Transcript Slide 1

Pork Retail
Cut Session
Home
Click on the name of a cut to go to photographs OR use the navigation buttons to
move through the presentation.
Shoulder Arm Picnic Roast
Shoulder Arm Roast
Shoulder Arm Steak
Shoulder Blade Boston Roast
Shoulder Blade Steak
Loin Country Style Ribs
Loin Back Ribs
Loin Blade Chop
Loin Blade Roast
Loin Roast
Loin Rib Roast
Loin Rib Chop
Loin Butterfly Chop
Loin Chop
Loin Sirloin Chop
Loin Sirloin Cutlet
Loin Sirloin Roast
Loin Tenderloin (Whole)
Loin Top Loin Chop
Loin Top Loin Chop (Boneless)
Loin Top Loin Roast (Boneless, Double)
Cubed Steak
Back one
frame
Table of
contents
C
Ground Pork
Hocks
Sausage Links
Spareribs
Fresh Side (Sliced)
Leg Rump Portion (Fresh Ham)
Leg Center Slice (Fresh Ham)
Leg Shank Portion (Fresh Ham)
Jowl (Smoked)
Shoulder Picnic Roast (Smoked, Whole)
Loin Canadian Style Bacon (Smoked)
Loin Rib Chop (Smoked)
Loin Chop (Smoked)
Slab Bacon
Sliced Bacon
Ham (Boneless, Smoked)
Ham Center Slice (Smoked)
Ham Rump Portion (Smoked)
Ham Shank Portion (Smoked)
Hocks (Smoked)
Sausage (Ground)
Home
Link to
carcass
Link to
information
Begin
show
Shoulder Arm Picnic Roast
Comprised of the arm and shank sections of the shoulder. It is
a square-cut with a round- to flat-shaped bone in the center.
Shank Section
Arm Bone
C
Shoulder Arm Roast
Cut from the arm picnic with the shank and skin
removed, leaving the circular arm bone exposed.
Arm Bone
C
Shoulder Arm Steak
Cut from the upper surface of the picnic shoulder.
It is a semi- oval shaped cut with a round to flat
shaped bone located off center.
Arm Bone
C
Shoulder Blade Boston Roast
Cut from the top portion of the shoulder. It contains
the blade bone exposed on each end cut.
Blade Bone
C
Shoulder Blade Steak
Cut from the blade surface of the Boston
butt, with the blade bone exposed.
Blade Bone
C
Loin Country Style Ribs
Made by splitting the blade end of a loin into halves lengthwise. It
contains half of the loin eye muscle and rib bones or backbones.
Rib Bones
Loin Eye
(Longissimus dorsi)
C
Loin Back Ribs
May be cut from the front half of the loin. It includes short sections
of curved rib bones with finger meat between the bones.
Rib Bones
Finger Meat
C
Loin Blade Chop
Cut from the blade end of the loin. Contains part
of the blade bone, rib bones, and backbone.
Backbone
Blade Bone
C
Loin Blade Roast
Cut from the front half of the loin. Contains part
of the blade bone, rib bones, and backbone.
Blade Bone
Backbone
C
Loin Roast
Cut from the center of the loin. Contains the loin eye,
tenderloin muscle, and T-shaped bones.
Loin Eye
T-shaped Bone
(Transverse Process)
Tenderloin Muscle
C
Loin Rib Roast
Cut from the center rib area of the loin. It contains
the loin eye muscle, backbone, and rib bones.
Rib Bones
Loin Eye
Backbone
C
Loin Rib Chop
Cut from the center of the loin, just in front of the tenderloin. It
contains the backbone and depending on the thickness, a rib bone.
Rib Bone
Backbone
Loin Eye
C
Loin Butterfly Chop
Made from a boneless loin eye muscle. It is sliced almost
in half in the center to form two sides resembling a butterfly.
Slice Line
C
Loin Chop
Cut from the loin, just behind the rib chop. It has a T-bone
structure, with the top loin and tenderloin on each side of it.
Tenderloin
T-bone
Loin Eye
C
Loin Sirloin Chop
Cut from the sirloin end of the loin. It contains
part of the hipbone and backbone.
Hipbone
Backbone
C
Loin Sirloin Cutlet
Cut from the sirloin end of the loin after the tenderloin and bones
are removed. A portion of the chop is often deeper red in color.
