Transcript Pork Retail Cut Session Home Click on the name of a cut to go to photographs OR use the navigation buttons to move.

Pork Retail
Cut Session
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Click on the name of a cut to go to photographs OR use the navigation buttons to
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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
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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)
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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
Hocks
Cut from the picnic shoulder. The cut contains two
round shank bones that are exposed on both ends.
Shank Bones
C
Sausage Links
Made from ground fresh pork seasoned with salt, sage, and
pepper, then stuffed into casings and shaped into links.
C
Spareribs
Contains the sternum, flat curved rib bones, and rib cartilage with
lean between the ribs. The diaphragm muscle is usually intact.
Diaphragm Muscle
Rib Bones
C
Fresh Side (Sliced)
Is the same cut as sliced bacon, but is fresh or uncured. It
is cut from the section of the side known as the belly region.
Lean
Fat
C
Leg Rump Portion (Fresh Ham)
Is cut from the upper part of the leg. The aitch bone is at
the top of the cut, and a small round bone is at the cut end.
Aitch Bone
Round Bone
C
Leg Center Slice (Fresh Ham)
Cut from the center portion of the leg. Contains a round
bone off center.
Round Bone
C
Leg Shank Portion (Fresh Ham)
Is cut from the lower part of the leg with the shank attached. The
large cut surface has a small round bone located off center.
Shank with
Skin Attached
Round Bone
C
Jowl (Smoked)
Usually cut square and has been smoked or cured. It has a large
amount of fat with relatively little lean, and has skin on one flat side.
Skin
C
Shoulder Picnic Roast (Smoked, Whole)
Comprised of the bottom half or arm portion of the shoulder. It
contains the arm bone, shank bone, and a portion of the blade
bone. The shank is usually not exposed.
C
Loin Canadian Style Bacon (Smoked)
Is the loin eye muscle which has been smoked and cured.
It consists primarily of the single eye muscle, usually
shaped into a cylinder, and is boneless.
C
Loin Rib Chop (Smoked)
Cut from the center of the loin, just in front of the tenderloin.
It contains the backbone and may contain a rib bone.
Loin Eye
Rib Bone
Backbone
C
Loin Chop (Smoked)
Cut from the center portion of the loin, just behind the rib chop.
It has a T-bone structure with the loin eye and tenderloin on
each side of it. The chop has been smoked and cured.
T-bone Structure
Tenderloin
Loin Eye
C
Slab Bacon
Cut from the side of the belly. The lean is smoked and cured
with streaks of fat running throughout the cut.
Lean
Skin
Fat
C
Sliced Bacon
End cut from a slab of bacon. The lean is smoked and
cured with streaks of fat.
Lean
Fat
C
Ham (Boneless, Smoked)
Cut from the hind leg with all bones removed.
The lean is smoked and cured.
C
Ham Center Slice (Smoked)
Cut from the center portion of the ham. It is a smoked and cured
oval-shaped cut with a round bone slightly off-center. Usually ½
to ¾ inch thick.
Round Bone
C
Ham Rump Portion (Smoked)
Cut from the upper part of the ham. The semi-triangular
smoked and cured cut can be identified by the aitch
bone and round bone off center.
Round Bone
C
Ham Shank Portion (Smoked)
Cut from the lower part of the ham, with a large end tapering
towards the shank. The large end of the smoked and cured cut
has a round bone off center and skin remains on the shank end.
Shank End
Round Bone
C
Hocks (Smoked)
Contains two round shank bones exposed at both ends.
They are oval shaped, cut from the end of the picnic
shoulder and smoked and cured.
Shank Bones
C
Sausage (Ground)
Fresh pork ground from various cuts and seasoned for flavor.
Can be identified from ground pork by dark flakes of seasoning.
Dark Flakes
C
The End
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
Hocks
Cut from just above the foot region of the
picnic shoulder. The foot is removed.
C
Proper Name
Pork Hocks
Other Names
Fresh Hocks
Pork Shanks
Fresh Pork Hocks
Cooking Methods
Braise or Cook in Liquid
Sausage Links
Lean and fat ground, seasoned, and cased
from the Boston butt, picnic shoulder, loin,
and leg.
C
Proper Name
Pork Sausage Links
Other Names
Pork Links
Seasoned Sausage Links
Cooking Methods
Braise, Bake, Pan-broil, or Pan-fry
Spareribs
Cut from the side, with the belly removed.
C
Proper Name
Pork Spareribs
Other Names
Fresh Spareribs
Pork Spareribs Fresh
Cooking Methods
Roast (Bake), Broil, Grill, or Cook in Liquid
Fresh Side (Sliced)
Sliced from the side, with
the spareribs removed.
C
Proper Name
Pork Fresh Side (Sliced)
Other Names
Sliced Side Pork
Fresh Side Pork Sliced
Cooking Methods
Roast (Bake), Broil, Pan-broil, Pan-fry, or
Cook in Liquid
Leg Rump Portion
Cut from the upper part of the leg,
known as the rump.
