Pork meat cuts come from five parts on the pig -- the shoulder butt, loin, picnic shoulder, side and leg. Each of these parts produces various cuts of pork meat and can be cooked using several methods. It is important to know about the different cuts of pork meat in order to know which cuts will best go with your recipes.
The shoulder butt cut of pork comes from the shoulder of the pig.
Pork shoulder, sausage, blade steak and ground pork are the cuts of the shoulder butt of pork meat.
Depending on which cut of pork shoulder you use, it can be roasted, grilled, braised, broiled or cooked via slow cooker.
The loin cut of pork is from the top part of the pig. This cut of meat runs along each side of the backbone.
Center rib roast, bone-in sirloin roast, boneless centre rib roast and boneless rib end roasts are the cuts of loin pork meat.
Depending on the pork loin cut you use, it can be sautéed, grilled, roasted, broiled or cooked via slow cooker.
The picnic shoulder cut of pork meat is from the part of the pig's shoulder near where it becomes the front leg.
Smoked picnic, arm picnic roast and smoked hocks are the cuts that come from the picnic shoulder of pork meat.
Depending on the cut of picnic shoulder meat you choose, it can be roasted, stewed, braised or cooked via slow cooker.
The side cut of pork meat is the belly of the pig.
Spareribs and bacon are pork meat cuts from the side of the pig.
Depending on the cut of meat you choose, it can be roasted, grilled, braised, microwaved or cooked via slow cooker.
The leg cut of pork meat is not only the legs of the pig, but also the trotters and hocks. Trotters are the feet of the pig. Hocks are located below the leg, between the end of the ham shank and the feet.
Bone-in fresh ham, leg cutlets, smoked ham and boneless ham are all pork meat cuts of the leg.
Depending on the cut of leg meat you use, it can be roasted, grilled or broiled.