Today’s supermarkets offer a huge variety of meat and poultry — fresh, frozen and further processed. But if you want to make certain your meat and poultry purchases are consistently high quality and great-tasting, just look for the Tyson label!
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What part of the pig is this cut from? This is known as the "primal" or "wholesale" cut and specifies which part of the animal the meat comes from. This information is a good indicator of the relative tenderness of the cut and can help the shopper decide which method of cookery to use when preparing the cut. This part of the label may read shoulder, loin, leg, etc. |
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Determine the "primal cut." This is the part of the pig the cut comes from. This information is a good indicator of the relative tenderness of the cut and can help you decide which cooking method to use when preparing it. The primal cut is listed on the package label as shoulder, loin, leg, etc. |
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Determine the "retail cut." This is the specific name of the smaller cut taken from the primal cut. The retail cut is listed on the package label as blade roast, rib chop, sirloin roast, etc. |
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What is the degree of leanness? Modern-day production has reduced pork's fat content. In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. |
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How will you cook it? If time is limited, you'll want to select a smaller cut, like pork chops that cook quickly. If you're entertaining and have several other dishes to prepare, you may want to choose a roast that can be put in the oven and requires very little attention. |
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How many people will be served? The "average" serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.
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What is the cost? To get the most for your money, take the time to figure out the cost per serving. Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone.
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Fresh Pork Cuts > back to top |
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Chops: Cuts of pork from the back region; these cuts can be cut thin or thick and described as rib, center cut, butterflied, loin, and sirloin. |
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Picnic Shoulder: Cut of pork from the lower region of the shoulder; usually used in cooking roasts. |
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Shoulder Butt: Cut of pork from the top of the shoulder region just behind the neck; usually used in cooking roasts.
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