Fresh Cut

Loin Chops

Pork loin chops are cut from the back of the pig. Many grilling websites refer to them as "porterhouse" or "T-bone" pork chops. They look like a T-bone steak from a cow, and they contain two muscles, the loin and tenderloin. Since they cook so differently, cooking them by very fast methods is not recommended.

 

Pan Fry Chops

Basically, these are bone-in pork chops that are cut extremely thin.

 

Iowa Cut Chops (regular or stuffed)

A thick center cut; the term was coined in 1976 by the Iowa Pork Producers Association. 1-1/2" cut.

 

Rib Chops

The end cut of a pork chop.

 

Butterfly Chops

A pork butterfly chop is sometimes called a "double chop" because, as the name implies, it's been butterflied. A very thick cut is taken from the loin eye and then cut again to make the butterfly.

 

Pork Steaks

Bone-in shoulder cut one inch thick.

Loin End Roast

Made from a pressed pork shoulder and smoked.  A meatier cut of bacon compared to regular bacon.

 

Picnic Roast

Cut from pork shoulder arm picnic. The shank is removed, leaving the round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat.

 

Pork Butt

From the upper part of the shoulder from the front leg.  Great for classic pulled pork.

 

Fresh Leg

The lower potion of the leg, it contains shank bone and part of the femur bone. It is usually prepared by roasting or baking.

 

Rolled Loin Roast

A leaner boneless cut.

 

Spare Ribs

Coming from the belly of the pig, spare ribs are meatier and not as lean as baby back ribs.

Baby Back with Loin On

Cut from the loin section with the loin still attached making these ribs the meatiest you will find.

 

Country Ribs (Bone-in or Boneless)

Cut from the shoulder.

 

Fresh Side

Think of bacon only fresh and not smoked.

 

Fresh Hock

Also called the pork knuckle this cut is great for soups.

 

Pork Loin (Stuffed)

Wrapped with bacon stuffed with sage sausage corn bread.