.
Whole Ham
Bone In Ham Boneless Ham
A processed cut which includes both the butt ham and shank ham from the leg. Whole hams can weigh from 10 lbs. to 20 lbs. or more. They are available bone-in and boneless.
Butt Ham
A processed cut taken from the top half of the leg. It is fattier than the bottom half but contains more meat and is easy to carve around the bone. It is generally more expensive than the shank ham.
Shank Ham
A processed cut taken from the bottom half of the leg. It contains less fat, is not as meaty as the butt ham, and is also harder to carve. It has a slightly sweeter flavor.
Spiral Sliced Ham
A precooked ham that has been presliced in a spiral cut for your convenience. A spiral cut is a cut that is done in one continuous cut around the ham, starting at one end, and moving consistently to the opposite end to create the same thickness of slices throughout.
Canned Ham
Ham that has been cured, with the bones removed and then vacuum-sealed in a can with a small amount of dry gelatin. The ham is steam cooked in the can and the gelatin helps to absorb the natural juices of the ham. When opened, it is ready to eat or it can be heated before serving. Canned hams are not as flavorful and have a different texture than other ham but they offer convenience. Check the can for refrigeration instructions because some require refrigeration before opening and some only require it after opening.
Picnic Ham
This is not a true ham but a cut from the shoulder of the pig, which has been cured and smoked. It is not as lean or tender but is less expensive. A good choice when in need of chopped or diced ham to add to other dishes.
Prosciutto Ham
A dry cured ham, originating in Italy and made from the meat of the pork butt section. It has a firm, dense texture and a delicate flavor. It has a rosy brownish rich color and is available as a bone-in ham, as a boneless ham, or as paper-thin slices. Since it has been cured it can be served raw. When served raw it is referred to as "prosciutto crudo" and often used as an appetizer. It can also be cooked, which it is then referred to as "prosciutto cotto". When cooked, it becomes an excellent deli sandwich meat.
Gourmet Ham A ham that is cured, smoked and then allowed to age for a longer period of time (1 year or more) than other hams. The additional aging develops more flavor in the ham.
Specialty Ham A hams that has undergone special processes for curing and cooking to produce a distinctive flavor. The flavor and curing processes vary depending on the ham.
Center Ham Slice
Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut. It is available as a fresh cut of meat or it can be cured and smoked. The ham center slice may be found boneless or with a small circular bone included. It is also available fully cooked and ready to serve.
Pork - Chops
Pork Chops
Chops are smaller cuts from the loin primal cut. They are individual serving cuts that are sliced to various thicknesses. Depending in the size of the chop, 1 or 2 chops may be served as a single serving. Single chops may vary from ½" to 1 ½" thick and double rib chops may be as thick as 2 inches. The thickness chosen will depend on how they will be prepared and the appetites to be satisfied. They are available fresh, smoked and bone-in or boneless, varying in quality and composition according to their location on the loin. At times they can be found precooked, ready to heat and serve, and also pre-stuffed.
Blade Chops
Chops that are cut from the shoulder end of the loin. They are very juicy and flavorful but contain more fat, gristle and bone than the other chops and have a tendency to be tough.
Rib Chops
The rib chops are located next to the blade chops at the rib end of the loin. They contain some fat but are tender, juicy and very flavorful. The rib chop, the loin chop and the center cut chop are the most preferred and the most expensive chops.
Loin Chops
They are located in the middle of the loin as part of the center cut subprimal with part of the tenderloin included with it. When the tenderloin section is not included with this chop it is called a center cut chop (sometimes called top loin chops). The loin chop and the center cut chop are very tender and contain little fat but are not quite as flavorful and juicy as the rib chops. The chops have a t-shaped bone similar to a t-bone steak. Loin chops, center cut chops, and rib chops are the more popular chops.
Sirloin Chops
Chops that are cut from the sirloin end of the loin, which is the end closest to the leg. The sirloin chop is a lean cut that contains part of the tenderloin but it is not very flavorful. It also contains more bone than the other chops and has a tendency to be dry. It is one of the least preferred and least expensive of all the chops.
