PLANNING
GUIDE

Boneless roast from the section where the loin meets the rear leg.

A crosscut section of the rear leg so that there is a piece of the femur in the center.

The section of the ribs from the spine, but just as long as the loin is wide.

Steak cut from the shoulder.

Standing rib roast that has been formed and tied to look like a crown.

The underside of the animal, most often turned into bacon.

Rib ends from the belly, and chest of the animal.

Roast from the Shoulder (butt)

The entire rear leg is called a "fresh ham", in that it has not been salted smoked or otherwise preserved.

Section of the ribs from the spine to just before the belly.

Butterflied pork loin cut into strips.

Bonless chop cut from the center of the loin