PORK
• Light pink color• Doughy fat• Back fat average 1.0 to 1.25 inches• Need to trim fat• Smaller cuts than beef,
larger than lamb• Can be smoked OR fresh• LARGE amounts of fat
Pork (Fresh) Leg
• Large leg muscles• Round bone• Not cured – fat is white in color
62.Pork (Fresh) LegCenter Slice
• White fat• Round bone
63. Pork (Fresh) LegRump Portion
• White fat• Triangle shape muscle• Round bone
64.Pork (Fresh) LegShank Portion
• Shank tapers down into leg
• White fat cover• Center slice on the
end of the leg
Pork (Fresh) Loin
• Variety of bones• Ribs, blade, t-bone, sirloin bones• White fat
65.Pork (Fresh) LoinBlade Roast
• Blade on opposite ends• Blade chop on one end rib
chop on other end• Loin eye above blade
66.Pork (Fresh) LoinBack Ribs
• Ribs curl• Top of rib section
into loin
67.Pork (Fresh) LoinBlade Chop
• Loin eye over blade• Blade bone present
68.Pork (Fresh) LoinButterfly Chop
• Boneless• Loin eye• split
69.Pork (Fresh) LoinCenter Loin Roast
• T-bone• 2 muscles – Loin eye and tenderloin• Loin chops on both ends OR one loin chop and
one rib chop
70.Pork (Fresh) LoinCenter Rib Roast
• One muscle – no tenderloin• Rib chop on one end
71.Pork (Fresh) LoinCountry Style Ribs
• Includes a rib bone• MAY include blade bone
72.Pork (Fresh) LoinLoin Chop
• T – Bone• 2 muscles – Loin eye and tenderloin
73.Pork (Fresh) LoinRib Chop
• Rib Bone• Muscle similar to top loin in beef• ONE muscle
74.Pork (Fresh) LoinSirloin Chop
• Weird shaped bone at the edge of the cut
75.Pork (Fresh) LoinSirloin Cutlets
• Rainbow shape• Boneless cut• Sirloin bone would have been at the base of
the cut
76.Pork (Fresh) LoinSirloin Roast
• If there is a sirloin chop on one end, it is a sirloin roast
• Ocean wave down the top
77.Pork (Fresh) LoinTenderloin Roast
• Same as Filet Minon from beef• Tapers down the length of the roast
78.Pork (Fresh) LoinTop Loin Chop (Bnls)
• Single muscle• Exclamation point• Same as top loin in beef
79.Pork (Fresh) LoinTop Loin Roast Double (Bnls)
• Looks like butterfly chop at the ends• Tied together
Pork (Fresh) Side
• Ribs present if there are bones• From pork bellies• Not cured – fat is white in color
80.Pork (Fresh) SideFresh Side
• Uncured bacon• White fat
81.Pork (Fresh) SideSpare Ribs
• Rib bones• Tapering shape• White fat
Pork (Fresh) Shoulder
• Small muscles – lots of them• Blade bone, seven bone, or Round bone• Not cured – fat is white in color
82.Pork (Fresh) ShoulderArm Picnic
• Top of shoulder• 90 degree Vee cut
83.Pork (Fresh) ShoulderArm Roast
• Round bone in the center on both ends of cut• Small muscles around the bone
84.Pork (Fresh) ShoulderArm Steak
• Same as 83 only thin
85. Pork (Fresh) ShoulderBoston Blade Roast
• Fat layer on the top• Blade bones showing on two adjacent sides
86.Pork (Fresh) ShoulderBlade Steak
• Blade bone OR seven bone• Steak thickness
Pork (Fresh) Variety
• Internal organs• Smaller than beed• Not cured – fat is white in color
87.Pork (Fresh) VarietyHeart
• Smaller than beef heart• Same organ
88.Pork (Fresh) VarietyKidney
• Kidney bean shaped
89.Pork (Fresh) VarietyLiver, Whole
• Four lobes• Football texture to
tissue
90.Pork (Fresh) VarietyTongue
• Tip is NOT rough• Skin texture at the tip
Pork (Fresh) Various
• Odds and ends cuts• Not cured – white fat
91.Pork (Fresh) VariousHocks
• White fat• Round bone at the edge
92.Pork (Fresh) VariousGround Bulk Sausage
• Ground pork• Includes spices• High fat content
93.Pork (Fresh) VariousSausage Links