Butterfly Chops
A double chop, generally cut from a boneless loin, which has been cut through the middle from one side to the other side, stopping short of cutting all the way through. The chop is then opened up and laid out flat, forming a butterfly shape. It provides a very appealing cut for those special occasions.
Boneless Chops
Rib and loin chops are available in boneless cuts and in various thicknesses. The boneless cuts provide convenience in preparation and eating, but are generally slightly more expensive that the bone in cuts.
Pork - Steaks
Pork Steaks
Steaks are individual cuts that are generally sliced from cuts that are used as roasts. They are most often sliced from roasts such as blade Boston roast, center loin roast, sirloin roast, and the fresh ham roast. They will vary in leanness and flavor depending on the section from which they are cut. Some of the pork steaks are available pre-seasoned.
Pork Blade Steaks
The blade steaks are cut from the blade Boston roast or the shoulder blade roast. Like the roasts, the steaks are flavorful and contain significant amount of fat to keep them moist while cooking. Because the blade steak is cut from an active muscle location on the pig, it will be less tender. Also referred to as pork steak.
Arm Steaks
The arm steaks are sliced from the picnic (arm) roast. They are rich in flavor but contain more fat than the pork blade steaks. Like the blade steak, the arm steak is cut from an active muscle location on the pig, which results in a cut that is less tender. The arm steak is available smoked or fresh.
Fresh Ham Steaks
The fresh ham steaks are cut from the middle of the leg primal cut. They are flavorful and fairly lean but are generally tough due to their location in an active muscle of the pig.
Pork - Ribs
Pork Ribs
The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone structure depending on the section from which they are cut. The number of people the ribs will serve varies according to the type of rib. Ribs are available fresh, smoked and fully cooked. They are also found pre-seasoned and with sauce that is pre-applied. Some products only need to be heated and they are ready to serve.
Back Ribs
Ribs taken from the center cut and part of the blade end of the pork loin. They consist of a minimum of 8 ribs but can include up to 14 ribs. An average rack of ribs includes 12 to 13 ribs. The ribs have meat between the bones and are meatier than spareribs, but do not have as much meat as country-style ribs.
Country-Style Ribs
Ribs taken from the blade end of the loin closest to the shoulder. Country-style ribs are meatier than other ribs but they are not as easy to eat, due to their bone structure and fat running through the meat. They include a minimum of 3 ribs and can be as many as 6 with bones or boneless.
Button Ribs
Flat circular shaped bones located at the sirloin end of the loin. The button ribs consist of the last 4 to 6 bones on the backbone that do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each rib and connects them together.
Spareribs
The intact rib section, including the brisket bone, taken from the side/belly. The rib section may also include the costal cartilage. Spareribs contain more bone than meat and also quite a bit of fat. Both the bones and the fat contribute to making the ribs tender and flavorful.
St. Louis Style Ribs
Spareribs with the brisket bone removed. The brisket bone is removed parallel to the rib side (perpendicular to the direction of the rib bones), resulting in exposure of cartilage on the brisket bone. The skirt meat (extra meat along the bottom edge on the bone side of the ribs) may be left on or removed.
Kansas City Style
(or Bar-B-Q Cut) Ribs
Similar to the St. Louis style ribs except they are trimmed more, making the ribs less meaty. The end flap and hard bone along the bottom are trimmed and the ribs are cut into a rectangle shape, resulting in a cut resembling back ribs.
Riblets
Boneless
Smaller rib portions created when the back ribs or spare ribs are cut down to straighten or to make smaller. The riblet portions will vary in size and are also available boneless.
Rib Tips
The brisket bone that is trimmed off the spareribs when producing St. Louis Style ribs. Rib tips are small meaty pieces of the breastbone.
