1. Pork Retail Cut Session Home

2. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country Style Ribs Loin Back Ribs Loin Blade Chop Loin Blade Roast Loin Roast Loin Rib Roast Loin Rib Chop Loin Butterfly Chop Loin Chop Loin Sirloin Chop Loin Sirloin Cutlet Loin Sirloin Roast Loin Tenderloin (Whole) Loin Top Loin Chop Loin Top Loin Chop (Boneless) Loin Top Loin Roast (Boneless, Double) Cubed Steak Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country Style Ribs Loin Back Ribs Loin Blade Chop Loin Blade Roast Loin Roast Loin Rib Roast Loin Rib Chop Loin Butterfly Chop Loin Chop Loin Sirloin Chop Loin Sirloin Cutlet Loin Sirloin Roast Loin Tenderloin (Whole) Loin Top Loin Chop Loin Top Loin Chop (Boneless) Loin Top Loin Roast (Boneless, Double) Cubed Steak Ground Pork Hocks Sausage Links Spareribs Fresh Side (Sliced) Leg Rump Portion (Fresh Ham) Leg Center Slice (Fresh Ham) Leg Shank Portion (Fresh Ham) Jowl (Smoked) Shoulder Picnic Roast (Smoked, Whole) Loin Canadian Style Bacon (Smoked) Loin Rib Chop (Smoked) Loin Chop (Smoked) Slab Bacon Sliced Bacon Ham (Boneless, Smoked) Ham Center Slice (Smoked) Ham Rump Portion (Smoked) Ham Shank Portion (Smoked) Hocks (Smoked) Sausage (Ground) Ground Pork Hocks Sausage Links Spareribs Fresh Side (Sliced) Leg Rump Portion (Fresh Ham) Leg Center Slice (Fresh Ham) Leg Shank Portion (Fresh Ham) Jowl (Smoked) Shoulder Picnic Roast (Smoked, Whole) Loin Canadian Style Bacon (Smoked) Loin Rib Chop (Smoked) Loin Chop (Smoked) Slab Bacon Sliced Bacon Ham (Boneless, Smoked) Ham Center Slice (Smoked) Ham Rump Portion (Smoked) Ham Shank Portion (Smoked) Hocks (Smoked) Sausage (Ground) Click on the name of a cut to go to photographs OR use the navigation buttons to move through the presentation. Back one frame Beginshow Table of contents Link to information C carcass Home

3. Hocks Cut from the picnic shoulder. The cut contains two round shank bones that are exposed on both ends. Shank Bones C

4. Sausage Links Made from ground fresh pork seasoned with salt, sage, and pepper, then stuffed into casings and shaped into links. C

5. Spareribs Contains the sternum, flat curved rib bones, and rib cartilage with lean between the ribs. The diaphragm muscle is usually intact. Diaphragm Muscle Rib Bones C

6. Fresh Side (Sliced) Is the same cut as sliced bacon, but is fresh or uncured. It is cut from the section of the side known as the belly region. Fat Lean C

7. Leg Rump Portion (Fresh Ham) Is cut from the upper part of the leg. The aitch bone is at the top of the cut, and a small round bone is at the cut end. Round Bone Aitch Bone C

8. Leg Center Slice (Fresh Ham) Cut from the center portion of the leg. Contains a round bone off center. Round Bone C

9. Leg Shank Portion (Fresh Ham) Is cut from the lower part of the leg with the shank attached. The large cut surface has a small round bone located off center. Round Bone Shank with Skin Attached C

10. Jowl (Smoked) Usually cut square and has been smoked or cured. It has a large amount of fat with relatively little lean, and has skin on one flat side. Skin C

11. Shoulder Picnic Roast (Smoked, Whole) Comprised of the bottom half or arm portion of the shoulder. It contains the arm bone, shank bone, and a portion of the blade bone. The shank is usually not exposed. C

