Meat Map- Pork

Meat Map- Pork

Meat Map- Pork

Top Cuts

  • Pork shoulder– also called pork butt, a tough, fatty cut of the pig’s widest body part, can be sold either bone in or boneless (more common), and can be cooked by braising, roasting, or barbecuing
                                                                                                                                  Pork Shoulder
  • Pork chop– the retail cuts from this meat hailing from the loin perpendicular to the spine, is versatile in that it can be either bone in or boneless, or thick or thin, and can be fried, grilled, or slow roasted
                                                                                                                                    Pork Chop 
  • Loin– this large cut comes from the pig’s back, is lean and tender, and is best cooked by roasting over medium heat

    Pork Loin 

  • Baby back ribs– technically a cut of the pork loin that is deboned, is extremely tender, and can be cooked by braising, baking, or barbecuing

    Baby Back Ribs

  • Sirloin– an unevenly shaped, muscular but tender cut that is deeply flavorful and delicious, can be cut into chops, and is best marinated and grilled

    Pork Sirloin


Bottom Cuts


  • Picnic ham– a tough and fatty bone in cut located just right under the shoulder, and is best cooked by braising or smoking to make the meat tender and juicy, while the fat cap can be made into delicious cracklings                                                                                                                                  Picnic Ham
  • Country style spareribs– technically not a cut on its own as it comes directly off of the picnic ham, this is the frontal part of the spareribs containing both dark and light meat, which can be braised or stewed                                                                                                                      Country Style Spareribs
  • Spareribs– the ribbed area coming from the belly of the pig which can be bought in a regular or St. Louis retail cut, is best with the cartilage removed and cut up into squares, and can be braised, smoked, or grilled
  • Pork belly– a long strip of the pig’s underbelly with a lot of fat that makes it versatile and therefore great for braising, curing, or making into bacon (by curing and smoking), giving off wonderful flavors no matter what cooking style

    Pork Belly

  • Ham– a generous cut of the rear leg of the pig which is lean, cheap, and great for roasting, but is more commonly turned into sumptuous ham, by curing, smoking, and processing the tender and flavorful meat.                                                                                                                                         Ham
  • Hock- raw, untreated front or rear hock can be braised, but this cut is usually sold already smoked and brined, which is then called ham hock                                                                                                                                     Hock-raw
Lesser Known Meat Cuts That You Must Try

Lesser Known Meat Cuts That You Must Try

Lesser Known Meat Cuts That You Must Try

We all love a good T-bone, spare ribs, tenderloin, and the ever famous filet mignon., but there are dozens of other meat cuts that just might surprise you with their rich, meaty flavors and slide off the bone tenderness. And, a lot of these cuts are cheap, too! 

                                                                                                          Lesser Known Meat Cuts That You Must Try


If you are looking to experiment and try out various meat cuts until you find what suits you best, here is a guide on some of the lesser known meat cuts that you definitely must try. Whether you are looking for amazing flavors, or more affordable alternatives to expensive cuts, we’ve got your back.

Beef Cuts

  • Denver steak/ Underblade roast- the tender rib meat from the cattle’s shoulder is deeply flavorful and considerably cheap. It can be cooked whole or as individual steaks, and are great for grilling, smoking, or even par-freezing.
  • Chuck flat- right beside the Denver is the chuck flat, which is just as tender but much less fatty. It works as a wonderful and more sustainable substitute for the more popular flank steak. There’s little difference in the flavor and texture, but a lot in terms of price.
  • Flap meat/ Vacio steak/ Bavette- this underrated cut is an extremely flavorful and tender (but mildly chewy) piece of meat found in between the loin and the belly, and covered in lots of fat. This meat cut is best for grilling, either as a whole large chunk (we’re talking an easy 4 pounds) or as individual steaks. It’s also a nice alternative for hanger, flank, and skirt steaks.
  • Top sirloin cap- this is a very rare but sizeable cut of tender, fatty beef located between the loin and the round. The top sirloin cap can be purchased as a two inch triangular piece of meat. It is composed of three different, rarely used muscles which make it extremely tender, and can easily be cooked by grilling (as steaks) or roasting (as a whole chunk of meat).
  • Hanger steak- another rare cut rich with beefy flavors is the hanger steak, which lies among the cattle’s organs such as the diaphragm and kidneys. If you are looking to marinate and grill steaks, this is the best way to go. Although a bit rare, it’s quite known and sells out quickly in local butcher shops.
  • Top round cap- aside from the wonderful top sirloin cap, there is also the top round cap, which resembles a skirt steak (and can be cooked as such), and is usually made into ground beef. It’s deep grains make it perfect for marinating, which can then be grilled or broiled.
  • Sirloin tip center- hidden among the tough leg muscles of the cattle is the most tender cut of the cattle’s round, which is filled with deep, beefy flavors, and is great for grilling or roasting, and partnered with savory flavors and garnishes.
  • Beef shank- this chunk of meat from the cattle’s lower legs is extremely tough, but once it’s braised, all the fat breaks down and the meat absorbs a ton of wonderful flavors. More importantly, the beef shank is the source of the coveted bone marrow, which gives off that rich, buttery flavor.