Pork - Tenderloin
Pork Tenderloin
The tenderloin is the leanest and most tender cut of pork. It is located along the bottom of the loin, starting in the center cut and running back through the sirloin end. Because of its leanness, care should be taken so that it is not overcooked. It is available whole or cut into scallops and medallions. It is also available marinated and seasoned with flavors such as garlic and onion, lemon garlic, herb, peppercorn, mesquite, honey mustard, and teriyaki. The tenderloin is generally a fairly expensive cut.
Whole Tenderloins
Whole tenderloins are frequently sold in pairs.
Medallions
Medallions are thick slices of tenderloin. The tenderloin is cut across the grain to form slices that are approximately 1 to 1 ½ inches thick and weigh between 3 and 6 ounces. The slices are then molded into a round uniform shape. Medallions can be purchased pre-sliced or a whole tenderloin can be purchased and sliced into medallions.
Pork - Miscellaneous
Miscellaneous Products
Pork Cutlets
(Scallops):
Cutlets are thin boneless pieces of meat that weigh 4 ounces or less and are taken from tender cuts, such as the tenderloin and loin. They have most of the fat trimmed off and are generally pounded to ensure uniform thickness and to thin them out so that they will cook evenly and quickly.
Pork Patties:
Pork patties are made from boneless meat or ground meat that has been formed into a round, oval, or chop-like shape. They are generally fully cooked and some have been breaded or coated with sauce.
Ham Patty
Coarsely ground ham or chunks of ham that have been pressed and formed into a round, flattened patty, which are generally prepared by baking, grilling, broiling or frying. They are available packaged as a canned product and as a frozen product.
Canned Ham Chunks
Chunks of ham that have been precooked and packaged in a can. The cans are tightly sealed to preserve freshness of the meat and the meat generally does not need refrigeration until the can has been opened. The canned ham can be used in recipes that call for chunks of ham.
Deviled Ham
Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients. The meat in some deviled ham is also smoked. After the meat and other ingredients are cooked, they are finely chopped into a minced meat and packaged in a can and sealed. The spread generally is mixed with a combination of other ingredients, such as sour cream, cream cheese, mayonnaise, mustard, cheese, chopped vegetables, and spices. The spread mixture is used for sandwiches, as an appetizers to spread on crackers, or as a meat dip.
Pork Shanks (Hocks)
The shank is the lower section of the front or hind leg. It is most often cut from the front leg, which contains a lot of bone, but adds much flavor to soups and stock. Shanks are sometimes available smoked.
Canadian Bacon
Canadian bacon is a fully cooked and smoked cut that is taken from the loin. It is much leaner than bacon from the side/belly with a texture and flavor closer to ham. It is a popular breakfast meat but is also used as an entrée, on pizza and for sandwiches.
Cottage Bacon
Cottage bacon is made from the leaner pork meat in the shoulder cut. It is generally shaped, cured, and then sliced into round pieces for baking or frying. This form of bacon is similar to a slice of ham and can be served for breakfast or as a luncheon meat for sandwiches.
Bacon
Bacon is taken from the portion of the side/belly that is left after the spareribs are cut away. Bacon is cured, and generally smoked, and then sliced, into thin or thick strips. It is also available in unsliced slabs. The strips generally contain more fat than lean, which when cooked most of the fat melts off, leaving the bacon strip with a delicious flavor. It is generally sold by the pound and can also be found precooked, ready to heat and serve. Other varieties that may be found are maple and honey flavored, sugar free, low fat, and low salt.
Precooked Bacon
Precooked bacon is fully cooked and packaged. It only requires heating in the microwave before serving, providing convenience in preparation.
Bacon Bits
Pieces of crumbled bacon, which are fully cooked and ready to use. The bacon pieces are available crumbled in fine bits (bacon bits) and also in a little larger pieces (bacon pieces). They are used as a garnish for or an ingredient in salads, dressings, potatoes, omelets, quiches, soups, pizza, dips, snacks, and spreads.
Salt Pork
Salt pork is taken from the same portion of the pig as bacon, with only the fattier areas used. It is salt cured but is not smoked. It is generally blanched to remove the excess salt before it is used. Salt pork is basically used to add flavor to other foods.
