Pig Anatomy & Pork Cuts
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Pork Cuts
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Boston Shoulder
• Cuts of pork from the upper shoulder are well marbled with fat and
contain a lot of connective tissue
• Includes the following cuts of pork:
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Cubed Steak
Pork Cubes
Smoked Shoulder Roll
Blade Steak
Blade Boston Roast
Boneless Blade Boston Roast
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Picnic Shoulder
• Cuts from the arm or shoulder of a pig, usually smoked
• Includes the following cuts of pork:
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Fresh Arm Picnic
Smoked Arm Picnic
Arm Roast
Ground Pork
Arm Steak
Sausage (Links or Rolls)
Fresh Hock
Smoked Hock
Neck Bones
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Loin
• Cut from the area between the shoulder and the back legs, this is the
leanest, most tender part of the animal
• Includes the following cuts of pork:
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Blade Chop
Rib Chop
Loin Chop
Sirloin Chop
Cubed Steak
Butterfly Chop
Top Loin Chop
Sirloin Cutlet
Country-Style Ribs
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Back Ribs
Smoked Loin Chop
Canadian-Style Bacon
Boneless Top Loin Roast
Tenderloin
Blade Loin
Center Loin
Sirloin
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Spareribs & Bacon
• Cut from the underside of the belly
• This includes the following cuts of pork:
– Spareribs
– Slab Bacon
– Salt Pork
– Sliced Bacon
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Clear Plate and Back Fat
• Clear Plate:
– Lard
• Back Fat:
– Lard
– Back Fat
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Leg
• Leg:
– The rear legs, often referred to as the ham
– Includes the following cuts of pork:
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Boneless Leg
Sliced Cooked Ham
Boneless Smoked Ham
Canned Ham
Boneless Smoked Ham Slices
Center Smoked Ham Slice
Smoked Ham, Rump
Smoked Ham, Shank Portion
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Feet, Jowl
• Feet:
– Pig’s Feet
• Jowl:
– Smoked Jowl
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For more information please contact Realityworks, Inc.
through email at information@realityworks.com
or call toll free at 800.830.1416
1043121-01
Pig Model Curriculum
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