12. Loin Canadian Style Bacon (Smoked) Is the loin eye muscle which has been smoked and cured. It consists primarily of the single eye muscle, usually shaped into a cylinder, and is boneless. C

13. Loin Rib Chop (Smoked) Cut from the center of the loin, just in front of the tenderloin. It contains the backbone and may contain a rib bone. Loin Eye Backbone Rib Bone C

14. Loin Chop (Smoked) Cut from the center portion of the loin, just behind the rib chop. It has a T-bone structure with the loin eye and tenderloin on each side of it. The chop has been smoked and cured. T-bone Structure Tenderloin Loin Eye C

15. Slab Bacon Cut from the side of the belly. The lean is smoked and cured with streaks of fat running throughout the cut. Lean Fat Skin C

16. Sliced Bacon End cut from a slab of bacon. The lean is smoked and cured with streaks of fat. Lean Fat C

17. Ham (Boneless, Smoked) Cut from the hind leg with all bones removed. The lean is smoked and cured. C

18. Ham Center Slice (Smoked) Cut from the center portion of the ham. It is a smoked and cured oval-shaped cut with a round bone slightly off-center. Usually ½ to ¾ inch thick. Round Bone C

19. Ham Rump Portion (Smoked) Cut from the upper part of the ham. The semi-triangular smoked and cured cut can be identified by the aitch bone and round bone off center. Round Bone C

20. Ham Shank Portion (Smoked) Cut from the lower part of the ham, with a large end tapering towards the shank. The large end of the smoked and cured cut has a round bone off center and skin remains on the shank end. Round Bone Shank End C

21. Hocks (Smoked) Contains two round shank bones exposed at both ends. They are oval shaped, cut from the end of the picnic shoulder and smoked and cured. Shank Bones C

22. Sausage (Ground) Fresh pork ground from various cuts and seasoned for flavor. Can be identified from ground pork by dark flakes of seasoning. Dark Flakes C

23. The End

24. Hocks C Cut from just above the foot region of the picnic shoulder. The foot is removed.

25. Proper Name Pork Hocks Other Names  Fresh Hocks  Pork Shanks  Fresh Pork Hocks Cooking Methods  Braise or Cook in Liquid

26. Sausage Links C Lean and fat ground, seasoned, and cased from the Boston butt, picnic shoulder, loin, and leg.

27. Proper Name Pork Sausage Links Other Names  Pork Links  Seasoned Sausage Links Cooking Methods  Braise, Bake, Pan-broil, or Pan-fry

28. Spareribs Cut from the side, with the belly removed. C

29. Proper Name Pork Spareribs Other Names  Fresh Spareribs  Pork Spareribs Fresh Cooking Methods  Roast (Bake), Broil, Grill, or Cook in Liquid

30. Fresh Side (Sliced) C Sliced from the side, with the spareribs removed.

31. Proper Name Pork Fresh Side (Sliced) Other Names  Sliced Side Pork  Fresh Side Pork Sliced Cooking Methods  Roast (Bake), Broil, Pan-broil, Pan-fry, or Cook in Liquid

32. Leg Rump Portion C Cut from the upper part of the leg, known as the rump.

33. Proper Name Pork Leg Rump Portion Other Names  Butt Portion Fresh Ham  Pork Leg Butt Portion  Fresh Ham Butt  Pork Leg Roast Sirloin Portion Cooking Method  Roast

34. Leg Center Slice C Cut from the center portion of the leg.

35. Proper Name Pork Leg Center Slice Other Names  Fresh Ham Center Slice  Center Fresh Ham Slices  Fresh Pork Leg Steak  Leg of Pork Steak  Fresh Ham Center Cut Cooking Methods  Braise, Broil, Pan-broil, or Pan-fry

36. Leg Shank Portion C Cut from the lower part of the leg, known as the shank portion. The shank is attached.

37. Proper Name Pork Leg Shank Portion Other Names  Pork Leg Shank Portion  Fresh Ham Shank Portion  Pork Leg Roast Shank Portion Cooking Methods  Roast, Braise, or Grill

