This list is a follow up to our previous blog titled "America, We Have a Problem". The list is broken up by primal section and shows the cuts that come from each, an approximate weight per side of pork, and recommended cooking methods. Print the list and start checking off the cuts! If you'd like to place an order or have quesitons, call our retail manager Frank at (248) 509-8555, message us on facebook, or email frank@farmfieldtable.com.
Click here to see the list of beef cuts and cooking methods!
|
Cut |
Approximate Weight Per 1/2 Carcass |
Cooking Method(s) |
|
Shoulder |
|
|
|
Pork Butt / Pork Shoulder / Pork Shoulder Steak |
8-10 lbs |
Smoke, Braise, Slow Roast, Grill Steaks |
|
Coppa |
2-4 lbs |
Slow Roast to Med Well and Slice, Cure and Dry |
|
Picnic Shoulder |
6-9 lbs |
Braise, Confit, Smoke, Slow Roast. CHOP LIKE CAROLINA BBQ! |
|
Country Ribs |
1-2 lbs |
Braise, Smoke, Oven Roast |
|
Shank |
1-2 lbs |
Braise, Smoke, Oven Roast |
|
Loin |
|
|
|
Rib Chop, Bone in or Boneless |
4-9 lbs |
Pan Sear, Grill, Broil, Bake |
|
Tomahawk Chop |
7-9 lbs |
Pan Sear, Grill, Broil, Bake |
|
Pork Loin Roast, Boneless |
3-5 lbs |
Sear and Finish In oven, Slow roast to Med Well and Slice Thin, Smoke to Med Well. |
|
Pork Porterhouse |
7-9 lbs |
Reverse Sear, Broil, Sous Vide preferred |
|
Pork Tenderloin |
1-2 lbs |
High Heat- Grill, Sear, Broil. Cook To Medium. |
|
Baby Back Ribs |
1.5 lbs |
Grill, Smoke, Broil |
|
Belly |
|
|
|
Pork Belly |
10-15 lbs |
Braise, Smoke, Bacon, pancetta |
|
Spare Ribs |
2-3 lbs |
Braise, Smoke, Broil |
|
Porchetta |
12-15 lbs |
slow roast |
|
Ham |
|
|
|
Sirloin |
4-6 lbs |
Slow Roast to Medium Well, Slice Thin. Smoke. Bacon |
|
Ham/Seamed Ham |
18-23 lbs |
Cure and Smoke. Slow Roast “Top Round” or “Sirloin Tip” to Medium Well and slice thinly. |
|
Shank |
2 lbs |
Smoke, Braise, Bake |
