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Shopping For Meat - Pork
Wondering which cut of pork to choose? A key element to preparing a successful
dish is choosing the right cut of pork. Check out the guide below for
information on cuts of pork so you can make the right selection for that new
recipe:
| Understanding
Pork Choices
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Shoulder
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Tough and meaty: Bone-in and boneless shoulder roasts. The
boned (bone removed) meat may be cut into cubes for grilled or boiled kebabs,
or may be chopped for ground pork or sausage.
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Loin
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Most tender and lean: Divided into rib end, center cut and
tenderloin. Includes roasts, chops, cutlets, cubes and strips.
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Leg
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Less tender than loin: Whole or half leg (bone-in), 3 muscle
cuts (inside round, outside round, sirloin tip) are sold as roasts, steaks,
cutlets, cubes and strips.
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Belly
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Ribs and bacon: From the front portion of the belly come
spareribs and short ribs. The remainder of the belly yields bacon or salt pork.
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Now that you have an idea of which cut to choose, this chart will help you
calculate how much uncooked pork you will need to buy. To cook for a crowd,
simply multiply the “portion per person” by the number of guests you are
expecting:
| Pork
Calculator |
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Pork Cut |
Servings per Kg
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Portion of Kg per person
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Portion in Grams per person
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Spareribs
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2.8
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0.36
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363
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Back Ribs
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3.3
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0.30
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303
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Country Style Loin Ribs, Loin Blade (Bone-in)
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4.4
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0.23
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227
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Loin chops, Rib chops, Sirloin
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5.5
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0.18
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182
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Blade, (Boneless) Centre Loin, Leg (Fresh ham, bone-in)
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6.6
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0.15
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151
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Top Loin, Rolled (Boneless), Smoked Ham
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7.7
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0.13
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130
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