Q:

How do you find an online pork butchering diagram?

A:

Quick Answer

An online pork-butchering diagram can be viewed at the Modern Farmer magazine website. Some pig farm websites, such as Acre Station Meat Farm, also display pork cuts charts. Both sources show a visual guide to the cuts and provide information on each.

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Full Answer

Modern Farmer magazine provides information on 12 wholesale cuts, along with more obscure cuts that are generally only available from butcher shops. The wholesale cuts listed by Modern Farmer magazine, starting from the front of the pig, are:

  • Pork shoulder or butt
  • Picnic ham, just below the shoulder
  • Country-style spareribs, from the picnic ham
  • Front hock
  • Pork loin, from the back of the pig
  • Pork chops, perpendicular to the spine
  • Baby back ribs, from loin meat
  • Pork belly
  • Spareribs, from the belly
  • Sirloin
  • Rear leg
  • Hock

The non-traditional cuts available at butcher shops are trotters, the head, either halved or whole, ears, jowls, snout and tail. Modern Farmer provides general cooking suggestions for each cut.

Acre Station Meat Farm's diagram of wholesale cuts is somewhat less comprehensive, but the website provides more detailed descriptions of each cut, including weight and composition. Cuts shown, starting from the front of the pig, are:

  • Jowl
  • Picnic
  • Boston butt, or pork butt
  • Clear plate, on the back behind the head
  • Back fat, behind the clear plate
  • Loin
  • Spareribs
  • Bacon, from around the belly
  • Ham, from the rear shanks
  • Hind feet
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