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Skip Navigation LinksSeaboard Foods > Kitchen
Buying Pork
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​A perfectly cooked pork dish starts at the grocery store. Learn how to navigate the store aisles to find the ideal piece of pork for your next meal.

 

 

​Before You Shop

Before purchasing pork, take a moment to consider your needs. Ask yourself a couple of quick questions:

  • How many people are you planning to feed? The average serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.

  • What is the eating occasion? If time is limited for a weeknight meal, select smaller quick-cooking cuts such as pork chops, cutlets, cubes or strips. If you're entertaining for a holiday meal and have several other dishes to prepare, consider choosing larger, slow-cooking cuts such as roasts that cook several hours and require little attention.

​Reading the Meat Label


Here’s a quick overview of what’s on the label:

​Type of Meat:​

​Listed first on every label, this indicates whether the cut is pork, beef, lamb or veal.

​Primal or Wholesale Cut:

​Specifies which section of the animal the meat comes from. It is a good indicator of the relative te​nderness of the cut and can help the shopper decide which method of cookery to us​e when preparing the cut. This part of the label may read shoulder, loin, leg, etc.

​Retail Cut:

​Gives the shopper the specific name of the smaller cut taken from the primal cut. This part of the​ label may read blade roast, rib chop, sirloin roast, etc.

​Cost:

​Get the most for your money, calculate the cost per serving. Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone. Cost per serving = Cost per pound / number of servings per pound.

​Selecting Quality Pork


Follow this do and don't list to pick out the highest quality pork every time you go to the store:


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Do pick pork that is a pinkish-red color for a better eating experience.

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Do not choose meat that is pale in color and has liquid in the package

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Do select pork that has marbling, or small flecks of fat. Marbling is what adds flavor.

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Do not choose any meat that has dark colored bone.

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Do pick pork that has white fat.

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Do not pick pork with dark fat spots.

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Questions about buying Pork?

  • How do I pick out quality pork at the store?
    Purchase pork that is a pinkish-red color, has marbling and has white fat.
  • What should I avoid when buying pork at the store?
    Do not choose meat that is pale in color and has liquid in the package. Do not choose any meat that has a dark colored bone or pork with dark fat spots.
  • What is marbling?
    Marbling is small flecks of fat found in the meat that gives it added flavor.
  • How do I calculate cost per serving, especially with bone-in cuts?
    Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone. Cost per serving = Cost per pound / number of servings per pound.


Buying information is sourced from The National Pork Board.


 

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