Pork's Popular Lean Cuts PDF

Chops


New York (Top Loin) Pork Chops
Formerly: Top Loin Chop
Porterhouse (Bone-In Loin) Pork Chops
Formerly: Loin Chop, bone-in
Ribeye (Rib) Pork Chops, Boneless or Bone-In
Formerly: Rib Chop
Sirloin Pork Chops, Boneless or Bone-In
New York (Top Loin) Pork Chops
Formerly: Top Loin Chop
These boneless chops are from above the loin chop. Quite lean and versatile.
Porterhouse (Bone-In Loin) Pork Chops
Formerly: Loin Chop, bone-in
Chops are perhaps one of the most familiar pork cuts. They can come from the loin, rib, sirloin or center loin
Ribeye (Rib) Pork Chops, Boneless or Bone-In
Formerly: Rib Chop
Cut from the center-front of the loin. Bone-in chop contains a large piece of loin mean and the rib bone, but can also be available boneless.
Sirloin Pork Chops, Boneless or Bone-In
Cut from the sirloin (hip area) end of the loin. Meaty and more marbled than other loin chops.

Roasts


New York (Top Loin) Pork Roast
Formerly: Top Loin Roast
Tenderloin
New York (Top Loin) Pork Roast
Formerly: Top Loin Roast
Roast cut from the top of the loin. Can be available as bone-in or boneless.
Tenderloin
The tenderloin comes from the full pork loin. It is one of the most tender and leanest cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds

Cut Loose!

When shopping for pork, consider these convenient options:
CUBES: Great for kabobs, stew & chili
GROUND: Quick patties and bulk for casseroles
CUTLETS: Delicious breakfast chops & quick sandwiches

Picnic Shoulder

Shoulder

Loin

Side

Leg

Shoulder


Blade Steak/Pork Steak
Description: Blade steaks are cut from the pork shoulder and often contains the blade bone. Flavorful with much marbling.
Ground Pork
Description: Fresh ground pork is unseasoned and a great substitution for other ground meats in your favorite recipes.
Sausage
Description: Pre-seasoned ground pork that can come fresh, smoked, or cured and available in links, patties, or fresh bulk. Also a wide range of ethnic varieties.
Shoulder
Description: Pork shoulder is the top portion of the front leg of the hog, often called a blade (shoulder) pork roast.
Smoked Hocks/Fresh Shank
Description: The term shank refers to the front leg of the hog. The hock is the lower, meaty portion of the front leg. Hock and shank are often available both fresh and cured/smoked.

Picnic Shoulder

Loin


Belly
Description: Fresh pork belly comes from underside after the loin and spareribs have been removed. If fresh, it is not cured or smoked.
Canadian-style Bacon
Description: Canadian-style bacon is fully-cooked, smoked pork loin that comes from the lean, tender eye of the pork loin.
Chop
Description: Cut from the pork loin, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.
Crown roast
Description: Crown roast is an attractive special-occasion entrée created using a pork rib roast/rack of pork.
Cubed and Sliced
Description: While usually cut from the loin area, both versitial cubes and strips can also be from the shoulder or fresh leg.
Cutlets
Description: Cutlets are thin, tender cuts of pork that are often taken from the loin, but can also be from fresh leg or tenderloin.
New York (Top Loin) Pork Chops
Formerly: Top Loin Chop
Description: These boneless chops are from above the loin chop. Quite lean and versatile.
Porterhouse (Bone-In Loin) Pork Chops
Formerly: Loin Chop, bone-in
Description: Chops are perhaps one of the most familiar pork cuts. They can come from the loin, rib, sirloin or center loin
Ribeye (Rib) Pork Chops, Boneless or Bone-In
Formerly: Rib Chop
Description: Cut from the center-front of the loin. Bone-in chop contains a large piece of loin mean and the rib bone, but can also be available boneless.
Sirloin Pork Chops, Boneless or Bone-In
Description: Cut from the sirloin (hip area) end of the loin. Meaty and more marbled than other loin chops.
Tenderloin
Description: The tenderloin comes from the full pork loin. It is one of the most tender and leanest cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds

Side


Bacon
Description: Cut from the belly and is cured and smoked, bacon can be cut thin or thick or even sold in slabs.

Leg


Fresh Ham/Fresh Leg
Description: Fresh leg is the uncured hind leg of the hog. It is available bone-in or boneless.