Cooking Times and Tempatures
- Grilling – for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
- Broiling – for small cuts such as chops, tenderloin, kabobs and pork patties
- Sautéing/Stir Frying – for small pork cuts such as medallions, ground patties, chops, cutlets and strips
- Panbroiling – for chops, tenderloin medallions, ham slices, bacon and ground pork patties
- Roasting – for large pork cuts – loin roasts, tenderloin, shoulder roasts, ham, leg roasts
- Stewing – for smaller pieces of less-tender cuts, such as ribs and pork cubes
- Braising – for large or small cuts, but traditionally less-tender cuts
*Ground pork like all ground meat should be cooked to 160 degrees F. Precooked ham can be reheated to 140 degrees F or enjoyed cold.
Purchasing and Storage
Let us help you take the confusion out of shopping for meat. Follow our guide to the meat case and identify your favorite pork cuts or find new favorites. Did you know that six of the most common cuts of pork you’ll find in today’s meat case are on average, 16% leaner and have 27% less saturated fat compared to 15 years ago? Use the links below to search for the pork cut that is right for you or to learn more about specific cuts, including cooking suggestions and recommended recipes.