Pork ID

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Primal-Ham/Leg (E)

Retail ID- Fresh Ham Center Slice (44)

Cooking- Dry / Moist (D/M)

What to look for

• round bone is present
• 4 main muscles, top, tip, bottom, eye

Primal- Ham/Leg (E)

Retail ID- Fresh Ham Rump Portion 

Cooking- Dry/ Moist (D/M)

What to look for

• Aitch bone and round bone present
• 4 main muscle groups present

Primal- Ham/Leg (E)

Retail ID-Fresh Ham Shank (27)

Cooking- Dry/ Moist (D/M)

What to look for

• Triangular shape
• no aitch bone
• 4 main muscle groups

Primal- Ham/Leg (E)

Retail ID- Smoked Ham, Boneless (91)

Cooking- Dry (D)

What to look for

• No bones, skin or fat
• no individual muscling

Primal- Ham/Leg (E)

Retail ID- Smoked Ham, Center Slice (90)

Cooking- Dry (D)

What to look for

• Round bone present
• 4 main muscle groups

Primal- Ham/Leg (E)

Retail ID- Smoked Ham, Rump Portion (96)

Cooking- Dry (D)

What to look for

• Aitch bone and round bone present
• 4 main muscle groups present

Primal- Ham/Leg (E)

Retail ID-Smoked Ham, Shank Portion (97)

Cooking- Dry (D)

What to look for

• Triangular shape
• no aitch bone
• 4 main muscle groups

Primal- Ham/Leg (E)

Retail ID- Tip Roast, Bnls (35)

Cooking- Dry (D)

What to look for

• No bones
• very little fat
• tip muscle present

Primal- Ham/Leg (E)

Retail I- Top Roast, Bnls (38)

Cooking- Dry (D)

What to look for

• no bones
• "cap" muscle
• very little fat
• flatter and longer muscle

Primal-Loin (F)

Retail ID- Back Ribs (05)

Cooking- Dry / Moist (D/M)

What to look for

• 10 - 14 rib bones
• very curved bones

Primal- Loin (F)

Retail ID- Blade Chop (66)

Cooking- Dry/ Moist (D/M)

What to look for

• Blade bone and chine (back) bone present

Primal- Loin (F)

Retail ID-Blade Chop, Bnls (67)

Cooking- Dry/ Moist (D/M)

What to look for

• no bones present
• two contrasting colored muscles

Primal- Loin (F)

Retail ID- Blade Roast (06)

Cooking- Dry/ Moist (D/M)

What to look for

• loin eye muscle and rib bones present
• blade bone present

Primal- Loin (F)

Retail ID- Butterflied Chops (68)

Cooking- Dry (D)

What to look for

• Shaped like a butterfly
• no bones
• cut down the center

Primal- Loin (F)

Retail ID- Center Loin Roast (11)

Cooking- Dry (D)

What to look for

• Loin eye and tenderloin muscle present
• 
  

Primal- Loin (F)

Retail ID-Center Rib Roast (12)

Cooking- Dry (D)

What to look for

• no tenderloin muscle
• rib bone are present entire length
• has rib chop shape on one or both ends

Primal- Loin (F)

Retail ID- Loin Chops (70)

Cooking- Dry (D)

What to look for

• two muscle present, loin eye and tenderloin
• T bone present

Primal- Loin (F)

Retail I- Rib Chop (71)

Cooking- Dry (D)

What to look for

• Rib bone present
• no tenderloin
• only loin eye muscle present
• chine bone present

Primal- Loin (F)

Retail I- Sirloin Chop (73)

Cooking- Dry (D)

What to look for

• two colored muscles 
• tenderloin muscle present

Primal- Loin (F)

Retail I- Sirloin Cutlets (53)

Cooking- Dry (D)

What to look for

• no bones
• no tenderloin
• 2 contrasting colored muscles

Primal- Loin (F)

Retail I- Sirloin Roast (30)

Cooking- Dry (D)

What to look for

• one end that looks like sirloin chop
• loin end looks like loin chop

Primal-Loin (F)

Retail ID- Smoked Pork Loin (93)

Cooking- Dry (D)

What to look for

• two muscle present, loin eye and tenderloin
• T bone present

Primal- Loin (F)

Retail ID- Smoked Loin Chop (95)

Cooking- Dry (D)

What to look for

• Rib bone present
• no tenderloin
• only loin eye muscle present
• chine bone present

Primal- Loin (F)

Retail ID-Tenderloin Whole (34)

Cooking- Dry (D)

What to look for

• no bones
• 10-12 inches in length

Primal- Loin (F)

Retail ID- Top Loin Chop (74)

Cooking- Dry (D)

What to look for

• no chine Bone present
• no tenderloin muscle 
• only loin eye muscle present

Primal- Loin (F)

Retail ID- Top Loin chop Bnls (75)

Cooking- Dry (D)

What to look for

• one main muscle, loin eye
• no bone

Primal- Loin (F)

Retail ID- Top Loin Roast, Bnls (37)

Cooking- Dry (D)

What to look for

• one main muscle, Loin eye
• no bones present
• no tenderloin muscle

Primal-Shoulder (J)

Retail ID- Arm Picnic, Whole (02)

Cooking- Dry / Moist (D/M)

What to look for

• mostly square shape
• more seam fat than ham

Primal- Shoulder (J)

Retail ID- Arm Roast (03)

Cooking- Dry/ Moist (D/M)

What to look for

• rectangle shape when viewed from top
• no shank

Primal- Shoulder (J)

Retail ID-Arm Steak (41)

Cooking- Dry/ Moist (D/M)

What to look for

• smaller and more muscles than ham slice
• has one bone, round bone

Primal- Shoulder (J)

Retail ID-  Blade Boston (07)

Cooking- Dry / Moist (D/M)

What to look for

• Blade bone exposed on two sides

Primal- Shoulder (J)

Retail ID- Blade Steak (42)

Cooking- Dry / Moist (D/M)

What to look for

• only one bone, blade bone

Primal-Side/Belly (K)

Retail ID- Slab BAcon (98)

Cooking- Dry (D)

What to look for

• no bones
• usually 1" thick
• smoked color

Primal- Side/Belly (K)

Retail ID- sliced Bacon (99)

Cooking- Dry (D)

What to look for

• thin strips

Primal- Side/Belly (K)

Retail ID- Fresh Side (17)

Cooking- Moist (M)

What to look for

• no bones 
• usually 1" thick

Primal-Various (N)

Retail ID- Country Style Ribs (69)

Cooking- Dry/Moist (D/M)

What to look for

• rib or back bone present
• has loin eye muscle

Primal- Various (N)

Retail ID- Ground Pork (85)

Cooking- Dry (D)

What to look for

• ground fine texture

Primal- Various (N)

Retail ID- Hock (86)

Cooking- Moist (M)

What to look for

• shank bone
• oval shape

Primal- Various (N)

Retail ID- Smoked Hock (92)

Cooking- Moist (M)

What to look for

• shank bone
• oval shape
• smoked color

Primal- Various (N)

Retail ID- Cubes Steak (83)

Cooking- Dry/Moist (D/M)

What to look for

• tenderizing cubed marks

Primal- Various (N)

Retail ID- Sausage (87)

Cooking- Dry (D)

What to look for

• link shaped
• patties