“On a pig, the widest part is the shoulder, not its actual ass. ... Thick or thin, bone-in or bone-less pork chops are cut from meat perpendicular to the spine, often from the loin. Cook: “These are a ...

As a cut, ham is divided into two parts: the rump and the shank. The rump is higher up on a pig and typically fattier. The shank is the lower part of the ham and is often tougher and less fatty.

There are four feet to each pig, and the average meat eater will eat almost 30 pigs in their lifetime. So why don't we see ...

Vermont farmer Walter Jeffries details all the cuts of meat on a pig, ... All of the pig is good, nose-to-tail, but some of the pig sells for a lot more than other parts.

Home Butchering Class Goes From Pig To Parts Pork lovers may be pining for their porcine fix as the economy puts the squeeze on everyone's wallets. But for the hard-core foodie, a DIY attitude can ...

Nearly 100 percent of processed pigs will eventually get used — as meat and in uses as varied as medicine and pet food. ... where the animal is cut up into edible parts like, say, a pork chop.

Piece of fresh boneless pork, neck part or collar. Big piece of red raw meat on a black background; Shutterstock ID 322769612; PO: today/food IvanRiver / Shutterstock / IvanRiver ...

Both are part of a new naming system for beef and pork cuts aimed at making it easier for consumers to understand what they're buying and how to cook it. With the new names come new labels for meat.