DFM GUIDE TO PORK CUTS

CUT

LOCATION

COOKING INSTRUCTIONS

Bone-in Pork Loin Chop

Tender and flavorful. Has a T-bone with a piece  of the pork tenderloin attached. Comparable to the Porterhouse/T-Bone

Sear in skillet over medium heat

Bone-in Pork Rib Chop

Cut from the Rib Section, essentially the pork ribeye. Like Pork Loin – slightly fattier and more flavorful

Sear in skillet over medium heat

Boneless Pork Loin Roast

De-boned Loin, Trimmed and tied

Preheat oven to 425 degrees F. Roast the pork loin for 15 minutes, then turn the oven temperature down to 375 degrees F. Continue roasting the pork for 60 more minutes (about 20 minutes per pound), until its internal temperature reaches 145°F.

Rack of Pork (Frenched)

A bone-in pork rib roast with frenched rib bones, a polished, attractive presentation.

Can be roasted following the same directions as the pork loin

Pork Tenderloin

Usually about a pound (sometimes a little over). Very tender, mild taste.

Quick roast or broil; Can be pan fried.

Pork Sirloin

Big flavor, moderately tender meat with a beautiful fat cap on top which becomes crispy when roasted.

Roast: 450 for 20 minutes, then another hour to an hour and a half at 350 (for 3-4 pound roast). Steaks: pan fry, broil.

Pork Shoulder, Bone-in

Some fat, tender after a few hours of cooking. Good for pulled pork. Can be cut to customers desired size/weight.

Good for Roast, Braise, Smoke

Pork Shoulder Roast

lower section of the front arm, on the fatty side, very flavorful

Good for pulled pork, slow roasting

Boston Butt, Boneless

Fattiest part of shoulder (the butt of the shoulder). Classic pulled pork cut. (Some customers call this the collar or neck)

Roast or braise. Great for Pork Stew

Picnic Shoulder, Bone-in

The bottom part of a pork shoulder with the Boston Butt removed and part of the shank still attached

Roast or braise.

Pork Spareribs

Cut from the belly and breast. Very flavorful and meaty.

roast, grill, braise, smoke

Baby Back Ribs

Cut off the pork rack. Not a common cut for the retail case. Classic BBQ Pork Ribs

Roast, grill, braise, smoke

Pork Belly

Fatty thin portion cut from the underside of the pig. Used to make Bacon/Pancetta- still a great fresh cut

braise, smoke, sear

Pork Leg Cutlets

cut from the knuckle, thin lean portions of pork. Good alternative for a veal cutlet

bread/fry, sear hot and fast

Fresh Pork Jowls

Meat from the cheeks of the pig head. When cured it becomes Guanciale or Face Bacon

braise or smoke

Pork Fat

Pork Back Fat or Pork Leaf Lard.

Back fat goes into sausages. Great cooking fat. Leaf lard for baking. Leaf lard has mild flavor

Pork Bones

Pork neck/leg bones

Use roasted or raw for stocks. Pork bones are an essential ingredient in our Master Stock

Pork Shanks

Braising cut from lower leg.

stew, braise, smoke

Ground Pork

mix of pork trim ground for burger, sausage,

burger, meatballs, meatloaf, tacos, terrines

Pork Cheeks

Delicious braising cut from the pork head

Braise

Pork Flank Steak

small flat cut, wide grain, marinates well

pan sear, grill