Pork The Major Cuts
Ham
Common Names: Fresh Ham
Description: This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling.
Cooking Recommendations
Braise, Roast
Description: This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling.
Cooking Recommendations
Braise, Roast
Common Names: Fresh Pork Leg Steak, Center Cut, Leg of Pork Steak
Description: This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom , and eye muscles.
Cooking Recommendations
Braise, Panfry
Description: This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom , and eye muscles.
Cooking Recommendations
Braise, Panfry
Common Names: Butt Portion, Pork Leg Butt, Fresh Ham Butt, Pork Leg Roast Sirloin Portion
Description: This is taken from the area next to the sirloin. It contains the round leg bone, muscle system characteristic of the leg and the aitch bone should be exposed.
Cooking Recommendations
Braise, Roast
Description: This is taken from the area next to the sirloin. It contains the round leg bone, muscle system characteristic of the leg and the aitch bone should be exposed.
Cooking Recommendations
Braise, Roast
Common Names: Shank Roast, Leg Roast
Description: This portion of the fresh ham is the lower leg (shank) portion of the pork ham wholesale cut.
Cooking Recommendations
Braise, Roast
Description: This portion of the fresh ham is the lower leg (shank) portion of the pork ham wholesale cut.
Cooking Recommendations
Braise, Roast
Common Names: Fresh Ham
Description: This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling.
Cooking Recommendations
Braise, Roast
Description: This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling.
Cooking Recommendations
Braise, Roast
Common Names:
Description: This comes from the fresh whole ham that has been cured and smoked. The aitch bone and hip bone are in this portion of the pork ham.
Cooking Recommendations
Roast
Description: This comes from the fresh whole ham that has been cured and smoked. The aitch bone and hip bone are in this portion of the pork ham.
Cooking Recommendations
Roast
Common Names: Ham Sirloin End, Ham Butt End, Ham Butt Portion
Description: The small dark area near the top is the aitch bone. The aitch bone is the key to identifying this retail cut.
Cooking Recommendations
Roast
Description: The small dark area near the top is the aitch bone. The aitch bone is the key to identifying this retail cut.
Cooking Recommendations
Roast
Common Names: Ham Shank End
Description: This cut is the lower leg (shank) portion of the cured and smoked pork ham wholesale cut.
Cooking Recommendations
Roast
Description: This cut is the lower leg (shank) portion of the cured and smoked pork ham wholesale cut.
Cooking Recommendations
Roast
Loin
Common Names: Pork Chop End Cuts, Blade Steaks
Description: This cut comes from the blade end of the loin. It contains several muscles and the blade bone as the roast.
Cooking Recommendations
Braise, Broil, Grill, Panbroil, or Panfry
Description: This cut comes from the blade end of the loin. It contains several muscles and the blade bone as the roast.
Cooking Recommendations
Braise, Broil, Grill, Panbroil, or Panfry
Common Names: Pork 7-Rib Roast, Pork 5-Rib Roast, Rib and Roast, Pork Loin Rib End
Description: This roast contains part of the blade bone, rib bones, and the backbone. The muscles are separated by seam fat.
Cooking Recommendations
Broil, Roast
Description: This roast contains part of the blade bone, rib bones, and the backbone. The muscles are separated by seam fat.
Cooking Recommendations
Broil, Roast
Common Names: Loin End Chop, Center Loin Chop
Description: This cut has the same muscle and bone structure as the beef loin t-bone steak.
Cooking Recommendations
Braise, Roast, Broil, Grill, Panbroil, Panfry
Description: This cut has the same muscle and bone structure as the beef loin t-bone steak.
Cooking Recommendations
Braise, Roast, Broil, Grill, Panbroil, Panfry
Common Names: Center Cut, Pork Roast, Loin Roast Center Cut
Description: Most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.
Cooking Recommendations
Roast
Description: Most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.
Cooking Recommendations
Roast
Common Names:Sirloin Steaks
Description: The pork loin sirloin chop contains portions of the hipbone and backbone.
Cooking Recommendations
Braise, Roast, Broil
Description: The pork loin sirloin chop contains portions of the hipbone and backbone.
Cooking Recommendations
Braise, Roast, Broil
Common Names: Hipbone Roast, Loin End Roast, Sirloin End Roast
Description: This comes from the sirloin end of the loin and contains the loin eye muscle, tenderloin, backbone, and hipbone
Cooking Recommendations
Roast
Description: This comes from the sirloin end of the loin and contains the loin eye muscle, tenderloin, backbone, and hipbone
Cooking Recommendations
Roast
Common Names: Center Cut Chops, Smoked
Description: This is made by curing and smoking a fresh pork rib chop. The lean muscle will have a similar color to cured ham.
