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Pork's Slim 7 Know Your Pork Cuts

Pork's Slim 7 Know Your Pork Cuts

Issue 3 Inspired Ideas for Dinner and Beyond August 2012 Know Your Cuts urning a package of raw pork into a delicious meal takes only a little know-how and an easy recipe. Knowing your pork cuts is the first step in Roast Tenderloin makingT informed selections at the case. Here’s a simple break-down: A hog is divided into five sections: Shoulder, Picnic Shoulder, Loin, Side and Leg. Each of Top Loin Chops these sections yeilds a variety of familiar fresh Blade Roast Back pork cuts: • Shoulder: GroundPORK Pork, Blade Roast, Blade , Country-Style Ribs • Picnic Shoulder: Arm Picnic Roast • Loin: Arm Picnic Roast - Chops from the Sirloin, , Loin, Top Loin and Blade areas - Roasts from the Rib, Loin and Spareribs Sirloin areas - Tenderloin - Country-Style Ribs, Back Ribs • Side: Spareribs, St. Louis-Style Ribs

• Leg: Fresh Leg Roast, This guide can help you identify some of your favorite pork cuts in the meat case.

Pork’s Slim 7 Great news for pork lovers: seven cuts of pork meet USDA guidelines for “lean,” meaning that they have less than 10 g , 4.5 g and 95 mg per 3-ounce cooked serving. Pork tenderloin actually qualifies as “extra lean,” making it as lean as a skinless chicken breast! So enjoy these guilt-free lean cuts of delicious, nutritious pork: • Tenderloin • Boneless Top Loin Chop • Ground Pork, 96% Lean • Boneless Top Loin Roast • Bone-In Center Loin Chop • Bone-In Rib Chop Find the Southwest-Spiced Roast Pork Tenderloin recipe at www.PorkBeInspired.com. • Bone-In Sirloin Roast

1 Pork Inspirations Inspired Ideas for Dinner and Beyond August 2012

Your guide to PERFECTLY COOKED PORK TEMPERATURE TIME CUT METHOD THICKNESS/WEIGHT (°F ) (followed by 3 min rest) Loin Roast Roast 2–5 lbs 145° 20 min/lb* BONE–IN & BONELESS BBQ 2–5 lbs 145° 2 lb roast = 20 min/lb 3½–5 lb roast = 15 min/lb Crown Roast Roast 10 lbs 145° 12 min/lb* Fresh Leg/Uncured Roast 18–20 lbs 145° 15 min/lb* Ham, fully cooked Roast 5–6 lbs 140° 20 min/lb Tenderloin Roast ½–1½ lbs 145° 20–27 min roast at 425°F Grill/Broil ½–1½ lbs 145° 20 min Tenderloin Medallions Sauté ¼–½" thick Tender 4–8 min Braise ½–¾" thick Tender 8–10 min Loin Chops Sauté ¾" thick 145° 8 min BONE–IN OR BONELESS Grill/Broil ¾" thick 145° 8–9 min Braise ½–¾" thick 145° 6–8 min Thick Loin Chops Grill/Broil 1½" thick 145° 12–16 min BONELESS Loin Kabobs Grill/Broil 1" cubes Tender 10–15 min Ground Pork Sauté ½" thick 160° 8–10 min Grill/Broil ½" thick 160° 8–10 min Shoulder BBQ 3–6 lbs Tender 45 min/lb* Braise 3–6 lbs Tender 2–2½ hrs* Ribs Roast — Tender 1½–2 hrs BBQ — Tender 1½–2 hrs Braise — Tender 1½–2 hrs Cutlets Sauté ¼" thick Tender 3–4 min Loin or Shoulder Cubes 1" thick Tender 45–60 min Loin Cubes Braise 1" thick Tender 8–10 mins

Tips for Perfect Pork • Don’t overcook! Cook all fresh pork cuts to 145°F, followed by a 3-minute rest time, for tender, juicy results. Ground pork should be cooked to 160°F like all other ground . • Use a digital for perfectly pink pork at 145°F. • Slice pork roasts against the grain for more tender meat.

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Learn more at www.PorkBeInspired.com © 2012 National Pork Board