More About Pork

Cuts that come from these areas, and cooking methods for them. For specifics on

these cooking methods click on the appropriate links

 

Determine what method to cook with:

A. BraisingĀ is commonly used for many cuts of meat where the muscles are more

developed, they tend to need help, (acid, moisture) to make them more

tender. You could braise any cut of meat, but often times the tougher

cuts have more connective tissue, which adds to the flavor in the braising

process that more tender cuts of meat don't have. They come from the

primal cuts: chuck, foreshank, round, brisket,short plate, flank. See

Braising for more details on braising.

B. Grill/Broil/Sautee/stirfry is commonly used for cuts of meat that don't

need as much help to make them tender. These cuts primarily come from

the primal cuts: rib, sirloin, loin. You could braise or roast these as well.

See Grill, Broil, Sautee, Stirfry for details on these cooking methods.

C. Roasting used for larger cuts of beef, this doesn't make meat more tender. This method can

come from the primal cuts: rib,chuck, sirloin,round, brisket. The best roasts come

from the more tender primal cuts, although leg in lamb seems more tender than

veal, and beef. For More information on roasting go to Roasting.

Protein to: Braise Protein to: Grill Protein to: Roast

Cube steak

Blade steak

Pigs feet

Arm roast

Spare ribs

Armed picnic

Ham hocks

Country style ribs

St. louis ribs

Baby back ribs

ribs

pithamslice

Loin chop

Rib chop

Canadian bacon

Sirloin cutlet

Bacon

Ground pork

Sausage

Tenderloin

Sirloin chop

Blade steak

pork cutlets

 

Country style ribs

St. louis ribs

Baby back ribs

Sirloin

Center loin

Blade loin

Ribs

Tenderloin

Smoked Ham

Rolled leg

Rib chop

Blade chop

Bacon

Sausage

Picnic shoulder

Boston butt

Rib chop

Loin chop

Picnic shoulder

 

bacon