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SHOULDER CUTS
Boston Butt
Shoulder Steak
Boston Butt
The Boston butt, also known as the pork shoulder butt, is a cut from the upper part of the pig's shoulder. It is well-marbled and flavorful, making it ideal for slow-cooking methods.
Cooking Tip: Boston butt is perfect for making pulled pork. Season it with a dry rub or marinade, then cook it low and slow in a smoker, oven, or slow cooker
The Boston butt, also known as the pork shoulder butt, is a cut from the upper part of the pig's shoulder. It is well-marbled and flavorful, making it ideal for slow-cooking methods.
Cooking Tip: Boston butt is perfect for making pulled pork. Season it with a dry rub or marinade, then cook it low and slow in a smoker, oven, or slow cooker until it becomes tender and easily shreds with a fork. This method ensures the meat is juicy and flavorful.
Picnic Ham
Shoulder Steak
Boston Butt
The picnic ham, also known as the picnic shoulder, is a cut from the lower part of the pig's shoulder. It is typically cured and smoked, giving it a rich, savory flavor.
Cooking Tip: Picnic ham is best cooked using slow, moist-heat methods. You can bake it in the oven with a glaze of your choice, or simmer it in a flavorful liquid until i
The picnic ham, also known as the picnic shoulder, is a cut from the lower part of the pig's shoulder. It is typically cured and smoked, giving it a rich, savory flavor.
Cooking Tip: Picnic ham is best cooked using slow, moist-heat methods. You can bake it in the oven with a glaze of your choice, or simmer it in a flavorful liquid until it becomes tender. This cut is often used in traditional dishes like ham and bean soup or braised ham.
Shoulder Steak
Shoulder Steak
Shoulder Steak
Shoulder steaks, also known as pork shoulder steaks, are cut from the shoulder area of the pig. They are flavorful and well-marbled, making them ideal for various cooking methods.
Cooking Tip: For grilling or broiling, marinate the shoulder steaks for a few hours to tenderize them and enhance their flavor. Cook them over medium-high heat t
Shoulder steaks, also known as pork shoulder steaks, are cut from the shoulder area of the pig. They are flavorful and well-marbled, making them ideal for various cooking methods.
Cooking Tip: For grilling or broiling, marinate the shoulder steaks for a few hours to tenderize them and enhance their flavor. Cook them over medium-high heat to your desired doneness, but avoid overcooking to prevent them from becoming tough. For braising, cook them slowly in a liquid to keep them moist and tender.
LOIN CUTS
Loin Roast
Loin Roast
Loin Roast
The loin roast is a tender and lean cut from the back of the pig. It is known for its mild flavor and versatility.
Cooking Tip: Season the loin roast with salt, pepper, and your favorite herbs. Roast it in the oven at a moderate temperature until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy. Let it rest before slicing to allow the juices to redistribute.
Loin Chop
Loin Roast
Loin Roast
Loin chops are cut from the loin section and are known for their tenderness and mild flavor. They are similar to pork chops and can be bone-in or boneless.
Cooking Tip: Season the loin chops with salt, pepper, and herbs. Grill, broil, or pan-fry them over medium-high heat for a few minutes on each side until they reach your desired donenes
Loin chops are cut from the loin section and are known for their tenderness and mild flavor. They are similar to pork chops and can be bone-in or boneless.
Cooking Tip: Season the loin chops with salt, pepper, and herbs. Grill, broil, or pan-fry them over medium-high heat for a few minutes on each side until they reach your desired doneness. Be careful not to overcook them to maintain their tenderness.
Tenderloin
Loin Roast
Tenderloin
The tenderloin is a long, thin cut from the loin section of the pig. It is the most tender cut of pork and has a mild flavor.
Cooking Tip: Season the tenderloin with salt, pepper, and herbs. Sear it in a hot skillet, then finish cooking it in the oven until it reaches your desired doneness. Alternatively, you can grill the tenderloin over
The tenderloin is a long, thin cut from the loin section of the pig. It is the most tender cut of pork and has a mild flavor.
Cooking Tip: Season the tenderloin with salt, pepper, and herbs. Sear it in a hot skillet, then finish cooking it in the oven until it reaches your desired doneness. Alternatively, you can grill the tenderloin over medium-high heat. Let it rest before slicing to ensure the juices are evenly distributed.
HAM CUTS
Whole Ham
Ham Steaks
Ham Steaks
Ham is a cut from the hind leg of the pig and is known for its rich flavor. It can be cured, smoked, or fresh.
Cooking Tip: For a traditional baked ham, score the surface and apply a glaze made of honey, brown sugar, or mustard. Bake it in the oven at a low temperature until it is heated through and the glaze is caramelized. Let it rest before slicing.
Ham Steaks
Ham Steaks
Ham Steaks
Ham steaks are thick slices cut from a whole ham. They are convenient and versatile, offering the same rich flavor as a whole ham.
Cooking Tip: Ham steaks can be pan-fried, grilled, or broiled. Simply heat them through and sear them until they are browned on both sides. You can also glaze them with a sweet or savory sauce during the last few minutes of cooking.
BACON
Bacon
Fresh Pork Belly
Fresh Pork Belly
Bacon is made from the pork belly, which is a fatty and flavorful cut. It is typically cured and smoked, then sliced thin.
Cooking Tip: Bacon can be fried in a skillet, baked in the oven, or cooked in the microwave. For crispy bacon, cook it over medium heat until it reaches your desired level of crispness. Drain on paper towels before serving
Fresh Pork Belly
Fresh Pork Belly
Fresh Pork Belly
Fresh Pork Belly is the cut bacon is made from. But is also gaining in popularity for the back yard smoker enthusiast as a cut to make burnt ends or other great smoked dishes from.
Cooking Tip: Belly can be fried in a skillet, baked in the oven, or placed on the smoker .
RIB CUTS
Spare Ribs
Baby Back Ribs
Baby Back Ribs
Spare ribs are cut from the lower rib section and are known for their rich flavor and tenderness.
Cooking Tip: Spare ribs are best cooked using slow-cooking methods such as smoking, grilling, or braising. Season them with a dry rub or marinade, then cook them low and slow until they are tender and the meat pulls away from the bone. Finish with a barbecue sauce if desired.
Baby Back Ribs
Baby Back Ribs
Baby Back Ribs
Baby back ribs are cut from the upper rib section, near the spine. They are smaller and more tender than spare ribs.
Cooking Tip: Baby back ribs are best cooked using slow-cooking methods. Season them with a dry rub or marinade, then cook them low and slow in the oven or on the grill until they are tender. Finish with a barbecue sauce and grill for a few minutes to caramelize the sauce.
HOCKS
Pork Hocks
Pork hocks, also known as ham hocks, are cut from the lower part of the pig's leg. They are typically cured and smoked, adding a deep, smoky flavor to dishes.
Cooking Tip: Pork hocks are best cooked using slow, moist-heat methods. They can be simmered in soups, stews, or braised in a flavorful liquid until they become tender. The long coo
Pork hocks, also known as ham hocks, are cut from the lower part of the pig's leg. They are typically cured and smoked, adding a deep, smoky flavor to dishes.
Cooking Tip: Pork hocks are best cooked using slow, moist-heat methods. They can be simmered in soups, stews, or braised in a flavorful liquid until they become tender. The long cooking time helps break down the connective tissues, resulting in a rich, flavorful dish. Hocks are often used to add depth to dishes like split pea soup, collard greens, and braised beans