Ground Pork
The meat from the shoulder of the pig is minced or ground to produce ground pork. It can be prepared in the same manner that ground beef is prepared. Ground pork is sold in bulk by the pound and can also be found formed into round or oval patties.
Cubes and Strips
Cubes and strips are cut from all of the primal cuts except the side/belly. Cubes may vary in size, with larger cubes used for kabobs and slightly smaller ones as stew meat or in other dishes. Pork strips are used in stir-fries, salads and sandwiches. The cubes and strips are generally sold by the pound.
Stew Meat
Stew meat is similar to cubes of pork, only they are smaller in size and are generally cut from the tougher cuts of meat. They benefit from slow moist cooking.
Pork Frankfurters (Wieners)
Frankfurters are processed from the combination of pork trimmings, seasonings and curing ingredients. The trimmings are ground and then the other ingredients are added. They are available in fine or coarse ground varieties. The mixture is stuffed into a casing and then cured, smoked, cooked, and cooled. Once cooled, the casings are generally removed and the franks are vacuum-sealed in packages. They are also available with the casings left on and can be found made from pork, beef, turkey, chicken, or a mixture of these meats. They can also be found with ingredients such as cheese and peppers added.
Pork Rinds:
Pork rinds are light crunchy chips made from pork skins that are deep-fried in lard. They are high in protein and contain no carbohydrates. They are available in flavors such as BBQ and salt & vinegar. There is also a pork rind product available that is cooked in the microwave to provide a fresh warm snack.
Pork - Sausage
Pork Sausage
There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as breadcrumbs, rice, cereal, soybean flour, and dried milk solids. Some varieties are a mixture of pork and other meats, such as beef, veal and poultry. Sausage can be found in the form of ground meat, patties, stuffed into casings and slices. The casings can be a natural casing made of animal intestines or an artificial casing. They are cured and/or smoked and may also be cooked or dried. Different varieties of sausage are served for various purposes, such as entrées, breakfast meats, luncheon meats, and appetizers. The basic types produced are shown below.
Fresh (uncooked)
Sausage made from uncooked pork, which is chopped or ground, seasoned and then sold in bulk, formed into patties or stuffed into a casing. It may also have other meats, such as beef or poultry, added to it. Fresh sausages have not been cooked or cured, but may be smoked and must be cooked before eating. Includes products such as ground sausage, bratwurst, weisswurst, bockwurst (also available cooked), and linguica.
Smoked and Cooked
Made from fresh chopped or ground pork that is cured, smoked and cooked fully. These sausages are ready to eat and include products such as kielbasa (cooked polish sausage), franks, bologna (sold in rings and slices), and knackwurst (knockwurst). Some of the products, such as franks and bologna, are available as fine ground and coarse ground.
Cooked
Pork sausage that has been fully cooked but not smoked or cured. It is generally in the form of skin-on or skinless links and patties that are ready to heat and serve but can also be found in a processed form, such as braunschweiger, which is used as a meat for sandwiches.
Dried
Sausage that has been cured and dried under a controlled process using bacterial fermentation to create a distinctive flavor. They are wrapped in a casing and are generally hard and dry in texture and can be stored indefinitely without refrigeration as long as they are sealed in their original package. Once opened, they should be refrigerated. Pepperoni, Genoa salami, cotto salami, and chorizo are common dry sausages that are available. Dried sausages are ready to slice and serve.
Semi-dry
Semi-dry sausage is dried in the same manner as dry sausage but does not have as much moisture removed. They sausages are softer than the dry sausages and should be refrigerated to maintain their quality. Summer sausage, Lebanon bologna, and mortadella are examples of semi-dry sausage.
Sausage Specialties
These are ready to slice and serve products that consist of ground meats, which are seasoned and cooked but generally are not smoked. The sausage specialty products are most often used for making sandwiches and hors d'oeuvres. They are often referred to as luncheon meats or cold cuts and are available in loaves, canned, sliced, and as prepackaged vacuum packed slices. They require refrigeration and for maximum freshness should be used within 3 to 5 days after opening . Canned meats, chopped ham loaf, peppered loaf, honey loaf, olive loaf, and scrapple are examples of sausage specialty products. Some of the specialty meats are available in reduced fat varieties also.
Pork - Variety Meats
Variety Meats
The variety meats include the organs, glands and the extremities of the pig. The meats taken from younger pigs will be more tender and milder in flavor. Some variety meats are readily available in food stores and most are available from a butcher or specialty meat market but may require special ordering. They are very perishable, so if they are not going to be used within 24 hours of purchasing, they should be frozen immediately.
Liver Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals. The liver should smell fresh, be bright colored and appears moist but not slimy.
Heart The heart is generally available fresh or frozen. It has a mild taste with a tendency to be tough because it is mostly muscle. If taken from a younger animal, it will be more tender. The heart is red in color and should smell fresh. Do not select if it has a brownish or grayish tint to it.
Kidneys The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat. The kidneys from an older animal will have a dark reddish brown color and the younger animal's kidneys will be pale in comparison. Choose kidneys with a moist, even colored surface and firm texture.
Tongue Tongue is fairly tough and must be cooked using low heat for a long period of time to produce a tender piece of meat. This variety meat can be served hot or cold. To prepare fresh tongue for cooking it must be scrubbed and cleaned thoroughly. Tongue can be found fresh, pickled and smoked.
Sweetbreads Sweetbreads consists of two thymus glands, one located in the throat and one near the heart. The pork sweetbreads generally need to be special ordered. They should be taken from a piglet, otherwise they will have a fairly strong flavor. The sweetbreads should be firm, plump and white in color. The best sweetbreads are taken from veal or young calves. They have a very smooth texture, a mild flavor and are more readily available in specialty markets throughout the year.
Brains Brains can be found in most specialty meat markets and some well stocked food stores. Select those that are firm, plump and pinkish white in color. Brains are very high in cholesterol.
Others
Other variety meats that are available include pig's feet, jowl, snout, head, and more.
Pork Shopping Guide
Tips on Selecting Cuts | Terms | Description of Cuts | Inspection and Grading
Read the Label | Look and Feel | Quantity to Buy | Purchasing in Quantity
When shopping for pork there are several things that you need to consider so that you will be assured of purchasing the correct quantity, quality and type of pork to satisfy your needs. It is important to be familiar with the different cuts that are available, know what to look for on the labels, know what to look for when visually checking the meat, and be able to determine how many servings per pound the cut will provide. The following information will help you make a purchase suited to your needs.
Tips on Which Cut to Select:
Decide how much time and effort you want to use in preparing and cooking the cut you select. Chops and steaks will take less time to cook than a roast but require more attention during the cooking process.
* When feeding a large group, preparing and cooking a large roast may be less effort than trying to cook individual chops or steaks for each person. It also gives you time to attend to other dishes since the roast will need little attention while it is cooking.
* Cuts from the loin are very popular and easy to cook but are more expensive than the cuts from the shoulder, which contain more fat but are very flavorful and tender.
* Ribs are always a favorite, but will the mess created by ribs be suitable for the occasion?
* Select the right thickness of chop for the intended use. To grill, broil, braise or stuff, select chops 1 to 1 ½ inches thick, or for a quick sautéing, select chops that are no more than ½ inch thick.
* For extra speed, and convenience in cooking and serving, select boneless cuts, but be aware that you may sacrifice some flavor and juiciness due to the absence of the bones and the boneless cuts also tend to be more expensive.
* Always select pork that has been inspected and approved for wholesomeness to guarantee that the pork was processed under sanitary conditions and is free of disease.
Note: Always select meat just before you are ready to check out at the food store. Raw meats should not be put in bags with other foods. In warm weather, raw meat should be placed inside the car so that it can be exposed to air conditioning. If the travel home will take more than an hour, be sure to have a cooler that the meat can be stored in for the ride home.
