Know Your Cut

At Cantor's Meats in Winnipeg, we're not just here to provide you with great food - that only takes you half way.

That's why we're proud to provide you with information to make you a smarter shopper. Get the right cut for your next meal with our tips below!

Characteristics of Pork Cuts

Pork cuts come from four main areas: Loin, Leg, Shoulder and Belly. A variety of cuts are derived from each area.

porkloincentreroast
Loin,
Centre Cut Roast
Loin
The loin forms the back of the carcass. Attached to it are back ribs and the tenderloin. Once these are removed what is left is the main muscle, which is divided into three sections: the rib portion (closest to the shoulder), centre, and sirloin. The loin muscle is very tender and lean throughout, which is why it yields premium-priced cuts. Ideally, loin cuts are cooked by dry heat methods: roasting, grilling or pan frying.

LegInsideSteakBoneless
Leg Butt Half Roast
Leg
The leg can be merchandised whole or cut into three muscles: inside, outside and tip. Each of these has its own characteristics, with the inside being the most tender. The eye forms part of the outside. Leg cuts can be cooked by dry heat methods, particularly in the case of schnitzels, but are best suited to moist heat methods; braising, for example. Leg cuts are lean, economical and a good choice for marinating.

porkshoulderbladechop
Shoulder Blade Chop
Shoulder
The shoulder is divided into two sections: the blade and the picnic. The blade portion (closest to the loin) is the more popular retail cut; the picnic is usually merchandised as economical roasts, chops or is used to make ground pork and sausages. The capicola is the boneless, well-trimmed eye of the blade. Moist heat cooking for both cuts produces excellent results, but dry heat cooking can be used as well.

porkbellyHORIZ
Pork Belly

Belly
The belly is the section from which we get side ribs and side bacon as well as a variety of other further processed Pork products such as pancetta (Italian style bacon) and salt Pork.


porkbraisingcubes
Braising Cubes

Specialty Cuts
In addition to the traditional Pork roasts, chops and ribs, specialty cuts such as pre-breaded schnitzels, cutlets, cubes, strips and stuffed roasts are becoming more popular.

Click here to download a full chart of Pork Cuts

Courtesy of the Manitoba Pork Council

Store Hours

Monday-Saturday 8:00 a.m. - 6:00 p.m.

Sundays - Closed