What to Look For When Buying Pork
When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling.

Retail Cuts of Fresh Pork

There are four basic (primal) cuts into which pork is separated: shoulder, loin, side and leg.

Shoulder

• Shoulder Butt, Roast or Steak
• Blade Steak
• Boneless Blade Boston Roast
• Smoked Arm Picnic
• Smoked Hock
• Ground Pork for Sausage

Side

• Spare Ribs/Back Ribs
• Bacon

Loin

• Boneless Whole Loin (Butterfly Chop)
• Loin Roast
• Tenderloin
• Sirloin Roast
• Country Style Ribs
• Chops

Leg

• Ham/Fresh or Smoked and Cured

What Does "Natural" Mean?
All fresh meat qualifies as "natural." Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural."

Dating of Pork
Product dating (i.e. applying "sell by" or "use by" dates) is not required by Federal regulations. However, many stores and processors may voluntarily choose to date packages of raw pork. Use or freeze products with a "sell-by" date within 3 to 5 days of purchase. If the manufacturer has determined a "use-by" date, observe it. It's always best to buy a product before its date expires. It's not important if a date expires after freezing pork because all foods stay safe while properly frozen.

How is Pork Inspected?

All pork found in retail stores is either USDA inspected for wholesomeness or inspected by state systems which have standards equal to the federal government. Each animal and its internal organs are inspected for signs of disease. The "Passed and Inspected by USDA" seal insures the pork is wholesome and free from disease.

Is Pork Graded?

Although inspection is mandatory, its grading for quality is voluntary, and a plant pays to have its pork graded. USDA grades for pork reflect only two levels: "Acceptable" grade and "Utility" grade. Pork sold as Acceptable quality pork is the only fresh pork sold in supermarkets. It should have a high proportion of lean meat to fat and bone. Pork graded as Utility is mainly used in processed products and is not available in supermarkets for consumers to purchase.