cuts of Pork

Discover the Cuts of Pork Available at Bluestem Hollow

Pork Butt Roast

Pork butt roast is a cut of pork that comes from the upper part of the shoulder from the front leg of the pig. This cut is well-marbled with fat, making it incredibly flavorful and tender when cooked low and slow.

Why Chef Robert loves Pork Butt Roasts: Chef Robert loves pork butt roasts because it's incredibly tender, juicy, and versatile. Whether it's pulled pork sandwiches, tacos, or simply served with your favorite sides, this cut is a crowd-pleaser.

Suggested Cooking Methods:

  1. Seasoning: Begin by seasoning the pork butt roast generously with a mix of your favorite spices. Common choices include salt, pepper, paprika, garlic powder, and brown sugar.

  2. Preparation: You can sear the roast in a hot pan with some oil to develop a nice crust before slow cooking it.

  3. Slow Cooking: Place the roast in a slow cooker, smoker, or oven. If using a slow cooker, add a bit of liquid like apple cider, broth, or a barbecue sauce. Cook on low for about 8-10 hours.

  4. Pulling: Once the pork is tender and easily pulls apart with a fork, it’s ready. Shred the meat and mix it with the cooking juices for extra flavor.

pork picnic Roast

A pork picnic roast is a cut of meat that comes from the lower part of the pig’s shoulder, just above the front leg. It's a bit tougher than other cuts due to the muscle and connective tissue, but with proper cooking, it becomes incredibly tender and juicy

Why Chef Robert loves Pork Picnic Roasts: Chef loves pork picnic roasts for their rich flavor and versatility. The meat can be used in various dishes, from pulled pork sandwiches to tacos and more.

Suggested Cooking Methods:

  1. Seasoning: Season the roast generously with a blend of salt, pepper, garlic powder, paprika, and any other spices you prefer.

  2. Preparation: Searing the roast in a hot pan with a bit of oil can help develop a flavorful crust.

  3. Slow Cooking: You can slow cook the roast in an oven, smoker, or slow cooker. If using an oven, cook at a low temperature (around 275°F/135°C) for several hours. In a slow cooker, cook on low for 8-10 hours. Add a bit of liquid like broth, apple cider, or barbecue sauce for added flavor and moisture.

  4. Resting and Carving: Once cooked, let the roast rest for a bit before carving. The meat should be tender and easy to pull apart.

pork belly slab

The uncured pork belly slab is a celebration of rich, natural flavors. Sourced from premium cuts, it boasts a perfect balance of tender meat and melt-in-your-mouth fat. Ideal for slow roasting, grilling, or braising, it delivers a succulent and juicy texture that is sure to impress. Whether used in traditional dishes or as a creative culinary canvas, this pork belly slab promises an unforgettable dining experience.

Why Chef Robert loves Pork Belly Slab: Pork belly has a rich and indulgent flavor due to its balance of meat and fat. When cooked, the fat renders down, creating a luscious, succulent taste that's hard to resist.

Suggested Cooking Methods: Roasting: This method ensures a crispy skin and tender, juicy meat. You can season the pork belly with a rub or marinade, then roast it in the oven. Scoring the skin and basting it periodically will help achieve that perfect crackling.

  1. Slow Cooking: For incredibly tender pork belly, slow cook it in a crockpot or slow cooker. You can add aromatics like garlic, ginger, and onions, and cook it with a flavorful broth or sauce. This method is great for dishes like pork belly buns or pulled pork.

  2. Braised: Braising pork belly in a savory liquid infuses it with rich flavors and keeps it moist. Common braising liquids include soy sauce, rice wine, and stock, often combined with spices like star anise and cinnamon. This method is widely used in Asian cuisines.

  3. Grilling: Grilled pork belly can be wonderfully smoky and charred. Cut the pork belly into strips or slices, marinate them, and grill over medium-high heat. This method is perfect for summer barbecues.

  4. Pan-Frying: For a quicker cooking method, pan-fry slices of pork belly until crispy. This works well for adding to dishes like ramen or salads.

  5. Sous Vide: Sous vide cooking involves vacuum-sealing the pork belly and cooking it in a water bath at a precise, low temperature for several hours. This technique ensures even cooking and retains moisture. After sous vide, you can sear the pork belly to add a crispy exterior.

country style pork ribs

Country-style pork ribs are a delicious and versatile cut of meat. Unlike traditional ribs, these are cut from the blade end of the loin, near the shoulder. They contain more meat and less bone compared to other rib cuts, making them hearty and satisfying. These ribs are typically well-marbled, ensuring they remain juicy and flavorful when cooked.

Why Chef Robert loves Country Style Ribs: The marbling of fat in country style ribs ensures they stay moist and flavorful throughout the cooking process.

