Understanding Pork Cuts

A hog carcass can be divided into many different retail cuts. When buying a half or whole hog, understanding the major areas of the animal makes a processor’s cut sheet much easier to navigate.

Loin

The loin supplies familiar cuts such as pork chops and loin roasts. Depending on cutting instructions, chops may be bone-in or boneless and cut to different thicknesses.

Shoulder

The shoulder can become roasts, steaks, ground pork or sausage. Some shoulder cuts are particularly well suited to slow cooking.

Belly

Pork belly can be sold fresh or processed into bacon. Curing and smoking are additional processing steps, so farms and processors may charge separately for them.

Leg or ham

The hind leg can be prepared as fresh pork or processed into ham. Customers buying a side of pork should ask what options their processor offers.

Ribs, trim and ground pork

Ribs can be cut in different styles. Meat generated during fabrication can be used for ground pork or sausage, depending on the customer’s instructions and processor services.

Your choices affect your final order

There is no single correct cut sheet. A household that cooks roasts may choose differently from one that wants more chops, sausage or ground pork.

Before submitting instructions, think about how you actually cook and what package sizes suit your household.