Selecting the Right Cuts

Selecting The Right Cut of Pork

Things to consider:

The degree of leanness. Modern-day production has reduced pork’s fat content. In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken.
How you’ll cook it. If time is limited, you’ll want to select a smaller cut, like pork chops that cook quickly. If you’re entertaining and have several other dishes to prepare, you may want to choose a roast that can be put in the oven and requires very little attention.
Number of people to be served. The “average” serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.
Cost. To get the most for your money, take the time to figure out the cost per serving. Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone. Calculating cost per serving is a better measure of value and can be calculated with this formula:

Cost per serving = Cost per pound / # of servings per pound

(i.e., Cost per pound divided by the number of servings per pound)

For a chart on number of servings per pound Click Here

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