What Cuts To Get When Butchering A Pig

The sirloin cut of meat from a pig is located on the back of the pig towards the rear end.

These primal cuts are then broken down further into individual retail cuts which is what you find at the grocery store. They can be cut as follows. How to butcher a whole pig every pork cut explained when you have your halved pig in front of you you can immediately separate it into the 4 major sections a k a. They are more tender than the outer sections.

Here you can see the hog separated into front shoulder middle section ribs chops and belly and back leg the ham. Fresh pork jowl meat is an unusual cut here in north america it s just the thickness of the meat layer. Sirloins are usually cut into chops and then grilled. Pig necks are a convenient and economical ingredient for making soup stocks soups and stews.

Once the pig has been divided into these segments it s broken down further until it results in the cuts that make their way into your local butcher case. Next separate the chops from the belly. The ribs need to be separated from the bacon square. These are larger cuts which can then be divided into smaller more manageable cuts.

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For the more familiar cured products hog jowl bacon and guanciale which use the whole thickness see our pork products page. The 4 primals are. Pork is divided into large sections called primal cuts illustrated in the pig diagram. We re starting to see some of the pieces.

When butchering a pig there are nine classic cuts of meat in which we will review all here. The shoulder the loin the belly and the ham. The most tender cuts of pork are from the rib and loin. These primal cuts consist of the shoulder the belly the loin the butt also known as the ham and the head.

This my friends is where the bacon comes from. Essentially there are five sections that provide butchers with edible cuts. A whole not cut b cut in 2 pc c center slices 5 6 pc of slices and the ends as roasts d slied the whole ham into slies 2 bacons they can be left fresh or cured and smoked they can be cut as follows. The most expensive cuts which you re not paying more for as explained in episode 214 when you butcher or purchase a whole animal you pay the same per pound for all the cuts but the most expensive cuts are in the center the loin and rib section.

In it we see butcher bryan mayer tackling a side of pork that s been hung for seven days first breaking it down into the five main cuts shoulder belly loin ham and head and then down further into various chops steaks bacon etc. Here s another great butchery video from bon appétit magazine this time focusing on how to butcher a pig. This is a video showing how to butcher a pig showing the whole cutting process from start to finish a very detailed and close up film on how to process a fa. The cut of sirloin is located above the ham and above the baby back ribs.