Pork is divided into large sections called primal cuts, which you can see illustrated in the pig diagram above. These primals are then broken down further into individual retail cuts, which is what you find at the store. The most tender cuts of pork are from the rib and loin. It’s where we get the expression “high on the hog” — the most desirable cuts of meat come from higher up on the animal. By contrast, the shank and shoulder muscles give us the toughest cuts. But with the proper cooking, even those tougher cuts can be luscious and tender.
Pork is the only major meat product consumed in the United States that does not fall into the USDA quality meat grading system.
Pork breeds differ in flavors by breed and environment similar to how wines can vary from region to region.
The primal cuts for pork are:
