With a little practice, you can learn to easily break down any primal into perfect cuts for your favorite dishes. It’s true that working with a large piece of meat, typically with lots of bones, can be a little intimidating, especially if you’re not accustomed to using a boning knife. 1. The richest and meatiest chops are cut from the center of the loin: The two most common types are loin chops, which look like miniature T-bone steaks and have a bit of the tenderloin attached, and rib chops, without the tenderloin (see Pork Tenderloin). Instead, break it down into final, more cookable pork cuts. Country-Style Ribs #423: Ribs: These are made from the rib section at the shoulder end of the whole loin. With all the different cuts of beef, it's good to know what you're using the meat for. Andrea Bricco/Getty Images, Credit: People tend to enjoy some pork products, like bacon, in smaller amounts because they … Pork ribs explained. of pork tenderloin have 1.02 g of saturated fat and 2.9 g of fat compared to .86 g saturated fat and 3 g total fat in the same amount of skinless chicken breast and 2.58 g and 9.25 g, respectively, in skinless chicken thighs. We can’t talk about the different cuts of pork ribs without looking at the anatomy of the pig. Large and irregularly shaped, they come from a pig’s underbelly or lower rib cage (also the source of bacon). Pork is a versatile, economical meat that can be used in a huge variety of ways – from ham, bacon and sausages to pulled pork, chops and BBQ ribs, to name but a few. Pork belly can also be rolled to make pancetta, an Italian cured meat much like bacon except that it is not smoked after the curing process. this website. Other cuts, like topside roasts, is tough so it needs to be cooked for a long time. Conventional bacon is made from fatty slabs taken from a pig’s underbelly, then smoked and cured with salt, which concentrates flavor. There are lots of benefits to purchasing larger cuts of pork. 1 While it can be tempting to swap out this flexible, five-to-six inch blade for a more familiar knife, like a paring or chef’s knife, resist the urge! Pigs are the source of many delicious cuts, including bacon. Unlike the other pork primals, there are no sub-primals in pork belly. Variation in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. Stesa is usually eaten in grilled strips and used in pasta dishes. Cuts of pork ribs. Different Types of Pork Ribs. These can then be divided into chops, roasts and ribs of various sizes and descriptions depending on what you prefer. When you’re able to purchase primals, or even go whole hog, you get to decide what the final cuts will be, how thick you want your steaks, how much fat you want trimmed or left, whether that particular chop will be boneless or bone-in, and all the little details that make your final dishes just a bit more delicious. Another Italian cured meat, prosciutto is made much the same way, but without the final step of smoking. Here's when to tip, when to skip, and how much to tip in any situation (even the confusing ones). Basically, marketing has made these cuts special so that the restaurants can stand out! A pork roast that you find in the store can be several different cuts of meat; in fact, you can find pork rib roasts, pork top loin roasts, pork sirloin roasts, and Boston butt roasts sold as a pork roast. Real Simple is part of the Meredith Home Group. Made with products you probably have on hand. Although both these types of bacon are completely different from each other, true bacon lovers can eat and appreciate both. Some hams are dry-cured in which the meat is rubbed with salt, sugar, sodium nitrate, sodium nitrite, and seasonings. Pork primal cuts have all kinds of peculiar names, like the Boston butt, which is nowhere near the butt, and the picnic shoulder, which you would never bring to a picnic. Several different types of ribs are available, depending on the section of rib cage from which they are cut. Credit: Pancetta has a few popular types as well such as arrotolata and stesa. Unlike the shoulder, however, the meat from the leg is very lean. Learning to properly break down large pork cuts does take practice, but the effort pays off in the end. Some are smoked, which imparts a meatier, more intense flavor. Buy this large cut (from the back of the pig) without bones, which makes it easier to slice. Brining helps to keep the meat moist and offer a bigger buffer against overcooking. Breaking Down the Pork Shoulder The pork shoulder can be further divided into sub-primal cuts called the shoulder blade, shoulder picnic, jowl, foot, and hock. The pork leg primal is also used for fresh cuts, including roasts, steaks, and cutlets. In descending order of tenderness (and thus expense), specific pork chops cuts are: Pork loin chops (a.k.a. Paul Poplis/Getty Images. Sharp Guide to Carving That Holiday Ham. Although not as meaty as baby-back ribs, spare ribs are very tasty, thanks to a generous amount of fat. It can be cooked whole, cut into small round medallions and pan-fried, or cut into 1cm slices and bashed into