The Most Popular Pork Cuts to Buy
Meat. Many of us love eating meat because it’s tasty, filling, and a good source of nutrients. When you go to your local butcher, the choices can be overwhelming due to the number of choices offered. You can buy chicken, lamb, duck, beef, goat, and pork. On a personal note, though, I buy more pork than any other type of meat. Pork has a sweeter taste than beef and can also be even more tender and juicy if cooked right. Let’s find out more about pork in the article below.
What are the most popular cuts of pork?
Pork is what you call the meat that is derived from the pig. Pork is categorised alongside lamb, beef, and veal because it is considered ‘livestock meat.’ Livestock meat is red meat, meaning they have a higher hemoglobin content than other meat sources like chicken or fish.
Pork Belly
‘Bring home the bacon’, they said. Yes, the pork belly is one of the most-loved and in-demand parts of the pig. Known for its highly succulent flavour and melt-in-your-mouth tenderness, the pork belly reigns supreme. Despite the seeming copious amount of fat in pork belly, you’ll be surprised to know that 50% of the fat in pork belly is monounsaturated. These fats have a reputation for lowering belly fat, elevating good cholesterol, and protecting against cancer.
How to cook: Braise, Pan-fry, Grill, Oven-roast, Deep-fry, Stir-fry, Boil, Broil
Pork Chops
Pork Chops also get a spot as one of the most-bought pig parts in your butcher shop. Pork Chops generally come from the loin of the pig. They come in different names, depending on which part of the loin they are taken from. Those looking for healthier meat options can choose pork chops as a substitute. According to research, pork chops have a high amount of protein, and zinc, have lots of B vitamins, and are low in fat and cholesterol.
How to Cook: Pan-fry, Roast, Grill, Deep-fry, Steam, Stir-fry
Pork Tenderloin
The leanest, most tender region of the animal is located between the shoulder and the back legs. It is also one of the most versatile portions of the pig since it readily absorbs additional flavors from marinades, rubs, and spices. To prepare a deliciously juicy roast, the loin can either be deboned, packed and rolled up in its entirety while still having the bone in place. Any cut of pork from the loin should not be overcooked since it will result in rubbery, flavourless meat.
How to Cook: Pan-fry, Sousvide, Bake, Grill, Fry, Oven-roast
Pork Shoulder
The Pork shoulder is also commonly known as the ‘Boston Butt’ or the ‘Pork Butt’. They are usually sold at butcher shops and marts in 1.5-2kg sizes. From its name, this cut comes from the shoulder of the pig. But why is it called a butt when it’s not from the rear end of the pig? Butt, in Old English language, originally referred to the widest part. In pigs, the widest part is pointed out as the pork shoulder. This part of the pig is great for roasting because of its higher fat content and a large amount of meat.
How to Cook: Oven-roast, Low and slow cooking, BBQ
Pork Ribs
When it comes to BBQ, one of the first dishes you remember is pork ribs. Who doesn’t love a finger-licking good piece of perfectly-cooked pork rib? Pork ribs come from the rib cage of the pig. They can be divided into three parts – the spare ribs, back ribs, and country-style ribs. You can request a whole slab or have your Lilydale butchers cut the ribs into individual pieces.
How to Cook: Oven-roast, Grilled, BBQ, Smoked, Boiled
What are the health benefits of eating pork?
Contrary to popular belief, pork is actually a healthier alternative to beef. Because pork is nutrient-dense, it’s easier to include this in your meal plans. It is not heavy on the pocket, it’s lean, and can be eaten by people of all ages. Pork is commonly referred to as “the other white meat” because, like poultry, it may be a rich source of lean protein. Based on a 3-ounce serving of pork tenderloin, contains 6% iron, 6% magnesium, 34% niacin, 15% phosphorus, 6% potassium, 20% riboflavin, 50% thiamin, 30% vitamin B6, 25% vitamin B12, 25% zinc, and 46& protein.
What is the origin of the word ‘Pork?’
When the French invaded England, there were two main dialects, and the French prevailed in terms of cuisine. This is likely due to the lower-class Anglo-Saxons beings, whereas the upper-class French only encountered these creatures as food. Thus, the Anglo-Saxon pig became the French porc, which was Anglicized for pork; the Anglo-Saxon cow became the French boeuf, which was Anglicized for beef; and the Anglo-Saxon sheep became mouton (mutton).
Pork Cuts FAQ
China still takes the number one spot of the country that consumes the largest amount of pork in the world. This also includes the consumption of Macau and Hong Kong.
Jews, Muslims, certain Orthodox Christians, and other Christian groups forbid the consumption of pork.
The United Nations Food and Agriculture Organization reports that pig (36%) is the most consumed meat in the world, followed by beef (24%), goats/sheep (5%), and chicken (33%). The top country with the largest consumption of pork is China.
Since pigs are often killed at a younger age than cows, their muscles are underdeveloped and have less collagen than those of cows. As a result, pork is typically more tender than beef. This is the reason why pork is also a good substitute for beef in dishes like stews, roasts, etc.
