Are you looking to make your own ground pork at home? It can be a great way to control the quality and flavor of your meat.
But with so many different cuts of pork available, it can be hard to know which one is best for grinding. In this article, we’ll explore the different cuts of pork and their fat content to help you choose the best one for your needs.
From shoulder cuts to bacon, we’ll cover it all. So grab a cup of coffee and let’s dive in!
What Cut Of Pork Is Best For Grinding?
When it comes to grinding pork, the best cut to use is the shoulder or butt. This cut is also known as the pork butt and is commonly used by butchers for an 80/20 blend of meat and fat.
The shoulder cut is a blend of fat and muscle that makes for a lovely ground meat. It’s also a great choice for making sausage as it has the right amount of lean meat and fat. The meat contains about 20 to 30 percent fat, which is the perfect ratio for sausage making.
Other cuts of pork, such as the shank and brisket, have a slightly higher fat content and work well in a 75/25 blend. Belly or bacon is the fatty part of the pig that ultimately gives juiciness. A good balance of health and taste can be achieved by using about 40% pork belly and couple that with 60% of pork shoulder or butt.
It’s important to note that using tenderloin doesn’t have enough fat, so it’s not recommended for grinding. Usually, around 20% fat for ground meat is about the right proportion.
Introduction
If you’re new to grinding your own meat at home, it can be overwhelming to figure out which cut of pork to use. The good news is that the shoulder or butt is the best cut for grinding. Not only does it have the perfect ratio of fat to meat, but it’s also commonly used by butchers for an 80/20 blend. This cut is versatile and can be used for making a variety of dishes such as meatballs, burgers, and sausage. In this article, we’ll explore why the shoulder or butt is the best cut for grinding and provide some tips on how to grind pork at home.
Why Grind Your Own Pork?
Grinding your own pork at home has several benefits. Firstly, it allows you to have complete control over the quality and freshness of the meat. When you grind your own pork, you can be sure that it hasn’t been sitting in a grocery store for days or weeks.
Secondly, grinding your own pork gives you the freedom to customize the texture and flavor of the meat. You can experiment with different cuts of pork, herbs, spices, and seasonings to create unique and delicious dishes. Ground pork can be used in a variety of recipes such as sausages, burgers, meatballs, and more.
Lastly, grinding your own pork can save you money in the long run. Buying pre-ground meat can be more expensive than buying whole cuts of meat and grinding them yourself. Plus, you can buy larger quantities of meat when it’s on sale and grind it yourself for later use.
Understanding Pork Cuts
To better understand which pork cuts are best for grinding, it’s important to know the different primal cuts of pork. There are four main primal cuts of pork for retail use: the back leg, the loin, the side, and the shoulder.
Out of these four, the shoulder cut is the best for grinding. The shoulder is also known as the butt or Boston butt and is made up of a blend of fat and muscle. Butchers choose this cut for their ground meat because it has a good balance of lean meat and fat. The pork butt is also an excellent choice for making sausage as it has the right amount of fat to create a juicy and flavorful sausage.
Other sub-primal cuts that can be used for grinding include the picnic shoulder, which comes from a slightly different part of the animal than the Boston butt but still has similar characteristics. It’s important to note that each cut has its own unique texture and flavor, so it’s important to choose the right cut based on your desired outcome.
When it comes to making sausages or salami, it’s important to have a 20%+ fat to meat ratio. Pork is an ideal meat for sausage making as it has fat and lends itself well to sausages/salami. The sirloin, ham, and lots of the ‘roasting’ types of cuts are on the hind leg but may not have enough fat content for grinding.
Shoulder Cuts For Grinding
Shoulder cuts, also known as the pork butt, are an excellent choice for grinding meat. This cut consists of five distinct muscles, three of which can be fabricated into top blade, shoulder center, and shoulder tender cuts. The remaining two muscles are generally used for ground beef or stew meat.
The shoulder cut is a blend of fat and muscle that allows for a lovely ground meat. Butchers choose this cut for its perfect blend of fat and lean meat. It’s commonly used to make an 80/20 blend, which is ideal for making burgers and sausages.
The shoulder clod is another large cut from the Chuck that comprises several muscles. It’s a tough cut with a lot of connective tissue, but it offers excellent flavor, making it a prime candidate for grinding into ground beef. Two muscles within the interior of the shoulder clod are of special note: the flat iron and the teres major. These muscles are surprisingly tender for being in the Chuck.
When it comes to grinding pork, it’s essential to choose a cut with visible fat. The shoulder or butt cut has the perfect ratio of meat to fat, making it an ideal choice for grinding. Other cuts of pork, such as shank and brisket, have a slightly higher fat content and work well in a 75/25 blend.
The Role Of Fat In Ground Pork
Fat plays a crucial role in ground pork as it enhances the flavor, texture, and juiciness of the meat. The fat content in pork is what makes it tender and succulent once it’s cooked. When grinding pork, it’s essential to have the right amount of fat to ensure that the meat doesn’t turn out dry and tough.
The shoulder or butt cut of pork is ideal for grinding as it contains a good balance of fat and lean meat. The fat in this cut is evenly distributed throughout the meat, making it perfect for making sausage or ground meat. The recommended ratio for ground pork is 80/20, which means 80% lean meat and 20% fat.
If you’re unable to find pork with enough fat content, you can add extra fat to your ground pork. You can ask your butcher for pork fatback or any other fat they’ve trimmed from other cuts. You can also save and freeze the fat you trim away when making other dishes and use it in your ground pork.
It’s important to note that using lean cuts like tenderloin doesn’t provide enough fat for grinding. This can result in dry and tough meat that lacks flavor. If you’re using lean cuts, it’s recommended to add extra fat to the mixture.
Choosing The Right Cut For Your Needs
When choosing the right cut of pork for grinding, it’s essential to consider your needs. The shoulder or butt is the best cut for an 80/20 blend of meat and fat, which is perfect for dishes like meatballs, burgers, and sausages.
If you’re looking for a slightly leaner blend, a mix of fattier cuts like brisket, shank, short ribs or well-marbled steak cuts can be used for a 75/25 blend. On the other hand, if you want a leaner mix of 90/10, either use a bottom round or leg cut from the rear of the animal, or trim the exterior fat from any other cut.
It’s also important to note that chicken and turkey should be mixed with mostly dark meat cuts to ensure you’re getting enough fat from these otherwise lean animals. Ground chicken and turkey can be dry and chewy when made with white meat. Fattier fish like salmon and tuna tend to do the best when making things like fish burgers that need to hold together and have some juiciness.