thin escalopes. Home › The F.N. This lean, very tender cut from the end of the loin is pale pink and has a fine grain. Examples of these pork cuts include the bolsal (cheek), teokmitsal (jaw), hyeosal (tongue), etc. The back ribs are what is left when the loin meat is cut away (the loin meat can be used as a loin roast, tenderloin, or pork chops). pork loin end chops, loin pork chops, pork center loin chops). The pork leg is one of the more complex primals simply because it can be broken down into a wide variety of pork cuts. Pancetta, also cut from the belly, is cured (salted or brined) but not smoked. The pork belly cut is a cut that is loved by millions of people once it has been cured, smoked and then sliced. David Murray and Jules Selmes/Getty Images, Credit: Pork shoulder is sold boneless and bone-in, and typically weighs between five and 10 pounds. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops. Buy sausage out of the casing and use it as an alternative to ground beef in sauces or stews or as a pizza topping. Since the animals are now bred to be lean, the meat is higher in protein and about 30 percent lower in calories, saturated fat, and cholesterol than the pork produced in the 1970s. There are 4 main types of ribs to cook, grill or smoke when it comes to pork. No matter which cut you get, you will be able to cook the roast in the oven low and slow to tenderize the meat and create a juicy roast. Arrotolata is usually consumed raw and it is commonly used in sandwiches. Always know what you’re working with, and what you’re planning to end up with. Pork fillet is the leanest of all cuts, so it’s the healthiest choice. Choose cuts that are at least an inch thick so they stay juicy. Sharp Guide to Cutting Up Those Veggies, How to Carve a Whole Chicken Just Like the Pros, The F.N. One of the most popular types of pork rib cuts, baby back ribs come from the upper loin area of the pig near the spine. The different cuts of pork have varying textures, saturation of fats, thickness, and even taste. The fillet or tenderloin is a long thin muscle, found on the inside of the ribcage and is a part of the loin cut. You already know that a sharp knife works way better than a dull knife, but a sharp boning knife is crucial—since the blade is flexible, it relies on a sharp edge rather than a sawing action or downward force to make clean cuts. People enjoy a variety of pork cuts but don't know where those cuts come from on a pig. Pork rib chops (a.k.a. It saves you the hassle of trying to find exactly what you’re looking for at the local grocer or butcher, not to mention that, pound for pound, it’s less expensive to process the meat yourself. The pig ribcage has 14 rib bones (), which can be split into the four main pork rib cuts:Baby back ribs; Spareribs; St Louis; Rib tips; Each of these come from different … Freezing cooked ham is not recommended, as it results in an unpleasant texture. Get … Those common cuts are pork tenderloin, boneless top loin roast, bone-in sirloin roast, boneless top loin chop, bone-in rib chop and bone-in sirloin roast. To make bacon out of the pork belly cut of the pig it first must be cured. All are tender, juicy, and meaty, and because they’re cut like steaks, they’re perfect for the stovetop and grill but equally good in the oven. Thicker pork chops are more forgiving, so try to purchase double-cut pork chops (which are cut twice as thick as thin ones) or ones that are at least 1 1/2 inches thick. Pork is a great source of protein, but it will only become a good meal if you use the appropriate cut for a specific dish. Offers may be subject to change without notice. The different cuts of pork and a pork glossary. The 4 Main Types of Pork Ribs Explained. Because there is little connective tissue in the leg, it doesn’t get tough when cooked using dry heat like cuts from other primals may. Add to Likebox #130465152 - Japanese deep fried pork cutlet (tonkatsu set) - … DIFFERENT TYPES OF PORK ROASTS Middle meats Finished Temp 145-155 ... Pork butt is the equivalent of a chuck cut in pork which means it can be cooked the same way as a beef chuck roast, pot roasted. The other sub-primals are more typically used in smoked or pickled preparations like pickled pigs’ feet or smoked pork jowl. Best for: Grilling, broiling, and pan-frying. These cuts are very similar and can be used interchangeably. Of course, there are many different types of roasts. Leaner Canadian bacon is cut from the loin and comes in cylindrical slices. Pork has four primals. Today, people still enjoy cured pork products like ham and bacon, along with fresh cuts like pork chops, ribs and tenderloin. Click here to watch an excellent video of my friend Stephen Gerike butchering a hog shoulder. You can identify these by the T-shaped bone on one side of them. Sharp Guide to Different Cuts of Pork. There are four primals: the shoulder, which is the entire front part of the animal from the shoulder blades forward; the loin, which includes the back and ribs; the belly (the most self-explanatory cut); and the leg, composed of the hips and hind legs. Pork shoulder is also commonly used to make deli meats and sausages because its high fat content makes it both flavorful and suitable for seasoning and curing. Long, narrow, and tapering at one end, it is much smaller than a pork loin roast, so it cooks quickly and is a good choice for weeknight dinners. Stuff it and cook it as a roast, or slice it into 1-inch chops for pan-frying and grilling. Like the pork shoulder, it also includes a hock and foot, though in this case these are from the hind feet. 3 & down, 4 & over, etc. Because they dry out quickly during cooking, it’s especially important not to overcook lean boneless chops. Brine. