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Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most ..... Knuckles, intestines, jowls (cheek) and all other parts of the pig may also be eaten. ... because it b...

Pig / Pork Cuts by Chart - CloveGarden


Pig Parts: photos, descriptions and details of culinary usage. ... has excellent flavor, but for pork it doesn't make nearly as much difference as it does with beef.

Guide to Cuts of Pork - Pork Shoulders & Butts


Damp meat, pale meat, and soft meat all come from a factory-farmed pig. ... Pork cutlets are lean steaks similar to sirloin chops, but meatier (and boneless).

Pork Cuts: A Visual Guide | The Cook's Illustrated Meat Book


Buying and cooking today's lean pork chops or tenderloins can be a challenge. ... We do not recommend this cut. ... Loin center-cut roasts and chops come from the same part of the pig, which explains why baby ... These ribs can be braised and shredded for pasta sauce, or pounded flat and grilled or pan-seared as cutlets.

What Good is a Pig: Cuts of Pork, Nose-to-Tail | Sugar Mountain Farm


Apr 4, 2014 ... We work to sell these parts, through pricing, talking up recipes, trying recipes ourselves so we can talk about them and getting the word ... Typically sliced thin to cutlets. .... Sausage – The sausage tends to come from the middle of the hog. ... Scald and scrape is rather essential if you plan to do a pig roast.

Cook's Thesaurus: Pork Loin Cuts


There are three main parts of the loin: the blade end, which is closest to the shoulder and tends to ... They come boneless (pictured) or bone-in. ... Substitutes : pork sirloin cutlet OR pork rib chop OR pork loin chop OR pork blade chop ... As you move away from the center of the pig, the roasts become either bonier or fattier or ...

Chop or Cutlet? | WordReference Forums


Jun 12, 2007 ... When in a restaurant menu you read "pork chop" or "pork cutlet", do you assume that if it says "chop" it'll be larger than if it were a "cutlet"? ... "Cutlet" does not in fact come from "cut". ... And isn't the -elette part a diminutive too?

Types of Pork: Ham, Tenderloin, Sausage, and More | Berkeley ...


Nov 30, 2015 ... Pork leg: Fresh hams come from the leg of the hog. ... Sometimes slices are cut from the leg and sold as pork cutlets. ... Pork loin: This part of the pig supplies the largest number of fresh cuts ... You can also cut these roasts into chunks—or have the butcher do so—then marinate them, and grill or broil them.

Jack and Pat's Pork Cuts


This page depicts the different areas of a pig and the pork cuts. ... sometimes called “pork butt” because in old English butt means 'the widest part. ... Hock cuts usually come already brined and smoked and sold as a “ham hock. ... Pork Cutlets.

Pork Guide « J&B Butcher


Sows are used to breed more pigs. ... The retail cuts from the loin meat include center cut pork chops (both bone in and ... The front part of the belly area produces pork spareribs, also St. Louis ribs and rib tips come form this area. The rest ... In some parts of the US, the spare rib is king, while in other parts the back rib is ki...

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What Is a Pork Cutlet? (with pictures) - wiseGEEK


A pork cutlet is a thin, boneless cut of meat that is taken from the loin or leg section of a pig. ... The further the cut is from the center of the pig, the bonier and fattier the meat becomes. Pork ... The breaded cutlet also is eaten as a sandwich, between slices of bread, in this part of the world. ... Forget Botox - Do This Once D...

A Complete Guide to Pork Chops — Meat Basics | The Kitchn


Sep 22, 2014 ... Pork chops are the equivalent of beef steaks and the priciest part of the ... of the pig, we have four major sections where pork chops come from: ...

Pork 101: Know Your Cuts - Modern Farmer


Mar 12, 2014 ... Starting from the front of the pig: Pork shoulder (also called pork butt or “Boston ... Side note: Why is this cut sometimes called “pork butt” when it doesn't come from the actual rear end? ... But the picnic ham is the lower part of shoulder. ... and unsmoked, but if you do, it's a great braising cut,” says My...