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Mainly used for movement, the leg contains plenty of meat. Usually
tough and dense, this section is often cured in brine, turning it into tender
ham. In beef, this meat is usually ground.
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As its name indicates, tenderloin is the most tender cut of pork. Cut
from the muscles that support the inner organs, this part of the pig is
not used for locomotion, and therefore never becomes tough. Contrary to
the pig's image, this cut of pork is also extremely lean, containing the
same amount of fat found in skinless chicken breast. Tenderloin is usually
cooked whole and served in thin slices called medallions.
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Pigs store extra fat in this area, which makes the meat tender and flavorful.
Included in these cuts are bacon, from the area beneath the belly, and spareribs.
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This region contains the meat commonly used in pork roasts. Carved
from the tough muscles of the upper front legs, this cut benefits from slow
cooking and added moisture. In beef, these cuts are usually ground.
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The shoulder is one of the most widely used cuts of pork. Rarely
served as a whole cut, pork shoulder is usually seasoned and shredded or
"pulled" to be used in other dishes. In beef, this region
is cut as tri tip.
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