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--- recipes:notes:cuts_of_pork [2016/11/22 10:24] – jmarcos
+++ recipes:notes:cuts_of_pork [2017/01/11 09:31] (current) – jmarcos
@@ Line 1: / Line 1: @@
+====== Cuts Of Pork ======
+{{:recipes:notes:pork_cuts.png?direct&300|}}{{:recipes:notes:pork_cuts_2.jpg?direct&265|}}
+===== Cooking Techniques =====
+|<color #553592/lightgrey>**BR**</color>|**Braise**|Slow, wet heat: Pot Roast, Stew, Braise, Slow Cooker|
+|<color red/lightgrey>**G/B**</color>|**Grill or Broil**|Direct high heat|
+|<color blue/lightgrey>**MA**</color>|**Marinate**|Marinate prior to cooking|
+|<color #FF3800/lightgrey>**RO**</color>|**Roast**|Dry oven heat, barbecue|
+|<color #006B3C/lightgrey>**SF**</color>|**Stir Fry**|Fast cook|
+|<color yellow/lightgrey>**SK**</color>| **Skillet**|Sear and cook on high heat|
+|<color yellow/lightgrey>**SKO**</color>|**Skillet to Oven**|Sear on high heat, finish in oven|
+===== Shoulder Primal =====
+Cuts from the upper portion of the shoulder (called the blade shoulder) are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are otherwise quite similar.
+| **Cut**| **AKA**| **Flavor**| **Cost **| **Methods**|
+| Boston Butt| [[:recipes:notes:Pork Butt]]| ★★★★| $$| <color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+| Boston Shoulder| [[:recipes:notes:Pork Butt]]| ★★★★| $$| <color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+| Picnic Ham| [[:recipes:notes:Picnic Shoulder]]| ★★★★| $| <color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+| [[:recipes:notes:Picnic Shoulder]]| | ★★★★| $| <color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+| [[:recipes:notes:Pork Butt]]| | ★★★★| $$| <color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+| [[:recipes:notes:Pork Shoulder]]| | ★★★★| $| <color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+| Shoulder Arm Picnic| [[:recipes:notes:Picnic Shoulder]]| ★★★★| $| <color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+===== Loin Primal =====
+The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
+| **Cut**| **AKA**| **Flavor**| **Cost **| **Methods**|
+| [[:recipes:notes:Baby Back Ribs]]| | ★★★| $$$$| <color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color>|
+| [[:recipes:notes:Blade Chop]]| | ★★★| $$$| <color #553592/lightgrey>**BR**</color>|
+| [[:recipes:notes:Blade End Roast]]| | ★★★| $$| <color #FF3800/lightgrey>**RO**</color>|
+| Blade Loin Roast| [[:recipes:notes:Blade End Roast]]| ★★★| $$| <color #FF3800/lightgrey>**RO**</color>|
+| Blade Roast| [[:recipes:notes:Blade End Roast]]| ★★★| $$| <color #FF3800/lightgrey>**RO**</color>|
+| Center Cut Chop| [[:recipes:notes:Rib Chop]]| ★★| $$$$| <color red/lightgrey>**G/B**</color>|
+| Center Cut Loin Roast| [[:recipes:notes:Center Cut Roast]]| ★★| $$$| <color #FF3800/lightgrey>**RO**</color>|
+| Center Cut Pork Roast| [[:recipes:notes:Center Cut Roast]]| ★★| $$$| <color #FF3800/lightgrey>**RO**</color>|
+| Center Cut Rib Roast| [[:recipes:notes:Center Cut Roast]]| ★★| $$$| <color #FF3800/lightgrey>**RO**</color>|
+| [[:recipes:notes:Center Cut Roast]]| | ★★| $$$| <color #FF3800/lightgrey>**RO**</color>|
+| Country Ribs| [[:recipes:notes:Country Style Ribs]]| ★★★| $$$| <color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+| [[:recipes:notes:Country Style Ribs]]| | ★★★| $$$| <color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+| Five-Rib Roast| [[:recipes:notes:Blade End Roast]]| ★★★| $$| <color #FF3800/lightgrey>**RO**</color>|
+| Loin Back Ribs| [[:recipes:notes:Baby Back Ribs]]| ★★★| $$$$| <color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color>|
+| [[:recipes:notes:Loin Chop]]| | ★★| $$$$| <color red/lightgrey>**G/B**</color>|
+| Loin Rib-End| [[:recipes:notes:Blade End Roast]]| ★★★| $$| <color #FF3800/lightgrey>**RO**</color>|
+| Pork Loing Rib Half| [[:recipes:notes:Center Cut Roast]]| ★★| $$$| <color #FF3800/lightgrey>**RO**</color>|
+| Rack of Pork| [[:recipes:notes:Center Cut Roast]]| ★★| $$$| <color #FF3800/lightgrey>**RO**</color>|
+| [[:recipes:notes:Rib Chop]]| | ★★★| $$$| <color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+| Rib-End Roast| [[:recipes:notes:Blade End Roast]]| ★★★| $$| <color #FF3800/lightgrey>**RO**</color>|
+| Riblets| [[:recipes:notes:Baby Back Ribs]]| ★★★| $$$$| <color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color>|
+| Seven-Rib Roast| [[:recipes:notes:Blade End Roast]]| ★★★| $$| <color #FF3800/lightgrey>**RO**</color>|
+| [[:recipes:notes:Sirloin Chop]]| | 0★| $$$| -|
+| [[:recipes:notes:Sirloin Roast]]| | 0★| $$$| -|
+| Sirloin Steak| [[:recipes:notes:Sirloin Chop]]| 0★| $$$| -|
+| [[:recipes:notes:Tenderloin]]| | ★| $$$| <color #FF3800/lightgrey>**RO**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+| Top Loin Chop| [[:recipes:notes:Loin Chop]]| ★★| $$$$| <color red/lightgrey>**G/B**</color>|
+===== Leg Primal =====
+The rear legs are often referred to as “ham.” This primal cut is sold as large roasts and is available fresh or cured.
+| **Cut**| **AKA**| **Flavor**| **Cost **| **Methods**|
+| [[:recipes:notes:City Ham]]| | ★★★| $| <color #FF3800/lightgrey>**RO**</color>|
+| [[:recipes:notes:Country Ham]]| | ★★★| $$$| <color #FF3800/lightgrey>**RO**</color>|
+| [[:recipes:notes:Fresh Ham]]| | ★★★| $$| <color #FF3800/lightgrey>**RO**</color>|
+| Spiral-Cut Ham|[[:recipes:notes:City Ham]] | ★★★★| $| <color #FF3800/lightgrey>**RO**</color>|
+===== Side/Belly Primal =====
+The underside is the fattiest part of the animal and is the source of bacon and spareribs.
+| **Cut**| **AKA**| **Flavor**| **Cost **| **Methods**|
+| [[:recipes:notes:Spareribs]]| | ★★★★| $$$| <color #FF3800/lightgrey>**RO**</color>|
+| St Louis-Style Spareribs| [[:recipes:notes:Spareribs]]| ★★★★| $$$| <color #FF3800/lightgrey>**RO**</color>|
+{{tag>RecipeNotes BuyingGuides}}
+/* Recipe Note Tags
+BuyingGuides
+Misc
+Techniques
+Tips
+Wine
+*/
+~~DISCUSSION~~