Purchasing Pork: Identifying Fresh Pork Cuts

Purchasing Pork: Identifying Fresh Pork Cuts
CHOPS
New York
Pork Chop
Porterhouse
Pork Chop
Ribeye
Pork Chop
Ribeye Pork Chop,
boneless
Formerly: Top Loin Chop
Formerly: Loin Chop, bone-in
Formerly: Rib Chop, bone-in
Formerly: Rib Chop, boneless
Sirloin
Pork Chop,
boneless
ROASTS
Sirloin Pork Roast
New York Pork Roast
Pork Ribeye Roast
Formerly: Top Loin Roast
Formerly: Center Rib Roast
Arm Pork Roast
Formerly: Arm Picnic
Pork Tenderloin
Blade Pork Roast
Formerly: Shoulder Blade Boston Roast
RIBS
Pork Back Ribs
Pork Spareribs
Pork St. Louis-Style
Ribs
Pork Country-Style
Ribs, bone-in
Pork Country-Style
Ribs, boneless
Cut
Loose!
When shopping
for pork, consider
these convenient
options:
CUBES: Great for
kabobs, stew & chili
GROUND: Quick
patties and bulk
for casseroles
CUTLETS: Delicious
breakfast chops &
quick sandwiches
PorkBeInspired.com
Pork Cooking Methods, Times and Temperatures:
Roast/Bake: Roast at 350° F. unless otherwise noted. Roast in a shallow pan, uncovered.
Broil: 4-5 inches from heat. Turn halfway through cooking time.
Grill: Over direct, medium heat; turn once halfway through grilling.
Barbecue: Barbecue over indirect medium heat (about 325° F.) unless otherwise noted.
Sauté: Add a little cooking oil to pan; saute over medium-high heat and turn once halfway through cooking time.
Braise: Cook over medium-high heat in 1 tablespoon vegetable oil until browned evenly on both sides. Add enough
liquid to come 1/4 to 1/2 inch up sides of pork. Return just to boiling. Cover and simmer until tender.
Bone-in
Boneless
Stew: Cook, covered, with liquid at a slow simmer. This method best used with 1-inch loin or shoulder cubes for 45 min.-1hr.
PORK CHOPS, 3/4 inch thick
New York (Top Loin) Pork Chop
Ribeye (Rib) Pork Chop
Sirloin Pork Chop
Porterhouse (Loin) Pork Chop
Ribeye (Rib) Pork Chop
Sirloin Pork Chop
ROASTS
Fresh Leg/Uncured Ham, bone-in
(16-17 lb.)
Blade (Shoulder) Pork Roast
Broil/Grill
Sauté
Braise
8-12 min.
8-12 min.
6-10 min.
145°-160°F
8-12 min.
10-16 min.
Roast/Bake
Barbecue
8-12 min.
Braise
15 min. per lb.
3-4 lbs. 55-85 min. per lb. 45-75 min. per lb.
5-6 lbs. roast at 275° F. 30-45 min. per lb.
Pork Crown Roast (10 lbs.)
12-15 min. per lb.
Rack of Pork (4-5 lbs.)
25-40 min. per lb.
2-21/2 hrs.
Roast/Bake
11/2-2 hrs.
1-11/4 hrs.
Barbecue
11/2-2 hrs.
45 min. - 1 hr.
Braise
11/4-11/2 hrs.
30-35 min.
11/2-2 hrs.
11/2-2 hrs.
11/4-11/2 hrs.
TENDERLOINS
Loin Cubes/Kabobs (1 inch)
Tenderloin (1-11/2 lbs.) roast at 425° F.
Roast/Bake
Broil/Grill
8-10 min.
20-30 min.
Braise
8-10 min.
Roast/Bake
20 min. per lb.
Tender
Pork today is very lean and
shouldn’t be overcooked. To
check doneness, use a digital
cooking thermometer.
The National Pork Board follows
the guidance of the U.S.
Department of Agriculture.
145°-160°F
RIBS
Pork Back Ribs (11/2-2 lbs. per rack)
Country-Style Ribs (3-4 lbs.)
Spareribs (St. Louis Style)
(31/2- 4 lbs. per rack)
20-35 min.
Cook to
145°-160°F
New York (Top Loin) Pork Roast 2 lbs. 26-28 min. per lb. 20-26 min. per lb.
Sirloin Pork Roast
3-5 lbs. 20-25 min. per lb 12-15 min. per lb.
Pork Loin Center Roast
OTHER CUTS
Blade Pork Steak (3/4-inch)
Cutlets (1/2 inch)
Ground Pork Patties (1/2 inch)
Ham, fully cooked (5-6 lbs.)
Cook to
Broil/Grill
Sauté
Braise
10-12 min. 10-16 min. 11-12 min.
3-4 min. 3-4 min.
8 -12 min. 8-11 min.
Cook to
Tender
Cook to
Tender
145°-160°F
Cook to
Tender
The National Pork Board
recommends cooking pork chops,
roasts, and tenderloin to an
internal temperature between
145° F. (medium rare) and
160° F. (medium), followed by a
3 minute rest. Since large cuts
increase approximately 10° F.
while resting, remove them from
the heat at 150° F. followed by
a 10 minute rest. Doneness for
some pork cuts is designated as
“tender”. This includes small cuts
that are difficult to test with a
thermometer and large cuts that
cook slowly at low temperatures.
Ground pork, like all ground meat,
should be cooked to 160° F.
Pre-cooked ham can be reheated
to 140° F. or enjoyed cold.
160° F.
140° F.
©2014 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
#03342 4/2014