Pork cuts

Pork

Discover Some Lesser-Known Pork Cuts And Start to Buy Your Meat inGreater Variety. Then You'll Enjoy More Versatile Cooking

Chump

Similar to Loin, Chump Comes in The Form of Chops And Steaks, Plus YouCan Also Buy a Mini Joint of This Meat. It's Medium Priced Compared WithThe Rest of The Animal.

Leg

Leg is Seen as The Premium-Quality Pork Joint. as a Roasting Joint, itProvides Lean Meat, Though It's The Most Costly Cut. Steaks And DicedMeat From The Leg Are Also Very Lean And Good For Grilling orStir-Frying. The Leg Also Gives Ham And Gammon, Plus High-Quality Bacon.

Belly

Belly of Pork is a Lower-Cost Cut of Meat, Due to The Relatively HighTraces of Fat in It. However, This Means That The Cuts Are Ideal ForLonger Cooking Periods And Recipes Where The Meat Might Dry Out. BellyProvides Steaks (with or Without Bones), Cubes And Strips as Well asBeing a Cheaper Roasting Joint. The Smaller Cuts Are Ideal For BarbecuesAnd Casseroles. Similarly, You Can Buy a Mini Joint of Boned And RolledBelly Pork Which Can Also be Cooked Over The Barbecue in Foil ThenBrowned With no Foil a Few Minutes Prior to Serving. Mini orNormal-Sized Belly Joints Can be Trimmed by The Butcher, But Many PeopleLike to Have The Skin Replaced or Left on to Provide Crackling.

Ribs

Ribs Are a Relatively Cheap Cut of Pork as They Contain a Smaller RatioOf Meat to Bone. The Discarded Bones From Chops Are Sold as Spare Ribs -Pieces That Have Some Meat, But Not Enough to be Classed as ProperChops. These Can be Marinated And Grilled or Barbecued. Ribs Are AlsoCut And Sold in The Same Way as Chops, With Quite a Large Amount of MeatStill on The Bone. The Rib Joint of Pork Contains More Meat And Can beTreated Like The Rack of Lamb as a Piece That's Ideal For Open RoastingOr Glazing And Can be Carved Easily Between The Ribs so Long as TheChine Bone is Removed.

Loin

The Loin Joint That Runs Across Most of The Back of The Pig Provides aNumber of Smaller Cuts Which Many People Are Familiar With. ChopsContain Some Bone Which Makes Them Slightly Cheaper Than BonelessSteaks. Loin Provides Bacon With Varying Degrees of Fat Running ThroughIt, From Lean to Streaky. These Cuts Are All Mid-Priced For Pork. ForRoasting, The Loin Joint Costs a Little More, But is Very Useful EitherOn The Bone or Boned And Rolled to Give a Piece of Meat That's EasilyStuffed And Carved.

Shoulder

The Shoulder Joint of Pork Can be Bought as Smaller Cuts or as a WholeRoasting Joint. It's Relatively Inexpensive, so is Ideal For a Roast ifYou're Working on a Tighter Budget, as Well as Having a Rich Flavor.Shoulder Meat is Also Used For Diced Cubes to Make Casseroles And KebabsAs Well as Being Minced And Made Into Sausages.

Collar or Neck End

The Collar of Pork is Used For a Number of Different Cuts Such as SpareRibs, Chops, Boneless Steaks, Diced Pork And Mince. The Common FeatureOf All The Meat is That It's Slightly Fatty And Therefore Doesn't DryOut When Cooked For a Long Time. The Cost of Collar Cuts is RelativelyLow Compared to Other Pork Cuts.

Head

The Head is Useful For Making Stocks And Soups as it Contains a LargeAmount of Bone. One Use of The Head That Does Survive is in MakingBrawn. The Head is Boiled With Herbs And Seasoning, Then The Meat isCleaned Off And Refrigerated With The Stock to Make a Loaf, Similar to aTerrine or P?t?. if You Were to Buy The Joint, it Would be Very Cheap.

contributed by :

 * Catsrecipes Y-Group