The Pork Shoulder Arm is located at the front two legs of the Pork, behind the Head, and is the middle section of the leg.
Pork Shoulder Arm – Picnic
Pork Shoulder Arm Picnic is provided with the shank bone, and some of the blade bone. The shank and part of the lower area are covered with skin. Roasting this cut is usually common.
Average lbs/per piece: 12 – 18 lbs
Pork Shoulder Arm – Roast
Pork shoulder arm roast is cut from the same area as Pork Shoulder Arm Picnic, however in this case the shank is removed, leaving the round arm bone and the meaty part of the arm picnic. The outer part of this cut is covered with little fat. This is also commonly prepared by roasting.
Average lbs/per piece: 18 – 20 lbs
Pork Shoulder Arm – Steak
Pork shoulder arm steak is also taken from the Pork Shoulder Arm, but being a steak, it is a much thinner cut than a traditional regular steak. It has the meaty part of the round arm
bone and the picnic. This also has a thin layer of fat, much like the Pork shoulder arm roast. Pan frying and braising is normally done with this meat cut.
Average lbs/per piece: 1 – 1.5 lbs
Pork Shoulder Blade
Pork Shoulder Blade is located at the top part of the pork shoulder arm, where the two front legs of the pork are located.
Pork Shoulder Blade – Roast
Pork shoulder blade roast is located on the top part of the shoulder where the blade bone is include along with some of the muscle fat. Again, roasting is usually common with this cut.
Average lbs/per piece: 12 – 18 lbs (depending on trimming)
Pork Shoulder Blade – Steak
Pork shoulder blade steak is a cut from the lower part of the shoulder blade. It also has part of the blade bone and some muscle. This cut is prepared many ways including, braising, broiling, grilling, pan broiling, or pan frying Depending the recipe.
Average lbs/per piece: 2 – 3 lbs
Pork Cubed is located near the primal cuts of the pork where the loin, blade shoulder steak areas are.
Pork Cubed – Steaks
Pork cubed steaks are boneless square or rectangular averaging about 1 inch in thickness. The steaks are cut and made from muscles of several primal cuts. These are usually prepared for braising, pan frying, broiling, or searing.
Sizes are at least 1″ thickness each Pork cubed steak
Pork Loin is located on the top back section of the Pork. See below for more cuts.
Pork Loin – Blade Roast
Pork loin blade roast the entire section of the rib bone, blade bone, and back bone. The area is mostly large muscles with some small ones. Roasting is a common preparation for this cut.
Average lbs/per piece: 23 lbs
Pork Loin – Blade Chops
Pork loin blade chops are cut from the blade end of loin. It has part of the blade bone, rib bones, backbone, and large muscle along with the small muscle of the loin area.This cut is commonly prepared by pan frying, braising, broiling, or grilling.
Pork Loin – Back Ribs
Pork loin back ribs are cut so they maintain the bone that is surrounded by the meat along with fat, that is often called finger meat, it is the meat that covers the bone .These are prepared in various ways, since they have hi amounts of flavor, the common preparation is, baking, roasting, grilling, or cooking in specific juices.
Pork Loin – Rib Chops
Pork loin rib chops have eye muscle and backbone, also containing the rib bone, all depending on variation of the cut, whether its thick or thin. Fat is covering the outside edge of this cut. The Rib chops are usually prepared by pan frying, broiling, grilling, etc.
Pork Loin – Sirloin Chops
Pork loin sirloin chops are from the sirloin and end of loin. It contains hip bone and backbone. Being the largest muscle of the eye loin, it is separated from the smaller tenderloin muscles by finger bones. This cut is also prepared by, broiling, grilling, pan frying, etc.
Pork Loin – Entire Tenderloin
Pork loin tenderloin whole is a boneless cut taken from the inside of loin. The largest end is round and gradually tapers to the thin flat end. Very tender, it is usually prepared by roasting, baking, braising, broiling, or grilling.
Average lbs/per piece: 12 lbs
Pork Hocks are cut the same area as the picnic shoulder. This is usually prepared by braising or by cooking in liquid, sauce, or other juices.
Average lbs/per piece: 28 lbs
Pork Spare Ribs
Pork spareribs are cut from the side of the pork. The long rib bones are covered with a thin layer of meat on the outside and between the ribs, containing some cartilage. These are great for preparing by grilling, roasting, cooking in juices and also baking.
Average lbs/per piece: may vary
Pork Leg – Whole
Pork leg whole is an entire leg from the back of the pork. It is covered with the skin and fat. Commonly prepared by roasting.
Pork Leg – Shank
is the middle bottom part of the entire leg which is connected to the Shank Portion.
Pork leg shank portion is the lower part of the leg. It contains the minimal part of the meat, unlike the top part of the leg. This is also prepared by roasting.
Average weight: 4 (shank and bottom part of leg) – 12(whole) lbs
Ground pork is grounded up by a machine and is sometimes separated from Lean Ground Pork (containing little to no fat) or Ground Pork (containing its standard animal fat.) This is usually prepared by baking, roasting, grilling, pan frying and etc.
Average weight: may vary, depending on preference.
Bacon – Slab
Slab bacon is already prepared by being cured and smoked. It is part of the steaks of lean and fat on one side, and some skin. Slab bacon is typically prepared by frying, broiling, and pan searing.
Bacon – Sliced
Sliced bacon is sliced from the slab bacon. This contains no skin unlike the slab bacon. This is prepared much like the slab bacon by broiling, pan frying, roasting, or baking.
If your wondering if we carry any other selections that weren’t shown here. You can ask us by calling this number.
401 – 727 – 0707
We have skilled butchers to acquire your needs.