Pork - Meat Cuts Manual

PDF - bilingual (3291 kb)

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Table of Contents

Diagram of Meat Cuts
Skeletal Diagram
Meat Cut Nomenclature and Description

1. Pork
2. Dressed Pork Carcass
3. Side of Pork
4. Head
5. Shoulder
   • 5.1 Foot
   • 5.2 Hock
   • 5.3 Lacone
   • 5.4 Jowl
   • 5.5 Neck Bones
   • 5.6 Riblets
   • 5.7 Shoulder Picnic
   • 5.8 Shoulder Blade
6. Leg
   • 6.1 Foot
   • 6.2 Shank
   • 6.3 Leg Shank Portion
   • 6.4 Leg Centre
   • 6.5 Leg Butt Portion
   • 6.6 Leg Shank Half
   • 6.7 Leg Butt Half
   • 6.8 Leg Inside
   • 6.9 Leg Outside
   • 6.10 Leg Eye
   • 6.11 Leg Tip
7. Loin
   • 7.1 Rib Chop or Rib Roast
   • 7.2 Loin Centere
   • 7.3 Sirloin
   • 7.4 Loin Rib Half
   • 7.5 Loin Sirloin Half
   • 7.6 Back Ribs
   • 7.7 Tenderloin
8. Belly
   • 8.1 Side Ribs
   • 8.2 Side Rib Centre Cut
   • 8.3 Side Rib Centre Off
   • 8.4 Breast Bone
   • 8.5 Side Ribs Breast Bone Off
   • 8.6 Side (Boneless Belly)
   • 8.7 Skirt

Variety Meats
List of Meat Cut Modifiers