Pork. 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.

Pork

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