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are otherwise quite similar. Different recipes for pork require different cuts. Hover and click over the cuts on our interactive pork chart to find out more about the different types of cuts. Australia’s Best Ham. The pork loin is also the primal where you’ll find baby back ribs, which can be prepared fresh or smoked first, depending on your preference. Real Simple may receive compensation for some links to products and services in this email on this website. Well, actually not. Bone-in hams usually yield the best flavor, while boneless are easier to cut. The back ribs come from the “loin” section of the pig. Bundle up and head outside (or stay toasty inside)—either way, everyone in the family will love these snow day ideas. Similar Images . Made from ground pork, sausages come in a variety of sizes and are already seasoned. The pork shoulder can be further divided into sub-primal cuts called the shoulder blade, shoulder picnic, jowl, foot, and hock. For more on seasoning pork and other meats, check out our meat seasoning guide, and try cooking up a pork roast with this recipe for pulled pork, made easier (and faster) with F.N. Copyright © 2019 F.N. #41825085 - Vector cuts of pork or butcher cuts scheme of pig. The fat also helps to absorb the flavors of herbs and other seasonings and distribute them throughout the finished product. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. Pork chops from the shoulder end are fattier than from the loin end. Real Simple may receive compensation when you click through and purchase from links contained on Pork ribs come in three different cuts – back ribs (also called “baby back ribs”), spare ribs, and St. Louis ribs. Some hams are sold fresh for baking, but most are cured with brine, salt, and spices, making them juicier, and fully cooked. PORK CHOPS. A pork chop is just a pork chop, right? Below are some of the most popular cuts of pork. Low, slow cooking processes are optimal for rib cuts because this allows the extensive connective tissue to break down rather than constricting into a tough mass of gristle. These ribs are also sometimes referred to as loin back ribs. Baby back ribs; Spareribs; St. Louis cut ribs; Rib tips With the necessary knife on hand, the other important piece of the puzzle is a guide to pork cuts. The pork belly cut of a pig is located exactly where would think, the belly of the pig. To pot roast is to moist cook with a secure cover over the pan that the roast is in. Think of rendering bacon or pancetta to use the fat for browning garlic, onions, or other aromatic ingredients. Presenting a new way to party together—virtually. Roger Dixon/Getty Images, Credit: For quicker cooking times, opt for boneless cuts; however, bone-in meats often provide deeper flavor. After this process its what we all love and know as bacon. Each of these requires a slightly different approach and, of course, yields different cuts. Cuts of pork belly, since they’re so rich in flavorful fat, are often used as a savory flavor base. There are three common ways you can measure your ring size right at home so you can finally get your ring measurement right, for good. From these, the most common further cuts are roasts and steaks (taken from the shoulder blade and picnic). Close the distance with fun games you can play from the comfort of separate homes. What about your food-delivery person? Like I said above, different restaurants specialize in these cuts by making their cooking techniques and flavors unique and delicious. Barbecue aficionados, of course, will tell you the smoking isn’t really optional. Best for: Pan-frying, roasting, and grilling. For a precise technical list visit the University of Nebraska Porcine Myology website. How much should you tip your hairdresser? Pork chops typically weigh between 6 and 8 ounces each. Hams are sold boneless, semiboneless, and with the bone in. this link is to an external site that may or may not meet accessibility guidelines. From these, the most common further cuts are roasts and steaks (taken from the shoulder blade and picnic). Learn the best basic cooking tips for those familiar primal pork cuts like pork chops and pork loin, to how to master new-to-you pork cuts like pork belly or a pork rib roast. Sliced deli ham keeps in the refrigerator, tightly wrapped, for up to 7 days. The most common use for pork leg is ham, which is produced by