Country-style pork ribs or loin ribs are the meatiest and fattiest of pork ribs but aren't as easy to pick up and eat with your fingers as are the other pork ribs. Pork lard lacks any real pork or meaty flavor, making it an excellent neutral-flavored cooking fat with a high smoking point. Fat back has rather high water content, so adding too much to burgers or meat loaves will cause noticeable shrinkage when cooked. They can still be grilled, broiled, or pan-fried to great effect, especially if marinated or tenderized beforehand, but they can also stand up to longer, slower cooking methods like braising, too. pork blade shoulder or picnic shoulder) usually being the triangular piece that would be attached to the butt. Pork cutlets are usually lean steaks similar to sirloin chops, but meatier and boneless. In the supermarket, you may see a variety of different types of pork chops, including loin, rib, sirloin, top loin and blade chops. There are plenty more cuts of pork like pork knuckles, trotters, and beyond—the knuckles and feet (trotters), for example, both of which need long, slow cooking to break down all the connective tissue that otherwise makes them tough but are then prized for their meaty flavor. Many markets take out the bone and sell this cut in smaller chunks, often wrapped in netting to hold the roast together. It’s often made from pork shoulder, which gives it an average lean to fat ratio of 70:30. Some are fresh and need cooking; others are already cooked or smoked or cured when sold and need heating up or slicing. pork rib cut chops, rib pork chops, pork chop end cut) Pork sirloin chops; Pork top loin chops (a.k.a. Cook: “These are a high heat, fry or grill kind of thing,” says Mylan. Cuts from the pork loin are the leanest and most tender pork cuts. ), and how to cook different cuts of pork to their best advantage. Pork chops from the shoulder end are fattier than from the loin end. Check out these slow-cooker pork shoulder recipes. Heard that one yet? She is also a writer of crime fiction; her first full-length manuscript, The Trust Game, was short-listed for the 2017 CLUE Award for emerging talent in the genre of suspense fiction. The tenderloin is the full length of the pork’s loin. Sometimes medallions cut from a pork tenderloin a cutlet. The three sections of the pork loin are: When sold as whole "roasts," pork loins are usually tied up, as pictured. In the supermarket, you may see a variety of different types of pork chops, including loin, rib, sirloin, top loin and blade chops. Sausage is seasoned ground pork and may be fresh, smoked or cured. In fact, in terms of nutrition, pork compares favorably with many proteins, including meats and poultry. Pork smoked sausage is most commonly found in the western European regions of Spain and Portugal. Roast Pork Loin With Sweet Potatoes and Apples, Cuts of Pork: a Pig Diagram and Pork Chart. Pork chops come from the pork’s loin—the strip of meat running from hip to shoulder. Ground is simply pork that’s been ground or finely chopped. Ham is from the top of the pork leg (the bottom is the shank, which can sometimes be a hock, see below). Buying pork shoulder: Cut from different areas of the shoulder, pork shoulder can also be labeled as pork butt or Boston butt. Here's the thing: pork butt and pork shoulder are both from the shoulder. Are you looking for the long, skinny tenderloin? It can also be cooked fresh and is often seen on menus as "braised pork belly." It can be sold fresh, boiled, smoked or cured (as pictured). Pork spare ribs are the least meaty of pork ribs, but popular for the tender-chewy texture (they are the least fatty of pork ribs) they can attain with properly long and slow cooking. When the skin is removed they are called shanks, usually sold raw (as pictured) and respond very well to braising. Typical American bacon is cured with salt and also smoked. It can be cooked whole or sliced crosswise into medallions. They are, technically, different cuts, with the butt (a.k.a. Thick or thin, bone-in or bone-less pork chops are cut from meat perpendicular to the spine, often from the loin. Pork shoulder is sold boneless and bone-in, and typically weighs between five and 10 pounds. Everything from German potato salad to mashed potatoes, along with a vegetable and a salad is served with Learn more about pork shoulder here. This is a method that is being used since the times of the Roman Empire. Pork is a rich source of many vitamins and minerals, including: Thiamine. What binds them together is that they are all cuts that turn out well when baked in the oven. Leaf lard is the highest grade of lard (lard is pork fat, the term is usually used to refer to rendered pork fat suitable for cooking). LauriPatterson/iStock / Getty Images Plus, here’s why brining works to make your meat so tender, Do Not Sell My Personal Information – CA Residents. They are also, along with pork loin chops, the most expensive cut of pork. Bacon is cut from the side of the belly and is basically perfect with everything. Be careful to avoid overcooking any cut of pork from the loin (they usually have the word "loin" in their name, i.e., tenderloin, loin chop, etc.). There are many types of pork ribs, including: The pork rib roast (also called a “rack of pork”) is the pork equivalent of a standing beef rib roast and rack of lamb. Check out these top-rated pork tenderloin recipes. Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it.