Pork Cut Information for Foodservice
Pork is extremely versatile, especially if you know how to bring out the best in each cut for foodservice.
On this page, you’ll learn the attributes of different pork cuts, cooking techniques that bring out their best qualities, and which cuts can substitute for others in a pinch.
Also known as a center-cut pork chop, bone-in loin chops can be identified by the T-shape bone that runs down their middle. One side of the bone has lighter loin meat, while the other side has darker tenderloin meat.
Boneless loin chops cook quickly and consistently. Because boneless loin chops typically have less fat, they are best prepared with high heat, quick cooking methods that preserve moisture.
Since it is very lean, pork tenderloin can easily dry out. An optional brine or marinade can help keep it moist, but proper cooking will help ensure juiciness. Pork tenderloin is a versatile cut that is best for quick roasting, broiling, grilling, sauteing and...
Rib ends roast can be the star of a carving station or served bone-in for fine dining. Roasted, deboned and sliced, it makes a great filling for sliders or sandwiches. Rib ends roast also can be portion cut for grilling or sautéing.
Pork sirloin contains the eye of loin and the tenderloin meat, along with hip and back bones. It is often cooked with extra liquid to prevent the meat from drying out. Pork sirloin is commonly prepared by adding water or adding sauerkraut, all of the kraut juices...
Pork butt is usually roasted whole, but it can also be boned and prepared for smaller cuts. Low in fat, pork butt can become dry when slow-roasted.
Pork shank is a cut of meat taken from the lower portion of ham. Chefs often cook leg shanks for as long as possible to break down some of the connective tissue.
Spareribs are the thicker and meatier ribs from the pork belly, and are what remains after the bacon has been cut away. The meat is located between the bones.