When selecting the right cut of pork, you must consider the degree of
leanness, how you are planning on cooking it, as well as what kind of meat
you are looking for.
Modern-day production has reduced pork’s fat content.In fact, pork is a
major contender in the lean meat category and many cuts of pork are as lean
or leaner than chicken. For example, pork tenderloin is just as lean as a
skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets
the government guidelines for “extra lean.” For the leanest cuts of pork,
look for the words “loin” on the label.
How you’ll cook it
If time is limited, you’ll want to select a smaller cut, like pork chops
that cook quickly. If you’re entertaining and have several other dishes to
prepare, you may want to choose a roast that can be put in the oven and
requires very little attention.
What Kind of Meat?
Listed first on every label, this indicates whether the cut is pork, beef,
lamb or veal.
What Part of the Pig is this Cut From?
This is known as the “primal” or “wholesale” cut and specifies which part of
the animal the meat comes from. This information is a good indicator of the
relative tenderness of the cut and can help the shopper decide which method
of cookery to use when preparing the cut.This part of the label may read
shoulder, loin, leg, etc.
Pork Cuts Printable Version
What is the Retail Cut?
This part of the label gives the shopper the specific name of the smaller
cut taken from the primal cut. This part of the label may read blade roast,
rib chop, sirloin roast, etc.