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        <article class="row" id="beefCutContain">
          <div class="span7 leftSide">
            <h1>Pork Cut Guide</h1>
            <img src="/Kickstrap/img/PorkCuts.jpg" width="100%">
            <br>
            
            <div class="aMeatItem">
              <h3>Pork Shoulder Arm Picnic</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image130.jpg"></p>
              <p>Pork shoulder arm picnic contains  arm bone, shank bone, and a portion of blade bone. It also contains  shoulder muscles interspersed with fat. The shank and part of the lower  area are covered with skin. It is usually prepared by roasting.</p>
            </div>
            
            <div class="aMeatItem">
              <h3>Pork Shoulder Arm Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image131.jpg"></p>
              <p>Pork shoulder arm roast is cut from  pork shoulder arm picnic. The shank is removed, leaving the round arm  bone and the meaty part of the arm picnic. The outside is covered with a  thin layer of fat. Pork shoulder arm roast is usually prepared by  roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Shoulder Arm Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image132.jpg"></p>
              <p>Pork shoulder arm steak has the same  muscle and bone structure as pork shoulder arm roast, only cut thinner.  It contains round arm bone and the meaty part of the arm picnic. The  outside is covered with a thin layer of fat. It is usually prepared by  braising or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Shoulder Blade (Boston) Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image133.jpg"></p>
              <p>Pork shoulder blade (Boston) roast  contains the top portion of whole shoulder, the blade bone exposed on  two sides, and some intermuscular fat. It is usually prepared by  roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Shoulder Blade Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image134.jpg"></p>
              <p>Pork shoulder blade steak is cut from  pork shoulder blade Boston roast. It contains blade bone and several  muscles and is usually prepared by braising, broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Cubed Steaks</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image135.jpg"></p>
              <p>Pork cubed steaks are square or  rectangular. The cubed effect is made by a machine that tenderizes the  meat mechanically. The steaks may be made from muscles of several primal  cuts and are usually prepared by braising, broiling, grilling, or  panbroiling.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Cubes for Kabobs</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image136.jpg"></p>
              <p>Pork cubes for kabob are boneless,  lean, and cut into cubes. They are usually prepared by broiling,  grilling, braising, panfrying, or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Hocks</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image137.jpg"></p>
              <p>Pork hocks are cut from picnic shoulder  and are similar to pork shank cross cuts. They contain two round shank  bones exposed at both ends and are usually prepared by braising or by  cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Blade Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image138.jpg"></p>
              <p>Pork loin blade roast contains part of  the blade bone, rib bones, and backbone. It also contains large loin eye  muscle surrounded by several smaller muscles. It is usually prepared by  roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Blade Chops</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image139.jpg"></p>
              <p>Pork loin blade chops are cut from the  blade end of loin and contain the same muscle and bone structure as pork  loin blade roast, including part of the blade bone, rib bones,  backbone, large loin eye muscle and several smaller muscles. Pork loin  blade chops are usually prepared by braising, broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Country-Style Ribs</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image140.jpg"></p>
              <p>Pork loin country-style ribs are made  by splitting the blade end of loin into halves lengthwise. The ribs  contain part of the loin eye muscle and either rib bones or backbones.  They are usually prepared by roasting, baking, braising, broiling,  grilling, or by cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Back Ribs</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image141.jpg"></p>
              <p>Pork loin back ribs are cut from the  blade and center sections of loin. They contain rib bones, meat between  the ribs called finger meat, with a layer of meat covering the ribs that  come from the loin eye muscle. Pork loin back ribs are usually prepared  by roasting, baking, braising, broiling, grilling, or by cooking in  liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Center Rib Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image142.jpg"></p>
              <p>Pork loin center rib roast is a cut  from the center rib area of loin. It contains loin eye muscle and rib  bones, and is usually prepared by roasting.</p>
</div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Rib Chops (Center Cut Chops)</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image143.jpg"></p>
