Buying Guide

This guide will provide you with valuable information about the various cuts of pork, reading labels, and proper storage techniques; including definitions to help you better understand the world of pork.

Characteristics | Roasts | Specialty Roasts | Tenderloin
Chops & Steaks | Cutlets, Schnitzel & Scallopini | Ribs | Cubes & Strips
Ground Pork & Sausages | Ham, Bacon, Etc.

Characteristics

What are the characteristics of pork cuts?

In order to cook pork to perfection, it's important to understand the variety of cuts available and the many characteristics that play a part in creating a perfect pork dish. Pork comes from four main wholesale areas - the loin, the leg, the shoulder, and the belly. Each of the large wholesale cuts has its own characteristics, product lines and values. By looking for these cuts on the meat label, and referring to this site, you will learn to identify and understand the various cuts of pork - so you can prepare perfect pork every time.
	The most tender and lean of the wholesale sections is the loin. The loin yields the premium-priced pork cuts and is divided into three areas - the rib end (closest to the front shoulder), the centre cut, and the tenderloin end. Because the loin is so tender, the cuts are best prepared by dry heat methods. The retail cuts found in all three loin sections are roasts, chops, cutlets, cubes and strips. Roasts and chops may be bone-in or boneless.
	More economical than the loin, the leg may be sold as a whole or half, or it my be cut into three muscle cuts. The whole or half leg is sold bone-in, and the three muscle cuts (the inside round, the outside round, and the sirloin tip) are sold as boneless. Leg cuts may be prepared by dry heat methods, but moist heat methods or marinating will yield more tender results. Retail leg cuts are roasts, steaks, schnitzel, scallopini, cutlets, cubes and strips.
	The most economical cut is the shoulder. It is divided into two parts - the butt and the picnic shoulder. The butt is the choicest of the two. The picnic is the least expensive and when it is well-trimmed and boneless, it makes a delicious and economical roast. It is sometimes minced for lean ground pork. Both the butt and the picnic can be prepared by dry heat methods, but moist heat produces the best results. Retail cuts such as roasts are available either bone-in or boneless. In addition, the shoulder may also be cut into butt steaks or into cubes and strips.
	The majority of the cuts featured in this site come from the three sections above; but the belly section does provide several popular products - the side ribs (spareribs), bacon and a variety of further processed pork products.

