Wholesale Pork Cuts – The Various Parts of the Pig

October 21st, 2009 by admin

When buying wholesale pork cuts, it is very important to be aware of the various parts of the pig, and the different sub-sections of the pig’s anatomy.

This way you know of all the options you have when you buy wholesale pork meat online.

So without further ado, here are the various pork cuts and their sub-sections.

  Cuts-Pork Upper
   Head
   Fore-end
   Neck
   Shoulder

Cuts-Pork Middle
   Loin
   Tenderloin
   Belly
   Middle, Bone in
             with tenderloin
   Middle, Deboned
             without tenderloin
   Back bsd

Cuts-Pork Lower
Leg

Cuts-Pork offal’s
   Fore Foot
   Hind Foot
   Tails
   Kidneys
   Liver
   Heart
   Tongue, Swiss cut
   Uterus
   Spleen
   Stomach
   Leaf Fat

Cuts-Pork for manufacturing
   Shank meat
   Topside Muscle
   Silverside Muscle
   Thick flank
   Chump, deboned,
             rindless, without fat
   Flank
   Belly trimmings,
             with rind
   Back fat, thick, with
             rind and meat
   Neck Fat
   Back Fat, rind
   Back Fat
   Pork Trimmings

Cuts-Pork Ribs
   Riblet
   Loin Rib
   Sparerib (belly),
             without breast-bone
   Soft Bone