Terms to Know
Fresh: Meat that has not had any form of curing, smoking, salting or brining.
Cured: Meat preserved by salting with a brine or dry rub and then stored for a period of time until the salt has sufficiently penetrated the meat.
Smoked: Smoking generally takes place after the meat has been cured. The process serves to impart extra flavor into the meat but was originally used to preserve meat.
Description of Cuts
There are many different pork retail cuts available with each having its own characteristics. Their flavor, leanness and tenderness vary according to the primal cut it is taken from and its location within the cut. To see the different cuts and a description of each, click the link below.
Pork Products
Different cuts have several methods of cooking that are best suited to that cut. If you want to use a particular method of cooking, you will want to purchase a cut that is suited to that method. See the chart below for the suggested cuts best suited to the different cooking methods.
Cooking Method
Suggested Cuts
Roasting Blade Boston Roast, Loin Roast, Picnic Roast, Rib End Roast, Crown Roast, Sirloin Roast, Fresh Ham Roast, Smoked Shoulder Roll, Butt Ham, Shank Ham, Picnic Ham, Back Ribs, Country-style Ribs, Tenderloin, Canadian Bacon
Pan-Frying Blade Chops, Rib Chops, Center Cut Chops, Loin Chops, Sirloin Chops, Blade Steaks, Arm Steak, Fresh Ham Steak, Center Ham Slice, Cutlets, Tenderloin Medallions, Canadian Bacon, Bacon, Ground Pork, Sausage
Deep Frying
Cutlets, Cubes, Strips
(It is difficult to deep fry larger cuts and achieve proper doneness without burning the outer surface.)
Grilling and Broiling Blade Chops, Rib Chops, Center Cut Chops, Loin Chops, Sirloin Chops, Blade Steaks, Arm Steak, Fresh Ham Steak, Center Ham Slice, Cutlets, Spareribs, Country-style Ribs, Back Ribs, Tenderloin Medallions, Tenderloins, Canadian Bacon, Ground Pork, Sausage, Roasts (grilled over indirect heat)
Steaming Ribs, Cutlets, Ground pork, Cubed or Diced Pork,
Poaching Blade Roast, Picnic Roast, Fresh Ham Roast, Butt Ham, Shank Ham, Picnic Ham, Pork Shanks (Hocks), Uncooked Sausage (poach briefly before frying, grilling or broiling)
Braising
Blade Boston Roast, Fresh Ham Roasts, Blade Chops, Sirloin Chops, Blade Steaks, Arm Steaks, Fresh Ham Steaks, Back Ribs, Country-style Ribs, Spareribs, Cutlets, Pork Shanks (Hocks), Sausages
Stewing Cubes (from shoulder or leg cuts)
Sautéing Blade Chops, Rib Chops, Center Cut Chops, Loin Chops, Sirloin Chops, Cutlets, Tenderloin Medallions, Canadian Bacon, Bacon, Pork Patties, Strips (all cuts should be no more than ½ inch thick to sauté properly)
Stir-Frying Strips, Cubes-small
(Strips and cubes can be trimmed from cuts of the shoulder, loin or leg.)
Microwaving Strips, Cubes, Smaller Boneless Cuts
Inspection and Grading
All retail cuts of pork have been inspected by the state or federal government. This inspection is mandatory and is performed by the Food Safety and Inspection Service of the USDA. A FSIS-USDA inspector checks the meat through all stages of processing. The inspector checks the slaughtering process, they check the carcass being cut into smaller cuts, they make sure the proper additives are added to processed meats and they make sure that all products are labeled with accurate information. All meat products, from a whole carcass to the edible byproducts must have the inspection legend seal stamped on it or shown on its label, which ensures that the meat has passed inspection for wholesomeness, disease, and that it has been processed under sanitary conditions.
