Meat Cut Guide

Pork Belly — Perfect for grilling and braising. Great balance of fat and lean meat.

Collar (Boston Butt) — Rich marbling, popular for grilling and stir-fry. Tender texture.

Jowl — Rare specialty cut, limited per pig. Chewy texture, grilling only.

Tenderloin — The most tender cut. Ideal for cutlets and steaks.

Sirloin — The classic steak cut. Moderate marbling with deep flavor.

Tenderloin — The most tender premium cut. Perfect for steaks and roasts.

Short Ribs — Great for braising and grilling. Rich flavor around the bone.

Brisket Point — Thinly sliced marbled cut. Perfect for hot pot and grilling.

Leg Quarter — Perfect for grilling and frying. Juicy and flavorful.

Breast — High protein, low fat. Perfect for healthy meals and salads.

Wing — The star of chicken wings and buffalo wings. Popular snack item.