Deeper Red Color
C
Loin Sirloin Roast
Cut from the sirloin end of the loin. It contains the hipbone,
loin eye, and tenderloin muscles.
Loin Eye
Tenderloin
Hipbone
C
Loin Tenderloin (Whole)
Is a long, tapering, round muscle found under the backbone of
the rear third of the loin. It may be displayed whole or as a filet.
Whole Cut
C
Loin Top Loin Chop
Contains the loin eye muscle, backbone, and
finger bone. The tenderloin is removed.
Loin Eye
Backbone
Finger Bone
(Transverse Process)
C
Loin Top Loin Chop (Boneless)
Cut from any region of a boneless loin.
Loin Eye
C
Loin Top Loin Roast (Boneless, Double)
Comprised of two boneless loins that are tied together with fat side
out to make a boneless roast. Frequently tied or netted.
Loin Eye
C
Cubed Steak
Made from the muscles of several primal cuts and
is irregular in shape. The cubed effect is from
mechanical tenderization.
Mechanical Tenderization
C
Ground Pork
Made from lean trimmings and wholesale cuts such as the
Boston butt and picnic. Is unseasoned, ground, and light
pink in color.
C
Shoulder Arm Picnic Roast
Cut from the arm and shank section of
the picnic with a square shoulder cut.
C
Proper Name
Pork Shoulder Arm Picnic
Roast
Other Names
Fresh Picnic
Picnic
Whole Fresh Picnic
Pork Picnic Shoulder
Cooking Methods
Roast or Braise
Shoulder Arm Roast
Cut from the arm of the picnic with
the shank and skin removed.
C
Proper Name
Pork Shoulder Arm Roast
Other Names
Pork Arm Roast
Fresh Pork Arm Roast
Cooking Methods
Roast or Braise
Shoulder Arm Steak
Cut from the upper surface
of the shoulder picnic.
C
Proper Name
Pork Shoulder Arm Steak
Other Names
Arm Steak
Picnic Steak
Fresh Picnic Steak
Cooking Methods
Braise, Broil, Grill, Pan-broil, or Pan-fry
Shoulder Blade Boston Roast
Cut from the upper surface
of the Boston style shoulder.
C
Proper Name
Pork Shoulder Blade Boston
Roast
Other Names
Fresh Pork Butt
Pork Boston Shoulder
Pork Butt Roast
Pork Boston Butt Roast
Boston Style Butt
Cooking Methods
Roast or Braise
Shoulder Blade Steak
Cut from the blade side
of the Boston butt.
C
Proper Name
Pork Shoulder Blade Steak
Other Names
Blade Pork Steak
Pork Loin 7 Rib Cut
Pork Steak
Cooking Methods
Braise, Broil, Grill, Pan-broil, or Pan-fry
Loin Country Style Ribs
Cut from the blade loin roast usually
between the 5th and 7th rib.
C
Proper Name
Pork Loin Country Style Ribs
Other Names
Country Style Spareribs
Country Ribs
Blade End Country Spareribs
Cooking Methods
Roast (Bake), Braise, Broil, Grill, or Cook in
Liquid
Loin Back Ribs
Cut from the ribs of the blade
loin roast or loin roast region.
C
Proper Name
Pork Loin Back Ribs
Other Names
Pork Backribs
Loin Back Ribs
Country Back Bones
Pork Ribs for Barbecue
Cooking Methods
Roast (Bake), Braise, Broil, Grill, or Cook in
Liquid
Loin Blade Chop
Cut from the blade end of the loin.
C
Proper Name
Pork Loin Blade Chop
Other Names
Blade Pork Chop
Pork Loin Blade Steak
Pork Chop End Cut
Cooking Methods
Braise, Broil, Grill, Pan-broil, or Pan-fry
Loin Blade Roast
Cut from the blade end of the loin and
may not contain the blade bone.
C
Proper Name
Pork Loin Blade Roast
Other Names
Pork Loin 7-Rib Roast
Pork Loin 5-Rib Roast
Rib End Roast
Rib Pork Roast
Pork Loin Rib End
Cooking Method
Roast or Braise
Loin Butterfly Chop
Cut from any portion of the loin with
all bones removed. The butterfly is
made by nearly halving the loin.
