Cut from blade and center section of loin, contains rib bones, meat found between ribs and also covering the ribs. Light in color and partially covered by skin.
Back Ribs
100
Cut from blade end of loin muscle, contains blade, rib, and backbones, comprised of a variety of muscles.
Blade Roast
100
Cut from Arm Picnic, contains round arm bone, shank portion has been removed-covered with thin fat layer.
Arm Roast
100
Large rounded square-shaped cut, contains the aitchbone and the leg bone, contains top, bottom, and tip muscles.
Pork Fresh Ham Rump Portion
100
Made from lean meat, fat trimmings, and several large cuts
Ground Pork
200
Cut from end of loin muscles, contains blade, rib, and backbones, comprised with a variety of muscles.
Blade Chops
200
Boneless double chop, cut from loin eye muscle, 2 inch thick chop is sliced almost in half, forming a butterfly.
Butterflied Chops
200
Contains shoulder muscles, contains shank bone, arm bone, and part of blade bone, Shank and lower section of cut covered with skin.
Arm Picnic Whole
200
Cut from part of side that remains after the loin and spareribs are removed
Same cut as fresh side except that it is cured and smoked
Layers of lean meat and fat.
Slab Bacon
200
Made from cross cuts shanks, contains two exposed round shank bones.
Hock
300
Cut from center and rib bones, Contains T-shaped bone and rib bones. Contains rib eye and tenderloin muscles.
Center loin Roast
300
Made from center rib area of the loin, contains rib bones, contains the loin eye muscle.
Center Rib Roast
300
Square cut top portion of the whole shoulder, contains blade bone, fat interspersed between different muscles.
Blade Boston Roast
300
Sliced from slab of bacon
Cut into various thicknesses, usually 1/8 in. or less
Layers of lean meat and fat
Slice Bacon
300
Can be made from various Muscles of primal.
Pork Cubed Steak
400
Blade end of loin is split in half lengthwise,contains either backbones or rib bones, contains part of loin eye muscle, can be cut into 3/4 to 1 in.
Country Style Ribs
400
Cut from sirloin end of loin, Contains T-Shaped bone and backbone, tenderloin and eye muscles separated by the T-shaped bone.
Loin Chops
400
Cut from the Blade Boston Roast
Contains blade bone
Contains several muscles
Blade Steak
400
Cut from part of side that remains after the loin and spare ribs are removed.
Same cut as slab bacon.
Layers of lean and fat.
Fresh Side
400
Ground meat made from fresh pork.
Pork Sausage Links
500
Contains loin eye muscle, contains backbone, thickness of cut determines whether the rib chop contains the rib bone or not.
Smoked Pork Loin Rib Chop
500
Primary loin muscle, with several smaller surrounding muscles, cut from center of loin muscle, tenderloin muscle and bones have been removed, covered by a layer of fat.
Top Loin Roast (Boneless)
500
Contains shoulder muscles
Contains shank bone, arm bone, and part of blade bone
Shank and lower section of cut covered with skin
Smoked and cured.
Smoked Picnic Whole
500
Cut from side, Contains long rib bones and may contain rib cartilage, Slight covering of meat on the outside and between ribs-interspersed with fat.
Pork Spareribs
500
Ground pork made from lean meat and trimmings, can be made containing various lean-to-fat ratios.