Pork Cut Comparison Table
20 pork cuts mapped to 5 parts of the pig — shoulder, loin, belly, leg and head — each with its fat level and the cooking method that suits it.
Data last maintained
Pork Cut Comparison Table
20 pork cuts mapped to 5 parts of the pig — shoulder, loin, belly, leg and head — each with its fat level and the cooking method that suits it.
Data last maintained
Cut guide
One pig, four ways to cut it: switch between Taiwan, Japan, the US and Spain to see where each cut sits and what it is called.
Cut system
Diagram only; butchers cut differently from place to place.
Pork basics · 1 of 3
How a pig is divided
- First into five large parts: head and neck, shoulder, back, belly and hind leg; each is then cut into retail pieces by local custom.
- The broad layout is the same everywhere; what changes is where the lines fall and which pieces are sold on their own.
- Solid outlines on the map are cuts on the surface; dashed ones lie under other meat, like the tenderloin.
All cuts
All cuts20
Shoulder & collar5
Loin & ribs5
Belly & side pork3
Leg & ham4
Head & specialty3
| Cut / alias | Location & how to spot it | Texture & flavor | Signature dishes & uses | Before you buy |
|---|---|---|---|---|
Pork Collar Also known asCoppa, Pork neck fillet | The front end of the loin, running from above the shoulder blade into the neck. The cut face is a cluster of small muscles with a web of white fat between them. Commonly sold asWhole piece, thick collar steaks, yakiniku slices, hot pot slices | Well marbled Evenly marbled, so it stays moist whether braised or grilled quickly. Rich, slightly sweet pork flavor — the best balance of lean and fat in the shoulder. | Char siu, pork collar steaks, ginger pork, hot pot Method · · · | In the US this muscle is usually left inside the Boston butt, together with the blade meat below it; when a recipe asks for Boston butt, pork collar is the closest single cut. Japan's kata-rōsu and Spain's aguja are the same muscle. |
Shoulder Blade Meat Also known asShoulder clod, Blade meat | Lean meat wrapped around the shoulder blade, below the collar. White sheets of connective tissue separate the muscles, and the meat is darker than the collar. Commonly sold asGround pork, stew chunks, strips | Moderate Lean and firm with a slightly coarse grain; the connective tissue softens with long cooking. Deep pork flavor. | Red-braised pork, curry, dumpling filling, pulled pork Method · · | Rarely labeled on its own: it is mostly sold ground or as stew meat. In the US it forms the lower half of the Boston butt; Japan labels it kata. |
Picnic Shoulder Also known asPork arm roast, Picnic roast | From below the shoulder down to the top of the front leg; often sold skin-on, with plenty of connective tissue and muscles of uneven size. Commonly sold asSkin-on roasts, ground pork, strips | Moderate Chewier than the blade meat; the skin turns soft and gelatinous with long cooking. | Braised pork, minced pork sauce, dumpling filling, pulled pork Method · · | The picnic stops above the shank and hock, which are sold separately. Taiwan sells it as 前腿肉; Japan folds it into kata, and Spain calls the whole front quarter paleta. |
Presa Ibérica Also known asPresa | A thick, slightly oval muscle on the inner side of the shoulder, at the top front end of the loin. Deep red, and only two per pig. Commonly sold asWhole piece, thick medallions | Well marbled Heavily marbled, tender and juicy, with a flavor closer to red meat than to typical pork. | Charcoal grilling, teppanyaki, thick pan-seared steaks Method · · | Presa, secreto and pluma are Spanish butchery names used mainly for Ibérico pork. On ordinary pigs this muscle usually stays inside the collar or Boston butt. |
Secreto Ibérico Also known asSecreto, Hidden cut | A thin, fan-shaped muscle between the back fat and the shoulder and loin, hidden under the fat until the carcass is broken down. Commonly sold asWhole piece, yakiniku slices | Fatty Loose-grained and very marbled; high heat makes the surface crisp while the inside stays juicy, with a buttery fat flavor. | Yakiniku, teppanyaki, charcoal grilling Method · | Secreto means "secret" in Spanish, after the way it hides under the fat. Ordinary pigs rarely have it cut out as a separate piece. |
Pork Loin Also known asCenter-cut loin, Strip loin | The long muscle running along either side of the spine. The cut face is one large, tight block of lean meat with a band of white back fat along the top. Commonly sold asWhole loin, bone-in chops, tomahawk chops (long rib bone left on), thick tonkatsu cutlets, thin slices | Lean Fine-grained and lean, so it dries out when overcooked. Mild flavor, with a sweet edge of fat along the rim. | Pork chops, tonkatsu, ginger pork, roast pork loin Method · · · | Do not confuse it with the tenderloin, the small round muscle under the spine: in many languages both are simply called "loin". Bone-in chops and tomahawk chops are this same muscle with the rib left on. |
Pork Tenderloin Also known asPork fillet | A long, slender, rounded muscle inside the lower back, under the spine. It is covered by a thin silvery membrane and has almost no marbling. Commonly sold asWhole tenderloin | Lean The most tender cut on the pig: fine-grained and lean, with a mild flavor. | Fillet cutlets, medallions, stir-fried pork slices Method · · | There are only two per pig, each fairly small. If a label just says "loin", check the shape: a slender round strip is tenderloin, a large block with a fat rim is loin. |