   ^ Back to Top

Roasts
	lean and tender bone-in or boneless single or double loin (double loin pictured) 6 types: RIB END / CENTRE CUT / TENDERLOIN END / CROWNS / RACKS / COUNTRY STYLE RIBS SERVINGS PER LB/0.5KG : 2-3 (bone in); 3-4 (boneless) COOKING METHOD: DRY HEAT - Roast uncovered at 325°F / 160°C. Cook to medium (160°F / 70°F on meat thermometer)
Loin Leg Shoulder Belly
	very lean moderately tender usually boneless boneless - small roast from inside, outside or sirloin tip sections bone-in - whole or smaller part of leg SERVINGS PER LB/0.5 KG : 2-3 (bone-in); 3-4(boneless) COOKING METHOD: DRY HEAT - Roast uncovered at 325°F / 160°C. Cook to medium (160°F / 70°F on meat thermometer) MOIST HEAT - Add liquid, cover pan. Cook until tender (approx 30-35 min per lb / 0.5 kg) meat thermometer)
Loin Leg Shoulder Belly
	very economical, moderately tender, bone-in or boneless 3 types: SHOULDER BUTT - most popular retail cut / CAPICOLA - specialty cut / PICNIC SHOULDER - most economical, often smoked or used for ground pork SERVINGS PER LB/0.5KG: 2-3 (bone-in); 3-4(boneless) COOKING METHOD : MOIST HEAT - preferred method - add liquid, cover pan. Cook until tender - approx. 30 - 35 min per lb / 0.5 kg DRY HEAT - For the more tender capicola - roast uncovered at 325°F / 160°C. Cook to medium (160°F / 70°F on meat thermometer)
Loin Leg Shoulder Belly
^ Back to Top
Specialty Roasts
	from the loin, usually the rib section vary in size from 6 ribs to 14 ribs bones are frenched to form a crown may be stuffed if desired SERVINGS PER LB/0.5KG: allow 1-2 ribs per person COOKING METHOD: DRY HEAT - Roast uncovered at 325°F / 160°C. Cook to medium (160°F / 70°F on meat thermometer)
Loin Leg Shoulder Belly
	from the loin, usually the rib section usually consists of 6 ribsvbones are frenched to expose the tips may be marinated, stuffed or glazed SERVINGS PER LB/0.5KG: allow 1-2 ribs per person COOKING METHOD: DRY HEAT - Roast uncovered at 325°F / 160°C. Cook to medium (160°F / 70°F on meat thermometer)
Loin Leg Shoulder Belly
^ Back to Top
Tenderloin
	the most lean and tender of all pork cuts may be roasted whole or stuffed, cut into strips, cubes or medallions. SERVINGS PER LB/0.5KG: 3-4 COOKING METHOD: DRY HEAT - recommended but may be cooked by any method. Roast uncovered at 375°F / 190°C, for 30-35 minutes total cooking time. Cook to medium (160°F / 70°F on meat thermometer)
Loin Leg Shoulder Belly
	may be found in specialty meat counters OR purchase whole pork tenderloin, slice it 3/4 through lengthwise, open up and pound to flatten; add stuffing and roll up, jelly-roll fashion; tie with string. for large roll, use two tenderloins and overlap as you roll them; tie with string. SERVINGS PER LB/0.5KG: 3-4 COOKING METHOD: DRY HEAT - Roast uncovered at 375°F / 190°C for approx 40 minutes total cooking time (depends on thickness of roll) Cook to medium (160°F / 70°F on meat thermometer)
Loin Leg Shoulder Belly
	whole tenderloin that has been cut crosswise to form medallions (can be bacon-wrapped) whole tenderloin is often frenched to form thinner flatter pieces. SERVINGS PER LB/0.5KG: 3-4 COOKING METHOD: DRY HEAT - Panfry / sauté / broil. Cook to medium.
Loin Leg Shoulder Belly
^ Back to Top
Chops & Steaks
	smaller slices from the loin may be rib end, centre cut or tenderloin end bone-in - double-loin (pictured far left) or single loin boneless - may be butterflied (pictured) may be quite thin, fast fry or thicker (1/2" - 1") fast fry and centre cut chops are sometimes abbreviated on a meat label as FF, CC. SERVINGS PER LB/0.5KG : 2-3 (bone-in); 3-4(boneless) COOKING METHOD: DRY HEAT - Panfry for fast fry cuts; broil, BBQ/grill for thicker cuts. Cook to medium.
Loin Leg Shoulder Belly
	smaller slices from the individual leg muscles boneless. fast fry steaks are sometimes abbreviated on a meat label as FF. SERVINGS PER LB/0.5KG: 3-4 COOKING METHOD: MOIST HEAT - Add liquid, cover pan DRY HEAT - BBQ / grill (marinate meat to tenderize, if desired). Cook to medium.
Loin Leg Shoulder Belly
	smaller slices from the shoulder butt may be bone-in or boneless capicola, a specialty cut, is a subsection of boneless shoulder butt fast fry steaks are sometimes abbreviated on a meat label as FF. SERVINGS PER LB/0.5KG: 2-3 (bone-in); 3-4(boneless) COOKING METHOD: MOIST HEAT - Add liquid, cover pan. DRY HEAT - BBQ / grill (marinate meat to tenderize, if desired). Cook to medium.
Loin Leg Shoulder Belly
^ Back to Top
Cutlets, Schnitzel & Scallopini
	thin slices of lean, well-trimmed pork from the loin or leg may be breaded or marinated. SERVINGS PER LB/0.5KG : 2-3 (bone-in); 3-4(boneless) COOKING METHOD: DRY HEAT - Panfry for fast fry cuts; broil, BBQ/grill for thicker cuts. Cook to medium.
Loin Leg Shoulder Belly
	thin slices of well-trimmed pork from the loin or leg mechanically tenderized (delicated) may be breaded SERVINGS PER LB/0.5KG: 3-4 COOKING METHOD: DRY HEAT - Cook quickly in small amount of oil until browned - do not overcook. MOIST HEAT - brown, add liquid, cover pan.
Loin Leg Shoulder Belly
	very thin, well-trimmed slices from the leg or loin may be breaded or marinated the names schnitzel and scallopini are often used interchangeably. SERVINGS PER LB/0.5KG: 3-4 COOKING METHOD: DRY HEAT - Cook quickly in small amount of oil until browned - do not overcook.
Loin Leg Shoulder Belly
^ Back to Top
Ribs