              <p>Pork loin rib chops, also called center  cut chops, contain eye muscle and backbone. Rib bone may also be  present, depending on the thickness of the cut. Fat covers the outside  edge. These chops are usually prepared by braising, broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Center Loin Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image142.jpg"></p>
              <p>Pork loin center loin roast is a cut  from the center of loin. It contains rib eye, tenderloin muscles, rib  bones, T-shaped bones, and a thin fat covering. It is usually prepared  by roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Top Loin Chops</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image144.jpg"></p>
              <p>Pork loin top loin chops contain top  loin muscles and backbone running the length of the cut. The tenderloin  is removed, and there is an outside covering of fat. These chops are  usually prepared by braising, broiling, grilling, panbroiling, or  panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Butterfly Chops</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image145.jpg"></p>
              <p>Pork loin butterfly chops are a double  chop, about two inches thick, which comes from the boneless loin eye  muscle. It is sliced in half to form two sides resembling a butterfly.  Butterfly chops are usually prepared by braising, broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Top Loin Roast Boneless (Double)</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image146.jpg"></p>
              <p>Pork loin top loin roast boneless  (double) is two boneless loins reversed and tied together with the fat  side facing out. It is used to make boneless roast and is usually  prepared by roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Chops</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image147.jpg"></p>
              <p>Pork loin chops are cut from the  sirloin end of loin. The eye muscle and tenderloin is divided by a  T-shaped bone. The chops also contain backbone and are usually prepared  by braising, broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Sirloin Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image148.jpg"></p>
              <p>Pork loin sirloin roast contains hip  bone and backbone. The largest muscle is the eye of loin, separated from  the smaller tenderloin muscles by finger bones. It is usually prepared  by roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Sirloin Chops</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image149.jpg"></p>
              <p>Pork loin sirloin chops are cut from  the sirloin end of loin. They have the same muscle and bone structure as  pork loin sirloin roast, containing hip bone and backbone. The largest  muscle is the eye of loin, separated from the smaller tenderloin muscles  by finger bones. Pork loin sirloin chops are usually prepared by  braising, broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Sirloin Cutlets</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image150.jpg"></p>
              <p>Pork loin sirloin cutlets are boneless  slices cut from the sirloin end of loin after the tenderloin, hip bone,  and backbone are removed. They are usually prepared by braising,  broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Loin Tenderloin Whole</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image151.jpg"></p>
              <p>Pork loin tenderloin whole is a  boneless cut taken from the inside of loin. The largest end is round and  gradually tapers to the thin flat end. Very tender, it is usually  prepared by roasting, baking, braising, broiling, or grilling.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Spareribs</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image152.jpg"></p>
              <p>Pork spareribs are cut from the side.  They contain long rib bones with a thin covering of meat on the outside  and between the ribs. They may also contain rib cartilage. Pork  spareribs are usually prepared by roasting, baking, broiling, grilling,  or by cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Fresh Side Pork</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image153.jpg"></p>
              <p>Fresh side pork is the same cut as slab  bacon but it is fresh. It is taken from the section of side that  remains after the loin and spareribs are removed. The layered lean from  fat is generally used as a seasoning. Fresh side pork is usually  prepared by cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Leg (Fresh Ham) Whole</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image154.jpg"></p>
              <p>Pork leg (fresh ham) whole is a bone-in  hind leg, usually covered with skin and fat about halfway up the leg.  It is usually prepared by roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Pork Leg (Fresh Ham) Shank Portion</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image155.jpg"></p>
              <p>Pork leg (fresh ham) shank portion is  the lower portion of the leg. It contains shank bone and part of the  femur bone. Skin covers the shank and a small portion of the outside  muscle. It is usually prepared by roasting or by cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Ground Pork</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image156.jpg"></p>
