Did you know....???

Did you know that there are different ways to cut meat? It depends on your nationality !! so, let's go to contemplate some of the most famous cuts of meat. The following pictures help us to identify the differences in the cuts!

* 1st section: PORK

- British pork of cuts

- American pork of cuts

· Head: It is used to make soups, stocks and brawn; the ears can be fried/ baked and eaten separately.

· Spare rib roast: It is a subdivision that british does. It is found in the blade shoulder of the porks (upper part of the shoulder). Although, British do this distinction in blade part towards Americans both parts are the same.

Normally, blade part is boned out in order to be roasted.

· Hand, Arm shoulder or even Arm picnic: They are used in both countries to be cured on the bone to make a ham like product or to make sausages.

· Loin: It is the pork part used to make back-bacon also called: Canadian style bacon. Also, we can use this part to make pork chops, because "loin" can be subdivided into three parts depending on the ribs of the animal.

· Belly or side and spare rib: It is the fattest meat, however, it is used to steaks.

· