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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-16-2010, 09:57 AM   #1
Tweedle
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Default Pork Guide

American Primal Cuts Of Pork


Pork shoulder arm picnic- Contains arm bone, shank bone, and a portion of blade bone. It also contains shoulder muscles interspersed with fat. The shank and part of the lower area are covered with skin

Smoked pork shoulder picnic whole- It has the same muscle and bone structure as fresh pork shoulder arm picnic. In addition, it is cured and smoked. It contains arm bone, shank bone, and a portion of blade bone with shoulder muscles interspersed with fat. The shank and a part of the lower area are covered with skin.

Pork shoulder arm roast- Is cut from pork shoulder arm picnic. The shank is removed, leaving the round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat.

Pork shoulder arm steak- Has the same muscle and bone structure as pork shoulder arm roast, only cut thinner. It contains round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat.

Pork shoulder blade roast (Boston Butt)- Contains the top portion of whole shoulder, the blade bone exposed on two sides, and some intermuscular fat.

Smoked pork shoulder roll- Is the cured and smoked meaty boneless eye of pork shoulder blade Boston roast.

Pork shoulder blade steak- Is cut from pork shoulder blade Boston roast. It contains blade bone and several muscles.

Pork hocks- Are cut from picnic shoulder and are similar to pork shank cross cuts. They contain two round shank bones exposed at both ends.

Smoked pork hocks- Contain two round shank bones exposed at both ends. They are oval-shaped, two to three inches thick, cured, and smoked.

Pork loin blade roast- Contains part of the blade bone, rib bones, and backbone. It also contains large loin eye muscle surrounded by several smaller muscles.

Pork loin blade chops- Are cut from the blade end of loin and contain the same muscle and bone structure as pork loin blade roast, including part of the blade bone, rib bones, backbone, large loin eye muscle and several smaller muscles.

Pork loin country-style ribs- Are made by splitting the blade end of loin into halves lengthwise. The ribs contain part of the loin eye muscle and either rib bones or backbones.

Pork loin back ribs (baby backs)- Are cut from the blade and center sections of loin. They contain rib bones, meat between the ribs called finger meat, with a layer of meat covering the ribs that come from the loin eye muscle.

Pork loin center rib roast- Is a cut from the center rib area of loin.

Pork loin rib chops (center cut chops)- They contain eye muscle and backbone. Rib bone may also be present, depending on the thickness of the cut. Fat covers the outside edge of the chops.

Smoked pork loin rib chops- Have the same muscle and bone structure as fresh pork loin rib chops, but they are also cured and smoked. They contain loin eye muscle and backbone. The rib bone may also be present.

Pork loin center loin roast- Is a cut from the center of loin. It contains rib eye, tenderloin muscles, rib bones, T-shaped bones, and a thin fat covering.

Pork loin top loin chops- Contain top loin muscles and backbone running the length of the cut. The tenderloin is removed, and there is an outside covering of fat.

Pork loin butterfly chops- Are a double chop, about two inches thick, which comes from the boneless loin eye muscle. It is sliced in half to form two sides resembling a butterfly.

Pork loin top loin roast boneless (double)- Is two boneless loins reversed and tied together with the fat side facing out.

Pork loin chops- Are cut from the sirloin end of loin. The eye muscle and tenderloin is divided by a T-shaped bone. The chops also contain backbone.

Smoked pork loin chops- Have the same muscle and bone structure as fresh pork loin chops, but they are also cured and smoked. They are cut from the sirloin end of loin and contain eye muscle and tenderloin divided by a T-shaped backbone.

Pork loin sirloin roast- Contains hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones.

Pork loin sirloin chops- Are cut from the sirloin end of loin. They have the same muscle and bone structure as pork loin sirloin roast, containing hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones.

Pork loin sirloin cutlets- Are boneless slices cut from the sirloin end of loin after the tenderloin, hip bone, and backbone are removed.

Pork loin tenderloin (whole)- Is a boneless cut taken from the inside of loin. The largest end is round and gradually tapers to the thin flat end.

Smoked pork loin (Canadian-style bacon)- Is made from boneless loin, a single elongated muscle with little fat. It is cured and smoked.

Pork spareribs- Are cut from the side. They contain long rib bones with a thin covering of meat on the outside and between the ribs. They may also contain rib cartilage.

Fresh side pork- Is the same cut as slab bacon but it is fresh. It is taken from the section of side that remains after the loin and spareribs are removed. The layered lean from fat is generally used as a seasoning.

Slab bacon- Is cured and smoked side. It contains steaks of lean and fat on one side. The other side may be covered with skin

Sliced bacon- Is sliced from slab bacon. It may be shingled with the outer skin removed.

Pork leg (fresh ham) whole- Is a bone-in hind leg, usually covered with skin and fat about halfway up the leg.

Smoked ham whole- Has the same muscle and bone structure as pork leg (fresh ham) whole, but it is also cured and smoked. It contains the bone-in hind leg.

Pork leg (fresh ham) shank portion- Is the lower portion of the leg. It contains shank bone and part of the femur bone. Skin covers the shank and a small portion of the outside muscle.

Smoked ham shank portion- Has the same muscle and bone structure as pork leg (fresh ham) shank portion, but it is also cured and smoked. The lower potion of the leg, it contains shank bone and part of the femur bone.

Smoked ham rump portion- Is a portion of cured and smoked ham that contains the aitchbone and part of the leg bone. A thin layer of fat covers the outer surface.

Smoked ham center slice- Is cut from the center portion of cured, smoked ham. It contains top, bottom, tip muscles, and round bone.

Ground pork- Is unseasoned and ground from wholesale cuts that are generally in limited demand. It is also made from lean trimmings and sold in bulk form.

Sausage links- They are made from ground, fresh meat and with seasonings such as salt, pepper, and sage. These are stuffed into casings and shaped into links.

Pork cubed steaks- They are square or rectangular. The cubed effect is made by a machine that tenderizes the meat mechanically. The steaks may be made from muscles of several primal cuts.

Pork cubes- for kabob are boneless, lean, and cut into cubes.
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Unread 04-16-2010, 09:59 AM   #2
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This should be in qtalk as well. I wasn't paying attention.

Done!
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Unread 04-16-2010, 10:50 AM   #3
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thanks
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Unread 04-16-2010, 10:54 AM   #4
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I really appreciate your effort in these two threads Tweedle!
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Unread 04-16-2010, 10:59 AM   #5
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Thanks again for another Great Post
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Unread 04-16-2010, 11:02 AM   #6
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Nice post! Very informative.
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Unread 04-16-2010, 01:55 PM   #7
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I think this thread and the beef one should be a sticky at a certain butcher shop I know of in Surry, New Hampshire.
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Unread 04-16-2010, 03:00 PM   #8
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I think this thread and the beef one should be a sticky at a certain butcher shop I know of in Surry, New Hampshire.

I have a copy printed out for monday I'll let you know how it goes.
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Unread 04-16-2010, 03:20 PM   #9
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thanks for your post
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Unread 08-21-2011, 01:36 AM   #10
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bump just 'cause it's cool.
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Unread 08-21-2011, 04:29 AM   #11
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Great information - thanks for posting!
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