Suggested Cooking Methods:

  1. Grilling: Marinate or season the ribs with your favorite rub or sauce, then grill over medium heat. This method creates a nice char on the outside while keeping the meat tender and juicy inside. Consider basting with barbecue sauce for extra flavor.

  2. Slow Cooking: Slow cook the ribs in a crockpot with a mix of barbecue sauce, onion, garlic, and your favorite spices. This method yields incredibly tender meat that falls off the bone. Perfect for a hassle-free, flavorful meal.

  3. Baking: Preheat your oven to 325°F (165°C). Season the ribs and place them in a baking dish. Cover with foil and bake for about 2-3 hours, until the meat is tender. For extra flavor, finish them off under the broiler to caramelize the sauce.

  4. Braising: Braise the ribs in a savory liquid like apple cider, beer, or broth with onions, garlic, and herbs. Cook low and slow on the stovetop or in the oven until the meat is tender and infused with rich flavors.

St Louis Ribs

St. Louis-style pork ribs are a popular cut of pork ribs known for their rectangular shape and meatiness. They come from the belly side of the rib cage and are cut to remove the sternum, cartilage, and rib tips, resulting in a more uniform and flat rack of ribs.

Why Chef Robert loves St Louis Ribs: St Louis Ribs include a good amount of meat between the bones, providing a hearty and satisfying bite. The marbling of fat enhances the flavor and juiciness.

Suggested Cooking Methods:

  1. Grilling: Season the ribs with a dry rub or marinate them, then grill over indirect heat. Cooking them low and slow on the grill will render the fat and create a tender, juicy texture. Baste with your favorite barbecue sauce towards the end for a sticky, caramelized finish.

  2. Smoking: Smoking is a traditional method for St. Louis ribs. Use a smoker with hardwood chips (like hickory or applewood) and smoke the ribs at a low temperature (around 225°F or 107°C) for several hours. This method imparts a deep, smoky flavor and tenderizes the meat.

  3. Baking: Preheat your oven to 275°F (135°C). Season the ribs and place them on a baking sheet. Cover with aluminum foil and bake for 2.5-3 hours. For a crispy finish, you can broil them for a few minutes after baking.

  4. Slow Cooking: Place the ribs in a slow cooker with your choice of marinade or sauce. Cook on low for 6-8 hours, or until the meat is tender and easily pulls away from the bone. This method is convenient and results in melt-in-your-mouth ribs.

Boneless pork chops

Boneless pork chops are cut from the loin, which is the area between the pig's shoulder and hip. chops are known for being lean, tender, and versatile.

Why Chef Robert loves Boneless Pork Chops: Boneless pork chops can be prepared using countless methods—grilling, baking, pan-frying, broiling, and even sous-vide. This versatility makes them a favorite among chefs who enjoy experimenting with different cooking styles and flavors.

Suggested Cooking Methods:

  1. Pan-Frying: Season the pork chops with salt, pepper, and any other desired spices. Heat a little oil in a skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C). Let them rest for a few minutes before serving.

  1. Grilling: Preheat the grill to medium-high heat. Season the pork chops and place them on the grill. Cook for 4-5 minutes per side, depending on thickness, until they reach an internal temperature of 145°F (63°C). Let them rest before serving.

  2. Baking: Preheat the oven to 400°F (200°C). Season the pork chops and place them in a baking dish. Bake for 20-25 minutes, or until they reach an internal temperature of 145°F (63°C). For added flavor, you can marinate them beforehand or add a breadcrumb coating.

  3. Sous-Vide: Season the pork chops and vacuum-seal them in a bag. Cook in a sous-vide water bath at 140°F (60°C) for 1-2 hours. After cooking, sear them quickly in a hot skillet to get a nice crust.

  4. Broiling: Preheat the broiler. Season the pork chops and place them on a broiler pan. Broil 4-5 inches from the heat source for about 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C).ity in taste and texture to the more expensive ribeye steak.

sirloin steak

Pork sirloin steak is a flavorful and lean cut of meat. This part of the pig is relatively lean, making the sirloin steak a healthier option compared to fattier cuts. The meat is known for its tenderness and mild flavor, making it a versatile choice for a variety of dishes.

Why Chef Robert loves it: It’s tender and juicy! When cooked properly, pork sirloin steak remains tender and juicy, offering a satisfying texture without the excess fat.

Suggested Cooking Methods:

  1. Grilling: Marinate the pork sirloin steak with your favorite seasonings or rub. Preheat the grill to medium-high heat and cook the steak for about 5-7 minutes per side, or until it reaches an internal temperature of 145°F (63°C). Let it rest for a few minutes before serving.

  2. Pan-Frying: Season the steak with salt, pepper, and any desired spices. Heat a little oil in a skillet over medium-high heat. Cook the steak for 4-5 minutes per side, until it reaches the desired level of doneness. Let it rest before slicing.

