Category: Pork cuts

According to North Carolina culinary history, fatback has been a staple in Southern cooking since colonial times. The term fat back refers to the firm, white fat from the back of a pig, which is used for flavoring, moisture, and rendering into lard. It is distinct from other fatty pork products like bacon or salt pork, as it contains little to no meat.

According to nutritional data, a 3.5-ounce (100-gram) serving of cooked pork neck bones contains approximately 182 calories, 25.85 grams of protein, and significant amounts of essential vitamins and minerals. This overlooked and affordable cut is far more than just a soup base, offering a dense profile of nutrients vital for body function.

According to nutritional data, a 100g serving of cooked pork neck can contain approximately 14-21 grams of fat, depending on the cut and cooking method. This makes pork neck, also known as pork collar or Boston butt, a moderately to highly fatty cut of pork, known for its rich flavor and juiciness.

Did you know that the tough connective tissues found in cuts of meat like pork cheek are actually what make it a prized source of natural collagen?. This under-utilized cut offers a significant nutritional boost, particularly when prepared correctly to maximize its collagen content.

Did you know that pork tenderloin is recognized for being as lean as a skinless chicken breast? When it comes to finding out what part of pork is not fatty, the answer lies in understanding the different cuts available. Not all pork is created equal, and many popular cuts, especially those from the loin, offer excellent flavor with minimal fat content, making them a superb and healthy protein choice.

According to USDA data, a 3oz serving of cooked, lean center cut pork loin chop contains just 7 grams of total fat. With such a reasonable fat content, many consumers ask: **are center cut pork chops high in fat**? For most cuts, the answer is no, but understanding your options is key.

The term "pork breast" is not a standardized butcher's cut, and it typically refers to either the fattier pork belly or the leaner pork shoulder breast. Depending on the specific cut, the macros for pork breast can differ dramatically, with some being extremely high in fat while others offer a more balanced protein-to-fat ratio.

According to the National Pork Board, today's pork is about 16% leaner than it was in 1991. For health-conscious cooks, this makes understanding which pork joint is less fatty a key consideration for preparing delicious, nutritious, and lean meals.

According to USDA data, the fat content in pork can range dramatically, from 10% to over 16%, depending on the cut. This means that when it comes to ribs, some cuts are significantly fattier than others, with the fattiest ribs promising the most flavor and juiciness when cooked correctly.

While many cuts of pork offer excellent nutritional value, the fat content can vary dramatically depending on the specific location of the cut. Understanding if pork leg or shoulder is leaner is a key consideration for both health-conscious individuals and home cooks looking to master specific cooking techniques.