Pluma Ibérica Also known asPluma | A small triangular muscle at the front end of the loin, near the shoulder, shaped a little like a feather. Commonly sold asWhole piece | Well marbled Well marbled yet fine-grained like the loin; tender and juicy. | Charcoal grilling, teppanyaki, pan-searing Method · | Like presa and secreto, pluma is a Spanish name used mainly for Ibérico pork. On ordinary pigs it is usually sold attached to the loin. |
Fatback Also known asBack fat | The thick layer of fat covering the loin; white and firm, taken off in sheets with or without the skin. Commonly sold asWhole sheets, diced | Fatty Firm fat that renders into lard; diced, it keeps its shape instead of melting into the meat. | Lard and cracklings, sausages, lardo, ramen back fat Method · | Back fat is firmer than belly fat, so diced into sausages it holds its shape. It is not the same as leaf lard, the softer, whiter fat that surrounds the kidneys inside the abdomen. |
Baby Back Ribs Also known asLoin back ribs, Back ribs | The rib section next to the spine, below the loin. The bones are curved and short, with lean loin meat on top. Commonly sold asFull racks, cut sections | Moderate Less meat than spareribs, but leaner and finer; after long roasting the meat pulls easily off the bone. | Barbecue ribs, sweet and sour ribs, oven-roasted ribs Method · · | Each rib runs from the back to the belly: the upper part next to the spine is baby back ribs, the lower part is spareribs. Baby backs are leaner; spareribs are meatier and fattier. |
Pork Belly Also known asSide pork, Fresh belly | Boneless meat from the belly. The cut face shows alternating layers of lean and fat, usually with the skin on. Commonly sold asSkin-on slabs, yakiniku slices, hot pot slices, ground | Fatty Fatty: long cooking makes the fat silky and keeps the lean moist, and searing renders out fat with a strong aroma. | Braised pork rice, Dongpo pork, crispy roast pork belly, hot pot Method · · · | Most American bacon is cured and smoked pork belly. Japan sells it as bara, Spain as panceta, and Taiwan calls it 三層肉 after the visible skin, fat and lean layers. |
Spareribs Also known asSide ribs, Riblets | Rib bones and meat from the belly side, above the pork belly. The bones are straight and meaty, and are often cut between the bones into short pieces. Commonly sold asFull racks, chopped pieces | Fatty Meaty and fatty between the bones; tender after braising or steaming, and the bones give broths and sauces more depth. | Barbecue ribs, sweet and sour ribs, steamed ribs with black bean, rib soup Method · · | St. Louis–style ribs are spareribs trimmed into a neat rectangle; the strip cut off the bottom is sold as rib tips. In Taiwan, "排骨" can mean these ribs or a boneless loin chop, so recipes are worth double-checking. |
Rib Tips Also known asPork cartilage, Soft bones | The strip where the lower ends of the ribs meet the breastbone, with white cartilage running through the meat. Commonly sold asWhole strips, chunks | Moderate The cartilage is crunchy at first and turns soft and gelatinous with long braising; belly fat around it gives a rich flavor. | Braised rib tips, cartilage and radish stew, cartilage soup Method · | This is the strip cut off when spareribs are trimmed into a neat rectangle. It is a cut for braising. |
Pork Leg (Fresh Ham) Also known asFresh ham, Leg roast | The large lean muscles of the upper hind leg, made up of several pieces such as the inside round and the knuckle, with almost no marbling. Commonly sold asRoasts, slices, strips, thin cutlets, ground | Lean Lean with a clear grain; sliced thin or pounded, it stays tender. Mild flavor. | Schnitzel, stir-fried pork strips, boiled sliced pork, ham Method · · | Most Western hams are cured from this cut; "fresh ham" simply means the uncured leg. Japan sells the outer, tougher part separately as sotomomo (see Outside Ham). |
Outside Ham Also known asOuter thigh | The muscles on the outside of the hind leg, the ones the pig uses most when walking; darker in color. Commonly sold asChunks, strips | Lean Lean, firm and coarse-grained, tougher than the inside of the leg, with a strong pork flavor. | Braises, curry, stews, thin slices cut across the grain for stir-fries Method · · | Japan sells it separately as sotomomo; in Taiwan and the US it is usually sold as part of the leg. |
Pork Hock Also known asPork knuckle, Ham hock | The lower leg between the knee and the ankle, with skin and bone; thick skin and plenty of tendon. Commonly sold asWhole bone-in hocks, chunks | Moderate Skin and tendon turn soft and gelatinous with long cooking, and the meat stays moist. | German pork knuckle, braised hock, split pea or bean soups Method · · | The hock has skin and bone; the same section skinned and boned is sold as shank meat, and the part below the ankle is the trotter. German "pork knuckle" is made from the hock, not the trotter. |
