Pork is usually produced from young animals and is, therefore, less variable than beef. When purchasing pork, look for cuts with relatively little outside fat and tough, gray-pink meat.
For the best taste and tenderness, the meat should be lightly marbled. Many suppliers also offer different parts of the pork such as legs and pork hind feet in different cut pieces.
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Pork's consistency makes it suitable for a variety of cooking styles. However, like beef and lamb, these cuts affect cooking methods. Below are some of the most popular cuts of pork and recommended cooking methods:
Pork is available in various cuts: center cross, rib chops, fillet chops, boneless or in-bone. They can be prepared by frying in a pan, grilling, roasting, broiling, or sauteing. Thin meat (1/4 – 3/8 inch) saute well. Boneless steaks cook faster than in-bone chops.
Ribs are available as spare ribs, back ribs, and country-style ribs. The spare ribs come from the belly, while the back ribs come from the pork loin. All three types can be steamed or baked in the oven or on the grill. Slow cooking gives the most tender and fragrant results.
Fillets are considered to be the most tender and well-sliced pork. Very lean pork fillets can be roasted whole, diced or cabbage slices, and chopped into shells or medallions. Properly packaged cuts of meat that have been frozen at 0 ° F or lower will retain their quality for several months.