PICTURE Meat Cut, Part of Meat Description

Length, diameter

Cutlet
Commonly a fried dish
Thin slice of meat mainly from the that can be paired with
legs or ribs different sauces

Whole trussed tenderloin for As name suggest, this

roasting or grilling cut of pork can be
trussed then roasted or
grilled.
A pork tenderloin is a long,
narrow, boneless cut of meat that
comes from the muscle that runs
along the backbone

Short Loin Commonly used in

preparing strip loin
dishes (with pasta, rice,
or salads)
A portion of the hindquarter area
of beef, right behind the ribs

Excellent for stews as

Pork Stew Cut the meat is tender so
much so that it falls
apart.
From the tenderloin
 Trimmed off from any
Pork Loin Trimmed and Trussed excess fat that
surrounds the meat
and trussed to ensure a
uniform shape and
even cooking

Pork Back Fat for Larding and

Barding Pork back has a lot of
fat, that is then used for
barding or larding.

Taken from the back of the pork

Medallions Can be served with

potatoes, gravy, rice,
creamy sauces, and
mushrooms
Small, flat, and round piece of
meat

Baby Back Ribs Can be baked in the

oven or on a pan,
usually coated in
The portion where the loin meets barbecue sauce
the backbone of the pork

The area contains a bit

Rack of Pork more fat, which makes
it flavourful. Excellent
for roasting.
From the rib area of the pork
 Pork Tenderloin Sidechain Narrow strip of meat
that is loosely attached
to the main bit

Paillard Mainly made out of

chicken or veal; is
grilled or sauteed
A scallop that is pounded flat. quickly and usually
paired with herbs
and/or salads

Pork Bones

Used mainly in adding

flavor, texture, and
The leftover pieces from the meat consistency in stocks
butchering process

Nerve Trimmings for Stocks and Trimmings of meat

Sauces when it has been cut
into different varieties
which can be used to
add flavor for stocks
and sauces
 trimmings that get
Meat Trimmings for ground pork turned into ground
pork, a versatile
ingredient that can be
added to a variety of
dishes

Escalope/Pork Steak

Usually coated and

A pork escalope is usually a small fried.
piece of fillet, or can be the eye of
the loin that has been bashed flat
between sheets of cling film

Long Loin Very lean cut with

almost no marbling.
Can be marinated and
Back of the animal cooked as desired.

Pork Tenderloin Fillet

A versatile cut. Great
for roasting, broiling,
From the muscle that runs from braising, etc.
the backbone

Lardons
Usually prepared with
pasta or with potatoes
Small piece of thick bacon and can also be
containing a lot of fat included in salads
 Butterfly Cut
Cutting it down the
middle opens it up,
then flatten it out to
allow for easy stuffing.

Usually from the pork chop

Bacon Strips Can be used in a

variety of dishes, such
as sandwiches and
Thin slices or strips of meat from pastas, and can be
the back and/or sides of a hog used as wraps,
toppings, and fillings

Pork Skin
Can be used in stews
as the skin becomes
gelatinous, or fried or
baked until crisp.
Pig Skins
 Emincer

Emincer is thin slices of

meat, usually used in
sauce dishes.

From the tenderloin