Meat Cuts ID & Cooking Recommendations - Loin

Pork Loin Blade Chop


Common Names: Pork Chop End Cuts, Blade Steaks

Pork Loin Blade Chop
(Click on image to enlarge)

Description: This cut comes from the blade end of the loin. It contains several muscles and the blade bone as the roast.

Cooking Recommendations: Braise, Broil, Grill, Panbroil, or Panfry


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimeed to 1/4 inch
157 19.27 8.25 1.02 2.85 64
Braised 274 18.62 21.61 0.94 8.11 73
Broiled 272 19.10 21.12 0.79 7.92 73
Pan-fried 291 18.26 23.58 0.75 8.65 72

Pork Loin Blade Roast


Common Names: Pork 7-Rib Roast, Pork 5-Rib Roast, Rib and Roast, Pork Loin Rib End

Pork Loin Blade Roast
(Click on image to enlarge)

Description: This roast contains part of the blade bone, rib bones, and the backbone. The muscles are separated by seam fat.

Cooking Recommendations: Broil, Roast


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw, 100 g
trimmed to 1/4 inch
157 19.27 8.25 1.02 2.85 64
Roasted 275 20.16 20.94 0.94 7.77 79

Pork Loin Loin Chop


Common Names: Loin End Chop, Center Loin Chop

Pork Loin Loin Chop
(Click on image to enlarge)

Description: This cut has the same muscle and bone structure as the beef loin t-bone steak.

Cooking Recommendations: Braise, Roast, Broil, Grill, Panbroil, Panfry


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimmed to 0.13 inch
140 22.04 5.04 0.83 1.74 63
Panfry 235 25.42 14.08 0.77 5.11 78
Braised 210 23.75 12.03 0.89 4.52 73
Broiled 204 24.40 11.10 0.68 4.08 70

Pork Loin Center Loin Roast


Common Names: Center Cut, Pork Roast, Loin Roast Center Cut

Loin Center Loin Roast
(Click on image to enlarge)

Description: Most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.

Cooking Recommendations: Roast


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimmed to 0.13 inch
140 22.04 5.04 0.83 1.74 63
Roasted 199 22.36 11.44 0.84 4.30 68

Pork Loin Sirloin Chops


Common Names: Sirloin Steaks

Pork Loin Sirloin Chops
(Click on image to enlarge)

Description: The pork loin sirloin chop contains portions of the hipbone and backbone.

Cooking Recommendations: Braise,Roast, Broil


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimmed to 0.03 inch
128 21.06 4.22 0.87 1.46 63
Broiled 220 22.86 13.68 0.84 5.04 73
Braised 208 21.55 12.84 0.99 4.73 70

Cooking Terms

  • Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
  • Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
  • Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
  • Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
  • Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
  • Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
  • Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.