Pork - Primal Cuts

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Ingredients included in this recipe are butter, onions, sliced (medium), Salt, pepper, sugar, sweet sherry, balsamic vinegar, blueberries (fresh or frozen).

Ingredients included in this recipe are Rub, paprika, garlic powder, brown sugar, dry mustard, coarse salt, pork roast, preferably shoulder or Boston Butt, Cider Vinegar Barbecue ...

Ingredients included in this recipe are boneless pork shoulder roast, trimmed (4 pound ), chili powder, chopped onions, water, salsa (16 ounce jars).

Apple and sage make a perfect flavor combination for pork. Savor the delicious gravy over mashed potatoes.

When marinated in beer, the pork tenderloins in this recipe take on a unique flavor. The sweetness of apples and onions provides an excellent accompaniment for this delicious grilled pork dish.

A grilled pork tenderloin smothered in this delectable cherry sauce is a dish that’s hard to resist. The versatile sauce can be used for poultry dishes as well, especially grilled chicken or duck.

Ingredients included in this recipe are Great Northern beans or cannellini beans, Water to cover, onion, chopped (large), garlic, finely chopped, lean ground pork, medium-size ...

Whole Lamb Baby Lamb, sometimes called Hothouse Lamb, is milk-fed lamb that is not more than 10 weeks old. It usually weighs less than 20 pounds and the meat is very pale pink in color.

Whole Primal Cuts Whole primal beef cuts may be purchased from a butcher or meat locker or it may be possible to obtained them from a special order from some food stores.

Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts.

Grilling is a cooking method that uses a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. When grilled properly, the meat will have a crisp flavorful outside coating with a moist center. Grilling infuses the pork with a smoky flavor from the meat juices that drip during the grilling process.

The Thicker Cut Thicker cuts of meat can be a challenge to grill so that they have a nice flavorful, crisp outer surface with a juicy tender middle. They are cuts that are too thick to be grilled with just direct heat but are not as thick as a cut that requires a long period of indirect heat, such as a roast.

Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavor and tenderness of various cuts of pork can be consistently achieved when care is taken to follow the recommended pork cooking time and temperature guidelines.

Miscellaneous Cuts Whole cuts and scraps of fresh lamb can be rolled, cubed, or ground in a food store or meat market into various products that add convenience for the consumer.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

The smaller primary cuts of meat, taken from the carcass or sides of beef, pork, veal, or lamb, describing the anatomical location from where the cut originated.

The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat.

Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.