Pork Sections

Pork butt or boston butt the spruce hugo lin. Despite what its name might indicate the pork butt also called the boston butt comes from the. The spine is removed but leaving the feather bones above and the ribs below.

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A pig diagram and pork chart.

Pork sections. Pork shoulder is sold boneless and bone in and typically weighs between five and 10 pounds. The spruce hugo lin. Expert butcher tom mylan talks pork with modern farmer walking us through the commonly sold pork cuts from nose to tail.

Cut from different areas of the shoulder pork shoulder can also be labeled as pork butt or boston butt. The meaty part above the ribs is cut leaving half with the ribs and half with the feather bones. In general the primal pork cuts from the top of the pig like the loin are leaner and more tender than those from the bottom.

Butcher and author bryan mayer shows bon appetit how to butcher an entire pig at wyebrook farm and explains every cut of pork. The back leg of the hog is where. Pork shoulder picnic shoulder pork loin.

The two sections sliced crosswise about 1 to 1 1 2 inchs thick and packed together. There are five sections of the. The three sections of the pork loin are.

These cuts are very similar and can be used interchangeably. These are made from the rib section at the shoulder end of the whole loin. Center portion is obviously in the middle and is the leanest most tender and of course most expensive section of pork.

Sirloin end is closest to the rump and tends to be bony. Blade end is closest to the shoulder and tends to be fatty.