What Cut of Pork is Used to Make Ground Pork?

The Cuts Used for Ground Pork

1. Shoulder or Boston Butt:
One of the most common cuts used in making ground pork is the shoulder, also known as the Boston butt. This cut comes from the upper part of the pig's front shoulder and contains a good amount of fat, which contributes to its succulent texture and rich flavor. The combination of lean meat and fat makes it an ideal choice for grinding into ground pork.

2. Picnic Shoulder:
Another cut frequently used in ground pork production is the picnic shoulder. This cut comes from just below the Boston butt and extends down to the front leg joint. It contains a slightly higher fat content compared to the Boston butt, which adds moisture and flavor to ground pork.

3. Trimmed Lean Pork:
In addition to the shoulder cuts, lean cuts such as loin or tenderloin can also be used to produce ground pork. These cuts typically have less fat compared to shoulder cuts but can still be utilized to create a leaner version of ground pork, suitable for those who prefer a lighter meat option.

The Grinding Process

Once these cuts are selected, they undergo a grinding process, where they are passed through a grinder or mincer to break them down into smaller pieces. The size of the grind can vary depending on personal preference or the recipe requirements. Ground pork can range from fine-textured for dishes like sausages to coarser for dishes like meatballs.

Quality and Safety Considerations

When purchasing ground pork, it's important to ensure that you're getting high-quality meat from reputable sources. Look for fresh, pinkish meat with minimal discoloration or unpleasant odors. It is also crucial to handle and store ground pork properly to prevent bacterial contamination. Always follow safe food handling practices, such as refrigerating promptly and cooking thoroughly to an appropriate internal temperature.