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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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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
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