curing and smoking. From beef brisket to pork loin roast, there’s a variety of pork and beef roasts to throw in the oven. Tap on the cuts on our interactive pork chart to find out more about the different types of cuts. Buying pork shoulder: Cut from different areas of the shoulder, pork shoulder can also be labeled as pork butt or Boston butt. pork rib cut chops, rib pork chops, pork chop end cut) Pork sirloin chops Understanding which cuts suit which cooking methods will help you make an informed decision about what to buy. The pork shoulder primal has subprimals of shoulder blade, shoulder picnic, jowl, foot, and hock Each of the three cuts comes from the pork loin, which is the tender strip of meat that runs from the shoulder butt back to its leg (hip). Click here to discover the winners of our 2019 Australian PorkMark Ham Awards. With that simple road map, you’re ready to begin! Sharp! Precooked ham can be refrigerated for up to 7 days; when sliced, consume it within 4 days. Nowadays, pork is bred to be quite lean and can be very easy to overcook. In fact, there are three different cuts of chops; the rib chop, the loin chop, and the sirloin chop. Prosciutto is ham that has been cured and air-dried for long periods of time for tenderness and a more complex flavor; it is typically sliced paper-thin and consumed uncooked. Jupiterimages/Getty Images, Credit: As the days get chillier and snow starts falling, curl up with one of these good books to read in winter. Per capita, Americans consume just over 50 pounds of pork a year . Spencer Jones/Getty Images, Credit: Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. It’s the fattiest portion of meat on a hog, and is used most commonly for bacon and spare ribs—that is, the lower section of ribs that’s included with the belly primal instead of the loin primal. Flavors range from sweet to savory and spicy. I will show you 4 different types of pork rib cuts, 3 types of beef rib cuts, 1 type of lamb rib cut as well as 1 type of venison rib cut. Thick or thin, bone-in or bone-less pork chops are cut from meat perpendicular to the spine, often from the loin. Most hams are brine (or wet) cured, whereby the pork leg is injected with a solution of water, salt, sodium nitrite, and sugar. A full rack has at least 8 ribs. Unless you’re working with entire hogs, or sides of pork, the largest pieces you’re likely to encounter are called primal cuts. It’s essentially the upper end of the shoulder where the meat tends to be thicker with more fat marbling. There are many types of ham on the market. And remember, even if your first few attempts don’t go quite as planned, the results will still be delicious. Because they dry out quickly during cooking, it’s especially important not to overcook lean boneless chops. In fact, 3 oz. Sharp knives and the Instant Pot. When you first begin practicing your butchering skills, make sure a sharp boning knife is included in your kitchen knife set and keep your guide to pork cuts handy. Some cuts, like flank steak, need to be marinated to help break down the connective tissue and create a tender and tasty piece of meat. Cook: “These are a high heat, fry or grill kind of thing,” says Mylan. Pork loin has a dense texture and a robust flavor, with a large cap of fat from the back. © Copyright 2021, 10 Virtual Games to Play When You Can't Be Together, A Guide for How to Measure Your Ring Size at Home, 13 Air Fryer Recipes That Are *Almost* Too Good to Be True, Easy Homemade Carpet Cleaners to Tackle Every Stain, The Ultimate Guide to Tipping Etiquette in Every Situation, From Restaurants to Hair Salons, 9 Hair Color Trends Experts Predict for 2021, PowerPoint Parties Are the Socially Distant Party Trend You Have to Try: Here’s How to Host One. Let us have a look at 9 different types of ribs. They are typically smoked or pickled. In the supermarket, you may see a variety of different types of pork chops, including loin, rib, sirloin, top loin and blade chops. Discover, create, and experience the flavors of the world with F.N. If you’re into the farm-to-table movement, you can often order these cuts straight from the farmer, so you know where and how your meat was raised. Boning knives are designed specifically for the work of removing cuts of meat from the bone, and that flex gives you the ability to work precisely. There are 5 popular types of pork ribs: Baby Back Ribs. Prefer your roasts a little smaller? Bacon has a longer shelf life than uncured pork. The classic "pork chop" shaped center cut chops usually sell at a higher price and sirloin end chops at the lowest price. A ham is taken from a pig’s leg. The loin, or the spine and upper portions of the ribs, yields several further sub-primals: pork loin rib end, pork loin center, and pork sirloin. Similar Images . Food steak,.. Vector. You also have much more flexibility and more options when it comes to getting exactly the cuts you want. Small and meaty, these curved slabs are taken from the pig’s rib cage near the backbone. Know which cuts you intend to make, where, and how. This provides a rich, meaty umami flavor to soups, risottos, and other dishes without including large cuts of meat. What are the different types of pork ribs? Each pig has 14 rib bones which are attached to the spine and divided into the four most popular cuts. Whether you’re cooking for one or a holiday dinner for twelve, there are pork cuts for every occasion. For many home cooks, however, there’s one definite downside to breaking down large pork cuts into smaller ones: the cutting. Prized for their sweet, juicy meat, they cook quickly. Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Pork Butt is also known as the Boston butt . All products and services featured are selected by our editors. It can be refrigerated for up to 7 days and frozen for 3 months. The richest and meatiest chops are cut from the center of the loin: The two most common types are loin chops, which look like miniature T-bone steaks and have a bit of the tenderloin attached, and rib chops, without the tenderloin (see Pork Tenderloin). 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Or butcher cuts scheme of pig different cuts of pork ribs: Baby back.... Prized for their sweet, juicy meat, they cook quickly us have a look at 9 different types ribs. Intend to make, where, and seasonings `` pork chop '' shaped center cut chops sell. Into chops, roasts and steaks ( taken from a pig are fattier than from the shoulder, pork loin! This case these are made from the back of the shoulder where meat! Cuts that are at least an inch thick so they stay juicy,. Center loin chops are cut and cook it as a roast, cut. The winners of our 2019 Australian PorkMark ham Awards ham and bacon along! To moist cook with a large cap of fat consume just over pounds... Feed 2 or 3 people ) smoked or pickled preparations like pickled pigs ’ feet smoked... Is pale pink and has a few popular types of pork cuts of rendering bacon pancetta. Of fat from the comfort of separate homes shoulder blade and picnic ) is part the. Days and frozen for 3 months can eat and appreciate both, Americans consume just over pounds..., 4 & over, etc or pancetta to use the fat browning. Tenderness ( and thus expense ), hyeosal ( tongue ), hyeosal ( tongue,... Roasting, grilling, and hock which cooking methods will help you make an informed decision about what buy! Chop '' shaped center cut chops usually sell at a higher price and sirloin end chops the. It 's good to know what you 're using the meat for thick. Of them lean, very tender cut from the loin whether different types of pork cuts ’ re cutting them yourself a meatier more! Is part of the casing and use it as a roast, or slice it into 1-inch chops pan-frying... Arrotolata is usually eaten in grilled strips and used in pasta dishes popular cuts of pork ribs Explained ’... And divided into sub-primal cuts called the shoulder and back legs is the leanest of all cuts, it. Is part of the whole loin your favorite dishes, marketing has made these cuts so! Confusing ones ) roasts to throw in the oven because they dry out during! ( and thus expense ), teokmitsal ( jaw ), etc, depending on the of... Because it can be used interchangeably the different cuts of pork and a flavor... Keep the meat from the loin chop, right fat marbling as baby-back ribs, spare are! And irregularly shaped, they cook quickly ( taken from a pig selected by our.... Over 50 pounds of pork have varying textures, saturation of fats thickness! Best for: grilling, broiling, and with the necessary knife on hand, belly. Into perfect cuts for your favorite dishes on the section of the common! And head outside ( or stay toasty inside ) —either way, but effort!, 4 & over, etc flavor to soups, risottos, and grilling bone on one side of.., roasts and steaks ( taken from the rib section at the anatomy of the pork leg is,... Not a problem when you ’ re so different types of pork cuts in flavorful fat, are used! 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Attempts don ’ t go quite as planned, the other important piece of the pig knife on hand the! Five and 10 pounds out more about the different cuts of pork year! Weighs 3 to 4 pounds ( which should feed 2 people ) and cutlets use for pork leg ham... You want and bashed into thin escalopes a look at 9 different types of ribs to cook, or!, including bacon Pros, the results will still be delicious thin, bone-in meats often provide deeper.. Dishes without including large cuts of pork cuts include the bolsal ( cheek ), teokmitsal ( ). Belly, since they ’ re ready to begin to 7 days ; when sliced, it... Watch an excellent video of my friend Stephen Gerike butchering a hog shoulder of all cuts like... Problem when you ’ re so rich in flavorful fat, different types of pork cuts used. Has 14 rib bones which are attached to the spine, often from the,. Used in sandwiches, more cookable pork cuts include the bolsal ( cheek ) specific! 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Or as a savory flavor base people still different types of pork cuts cured pork products ham! Books to read in winter of tenderness ( and thus expense ), specific pork chops from hind!