              <p>Ground pork is unseasoned and ground  from wholesale cuts that are generally in limited demand. It is also  made from lean trimmings and sold in bulk form. Ground pork is usually  prepared by broiling, grilling, panbroiling, panfrying, roasting, or  baking.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Pork Shoulder Picnic Whole</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image157.jpg"></p>
              <p>Smoked pork shoulder picnic whole has  the same muscle and bone structure as fresh pork shoulder arm picnic. In  addition, it is cured and smoked. It contains arm bone, shank bone, and  a portion of blade bone with shoulder muscles interspersed with fat.  The shank and a part of the lower area are covered with skin. It is  usually prepared by roasting, baking, or by cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Pork Shoulder Roll</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image158.jpg"></p>
              <p>Smoked pork shoulder roll is the cured  and smoked meaty boneless eye of pork shoulder blade Boston roast. It is  usually prepared by roasting, baking, or by cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Pork Hocks</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image159.jpg"></p>
              <p>Smoked pork hocks contain two round  shank bones exposed at both ends. They are oval-shaped, two to three  inches thick, cured, and smoked. They are usually prepared by braising  or by cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Pork Loin Canadian-Style Bacon</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image160.jpg"></p>
              <p>Smoked pork loin Canadian-style bacon  is made from boneless loin, a single elongated muscle with little fat.  Cured and smoked, it is usually prepared by roasting, baking (if  sliced), broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Pork Loin Rib Chops</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image161.jpg"></p>
              <p>Smoked pork loin rib chops have the  same muscle and bone structure as fresh pork loin rib chops, but they  are also cured and smoked. They contain loin eye muscle and backbone.  The rib bone may also be present. They are usually prepared by roasting,  baking, broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Pork Loin Chops</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image162.jpg"></p>
              <p>Smoked pork loin chops have the same  muscle and bone structure as fresh pork loin chops, but they are also  cured and smoked. They are cut from the sirloin end of loin and contain  eye muscle and tenderloin divided by a T-shaped backbone. They are  usually prepared by roasting, baking, broiling, grilling, panbroiling,  or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Ham Whole</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image163.jpg"></p>
              <p>Smoked ham whole has the same muscle  and bone structure as pork leg (fresh ham) whole, but it is also cured  and smoked. It contains the bone-in hind leg. It is usually prepared by  roasting or baking.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Ham Shank Portion</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image164.jpg"></p>
              <p>Smoked ham shank portion has the same  muscle and bone structure as pork leg (fresh ham) shank portion, but it  is also cured and smoked. The lower potion of the leg, it contains shank  bone and part of the femur bone. It is usually prepared by roasting or  baking.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Ham Rump Portion</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image165.jpg"></p>
              <p>Smoked ham rump portion is a portion of  cured and smoked ham that contains the aitchbone and part of the leg  bone. A thin layer of fat covers the outer surface. It is usually  prepared by roasting or baking.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Smoked Ham Center Slice</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image166.jpg"></p>
              <p>Smoked ham center slice is cut from the  center portion of cured, smoked ham. It contains top, bottom, tip  muscles, and round bone. It is usually prepared by broiling, grilling,  panbroiling, panfrying, roasting, or baking.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Slab Bacon</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image167.jpg"></p>
              <p>Slab bacon is cured and smoked side. It  contains steaks of lean and fat on one side. The other side may be  covered with skin. Slab bacon is usually prepared by broiling (if  sliced), panbroiling, panfrying, roasting, or baking.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Sliced Bacon</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image168.jpg"></p>
              <p>Sliced bacon is sliced from slab bacon.  It may be shingled with the outer skin removed. It is usually prepared  by broiling, panbroiling, panfrying, roasting, or baking.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Sausage Links</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image169.jpg"></p>
              <p>Sausage links are made from ground,  fresh meat and with seasonings such as salt, pepper, and sage. These are  stuffed into casings and shaped into links. Sausage links are usually  prepared by braising, panfrying, roasting, or baking.</p>
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