Meat inspection should not be confused with grading of the meats, which refers to the quality of the meat rather than wholesomeness and safety. Grading is not mandatory and if undertaken, is paid for by the meat processor, whereas the inspection is mandatory and is a service conducted by the government that is actually paid for by the taxpayers. Pork only has two grade levels set by the USDA, which are "Acceptable" and "Utility." Acceptable, which is the only grade found in a retail store, indicates that the pork has a high ratio of lean meat to bone and fat. The utility grade, which is pork whose texture lacks firmness and contains high levels of water, is the grade used by the meat processors to make processed meat products.
Read the Label
Reading the label will tell you much about the cut, such as the primal cut it was taken from, the name of the retail cut, the description (bone-in or boneless), the date it was packaged, total weight, cost per pound, and nutritional information. If you are familiar the different cuts, having the name of the cut on the label will help you determine if it is of the proper leanness and tenderness desired. If you are not familiar with the cuts, you will have to rely on choosing the cut by sight.
The shoulder consists of cuts that contain a high level of fat, which provides flavor and tenderness. Roasting, braising and stewing are cooking methods used for these cuts. The steaks from this area are best when grilled, broiled or braised. Cuts from the loin are tender and lean. Chops from the loin are generally grilled, broiled, pan-fried or braised. The roasts are generally roasted or braised. Cuts from the leg/ham are lean but not as tender as the loin. The roasts from this cut are generally braised and the steaks are grilled, broiled, pan-fried and braised. The cuts from the side/belly are very flavorful, but contain a fair amount of fat and are generally broiled or pan-fried. Ribs are generally roasted, braised, grilled and broiled. See the chart above for cooking methods to use for different cuts.
The label will contain the name of the cut and whether it is bone-in or boneless. This information will help you determine what quantity you will need to buy according to the weight contained in the package. A boneless cut will contain more servings than the bone-in cut so it is important to take this into consideration when determining your needs. A bone-in cut may be lower in cost per pound but when selecting your best value, you should compare cost per serving. To determine the cost per serving, use the following equation:
Cost per pound / # of servings per pound = Cost per serving
(See servings per pound chart below.)
Also, consider the fact that the bone and fat, which is not edible, is what helps give your meat great flavor and tenderness, so it may be worth paying a little extra per serving for the bone-in cut.
The label on fresh pork may have a "sell-by date" printed on it, but the USDA does not require the "sell-by date". It represents the last day recommended for selling the product. Generally the store will pull any products left on the shelf the day of the "sell-by date". If the meat is properly refrigerated, it will remain fresh up to three days after the "sell-by date." If it is not to be used within that time, it should be frozen. Some labels may have a "Use-by date" rather than a "sell-by date" which means the meat should be eaten, cooked or frozen by that date.
The nutritional value of the meat will also be shown on the label. The label will show serving size, calories, fat and cholesterol content, and it will list the nutrients contained in the meat. The label may also contain information such as cooking instructions, food safety and handling instructions.
Some pork products, such as ham, may be precooked. If so, the label will indicate that it is "fully cooked" or "ready-to-eat". If it is not, it will clearly indicate to "cook before eating". Even though the precooked hams are ready to eat, their flavor is enriched from being baked to an internal temperature of 130°F.
Look and Feel
Looking at and feeling the cut of pork can give you information that the label will not provide. When shopping for a lean cut of pork, inspect the piece to see if it is well trimmed of excess fat around the edges and that it does not have a lot of fat running through it. However, it is desirable to have some marbling running through the meat to provide added flavor and tenderness. When selecting a whole ham or shoulder a visual inspection will be difficult because you will not be able to see any of the inside area of the cut. Pork today is raised much leaner that it was years ago so it is not as much of a problem to find lean cuts. The meat of the cut you are selecting should be pink with a white to grayish tint of coloring and have a fine-grained texture. Meat from the loin is generally lighter in color than the meat from the shoulder or leg. The meat should be firm to the touch, look moist but not slimy wet, and it should not emit any foul odors. The fat on the outer edges should be creamy white and be blemish free. If the fat has a yellowish tint, it is old and probably close to being spoiled. The package the cut is contained in should be cool to the touch and free of any holes or tears.