  3. Baking: Preheat your oven to 375°F (190°C). Season the steak and place it in a baking dish. Bake for 20-25 minutes, or until it reaches an internal temperature of 145°F (63°C). You can add vegetables to the baking dish for a one-pan meal.

  4. Broiling: Preheat the broiler. Season the steak and place it on a broiler pan. Broil 4-5 inches from the heat source for about 4-5 minutes per side, or until it reaches an internal temperature of 145°F (63°C).

  5. Sous-Vide: Season the steak and vacuum-seal it in a bag. Cook in a sous-vide water bath at 140°F (60°C) for 1-2 hours. After cooking, sear the steak quickly in a hot skillet to add a nice crust.

pork shank

pork shank is a flavorful cut Is known for its rich, hearty flavor and generous marbling of connective tissue and fat, which breaks down beautifully during long cooking methods.

Why Chef Robert loves Pork Shank: Pork shank is a versatile and flavorful cut that lends itself beautifully to slow-cooking methods, resulting in tender, delicious meat. Whether braised, slow-cooked, roasted, or smoked, it’s sure to be a hit at the dinner table.

Suggested Cooking Methods:

  1. Braising: Braising is one of the most popular methods for cooking pork shank. Brown the shank in a heavy pot, then slow-cook it in a mixture of broth, wine, and aromatics (like onions, garlic, and herbs) until the meat is tender and falls off the bone.

  2. Slow Cooking: Place the pork shank in a slow cooker with your choice of vegetables, broth, and seasonings. Cook on low for 6-8 hours, or until the meat is tender and flavorful.

  3. Roasting: For a crispy exterior, roast the pork shank in the oven. Season it well, and cook at a high temperature initially to brown the outside, then reduce the heat and roast slowly until tender.

  4. Smoking: Smoke the pork shank at a low temperature for several hours, using hardwood chips like hickory or applewood. This method infuses the meat with a deep, smoky flavor while keeping it tender and juicy.

  5. Making Broth: Pork shank can be used to make a rich, flavorful broth. Simmer it with vegetables, herbs, and spices to create a base for soups, stews, or sauces.

ham steak

The pork Ham steak cut is known for its rich, savory taste and tender texture.

Why Chef Robert loves ham steaks: Ham steaks are known for their savory and slightly sweet flavor, thanks to the curing or smoking process. This makes them a delicious and satisfying choice for any meal.

Suggested Cooking Methods:

  1. Grilling: Preheat the grill to medium-high heat. Brush the ham steak with a little oil or glaze and grill for 3-4 minutes per side, or until heated through and slightly caramelized.

  2. Pan-Frying: Heat a skillet over medium heat and add a small amount of oil or butter. Cook the ham steak for 3-4 minutes per side, until heated through and slightly browned.

  3. Baking: Preheat your oven to 350°F (175°C). Place the ham steak in a baking dish and brush with your favorite glaze or sauce. Bake for 15-20 minutes, or until heated through.

  4. Broiling: Preheat the broiler. Place the ham steak on a broiler pan and brush with a glaze or sauce. Broil 4-5 inches from the heat source for about 4-5 minutes per side, or until heated through and slightly caramelized.

  5. Slow Cooking: Place the ham steak in a slow cooker with your choice of glaze or sauce. Cook on low for 4-6 hours, or until heated through and tender.

ham roast

The ham roast is a large, flavorful cut that is known for its rich, savory taste and tender texture, making it a popular choice for festive occasions and family gatherings.

Why Chef Robert loves it: Ham roasts are known for their deep, savory flavor, which is often enhanced by curing or smoking. The result is a delicious, tender meat that is a crowd-pleaser.

Suggested Cooking Methods:

  1. Roasting: Preheat your oven to 325°F (165°C). Place the ham roast in a roasting pan, and cover with foil. Roast for about 20 minutes per pound, or until the internal temperature reaches 140°F (60°C). For added flavor, you can apply a glaze during the last 30 minutes of cooking. Let it rest before carving.

  2. Slow Cooking: Place the ham roast in a slow cooker with your choice of glaze or liquid (such as apple cider or pineapple juice). Cook on low for 6-8 hours, or until the meat is tender and heated through.

  3. Smoking: Smoke the ham roast at a low temperature (around 225°F or 107°C) for several hours, using hardwood chips like hickory or applewood. This method infuses the meat with a deep, smoky flavor.

  4. Grilling: Preheat the grill to medium-low heat. Place the ham roast on the grill and cook indirectly, with the grill lid closed, until it reaches an internal temperature of 140°F (60°C). Baste with your favorite glaze during the last 30 minutes of cooking.

  5. Glazing: Whether roasting, slow cooking, or smoking, applying a glaze can add extra flavor and a beautiful, shiny finish to your ham roast. Popular glazes include honey mustard, brown sugar, maple syrup, and pineapple.