There are several things to consider when buying pork so that you will purchase the correct amount and cuts to meet your needs. Follow these tips and guidelines to help you purchase pork.
How much pork do I need to buy?
The amount of pork you buy depends on how many servings you need and whether it is bone-in or boneless. A good rule of thumb is to allow 1/4-1/3 lb (125-160g) per person for boneless cuts and 1/3-1/2 lb (170-250g) for bone-in. For side or back ribs, allow 1/2-1 lb (250-500 g) per serving.
What is the average serving size of pork?
According to Health Canada, the average serving size for pork is 100 g (3 oz) of cooked meat (about the size of a deck of cards or the palm of your hand). Start with 150 g (4 oz) of boneless, raw pork to yield an average serving size of cooked pork.
Characteristics of Pork Cuts
Pork cuts come from four main areas: loin, leg, shoulder and belly. A variety of cuts are derived from each area. There are also some specialty cuts in addition to the traditional pork roasts, chops and ribs, these include: pre-breaded schnitzels, cutlets, cubes, strips and stuffed roasts, among others.
Knowing the characteristics of each cut allows you to choose the perfect way to prepare it. Check out the Canadian Fresh Pork Cut Chart to learn more about the various cuts.
Loin
- Characteristics: This is the most tender and lean and yields the premium-priced pork cuts. It is divided in three sections: the rib (closest to the shoulder); the centre; and sirloin.
- Cuts: Roasts, chops, cutlets, tenderloin, back ribs, cubes and strips. Usually cooked by dry heat method.
Leg
- Characteristics: Leg cuts are very lean and more economical than the loin. The leg may be sold as a whole roast or a half. It may also be sectioned into three muscle cuts: the inside; outside; and leg tip.
- Cuts: Roasts and chops. Can be cooked by dry heat method, but best suited to moist heat methods.
Shoulder
- Characteristics: The most economical of all retail pork cuts. Divided into two sections: picnic and blade. May be boneless or bone-in.
- Cuts: Roasts, chops, steaks, cubes or ground pork. Best cooked using moist heat method; can also be used using dry heat.
Belly
- Characteristics: The belly is the source of side ribs, bacon and meaty processed pork products (wieners, deli meats).
- Cuts: Ribs and bacon.
Source: Canadian Food Focus , Sask Pork