Pork cuts of meat

Never hesitate at the butcher counter again.

Beef Meat Cut Guide “When good beef is first cut, the lean is firm so that no mark of the finger remains when one presses it; it is of purplish red, changing to bright red, and becoming moist, after being exposed to the air. There should be plenty of fat; if this is lacking, it… Continue reading Meat Cuts Picture and Guide

A Meat Butcher Chart, when printed, serves as a handy reference in your kitchen, guiding you on the various cuts of meat from beef, pork, lamb, or poultry.

In April 2013 the National Pork Board announced new names for old familar pork cuts. Here are photos.

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Here are the most popular types of pork and some quick pointers on putting them to exquisite use.

Whole Hog Butchering: Breaking Down a Mangalitsa-Red Waddle Heritage Pig: Video by Jon Brown Much of meat’s flavor comes from fat. People are starting to embrace fattier cuts, and cooking with pork lard is making a comeback. With the welcome of full flavored, lard-laden pork, the fat, furry Mangalitsa heritage breed of p…

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You have a recipe that calls for a boneless sirloin pork roast, but they don’t have that at the grocery store. What do you do? Get a pork tenderloin? Try a shoulder blade Boston roast? Wouldn’t you love to have a cheat sheet? Thanks to the experts at the Pork Checkoff, you do! Their handy chart shows the different cuts of pork and the best ways to cook them. Looking for something to roast or bake? Try: Country-style ribs Pork tenderloin New York pork roast In the mood to broil or grill?