Other Meats

  • Skirt steak- when talking about lesser known pork cuts, there is always the skirt steak, or better known as the secreto. It’s a tiny piece of meat (around 4 to 6 ounces) nestled in between the belly and the spare ribs. It’s wonderfully thin and easy to marinate and tenderize.
  • Lamb shoulder- if you are into game, lamb is a wonderful meat for that amazing flavor, and the lamb shoulder gives you just that. It’s extremely versatile, and definitely cheaper than most other cuts of game meat. It’s got a lot of fat and connective tissue which are easy to tenderize over braising or slow-roasting, giving you that delicate, luscious flavor.

One thing that you have to keep in mind is that these cuts may come under a different name, depending on where you are located. Moreover, it’s best to ask your local butcher whether they carry these cuts and are willing to offer them. At the end of the day, it really depends on your butcher what kinds of meat cuts you can get.

How to Care For Different Kitchen Knives

How to Care For Different Kitchen Knives

How to Care For Different Kitchen Knives

When it comes to meat, no tool is more important to a butcher than his set of knives. Each one serves a specific purpose and have a different look and feel, but all must be carefully and properly maintained to keep them in top notch condition. 

Whether you are a butcher or a home cook, the same goes for you. That is, unless, you are fine with accidentally ruining a good piece of meat because of a dull knife, causing a bit of food poisoning due to a rusty knife, or generally just making your kitchen accident prone

We’ll let you in on some facts about the different types of knives and how to take care of them. 

The Different Types of Knives and How to Take Care of Them


Types of Kitchen Knives

These are some of the most common knives that you should have in your kitchen for just about whatever cutting and slicing you have to do, from bread, to vegetables, to meat.

  • Bread Knives- these are long, serrated blades with an offset handle used to cut through crispy crusts without crumbling the bread into pieces
  • Chef Knives- these are perhaps the most common knives found in every kitchen, have wide, tapering blades, and can be used for most tasks such as cutting, slicing, chopping, and mincing
  • Boning Knives- these are available in many different options, from long to short, and flexible to stiff, and are all designed to cleanly separate meat from the bone
  • Butcher Knives- these are slightly curvy knives with granton edges to break down meat into different cuts and even trim fat and silverskin
  • Cleavers- these are big, long, knives with wide and thin blades, that, despite the intimidating appearance, are mostly used to chop and slice meat, and also cut up vegetables
  • Paring Knives- these are short bladed knives designed for delicate tasks such as peeling vegetables, chopping fruits, deveining shrimp, and cutting cheese
  • Slicing Knives- these ones feature long, straight blades with curved ends, and are designed especially for cooked meats such as hams, turkeys, and steaks
  • Utility Knives- these are slightly longer than paring knives and have scalloped edges perfect for slicing fruits and vegetables

Aside from these common kitchen knives, there are also a lot of specialty knives for various purposes such as slicing cheese, preparing sushi and sashimi, shucking oysters, and so on, but most are for butchery. 

There are breaking knives and cimeter knives for breaking large meat into smaller pieces as well as trimming off fat, while flank and shoulder knives are specially designed to cut precise flank steaks. Meat carving knives are also available to handle cooked meats. 

Taking Care of Your Knives


A knife is basically a piece of stainless steel blade with a handle that is made out of either wood, plastic, or steel. It is important to ensure that these two are always intact, and that the blade is always sharp. 

To preserve the structural integrity of your knives, the best practice is to use them for the purpose they were designed to be used. Not doing so can not only ruin your food prep, but break the blade, or make it come loose from its handle. 

That said, knives should be washed regularly (by hand, not through the dishwasher) with warm, soapy water, then dried thoroughly and air dried to avoid rusting. 

When it comes to storing your knives, try to avoid using a knife block. That’s just a bad recipe for moisture, dirt, and mold buildup. Even though your knife may not be showing signs of rust, the insides of the handle can be slowly decaying and you are none the wiser. Magnetic knife holders or knife racks are better for safe storage. 

It should also be sharpened regularly with a good quality sharpening stone or knife sharpener. Remember, a sharp knife is safer and works better than a dull one, and makes your food better, too.

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