basic cuts of pork

How To Make basic cuts of pork

• Step 1
  Blade Shoulder Also known as the Shoulder Butt. This is a one of the fattier cuts of pork. Cuts from this area include: blade roasts, blade steaks, Boston butt and ground pork.
• Step 2
  Arm Shoulder Also known as the picnic shoulder. This is the leg part of the shoulder and it is a fairly fatty area. Cuts from this area include: pork shank (or hocks) and picnic roasts. Both are sometimes sold smoked.
• Step 3
  Loin This is one of the leanest areas of pork it is also where most pork chops come from. Cuts from this area include: center-cut pork loin roast, pork tenderloin, boneless loin roast, loin chop, rib chop, sirloin chop, blade chop, baby back ribs and country-style ribs. Canadian-style bacon is made from meat from the loin area.
• Step 4
  Side/Belly Another fairly fatty area. This is where spareribs come from. The belly is also used to make salt pork and bacon.
• Step 5
  Ham/Leg This area is fairly lean and it's where the famous country-cured hams come from. Some common cuts are: bone-in fresh ham, sirloin pork roast, top leg roast, shank, fresh boneless ham roast, smoked ham, fresh ham steaks and pork scallops.
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