38. Jowl C Cut from the head portion of the carcass and smoked.

39. Proper Name Smoked Pork Jowl Other Name  Bacon Square Cooking Methods  Broil, Pan-broil, Pan-fry, or Cook in Liquid

40. Smoked Shoulder Picnic Roast C Cut from the picnic and is smoked.

41. Proper Name Smoked Pork Shoulder Picnic Whole Other Names  Picnic Shoulder  Smoked Picnic  Smoked Picnic Shoulder  Smoked Callie Cooking Methods  Roast (Bake) or Cook in Liquid

42. Loin Canadian Style Bacon C Cut from all loin regions, has been defatted, shaped into a roll, and smoked.

43. Proper Name Smoked Pork Loin Canadian Style Bacon Other Names  Canadian Bacon  Back Bacon Cooking Methods  Roast (Bake), Broil, Pan-broil, or Pan-fry

44. Smoked Loin Chop C Cut from the center loin roast region and includes the tenderloin, smoked.

45. Proper Name Smoked Pork Loin Chop Other Names  Smoked Pork Chop  Smoked Loin Pork Chop  Center Cut Pork Chop Smoked Cooking Methods  Roast (Bake), Broil, Pan-broil, or Pan-fry

46. Smoked Loin Rib Chop C Cut from the blade and center loin roast regions, in front of the tenderloin, smoked.

47. Proper Name Smoked Pork Loin Rib Chop Other Names  Smoked Pork Chop  Smoked Rib Pork Chop  Center Cut Pork Chop Smoked Cooking Methods  Roast (Bake), Broil, Pan-broil, or Pan-fry

48. Slab Bacon C Cut from the side area known as the belly, is smoked.

49. Proper Name Pork Slab Bacon Other Names  Smoked Slab Bacon  Slab Bacon Cooking Methods  Roast (Bake), Broil, Pan-broil, or Pan-fry

50. Sliced Bacon C Sliced from the slab bacon and is smoked.

51. Proper Name Pork Sliced Bacon Other Name  Smoked Sliced Bacon Cooking Methods  Roast (Bake), Broil, Pan-broil, or Pan-fry

52. Ham C Cut from the leg, with all bones removed. The lean is shaped and smoked.

53. Proper Name Boneless Smoked Ham Other Names  Smoked Ham Loaf  Ham Loaf  Boneless Ham Cooking Method  Roast

54. Smoked Ham Center Slice C Cut from the center portion and is smoked.

55. Proper Name Smoked Ham Center Slice Other Names  Ham Center Slice  Cooked Ham Center Slice  Ham, Center Slice Cooking Methods  Roast (Bake), Broil, Grill, Pan-broil, or Pan-fry

56. Smoked Ham Rump Portion C Cut from the upper part of the ham, known as the rump, is smoked.

57. Proper Name Smoked Ham Rump Portion Other Names  Ham Sirloin End  Ham Butt Portion  Ham Butt End Cooking Method  Roast (Bake)

58. Smoked Ham Shank Portion C Cut from the lower part of the ham, known as the shank portion. The shank bone may be removed and lean is smoked.

59. Proper Name Smoked Ham Shank Portion Other Names  Ham Shank End  Shank Portion Ham  Ham, Shank Portion Cooking Method  Roast (Bake)

60. Hocks C Cut from just above the foot region of the picnic shoulder and is smoked. The foot is removed.

61. Proper Name Hocks (Smoked) Other Names  Smoked Pork Hock  Smoked Hock  Ham Hock Smoked Cooking Methods  Braise or Cook in Liquid

62. Ground Sausage C Lean and fat ground from the Boston butt, picnic shoulder, loin, and leg. Is seasoned for flavor.

63. Proper Name Ground Pork Sausage Other Names  Sausage  Seasoned Ground Pork Cooking Methods  Roast (Bake), Pan-broil, or Pan-fry