Cuts of pork chart pdf4/6/2023 “When you hear “ham” you think of the rear leg. Immediately below the shoulder is the next cut you’re likely to find: the Picnic Ham (occasionally called the picnic shoulder). “On a pig, the widest part is the shoulder, not its actual ass. Side note: Why is this cut sometimes called “pork butt” when it doesn’t come from the actual rear end? “The word butt has its roots in old English, which is a quasi Germanic language, and butt means ‘the widest part,’” says Mylan. “Shoulders are good for when you’re going to cook for a long period of time and want it to stay moist,” he says. It’s a relatively tough cut, well layered with fat, and is good for braising, slow and low roasting or barbecue. How to Cook: “It’s a really great thing to roast,” says Mylan. (Pork shoulder chops are sold with bones, but those are less common.) Starting from the front of the pig: Pork shoulder (also called pork butt or “Boston butt”) is generally sold as a 5 to 10 pound boneless roast at the grocery store. And it’s important to note that the cuts available at the grocery will change depending on geography – butchers from Argentina will sell slightly different cuts than, say, butchers from Italy. But cooking the tougher cuts (like the shoulder and the hocks) low and slow can make them tender and juicy. 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.
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