Boston shoulder, pork butt, Boston butt Best Cooking Methods: Starting from the front of the pig: Above the loin is another section of fatback which can be used for making lard, salt pork, or added to sausage or ground pork.
Pork is divided into large sections called primal cuts, which you can see illustrated in the pig diagram above. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are otherwise quite similar. These cuts will be dry if overcooked. Crown rib roast Best Cooking Method: Pork shoulder is also used for making ground pork or sausage meat.
Louis—Style Spareribs: These chops can be identified by the bone that divides the loin meat from the tenderloin muscle.
Braising, barbecuing. Make sure to buy a bone-in ham; it will taste better than a boneless ham.Butchering a Pig with a meat saw: Part 5. . Meat Saw Review.
Center-Cut Rib Roast: Continue to 5 of 9 below. Fresh Ham, Shank End: December 13, 2018 at 12: Loin back ribs, riblets Best Cooking Methods: I like especially front hock of pork.
Continuing to move back, next up is sirloin, which is often cut up into chops. Leave a Reply Cancel reply Your email address will not be published. Pork Spareribs. Because of its shape and size, this roast is prone to overcooking. It is cut from the shoulder end of the loin and has more fat and flavor than the boneless center-cut loin roast.
Sign up for your Modern Farmer Weekly Newsletter. Often referred to as the pork equivalent of prime rib or rack of lamb, this mild, fairly lean roast consists of a single muscle with a protective fat cap.
The lean tenderloin section cooks more quickly than the loin section, making these chops a challenge. This Southern favorite starts with the whole leg and is dry-cured like prosciutto or serrano ham.