Cuts of Pork

Your goal of serving delicious pork starts at the point of purchase. This section provides the information you need on the steps from purchasing to preparing the best pork to ensure so your customers come back for more.

PURCHASING PORK – The industry standard for purchasing is the Meat Buyer’s Guide. Under Foodservice Cuts of Meat, you will find those specifications to use when ordering pork.

RECEIVING PORK – A good place to start to make sure you’ve received the product you specified begins with the foodservice label. Check out the Buying Tips section for information on labels. You can tell a lot about the quality of the pork you’re receiving by the color. Information regarding that is found in the Color and Marbling Standards section.

PREPARING PORK – Find anything from which cooking method to use to testing for doneness to hosting a hog roast in the Preparation Tips section.

SPECIALTY PORK – Here’s where you’ll find information if you’re looking for a specific breed of pork or pork with certain attributes which are not found in traditional commodity pork.