Guide to Meat Cuts

• Shoulder arm picnic - It contains arm bone, shank bone, and a portion of blade bone.
• Shoulder arm roast - It is cut from, meat shoulder arm picnic.
• Shoulder arm steak - It has the same muscle and bone structure as shoulder arm roast, only cut thinner.
• Shoulder blade (Boston) roast - It contains the ton portion of whole shoulder, the blade bone exposed on two sides, and some intramuscular fat, It is usually prepared by roasting
• Shoulder blade steak - It is cut from meat shoulder blade Boston roast.
• Cubed steaks - Cubed steaks are square or rectangular.
• Cubes for kabobs - These are boneless, lean, and cut into cubes.
• Hocks - These are cut from picnic shoulder and are similar to shank cross cuts.
• Loin blade roast - It contains part of the blade bone, rib bones, and backbone.
• Loin blade chops - These 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 eve muscle and several smaller muscles.
• Loin country-style ribs - These are made by splitting the blade end of loin into halves lengthwise.
• Loin back ribs - These are cut from the blade and center sections of loin.
• Loin center rib roast - It is a cut from the center rib area of loin.
• Loin rib chops - These are also called center cut chops, contain eye muscle and backbone.
• Loin center loin roast - It is a cut from the center of loin, It contains rib eye, tenderloin muscles, rib bones, T-shaped bones, and a thin fat covering.
• Loin top loin chops - These contain top loin muscles and backbone running the length of the cut.
• Loin butterfly chops - These are a double chop, about two inches thick, which comes from the boneless loin eye muscle.
• Loin top loin roast boneless (Double) - It is two boneless oins reversed and tied together with the fat side facing out
• Loin chops - These are cut from the sirloin end of loin
• Loin sirloin roast - It contains hip bone and backbone.
• Loin sirloin chops - These are cut from the sirloin end of loin.
• Loin sirloin cutlets - These are boneless slices cut from the sirloin end of loin after the tenderloin, hip bone, and backbone are removed.
• Loin tenderloin whole - It is a boneless cut takenfrom the inside of loin.
• Spare ribs - These are cut from the side.
• Fresh side - It is the same cut as slab bacon but it is fresh.
• Pork leg (fresh ham) whole - This is a bone-in hind leg, usually covered with skin and fat about halfway up the leg.
• Pork leg (fresh ham) shank portion - This is the lower portion of the leg.
• Ground pork - This is unseasoned and ground from wholesale cuts that are generally in limited demand.
• Smoked pork shoulder picnic whole - It has the same muscle and bone structure as fresh pork shoulder arm picnic.
• Smoked pork shoulder roll - It is the cured and smoked meaty boneless eye of pork shoulder blade Boston roast.
• Smoked pork hocks - These contain two round shank bones exposed at both ends.
• Smoked pork loin canadian-style bacon - It is made from boneless loin, a single elongated muscle with little fat.
• Smoked pork loin rib chops - These 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. They are usually prepared by roasting, baking. broiling, grilling, pan-broiling, or panfrying
• Smoked pork loin chops - These 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.