C
Proper Name
Pork Leg Rump Portion
Other Names
Butt Portion Fresh Ham
Pork Leg Butt Portion
Fresh Ham Butt
Pork Leg Roast Sirloin Portion
Cooking Method
Roast
Leg Center Slice
Cut from the center portion of the leg.
C
Proper Name
Pork Leg Center Slice
Other Names
Fresh Ham Center Slice
Center Fresh Ham Slices
Fresh Pork Leg Steak
Leg of Pork Steak
Fresh Ham Center Cut
Cooking Methods
Braise, Broil, Pan-broil, or Pan-fry
Leg Shank Portion
Cut from the lower part of the leg, known as
the shank portion. The shank is attached.
C
Proper Name
Pork Leg Shank Portion
Other Names
Pork Leg Shank Portion
Fresh Ham Shank Portion
Pork Leg Roast Shank Portion
Cooking Methods
Roast, Braise, or Grill
Jowl
Cut from the head portion of the
carcass and smoked.
C
Proper Name
Smoked Pork Jowl
Other Name
Bacon Square
Cooking Methods
Broil, Pan-broil, Pan-fry, or Cook in Liquid
Smoked Shoulder Picnic Roast
Cut from the picnic and is smoked.
C
Proper Name
Smoked Pork Shoulder Picnic
Whole
Other Names
Picnic Shoulder
Smoked Picnic
Smoked Picnic Shoulder
Smoked Callie
Cooking Methods
Roast (Bake) or Cook in Liquid
Loin Canadian Style Bacon
Cut from all loin regions, has been defatted,
shaped into a roll, and smoked.
C
Proper Name
Smoked Pork Loin Canadian
Style Bacon
Other Names
Canadian Bacon
Back Bacon
Cooking Methods
Roast (Bake), Broil, Pan-broil, or Pan-fry
Smoked Loin Chop
Cut from the center loin roast region
and includes the tenderloin, smoked.
C
Proper Name
Smoked Pork Loin Chop
Other Names
Smoked Pork Chop
Smoked Loin Pork Chop
Center Cut Pork Chop Smoked
Cooking Methods
Roast (Bake), Broil, Pan-broil, or Pan-fry
Smoked Loin Rib Chop
Cut from the blade and center loin roast
regions, in front of the tenderloin, smoked.
C
Proper Name
Smoked Pork Loin Rib Chop
Other Names
Smoked Pork Chop
Smoked Rib Pork Chop
Center Cut Pork Chop Smoked
Cooking Methods
Roast (Bake), Broil, Pan-broil, or Pan-fry
Slab Bacon
Cut from the side area known
as the belly, is smoked.
C
Proper Name
Pork Slab Bacon
Other Names
Smoked Slab Bacon
Slab Bacon
Cooking Methods
Roast (Bake), Broil, Pan-broil, or Pan-fry
Sliced Bacon
Sliced from the slab bacon and is smoked.
C
Proper Name
Pork Sliced Bacon
Other Name
Smoked Sliced Bacon
Cooking Methods
Roast (Bake), Broil, Pan-broil, or Pan-fry
Ham
Cut from the leg, with all bones removed.
The lean is shaped and smoked.
C
Proper Name
Boneless Smoked Ham
Other Names
Smoked Ham Loaf
Ham Loaf
Boneless Ham
Cooking Method
Roast
Smoked Ham Center Slice
Cut from the center portion and is smoked.
C
Proper Name
Smoked Ham Center Slice
Other Names
Ham Center Slice
Cooked Ham Center Slice
Ham, Center Slice
Cooking Methods
Roast (Bake), Broil, Grill, Pan-broil, or Pan-fry
Smoked Ham Rump Portion
Cut from the upper part of the ham,
known as the rump, is smoked.
C
Proper Name
Smoked Ham Rump Portion
Other Names
Ham Sirloin End
Ham Butt Portion
Ham Butt End
Cooking Method
Roast (Bake)
Smoked Ham Shank Portion
Cut from the lower part of the ham, known as
the shank portion. The shank bone may be
removed and lean is smoked.
C
Proper Name
Smoked Ham Shank Portion
Other Names
Ham Shank End
Shank Portion Ham
Ham, Shank Portion
Cooking Method
Roast (Bake)
Hocks
Cut from just above the foot region of
the picnic shoulder and is smoked.
The foot is removed.
C
Proper Name
Hocks (Smoked)
Other Names
Smoked Pork Hock
Smoked Hock
Ham Hock Smoked
Cooking Methods
Braise or Cook in Liquid
Ground Sausage
Lean and fat ground from the Boston
butt, picnic shoulder, loin, and leg.
Is seasoned for flavor.
C
Proper Name
Ground Pork Sausage
Other Names
Sausage
Seasoned Ground Pork
Cooking Methods
Roast (Bake), Pan-broil, or Pan-fry