1. Pork

2. PORK Light pink color Doughy fat Back fat average 1.0 to 1.25 inches
Need to trim fat
Smaller cuts than beef, larger than lamb
Can be smoked OR fresh
LARGE amounts of fat

3. Pork (Fresh) Leg Large leg muscles Round bone
Not cured – fat is white in color

4. Pork (Fresh) Leg Center Slice
White fat
Round bone

5. 63. Pork (Fresh) Leg Rump Portion
White fat
Triangle shape muscle
Round bone

6. Pork (Fresh) Leg Shank Portion
Shank tapers down into leg
White fat cover
Center slice on the end of the leg

7. Pork (Fresh) Loin Variety of bones Ribs, blade, t-bone, sirloin bones
White fat

8. Pork (Fresh) Loin Blade Roast
Blade on opposite ends
Blade chop on one end rib chop on other end
Loin eye above blade

9. Pork (Fresh) Loin Back Ribs
Ribs curl
Top of rib section into loin

10. Pork (Fresh) Loin Blade Chop
Loin eye over blade
Blade bone present

11. Pork (Fresh) Loin Butterfly Chop
Boneless
Loin eye
split

12. Pork (Fresh) Loin Center Loin Roast
T-bone
2 muscles – Loin eye and tenderloin
Loin chops on both ends OR one loin chop and one rib chop

13. Pork (Fresh) Loin Center Rib Roast
One muscle – no tenderloin
Rib chop on one end

14. Pork (Fresh) Loin Country Style Ribs
Includes a rib bone
MAY include blade bone

15. Pork (Fresh) Loin Loin Chop
T – Bone
2 muscles – Loin eye and tenderloin

16. Pork (Fresh) Loin Rib Chop
Rib Bone
Muscle similar to top loin in beef
ONE muscle

17. Pork (Fresh) Loin Sirloin Chop
Weird shaped bone at the edge of the cut

18. Pork (Fresh) Loin Sirloin Cutlets
Rainbow shape
Boneless cut
Sirloin bone would have been at the base of the cut

19. Pork (Fresh) Loin Sirloin Roast
If there is a sirloin chop on one end, it is a sirloin roast
Ocean wave down the top

20. Pork (Fresh) Loin Tenderloin Roast
Same as Filet Minon from beef
Tapers down the length of the roast

21. Pork (Fresh) Loin Top Loin Chop (Bnls)
Single muscle
Exclamation point
Same as top loin in beef

22. Pork (Fresh) Loin Top Loin Roast Double (Bnls)
Looks like butterfly chop at the ends
Tied together

23. Pork (Fresh) Side Ribs present if there are bones From pork bellies
Not cured – fat is white in color

24. Pork (Fresh) Side Fresh Side
Uncured bacon
White fat

25. Pork (Fresh) Side Spare Ribs
Rib bones
Tapering shape
White fat

26. Pork (Fresh) Shoulder Small muscles – lots of them
Blade bone, seven bone, or Round bone
Not cured – fat is white in color

27. Pork (Fresh) Shoulder Arm Picnic
Top of shoulder
90 degree Vee cut

28. Pork (Fresh) Shoulder Arm Roast
Round bone in the center on both ends of cut
Small muscles around the bone

29. Pork (Fresh) Shoulder Arm Steak
Same as 83 only thin

30. 85. Pork (Fresh) Shoulder Boston Blade Roast
Fat layer on the top
Blade bones showing on two adjacent sides

31. Pork (Fresh) Shoulder Blade Steak
Blade bone OR seven bone
Steak thickness

32. Pork (Fresh) Variety Internal organs Smaller than beed
Not cured – fat is white in color

33. Pork (Fresh) Variety Heart
Smaller than beef heart
Same organ

34. Pork (Fresh) Variety Kidney
Kidney bean shaped

35. Pork (Fresh) Variety Liver, Whole
Four lobes
Football texture to tissue

36. Pork (Fresh) Variety Tongue
Tip is NOT rough
Skin texture at the tip

37. Pork (Fresh) Various
Odds and ends cuts
Not cured – white fat

38. Pork (Fresh) Various Hocks
White fat
Round bone at the edge

39. Pork (Fresh) Various Ground Bulk Sausage
Ground pork
Includes spices
High fat content

40. Pork (Fresh) Various Sausage Links