Before you go shopping for pork, it’s helpful to know some basic facts about it and the raw cuts that are used to make the retail cuts. Buying and cooking today’s lean pork chops or tenderloins can be a challenge. Also, there are a lot of different cuts of pork in the market, and many of them are sold under different names. Pork labels can also be confusing. Our retail cuts chart will help you understand shopping for pork, cut by cut.
Pork is a versatile and delicious meat that comes from pigs There are many different cuts of pork, each with their own unique qualities. Some cuts are lean while others contain high amounts of fat For those looking to add more rich, fatty flavor to their dishes, one cut stands out as having the most fat – pork belly.
An Overview of Pork Belly
Pork belly comes from the underside or belly of the pig. This area contains a high concentration of fat layered between streaks of meat. Pork belly is nicknamed “bacon” before it is cured and smoked. Unlike regular bacon, pork belly is uncured.
Some key facts about pork belly:
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It contains a very high ratio of fat to lean meat Estimates range from 70% fat to 30% lean meat.
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The fat content makes the meat incredibly moist, tender, and flavorful.
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Popular worldwide for dishes like crispy pork belly, Chinese braised pork belly, and chashu pork belly.
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Sold bone-in or boneless. Boneless is most common.
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Relatively inexpensive compared to other prime cuts of pork.
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Requires long, slow cooking to melt fat and tenderize meat.
So if you’re looking to add decadent, fatty pork flavor to a recipe, pork belly is the cut that will deliver in spades.
Why Pork Belly Has the Most Fat
Pork belly comes from the lower chest area of the pig, where subcutaneous fat stores develop. This area does not get much exercise, so the fat remains largely unused. Other cuts come from areas like the legs and shoulders where fat deposits are smaller since those body parts move more.
Additionally, pigs are bred specifically to produce fatty bellies for culinary use. Through selective breeding, farms have developed pigs that accumulate excessive fat in the belly region. This results in the signature thick, marbled cuts ideal for rich pork dishes.
Comparing Fat Content of Other Pork Cuts
While pork belly reigns supreme in the fat department, other cuts of pork contain high amounts of fat as well. Here is how some other common cuts compare:
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Pork shoulder contains a good amount of fat, but less than belly. Estimated 40% fat to 60% lean. Excellent for pulled pork.
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Pork ribs have more fat than loin or tenderloin cuts. Baby back ribs are leaner than spare ribs.
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Pork loin is a leaner cut from the ribcage area. Has a fat cap on one side. About 20% fat.
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Pork chops can vary in fat content depending on part of loin they are cut from.
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Pork leg (fresh ham) contains marbling and external fat cap. Fat ratio depends on breed.
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Pork tenderloin is one of the leanest cuts. Contains about 10% fat. Lacks rich porky flavor.
While these cuts contain less fat than pork belly, they can still add plenty of flavor. Just don’t expect the same melt-in-your-mouth quality.
Cooking Methods for Pork Belly
Pork belly requires slow, moist-heat cooking methods to break down the fat and collagen. Here are some top ways to cook this cut:
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Braising or stewing: Simmer chunks of pork belly in flavorful liquid for 2-3 hours until fork tender.
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Roasting or baking: Cook fatty-side up in oven at 250°F for 2-3 hours. The fat bastes the meat as it renders.
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Grilling or smoking: Needs low, indirect heat for 1-2 hours. Smoke with wood chips for extra flavor.
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Sous vide cooking: Vacuum seal belly and cook in water bath at 165°F for 10-24 hours.
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Deep frying: Cut into bite-sized pieces and deep fry until crispy. Popular in Asian dishes.
Proper cooking transforms the fatty layers into succulent, juice-filled meat that easily pulls apart. Be sure to cook pork belly thoroughly to an internal temperature of at least 145°F.
When it comes to high fat content, no other cut of pork compares to rich, tender pork belly. For cooks wanting to add decadent texture and bold pork flavor, belly is the obvious choice. While cooking it low and slow requires patience, the end result of glistening, fork-tender meat is well worth the wait. If you haven’t experienced properly cooked pork belly, add it to your must-try list!
Primal Cuts of Pork
Four different cuts of pork are sold at the wholesale level. The butcher will make the retail cuts that you bring home from the market from these first cuts, which are called primal cuts in the business. This usually happens at a meatpacking plant in the Midwest, but it can also happen at your market.
Shoulder: Cuts from the top part of the shoulder, which is called the “blade shoulder,” are full of fat and connective tissue, which makes them perfect for slow cooking methods like braising, stewing, or grilling. A little less expensive are cuts from the arm, or picnic shoulder, than those from the blade area. Other than that, they’re pretty much the same.
Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
Leg: The rear legs are often referred to as “ham. ” This primal cut is sold as large roasts and is available fresh or cured.
Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.
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Before you go shopping for pork, it’s helpful to know some basic facts about it and the raw cuts that are used to make the retail cuts. Buying and cooking today’s lean pork chops or tenderloins can be a challenge. Also, there are a lot of different cuts of pork in the market, and many of them are sold under different names. Pork labels can also be confusing. Our retail cuts chart will help you understand shopping for pork, cut by cut.
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FAQ
What are the unhealthiest cuts of pork?
Which is fattier pork loin or shoulder?
What is the greasy cut of pork?
Which cut of meat has the most fat?
What are the 5 most popular cuts of pork?
This is your guide to getting better acquainted with the five most popular cuts of pork: chops, tenderloin, loin roast, spareribs, and shoulder. We’ll walk you through everything you need to know, from what to buy at the grocery store to how to handle the meat when you get home to the best methods for cooking each cut. 1. Pork Chops
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
What is the most tender cut of pork?
The tenderloin is often revered as the most tender cut of pork. It is a small strip, weighing roughly 1 pound. The tenderloin comes from the muscles of the pig stemming from the back of the leg and above the ribs. It almost never gets much strain, so it’s muscle fibres are thin, with very little fat.
What is the best pork cut for your next meal?
From baby back ribs to tenderloin, discover everything you need to know to get the best pork cut for your next meal. As the name suggests, the pork shoulder cut comes from the hog’s shoulder, covering the area from the back of the head and down to the front trotter.