Guidance Beyond the Cut

Here you’ll find straightforward answers about cooking methods, internal temperatures, storage, and meat fundamentals — explained the way we do at the counter.

Guide to Pork Cuts

CUT	DESCRIPTION / LOCATION	COOKING INSTRUCTIONS
Bone-in Pork Loin Chop	Tender and flavorful. Has a T-bone with a piece of the pork tenderloin attached. Comparable to the Porterhouse/T-Bone	Sear in skillet over medium heat
Boneless Pork Loin Roast	De-boned Loin, Trimmed and tied	Preheat oven to 425 degrees F. Roast the pork loin for 15 minutes, then turn the oven temperature down to 375 degrees F. Continue roasting the pork for 60 more minutes (about 20 minutes per pound), until its internal temperature reaches 145°F.
Rack of Pork (Frenched)	A bone-in pork rib roast with frenched rib bones, a polished, attractive presentation.	Can be roasted following the same directions as the pork loin
Pork Tenderloin	Usually about a pound (sometimes a little over). Very tender, mild taste.	Quick roast or broil; Can be pan fried.
Pork Sirloin	Big flavor, moderately tender meat with a beautiful fat cap on top which becomes crispy when roasted.	Roast: 450 for 20 minutes, then another hour to an hour and a half at 350 (for 3-4 pound roast). Steaks: pan fry, broil.
Pork Shanks	Braising cut from the lower leg.	Stew, braise, or smoke.
Ground Pork	A mix of pork trim ground for burger or sausage.	Burger, meatballs, meatloaf, tacos, or terrines.
Pork Cheeks	Delicious braising cut from the pork head.	Braise.
Pork Flank Steak	Small flat cut with a wide grain; marinates well.	Pan sear or grill.
Bone In Pork Rib Chop	Cut from the Rib Section, essentially the pork ribeye. Like Pork-Loin, slightly Fattier and more flavorful.	Sear in skillet over medium heat.

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