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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 country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg.
This diagram uses embedded text that can be easily translated using a text editor. Licensing. ... These are the common American cuts of pork.<ref> ...
English: These are the common British cuts of pork. Lang, Jenifer Harvey , ed. (1988) ... This diagram was created with Inkscape.
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.
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Pages in category "Cuts of pork" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. ...
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.
A pork loin joint or pork loin roast is a larger section of the loin which is roasted.It can take two forms: 'bone in', which still has the loin ribs attached, or 'boneless', which is often tied with butchers' string to prevent the roast from falling apart.