	from the loin section meaty and tender tail on means the rib section includes a small meaty boneless section at the end rib tail ends and buttons SERVINGS PER LB/0.5KG: 1-2 COOKING METHOD: DRY HEAT - Roast, bake or BBQ MOIST HEAT - Braise in sauce in covered roaster or simmer/steam, finish on BBQ with sauce.
Loin Leg Shoulder Belly
	rib section found in the belly area price is less per lb/kg than back ribs less meat than back ribs can be cut for sweet & sour ribs SERVINGS PER LB/0.5KG: 1-2 COOKING METHOD: MOIST HEAT - Braise in sauce in covered roaster or simmer/steam, finish on BBQ with sauce.
Loin Leg Shoulder Belly
	consists of the rib end section of the loin may be purchased whole or sliced into single rib sections SERVINGS PER LB/0.5KG: 2-3 COOKING METHOD: DRY HEAT - Roast, bake or BBQ MOIST HEAT - Braise on sauce in covered roaster or simmer/steam, finish on BBQ with sauce.
Loin Leg Shoulder Belly
^ Back to Top
Cubes & Strips
	well-trimmed pieces from either the loin, leg, or shoulder used for kabobs or stews SERVINGS PER LB/0.5KG: 4-5 (depends on recipe) COOKING METHOD: DRY HEAT - BBQ/grill or broil for kabobs. MOIST HEAT - Stew or braise/pot roast for stews.
Loin Leg Shoulder Belly
	thin, well-trimmed pieces from either the loin, leg or shoulder strips are used in stirfries, satays or other quick cook dishes SERVINGS PER LB/0.5KG : 4-5 COOKING METHOD: DRY HEAT - Stirfry; small amount of oil, high heat, quick cooking. Satay; marinate and BBQ/grill
Loin Leg Shoulder Belly
	thin, well-trimmed pieces from either the loin, leg or shoulder, threaded onto skewers may be purchased already marinated usually found in specialty meat counters SERVING PER LB/0.5KG: 4-5 COOKING METHOD: DRY HEAT - Marinate and BBQ/grill
Loin Leg Shoulder Belly
^ Back to Top
Ground Pork & Sausages
	usually ground from trim or boneless picnic shoulder look for lean or medium ground pork may be sold in a random weight tray pack or in a chub a tasty, versatile and economical pork product SERVINGS PER LB/0.5KG: 4-5 COOKING METHOD: ANY METHOD - depending on recipe. Like all other ground meats, ground pork must be cooked thoroughly. Labels to look for: ground pork, extra lean ground pork, lean ground pork, medium ground pork
Loin Leg Shoulder Belly
	usually ground from trim or boneless picnic shoulder fresh sausages require cooking not cured SERVINGS PER LB/0.5KG: 4 COOKING METHOD: DRY HEAT - Panfry, roast, broil or BBQ/grill Labels to look for: bratwurst, italian, breakfast, pure pork sausage
Loin Leg Shoulder Belly
	PORK HOCKS & HAM HOCKS pork hocks are from the lower part of the front leg ham hocks are from the lower part of the back leg sold as fresh, cured or smoked great for split-pea soup or pork hocks and sauerkraut COOKING METHOD: MOIST HEAT PORK LIVER nutritious and economical COOKING METHOD: Fry or Braise
Loin Leg Shoulder Belly
^ Back to Top
Ham, Bacon, Etc.
	COOKED SMOKED HAM bone-in or boneless from the shank end and/or butt end sold as whole, half or quartered hams or steaks cured and smoked, fully cooked. retail names include: Old Fashioned, Honey Ham, Black Forest Ham DINNER HAM selected lean leg and shoulder meat pieces are cured, formed into cylindrical shape, smoked and fully cooked boneless cured and smoked, fully cooked. WESTPHALIAN HAM selected tip portion of the leg dry cured and smoked for a delicious mild taste. PROSCIUTTO HAM hand rubbed with spices and salt air dried for 4-6 months. Cooking Method: DRY HEAT Roasts: can be served as purchased, or heat at 325°F (160°C) for 10 to 15 minutes per LB. Steaks: can be BBQ/grilled, panfried or broiled. Cooking Method: Same as Cooked Smoked Ham also available as deli cut Cooking Method: Same as Cooked Smoked Ham Available only as deli cut, sliced thin
Loin Leg Shoulder Belly
	SMOKED PORK PICNIC SHOULDER boneless or bone-in, skin on cured and smoked, fully cooked. SMOKED COTTAGE ROLL boneless, netted cured / sweet pickled uncooked CAPICOLA selected capicola from the shoulder butt cured and coated with hot spices smoked and fully cooked Cooking Method: Dry Heat: Heat at 325°F (160°C) for 10 to 15 minutes per pound/0.5 kg. Moist Heat: Simmer in water, in covered pot, to reheat. Cooking Method : Moist Heat: Remove plastic wrap, but leave netting on. Cover with water in large pot. Cover pot, bring to boil, reduce heat and simmer for 1 to 1-1/2 hours. Available only as deli cut Dry Heat: WHOLE - Roast with dry heat. SLICES - panfry or BBQ/grill, or broil. Cooking Method : Dry Heat: Panfry, BBQ/grill, or broil.
Loin Leg Shoulder Belly
	PEAMEAL BACON from the rib end or centre cut loin rolled in cornmeal boneless uncooked, cured/sweet pickled available whole or sliced SMOKED BACK BACON from the rib end or centre cut loin available whole, thick or thin slices boneless cured and smoked, fully cooked SMOKED PORK CHOPS (Kassler) Cured and smoked, fully cooked Cooking Method: Dry Heat: WHOLE - Roast with dry or moist heat. SLICES - panfry or BBQ/grill. Cooking Method: Dry Heat: WHOLE - Roast with dry heat. SLICES - panfry or BBQ/grill, or broil. Cooking Method: Dry Heat: Panfry, BBQ/grill, or broil.
Loin Leg Shoulder Belly
	SIDE PORK not cured or smoked sold in slab or slices SIDE BACON cured and smoked usually purchased sliced and packaged may be purchased in slab form SALT PORK cured and sold fresh SMOKED SIDE RIBS cured and smoked, fully cooked
Loin Leg Shoulder Belly
^ Back to Top

Consumer Home  :  Chef/Food Service Home

  Watch "Sweet & Succulent Pork" on Great Tastes of Manitoba on Saturday, November 15 at 6:30 p.m. on CTV (Ch 7/Cable 5)