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British cuts of pork American cuts of pork Polish cuts of pork 1: Head 2: Neck 3: Jowl 4: Shoulder 5: Hock 6: Trotter 7: Fatback 8: Loin 9: Ribs 10: Bacon 11: Chump 12: Groin 13: Ham 14: Tail . The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to ...
Meat cuts as depicted in Cassell's dictionary of cookery (1892) A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
Pork tenderloin is a smaller, leaner cut of meat that comes from the muscle running along the backbone of the pig. It's long, narrow, and boneless, with little to no fat.
The British, American and French primal cuts all differ in some respects. One notable example with pork is fatback, which in Europe is an important primal cut of pork, but in North America is regarded as trimmings to be used in sausage or rendered into lard. The primal cuts may be sold complete or cut further.
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Cuts of pork (1 C, 20 P) O. Offal (1 C, 107 P) Pages in category "Cuts of meat" The following 13 pages are in this category, out of 13 total.
Less fatty cuts of beef and pork. Tofu. Eggs. Research shows that eating lean protein is essential for building and maintaining muscle mass. And as Dr. Primack notes, it’ll help you avoid losing ...
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