1-Snout
2-Ear
3-Head, Brains
4-Chine, Neck Bones
5-Pork Cheek, Jowl, Boston Butt
6-Shoulder, Shoulder Roasts, Blade Steaks, Pork Steaks, Pork Picnic Roast, Shoulder Butt, Shoulder Steak
7-Foreleg, Trotter, Hocks
8-Forerib
9-Belly, Spareribs, St. Louis-style Ribs, Back Ribs, Bacon
10-Hindleg, Hocks
11-Ham, Fresh Ham, Hindquarter, Shank
12-Loin, Pork Chops, Rib Roast, Back Ribs, Baby Back Ribs, Tnderloin, Sirloin Cutlet, Loin Roast, Canadian Bacon
13-Cutlet with Filet
14-Filet
15-Cutlet
16- Foot/Trotter, Pig's Feet
17-Middle Pork Rib
18-Lard, Pork Fat
19-Tail

This message has been edited. Last edited by: DorianGreyed,

Below from http://www.ams.usda.gov/howtobuy/meat.htm


Today's fresh pork products have considerably less fat than they did just a decade ago.

Because of this consistency, USDA grades for pork reflect only two levels of quality -- Acceptable and Unacceptable. Acceptable quality pork is also graded for yield, i.e., the yield ratio of lean to waste. Unacceptable quality pork -- which includes meat that is soft and watery -- is graded U.S. Utility.

In buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling.
The Versatility of Pork

Pork's consistency makes it suitable for a variety of cooking styles. However, like beef and lamb, the cut affects the cooking method. Following are some of the more popular pork cuts and suggested methods of cooking:

Pork chops come in a variety of cuts -- center loin, rib chops, sirloin chops, boneless or bone-in. They can be prepared by pan broiling, grilling, baking, braising, or sautéing. Thin chops (1/4 - 3/8 inch) are best sautéed. Boneless chops cook more quickly than bone-in chops.

Ribs are available as spareribs, back ribs, and country-style ribs. Spareribs come from the belly portion, while back ribs and country-style ribs come from the loin. All three styles can be braised or roasted in the oven or on the barbecue grill. Slow cooking yields the most tender and flavorful results.

Tenderloins are considered to be the most tender and tasty cut of pork. Extremely lean, tenderloins can be roasted whole, cut into cubes for kabobs or into strips for stir-fry, and sliced for scaloppine or medallions.