Pork Shank Meat Also known asBoneless shank, Shin meat | Boneless, skinless muscle from the lower leg, wrapped in connective tissue with tendon running through the middle; the cut face shows a marbled pattern. Commonly sold asWhole shank pieces | Lean Firm when raw; after slow braising the tendon turns springy and gelatinous, and it slices cleanly once cooled. Very little fat. | Cold sliced braised shank, five-spice shank, soups Method · | It comes from the same section as the hock, sold without the skin and bone. |
Pork Toro (Neck) Also known asPork neck, Jowl meat | Thin sheets of muscle running from below the cheek into the neck, densely marbled with fine white fat; only two per pig. Commonly sold asWhole pieces, yakiniku slices | Well marbled Crunchy yet tender; the fat melts quickly with heat and the meat stays springy after grilling. | Grilled pork neck, yakiniku, Thai grilled pork neck, stir-fries Method · · | Japan's tontoro and Taiwan's "Matsusaka pork" are the same cut; the Taiwanese name borrows Matsusaka beef to describe the marbling and has nothing to do with origin. Italian guanciale and Spanish papada come from the fattier jowl in the same area. |
Pork Cheek Also known asPork face meat | A small, round, firm muscle inside the cheek on each side of the mouth. Commonly sold asWhole cheeks, braised and sliced | Moderate Springy and chewy with plenty of gelatin; it holds together even after long cooking. | Braised cheeks, Taiwanese sliced cheek meat, stews Method · | Spain's carrillera and Japan's kashira mostly refer to this area; it is different from the fattier jowl below it, where pork toro comes from. |
Pork Trotters Also known asPig feet | The foot below the ankle: mostly skin, tendon and small bones, with very little meat. Commonly sold asWhole, split in half, chopped | Moderate Almost all skin and tendon; long braising makes it soft and springy, with a thick, gelatin-rich broth. | Braised trotters, trotter noodle soup, peanut and trotter stew Method · | Packs labeled "trotters" sometimes include part of the hock above; pieces with hock carry more meat, while the part below the ankle is nearly all skin and tendon. |
About Pork Cut Comparison Table
Shoulder, loin, belly, leg, and specialty cuts
The table compares pork cuts by where they sit and how to recognize them, how they are commonly sold, texture and flavor, fat level, classic dishes, and what is easy to confuse before you buy, with each cut's name in four butchery systems. It is useful for translating butcher terms and choosing a cut, without treating every regional cut map as identical.
Filter by cut family, fat richness, and cooking method
Search matches cut names, aliases, names used in other countries, common retail forms, dishes, texture notes, and keywords. Category, fatness, and method filters separate quick-cook cuts, slow braises, roasts, barbecue, stir-fries, soups, hot pot, cured styles, and crispy-skin preparations.
Not a safety temperature or regulated cut chart
Pork cut names, trimming, fat level, curing, and safe cooking temperatures vary by country, supplier, and food-safety authority. Use this as a vocabulary guide, then confirm package labels, official safety temperatures, and professional recipes before serving, curing, or production work.
FAQ
Common questions and answers about this topic.
What pork cuts are included in this table?
The table groups cuts into Shoulder & collar, Loin & ribs, Belly & side pork, Leg & ham, and Head & specialty. Filter by cut family, then compare each row's location, common retail forms, texture, fat level, classic dishes, aliases, and what to check before buying.
How do pork belly and pork loin differ?
Pork Belly comes from the underside: boneless, with alternating layers of lean and fat, and usually skin-on. Pork Loin runs along both sides of the spine as one large, tight block of lean meat with a band of back fat on top. Use the fat-level and cooking-focus filters to compare the dishes listed for each cut.
Which pork cut should I look for when making shabu-shabu or hot pot?
Look at Pork Belly: hot pot slices are one of the ways it is commonly sold, and hot pot is among its classic dishes. Pork Collar and Pork Loin are also sold as hot pot slices, with less fat in that order. Under Method, choose Hot pot & shabu to list them.
Why can the same pork cut have different names?
Butchering conventions and retail labels vary by region. Each row keeps a main term and known aliases, and search checks both. Compare the cut description rather than assuming that two labels always mean different pieces.
Data Sources
This tool's data is compiled from the authoritative sources below.
- USDA AMS - Institutional Meat Purchase Specifications(opens in a new tab)
- USDA AMS - Fresh Pork Series 400(opens in a new tab)
- National Pork Board - Pork Cuts(opens in a new tab)
- National Pork Board - Pork Shoulder(opens in a new tab)
- AHDB - Pork Yield Guide(opens in a new tab)
- Australian Pork - Cuts Chart(opens in a new tab)
- COA - Pork Carcass Cutting Specification Manual (2010, ISBN 978-986-86867-1-7)(opens in a new tab)
- Taiwan Livestock Research Institute(opens in a new tab)
- Shizuoka Prefecture - pork parts and cooking(opens in a new tab)
- MAFF - Retail meat quality standard(opens in a new tab)
- MERCASA / INTERPORC - El despiece del porcino(opens in a new tab)
- MERCASA - Las carnes de cerdo iberico(opens in a new tab)
Data last maintained