At Spragg’s Meat Shop, it warms our hearts when our customers contact us for a special pork order. With so much dinner inspiration to be found online, home chefs can explore brave new kitchen adventures! We know you are passionate about food, and sometimes you need just the right thing for that special meal you’ve been planning.
Spragg’s Meat Shop is happy to offer our customers custom cuts of pork for special orders, but with so many different terms floating around out there and different terms used in different parts of the world, it can quickly get confusing. It’s a whole lot easier to shop for the right cut when you know what to look for, so we wanted to take some time to help our customers get a little bit more familiar with the cuts available.
First of all, did you know that the Canadian Food Inspection Agency has a website dedicated to explaining this? It’s true! Hop on over to this handy link as the perfect reference to help you figure out the right cut of pork you’re looking for. It’s certainly not glamourous, but we recommend consulting this guideline when you’re calling in for a special order – that way, we know we’re all talking about the same thing, and we can get you exactly what you need!
Here are a couple of common terms you’ll come across when it comes to pork cuts:
Side of Pork – this refers to one of the two roughly equal portions gathered by a straight cut from the tail to the neck along the median line. This is one of our most popular packages at Spragg’s Meat Shop.
Pork Shoulder – this refers to the portion separated from the loin and belly by a straight cut between the second thoracic vertebra and the third rib.
Pork Hock – this is the portion of the shoulder on the front leg that is separated from the foot by a straight cut that passes from the base of the shaft of the arm bone.
Pork Shank – this is the portion of the back leg that is separated from the foot by a straight cut that passes through roughly the mid-point of the leg bones.
Rib Chop or Rib Roast – this is the anterior portion of the loin, which is separated from the loin centre by a straight cut. This is also known as pork chop.
Pork Sirloin – this refers to the posterior portion of the loin which is separated from the loin centre.
Pork Tenderloin – this refers to the cylindrically-shaped muscle located on the inside of the loin sirloin half. This is the most tender cut of pork and highly popular.
Pork Belly – this is the portion separated from the shoulder, leg and loin.
Pork Side Ribs – this refers to the portion of the belly containing the ribs and adhering meat, which is separated from the side by a cut following the contour of the breast bone and rib cartilage.
Pork Back Ribs – this is the section from the rib half or rib end of the loin.
Whew, that’s a lot, and it just a start! There’s a lot to learn and a lot to enjoy. If you’re passionate about eating well and supporting local farmers, reach out to us! We’re always happy to work with you to get that just-right cut of pork. Happy Eating!
SPRAGG’S MEAT SHOP CALGARY
9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com
SPRAGG’S MEAT SHOP ROSEMARY
438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com