Selecting the Right Cut

With the different varieties of pork available, you can choose the right cut based on nutrition, cooking time, number of people to be served and cost.

Things to consider:
  • The degree of leanness. For those trying to eat healthfully, it’s good to know that modern-day production has reduced pork’s fat content. Look for “loin” for the leanest cuts of pork. Pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken.
  • How you’ll cook it. If time is limited, you’ll want to select a smaller, thinner cut, like pork chops that cook quickly. If you’re entertaining and have several other dishes to prepare, you may want to choose a roast that can be put in the oven and requires very little attention.
  • Number of people to be served. The “average” serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless, raw pork per serving to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.
  • Cost. To get the most for your money, take the time to figure out the cost per serving. Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone. Calculating cost per serving is a better measure of value and can be calculated with this formula:
    Cost per serving = Cost per pound / # of servings per pound