What Part Of The Pig Is Pork Chops

Olivia Luz

In fact they re even quite similar in how they re cut priced and cooked. Starting from the front of the pig. While you may see several varieties of chops in the meat case they vary depending on where along the loin they were cut the most popular cuts are loin chops and rib chops.

They are considered one of the most popular cuts of meat from a pig and come in a variety of shapes and sizes.

Pork chops are a cut of meat from the upper portion of a pig s body coming from the portion that runs from the pig s hip to its shoulder. Other delicious and versatile cuts that won t break the bank are pork shoulder or pork butt which are good for roasting barbecuing or grilling. Most pork bellies go straight to processors to cure smoke and slice into bacon but fresh pork belly is widely used in asian recipes. This part of the pig provides some very important products including spare ribs bacon and salt pork.

The entire pork loin can be roasted or it can be cut into individual chops or cutlets. Chops can be prepared a number of different ways and can be sliced thin or cooked thick. Think of chops as pork s version of beef steaks. They are the most chosen cut of pork based on their ease of preparation economical cost and consistent flavor and texture.

A pork chop like other meat chops is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork shoulder also called pork butt or boston butt is generally sold as a 5 to 10 pound boneless roast at the grocery store. It s a really great thing to roast says mylan. Pork shoulder chops are sold with bones but those are less common how to cook.

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Pork chops thick or thin bone in or boneless pork chops are cut from meat perpendicular to the spine often from the loin. Pork chops are cut from the part of the pig that extends from its shoulder to hip a strip called the pork loin. Pork shoulder or pork butt. The usda defines ham as fresh uncured whole leg smoked dry cured and wet or brine cured.

It s cut from the two rear legs of the pig and is sold fresh cooked or cured. Chops are commonly served as an individual portion. Pork chops are called different names depending on the part of the pork loin from which they are cut. Very lean and tender the pork tenderloin is an excellent cut of meat and comes from the pig s back.

Above the loin is another section of fatback which can be used for making lard salt pork or added to sausage or ground pork. The ham is one of the four primal cuts and is cut from the two rear legs of the pig just above the hock. Pork chops are unprocessed and leaner than other cuts. Pork loin going back a little we find the loin.

The tenderloin is taken from the rear of the pork loin and baby back ribs come from the upper ribcage area of the loin. In fact most boneless pork chops you come across at the store are likely to come from this part right near the ribs via cook s illustrated. The ham is arguably the most popular cut of pork.