When selecting cuts such as chops and steaks, look for the individual cuts that are sliced evenly throughout, with all the cuts in a package sliced to the same thickness. This will help to ensure that each cut will cook evenly throughout and that all the cuts will finish cooking at approximately the same time.
Quantity to Buy
It is sometimes difficult to know just how much pork to buy to have the proper amount for a particular recipe or to serve to a specific number of people. Some of the information that will determine the quantity needed may be the type of cut you are selecting, whether the meat is bone-in or boneless, the number of people being served, whether or not it will be served in controlled portions, or if the meat will be served on a "help yourself" basis. The following information may be helpful in determining your needs.
Approximate Servings Per Pound
Type of Cuts Per lb. Type of Cuts Per lb.
Roasts:
Blade Boston, Bone-in
Blade Boston, Boneless
Picnic (Smoked or Fresh), Bone-in
Smoked Shoulder Roll
Blade Loin, Bone-in
Top Loin, Boneless
Center Loin, Bone-in
Sirloin, Bone-in
Fresh Ham Roast, Bone-in
Fresh Ham Roast, Boneless
Ham - Bone-in
Ham - Boneless
Chops and Steaks:
Blade Chops or Steaks
Arm Steaks
Rib End Chops
Center Cut Loin Chops
Sirloin Chops
Boneless Chops
Center Slice Ham
2
3
3
3
2
3.5
3
2.5
3
4
3.5
4.5
3
3
3
3
3
4
3.5
Ribs:
Back Ribs
Country Style Ribs
Button Ribs
Spareribs
Misc. Cuts:
Shanks (Fresh or Smoked)
Ground Pork
Pork Sausage (Ground)
Tenderloin
Canadian Style Bacon
Bacon
Pork - Boneless:
One pound of raw pork equals approximately 12 ounces (or 3/4 of a pound) of cooked pork.
1.5
2
1.5
1.5
1.5
4
4
4
5
6
Purchasing In Quantity
Pork can be purchased in large quantities in several different ways, such as buying multiple retail packages, purchasing a full carcass or side of pork, or purchasing wholesale cuts. Purchasing in large quantities will generally save you money but you need to take several factors into consideration before making a purchase.
1. Determine if you have space to store a large quantity of meat, either in the refrigerator freezer or in a freezer unit, or both.
2. Will your household consume enough of the meat within the suggested storage time?
3. Will the cost of the purchase fit within your food budget?
When determining your cost per pound for a full carcass, side or wholesale cut, be sure the cost for cutting, wrapping and freezing are all included. If they are not, you will have to add the costs in to get the actual price per pound to compare your cost to the cost of buying the meat as retail cuts.
Also, take into consideration all of the different cuts you will get when you purchase a full carcass or side. The bacon, hams and other cuts that you want smoked or processed in a special manner will add to your cost and you will have to be sure your provider has the capability to do this processing. There may also be cuts that you will get that are not some you generally purchase. If your household will not eat these items, you will be paying for wasted cuts. This may determine whether or not it is wiser to purchase the full carcass or side, or to purchase only wholesale or retail cuts that you know your household will consume.
Your butcher or retailer should complete the wrapping and freezing of the cuts because they will be equipped to do it properly. The meat must to be wrapped tightly in a moisture proof wrap to eliminate all air within the package. If air is allowed to enter, it will remove moisture from the meat, causing deterioration in quality, which will eventually cause freezer burn. The meat should be wrapped in waxed freezer paper or a heavy aluminum foil. Be sure the packages are marked with the date when they are wrapped.
Make sure that your butcher or retailer is properly equipped to quick-freeze your meat after cutting and wrapping. The quick freezing process is less damaging to the meat fibers, where slow freezing may cause ice crystals to form, which can rupture the cells in the meat. This damage results in the loss of more juices when the meat is thawed and a loss of flavor when cooked.
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