C
Proper Name
Pork Loin Butterfly Chop
Other Names
Boneless Butterfly Pork Chop
Butterfly Pork Chop
Cooking Methods
Braise, Broil, Grill, Pan-broil, or Pan-fry
Loin Roast
Cut from the center loin roast region
and includes the T-bone structure.
C
Proper Name
Pork Loin Roast
Other Names
Pork Roast
Center Cut
Center Cut Pork Loin Roast
Center Cut Loin Roast
Loin Roast Center Cut
Cooking Method
Roast
Loin Rib Roast
Cut from the center loin roast region
and includes the rib bone.
C
Proper Name
Pork Loin Rib Roast
Other Names
Center Cut Pork Roast
Pork Loin Rib Half
Pork Loin Center Cut
Pork Loin Roast
Loin Roast Center Cut
Cooking Methods
Roast or Grill
Loin Chop
Cut from the center loin region and
includes the tenderloin and top loin.
C
Proper Name
Pork Loin Chop
Other Names
Pork Chop
Loin End Chop
Loin Pork Chop
Center Loin Chop
Cooking Methods
Braise, Broil, Grill, Pan-broil, or Pan-fry
Loin Rib Chop
Cut from the rib and center loin roast
region, in front of the tenderloin.
C
Proper Name
Pork Loin Rib Chop
Other Names
Center Cut Chop
Rib Pork Chop
Rib Cut Chop
Pork Chop End Cut
Cooking Methods
Braise, Broil, Grill, Pan-broil, or Pan-fry
Loin Sirloin Chop
Cut from the sirloin roast region
and includes part of the hipbone.
C
Proper Name
Pork Loin Sirloin Chop
Other Names
Pork Sirloin Chop
Sirloin Pork Chop
Sirloin Pork Steak
Cooking Methods
Braise, Broil, Grill, Pan-broil, or Pan-fry
Loin Sirloin Cutlet
Cut from the wedge-shaped boneless
sirloin, just above the hipbone.
C
Proper Name
Pork Loin Sirloin Cutlet
Other Name
Pork Cutlet
Cooking Methods
Braise, Broil, Stir-fry, Pan-broil, or Pan-fry
Loin Sirloin Roast
Cut from the sirloin roast region and includes
part of the hipbone and tenderloin.
C
Proper Name
Pork Loin Sirloin Roast
Other Names
Loin End Roast
Loin Pork Roast
Sirloin End Roast
Hipbone Roast
Cooking Method
Roast
Loin Tenderloin
Cut from the tenderloin region, just before
the sirloin and below the backbone.
C
Proper Name
Pork Loin Tenderloin Whole
Other Names
Pork Tender
Pork Tenderloin
Cooking Methods
Roast (Bake), Grill, Braise, or Broil
Loin Top Loin Chop
Cut from the center loin or sirloin roast
region, with the tenderloin removed
and chine bone clipped.
C
Proper Name
Pork Loin Top Loin Chop
Other Names
Center Cut Loin Pork Chop
Center Cut Loin Chop
Strip Chop
Cooking Methods
Braise, Broil, Grill, Pan-broil, or Pan-fry
Loin Top Loin Chop (Boneless)
Cut from any region of a boneless loin.
C
Proper Name
Pork Loin Top Loin Chop
Boneless
Other Names
Boneless Pork Chop
Strip Loin Chop Boneless
Cooking Methods
Grill, Braise, Broil, Pan-broil, or Pan-fry
Loin Top Loin Roast
Cut from all roast regions of the loin,
includes two loin eyes tied together.
C
Proper Name
Pork Loin Top Loin Roast
Boneless
Other Names
Double Pork Loin
Boneless Pork Roast
Cooking Methods
Roast, Grill, or Broil
Cubed Steak
Made from any lean muscle
from the carcass, with a
large concentration coming
from the leg and picnic.
C
Proper Name
Pork Cubed Steak
Other Names
Boneless Porklet
Porklet
Pork Cube Steak
Pork Tenderette
Cooking Methods
Braise, Broil, Pan-broil, or Pan-fry
Ground Pork
Lean and fat ground from the Boston butt,
picnic shoulder, loin, and leg.
C
Proper Name
Ground Pork
Other Name
Ground Fresh Pork
Cooking Methods
Roast (Bake), Broil, Grill, Pan-broil, or Pan-fry