Selecting the Right Cut

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.

The degree of leanness
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.