Know Your Pork Cuts T PK · Blade Roast Back Ribs Cutlets Loin Roast Tenderloin Top Loin Chops Spareribs This guide can help you identify some of your favorite pork cuts in the meat
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PORK
Issue 3 Inspired Ideas for Dinner and Beyond August 2012
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Pork’s Slim 7Great news for pork lovers: seven cuts of pork meet USDA guidelines for“lean,” meaning that they have less than 10 g fat, 4.5 g saturated fat and 95 mg cholesterol per 3-ounce cooked serving. Pork tenderloin actually qualifies as “extra lean,” making it as lean as a skinless chicken breast! So enjoy these guilt-free lean cuts of delicious, nutritious pork:
•Tenderloin •BonelessTopLoinChop
•GroundPork,96%Lean •BonelessTopLoinRoast
•Bone-InCenterLoinChop •Bone-InRibChop
•Bone-InSirloinRoastFind the Southwest-Spiced Roast Pork Tenderloinrecipe at www.PorkBeInspired.com.
Arm Picnic Roast
Back Ribs Blade Roast
Cutlets
TenderloinLoin Roast
Top Loin Chops
Spareribs
This guide can help you identify some of your favorite pork cuts in the meat case.
Know Your Pork CutsTurning a package of raw pork into a delicious
meal takes only a little know-how and an easy recipe. Knowing your pork cuts is the first step in making informed selections at the meat case.
Here’s a simple break-down:
A hog is divided into five sections: Shoulder, PicnicShoulder,Loin,SideandLeg.Eachof these sections yeilds a variety of familiar fresh pork cuts:
•Shoulder:GroundPork,BladeRoast, BladeSteak,Country-StyleRibs
•Picnic Shoulder:ArmPicnicRoast
•Loin:
-ChopsfromtheSirloin,Rib,Loin, TopLoinandBladeareas -RoastsfromtheRib,Loinand Sirloin areas -Tenderloin -Country-StyleRibs,BackRibs
•Side:Spareribs,St.Louis-StyleRibs
•Leg:FreshLegRoast,Cutlet
Learn more at www.PorkBeInspired.com © 2012 National Pork Board
Pork Inspirations Inspired Ideas for Dinner and Beyond August 2012
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• Don’tovercook!Cookallfreshporkcutsto145°F,followedbya 3-minuteresttime,fortender,juicyresults.Groundporkshouldbe
cookedto160°Flikeallothergroundmeats.• Useadigitalmeatthermometerforperfectlypinkporkat145°F.• Sliceporkroastsagainstthegrainformoretendermeat.
Tips for Perfect Pork
CUT COOKING METHOD THICKNESS/WEIGHT TEMPERATURE (°F)
TIME (followed by 3 min rest)
Loin Roast BONE–IN & BONELESS
RoastBBQ
2–5 lbs 2–5 lbs
145° 145°
20 min/lb* 2 lb roast = 20 min/lb 3½–5 lb roast = 15 min/lb
Crown Roast Roast 10 lbs 145° 12 min/lb*
Fresh Leg/Uncured Ham Roast 18–20 lbs 145° 15 min/lb*
Ham, fully cooked Roast 5–6 lbs 140° 20 min/lb
Tenderloin roast at 425°F
Roast Grill/Broil
½–1½ lbs ½–1½ lbs
145° 145°
20–27 min 20 min
Tenderloin Medallions Sauté Braise
¼–½" thick ½–¾" thick
Tender Tender
4–8 min 8–10 min
Loin Chops BONE–IN OR BONELESS
SautéGrill/Broil Braise
¾" thick¾" thick ½–¾" thick
145° 145° 145°
8 min 8–9 min 6–8 min
Thick Loin Chops BONELESS
Grill/Broil 1½" thick 145° 12–16 min
Loin Kabobs Grill/Broil 1" cubes Tender 10–15 min
Ground Pork Patties SautéGrill/Broil
½" thick ½" thick
160° 160°
8–10 min 8–10 min
Shoulder BBQ Braise
3–6 lbs 3–6 lbs
Tender Tender
45 min/lb* 2–2½ hrs*
Ribs RoastBBQBraise
— — —
Tender Tender Tender
1½–2 hrs 1½–2 hrs 1½–2 hrs
Cutlets Sauté ¼" thick Tender 3–4 min
Loin or Shoulder Cubes Loin Cubes
Stew Braise
1" thick 1" thick
Tender Tender
45–60 min 8–10 mins
Your guide to PERFECTLY COOKED PORK
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