Cooking Recommendations
Broil, Roast, Panbroil, Panfry
Description: This is made by curing and smoking a fresh pork rib chop. The lean muscle will have a similar color to cured ham.
Cooking Recommendations
Broil, Roast, Panbroil, Panfry
Common Names: Canadian Bacon, Back Bacon
Description: Cured and smoked eye muscle of the pork tenderloin. It contains no bone and has little fat.
Cooking Recommendations
Roast, Grill
If sliced- Broil, Panfry, Panbroil
Description: Cured and smoked eye muscle of the pork tenderloin. It contains no bone and has little fat.
Cooking Recommendations
Roast, Grill
If sliced- Broil, Panfry, Panbroil
Boston Shoulder
Common Names: Pork 7-Rib Cut, Pork Steak
Description: This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone and several muscles.
Cooking Recommendations
Broil, Grill, Panbroil, Panfry, or Braise
Description: This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone and several muscles.
Cooking Recommendations
Broil, Grill, Panbroil, Panfry, or Braise
Common Names: Fresh Pork Butt, Boston Shoulder, Pork Butt Roast, Boston-Style Butt
Description: Roast is square in shape from the top portion to the whole shoulder. It contains several muscles and the blade bone.
Cooking Recommendations
Broil, Braise,or Roast
Description: Roast is square in shape from the top portion to the whole shoulder. It contains several muscles and the blade bone.
Cooking Recommendations
Broil, Braise,or Roast
Picnic Shoulder
Common Names: Arm Chop, Picnic Steak
Description: This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center.
Cooking Recommendations
Braise, Broil
Description: This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center.
Cooking Recommendations
Braise, Broil
Common Names: None
Description: This roast contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder.
Cooking Recommendations
Braise, Roast
Description: This roast contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder.
Cooking Recommendations
Braise, Roast
Common Names: None
Description: TThis is fresh pork shoulder picnic that is cured and smoked. The retail cut is usually roasted or sliced and fried.
Cooking Recommendations
Panfry, Roast
Description: TThis is fresh pork shoulder picnic that is cured and smoked. The retail cut is usually roasted or sliced and fried.
Cooking Recommendations
Panfry, Roast
Belly
Common Names: Chunk Side of Pork, Fresh Belly, Streak of Lean
Description:
Cooking Recommendations
Cook in Liquid
Description:
Cooking Recommendations
Cook in Liquid
Common Names: Sliced Side Pork
Description: This is sliced from the pork fresh pork side. The picture shows one slice removed from the slab of bacon. "Bacon" usually refers to products smoked and cured, but not all smoked and cured products are called bacon.
Cooking Recommendations
Roast, Cook in Liquid
Description: This is sliced from the pork fresh pork side. The picture shows one slice removed from the slab of bacon. "Bacon" usually refers to products smoked and cured, but not all smoked and cured products are called bacon.
Cooking Recommendations
Roast, Cook in Liquid
Common Names:
Description: The wholesale pork side is usually smoked and cured. It is usually sliced into strips referred to as bacon.
Cooking Recommendations
Broil, Roast, Panfry
Description: The wholesale pork side is usually smoked and cured. It is usually sliced into strips referred to as bacon.
Cooking Recommendations
Broil, Roast, Panfry
Common Names: None
Description: Sliced bacon is sliced from slab bacon. It generally consists of 18-20 slices per pound. In this picture the bacon is shingled to improve attractiveness and ease with which slices may be seperated.
Cooking Recommendations
Broil, Roast, Panfry
Description: Sliced bacon is sliced from slab bacon. It generally consists of 18-20 slices per pound. In this picture the bacon is shingled to improve attractiveness and ease with which slices may be seperated.
Cooking Recommendations
Broil, Roast, Panfry
Spareribs
Common Names:
Description: Spareribs contain about 12 ribs and are intended to have a limited amount of meat. This cut is separated from the inside of the pork fresh belly. Pork spareribs are the highest-priced of the cuts.
Cooking Recommendations
Braise, Roast, Cook in Liquid, Barbeque
Description: Spareribs contain about 12 ribs and are intended to have a limited amount of meat. This cut is separated from the inside of the pork fresh belly. Pork spareribs are the highest-priced of the cuts.
Cooking Recommendations
Braise, Roast, Cook in Liquid, Barbeque
Jowl
Common Names:
Description: The jowl is a fat cut of meat along the side of the head. It is smoked and cured, often used as flavoring for other food.
Cooking Recommendations
Cook in Liquid
Description: The jowl is a fat cut of meat along the side of the head. It is smoked and cured, often used as flavoring for other food.
Cooking Recommendations
Cook in Liquid