Pork Cuts Explained

Discover the Delicious World of Pork Cuts: A Comprehensive Guide

Purchasing a whole or half pork share can be a fantastic way to stock your freezer with high-quality meat, but it can also feel a bit overwhelming, especially if you're new to the process.

At Edwards Family Farms, we guide you every step of the way, helping you make the best choices for your family’s needs. 

Below, we break down the various cuts of pork, explaining the options available and how you can enjoy each one.

First, we need to discuss an important term in the meat cutting world and that is... a cut sheet.

What is a Cut Sheet?

A cut sheet is a document the butcher uses to understand which cuts of meat you want from your animal.

Unfortunately, cut sheets often lack explanations, leaving many customers unsure of what to choose. 

But don’t worry—when you invest in a pork share with us, we don’t leave you to figure it out on your own. 

We’ll walk you through the entire process, ensuring you get the cuts that best suit your family’s tastes and preferences.

Loin: Versatile and Flavorful

The loin is one of the most versatile and delicious parts of the hog, offering a variety of cuts like pork chops and tenderloin.

• Bone-in Pork Chops: You can choose to have the tenderloin on the bone-in chop or have it separated. If you opt for bone-in chops, you won’t receive baby back ribs, as they share the same bone.
• Boneless Pork Chops, Baby Back Ribs, and Whole Tenderloin: This combination allows you to enjoy tender, boneless chops along with baby back ribs and a whole tenderloin.

If you have something specific in mind, our butchers can often accommodate special requests—just let us know!

Ribs: The Grill Master’s Dream

When it comes to ribs, spare ribs are the most common cut included in your pork share. 

These ribs are cut from the lower portion of the rib cage and are meatier with more fat than baby back ribs, making them incredibly flavorful and juicy. Our butcher cuts these St. Louis Style.

Whether you prefer them smoked, grilled, or slow-cooked, spare ribs are sure to be a hit at your next barbecue.

If you choose boneless chops, you will also receive baby back ribs. 

Shoulder: Versatility in Every Bite

The shoulder, also known as Boston Butt or Picnic Shoulder, is one of the most versatile cuts of pork. It’s perfect for slow-cooking, grilling, or turning into sausage.

• Boston Butt Roasts: The prime roast of the hog, most popular for pulled pork and BBQ.
• Picnic Roasts: Another roast that often times comes second best to the Boston butt, but don't sleep on this cut... it is just as delicious.
• Coppa Steaks: Cut from the shoulder, these steaks are incredibly tender and flavorful, making them a favorite among pork enthusiasts.
• Sausage: The shoulder can also be turned into delicious sausage, adding versatility to your meals.

Hams: A Classic Favorite

Hams are a timeless favorite, offering a variety of options for your culinary creations.

• Whole Ham: Perfect for a big holiday or party.
• Ham Roasts: For smaller portions, you can have the ham split into 3-5lb roasts.
• Ham Steaks: Great for quick and easy meals, ham steaks are a versatile option.
• Sausage: Like the shoulder, the ham can also be turned into sausage.

Additional to the hams, you will also receive ham hocks. This cut is best when cooked slowly and literally falls off the bone, adding incredible flavor to soups and stews.

They are delicious when prepared by themselves but can take your greens to the next level!

You also have the option to have your hams and hocks cured and smoked by the butcher (additional fees apply), or you can leave them uncured for a fun and delicious DIY project. 

Another cut you may have heard of before is a sirloin steak.

This cut is definitely an option, but I wouldn't be a great guide if I didn't let you know that this particular cut can be tough and flavorless.

IMO, it's best to send this cut to sausage.

Belly: For the Love of Bacon

The belly of the hog is where you get that delicious, crispy bacon we all love, but there’s more to the belly than just bacon.

• Whole Bellies: You can choose to leave the bellies whole to smoke, cure, and slice to your preferences.
• Smoked and Cured Bellies: If you prefer, the butcher can smoke and cure the bellies for you (additional fees apply).
• Sliced and Packaged Bellies: For convenience, you can have the bellies sliced and packaged, ready to cook.

Whether you’re making breakfast bacon or gourmet dishes, the belly offers endless possibilities.

Sausage: Endless Flavor Combinations

Sausage is one of the most versatile parts of the hog. You can turn nearly any cut into delicious sausage, and the flavor options are almost endless.

• Flavors: Our butchers offer a wide range of flavors including mild, hot, mild Italian, hot Italian, bratwurst, chorizo, brown sugar maple, Cajun, kielbasa, jalapeno cheddar, cheddarwurst, and more.
• Forms: You can choose to have sausage ground (like ground beef), stuffed into breakfast or dinner links, or pre-pattied for extra convenience.
• Plain Ground Pork: If you’d like some versatility in adding your own seasoning, you can opt for plain ground pork.

Most whole pork shares have enough meat to make two batches (or flavors) of sausage, although small hogs may only provide enough for one flavor.

Oddball Cuts: Don’t Overlook These Gems

Finally, let’s talk about the oddball cuts. These unique parts of the hog are often overlooked but can add a lot of variety and flavor to your meals.

• Jowls: Often sliced like bacon, jowls come from the cheek of the pig and have a bit more fat than belly bacon. They can be smoked or cured for a delicious treat.
• Pork Skirt: One of the most tender cuts of the pig, located between the stomach fat and the ribs.
• Fatback: Great for rendering down, making suet blocks for birds, or adding flavor to greens and other dishes.
• Leaf Lard: The classic source of cooking lard, highly sought after by bakers for pies and pastries.
• Soup Bones: Use these nutrient-dense bones for bone broth, soups, or as dog treats.
• Offal (Heart, Liver, Spleen, Kidneys, etc.): Great in stews or as pet food—just consult your vet if using for raw pet food.
• Pork Skin: Perfect for making pork rinds or dehydrating for dog treats.

These cuts offer a variety of flavors and uses, from delicious bacon-like slices to nutrient-rich soup bones.

Conclusion

Now that you have a better understanding of the different cuts of pork, you can make more informed decisions when filling out your cut sheet. 

At Edwards Family Farms, we’re here to ensure you get the most out of your pork share, with cuts tailored to your family’s needs and preferences.

Ready to explore your pork share options? Click here for our guide to buying pork in bulk.