A Butcher’s Guide to Pork Cuts: Know Your Chop from Your Roast

Whether you’re shopping retail in-store or providing custom cutting instructions for a half or whole pig, this butcher's breakdown can help you choose the perfect option from each primal cut.

Steaks & Chops

• Loin Chops – A variety of chops are cut from the loin, each with distinct qualities.

  • Centre Cut Chops – Bone-in or boneless chops, known for tenderness and rich flavor, cut from the centre of the loin. When cutting a whole pig, boneless chops allow for a separate pork tenderloin.

  • Rib End Chops – Bone-in or boneless, rib end chops are marbled and come from the "rib end" of the loin. When cutting, boneless rib end chops will allow for separate back ribs.

  • Tomahawk Steak – A dramatic thick chop with a long bone cut from the rib end, perfect for entertaining at special events.

• Blade or "Boston Butt" Steaks – From the upper shoulder of the pig, available bone-in or boneless. While often allocated to roasts, the cut makes excellent marbled steaks with a rich colour and depth of flavour.

• Cutlets – Thin pork slices from the leg, tenderized and ready for breading and quick-frying.

Roasts & hams

• Blade or "Boston Butt" Roast – Cut from the shoulder, bone-in or boneless, tender when cooked low and slow.

• Picnic Roast – Lower on the shoulder, picnic roasts are smaller and leaner with less marbling. Picnic hams are a popular option, and we make a variety of types of ham: sliced deli ham, honey ham, and black forest ham.

• Bone-in Leg Roast – A classic roast that also makes excellent hams. Boneless roasts typically will yield cutlets as well.

• Tenderloin – The most tender part of the pig cut from the loin, ideal for quick roasting.

  
  

Belly and ribs

• Side Pork – Uncured "bacon," available skin-on or skinless as slabs or sliced.

• Side Bacon – Cured and smoked, bacon is always a favourite: on its own or as bacon-wrapped steaks and tenderloins.

• Back Bacon – A leaner cut of bacon made from the loin: cured, smoked, and sliced thin.

• Back Ribs – Meaty ribs perfect for the barbeque or oven roasting.

• Side Ribs – Larger, fattier ribs cut from the belly side, great for grilling or smoking.

• "Sweet and Sour" Ribs – While this cut sounds like it comes marinated, it is the term used for side ribs cut into smaller sections. The sweet and sour short cut makes them ideal for glazing and braising.

sausages and ground

• Ground pork – Made from the trim, regular ground is 80% meat and 20% fat, while lean ground is 90% meat and 10% fat. Choose regular ground for juicy, rich dishes. Lean ground is a healthier option with milder flavour and less moisture.

• Cured sausages – Fully cooked and ready to eat, we make a wide variety of cured sausages: farmer sausage, plain and flavoured smokies (jalapeno cheese are always popular), garlic coil, and ham sausages. Gluten-free options available.

• Fresh sausages – Breakfast sausages, dinner sausages, bratwursts, spicy italian, apple maple, saskatoon berry, and more! These sausages require cooking to 160°F (71°C). Gluten-free options available.

• Breakfast or regular patties – Like burger patties, these can be made with pure pork or seasoned. Available in gluten-free options.

hocks and feet

• Hocks – While often allocated to trim, hocks also make a great fresh cut option. From the front or back lower legs just above the foot, hocks are great for soups, stews, or "crispy pata" – deep fried, Filipino-style.

• Feet – Feet are an option for soups and stews, providing lots of collagen and rich flavour. Because our hogs are scalded, not skinned, the feet are available on every hog.

packaging

• Brown wrap – Economical when purchasing a half or whole hog, brown wrap is classic butcher paper that works best if you plan on moving the meat from the freezer to the plate quickly.

• Vacuum-Sealed or "Cryovac" – Vacuum packing eliminates air contact, allowing for longer freezer time. Vacuum-sealed meat will typically keep well up to a year.

• Size options – When custom-cutting a half or whole hog, we can pack to your preferences. Larger or smaller roasts, thicker or thinner steaks, and quantities of chops and steaks per package facilitate cooking for larger or smaller groups of people.

• Labelling options – We mark each package with the cut type, but we can also create custom labels that include logos, ingredients, and source information.

Why Knowing Your Cuts Matters

When you understand pork cuts, you can:

• Have confidence when providing custom cutting instructions with the purchase of a half or whole hog.

• Choose the best cooking method.

• Maximize flavour and tenderness.

• Avoid overcooking leaner cuts.

• Save money by buying the right cut for the right recipe.

At Quill Creek Farms, we offer a wide variety of premium Berkshire pork processed with care and precision. Why choose Quill Creek Farms' Berkshire pork? Read more here. Whether you’re planning a family dinner or a feast for a crowd, we’ve got the perfect cut for you.

Interested in learning more or placing an order?

Contact us today or visit the farm store to stock up on your favourites.