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 Mary Lee Chin, MS, RD
Advice from leading nutrition authorities on a variety of current nutrition issues. |
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Deciding How Much To Purchase
| This chart shows the number of servings per pound for various pork cuts. |
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| Chops and Steaks |
Number of Servings Per Pound |
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Other Cuts |
Number of Servings Per Pound |
| Blade Chops or Steaks |
2.5-3.5 |
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Back Ribs |
1.5 |
| Boneless Chops |
4 |
|
Bacon (Regular), Sliced |
6 |
| Loin Chops |
2.5 |
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Canadian-Style Bacon |
5 |
| Rib Chops |
2.5 |
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Country-Style Loin Ribs |
2 |
| Smoked Ham (Center Slice) |
3.5 |
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Cubes |
4 |
| Roasts |
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Hocks (Smoked or Fresh) |
1.5 |
| Leg (Fresh Ham), Bone-in |
3 |
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Pork Sausage |
4 |
| Leg (Fresh Ham), Boneless |
4 |
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Spareribs |
1.25 |
| Smoked Ham |
4-5 |
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Tenderloin |
4 |
| Loin Blade, Bone-in |
2 |
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Ground Pork |
4 |
| Top Loin (Rolled), Boneless (Smoked or Fresh) |
3.5 |
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Variety Meats |
| Center Loin |
3 |
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Brains |
5 |
| Smoked Loin |
3 |
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Heart |
5 |
| Sirloin |
2.5 |
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Kidney |
5 |
| Arm Picnic, Bone-In (Smoked or Fresh) |
3.5 |
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Liver |
4 |
| Smoked Shoulder Roll |
3 |
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| Blade, Boneless (Smoked or Fresh) |
3 |
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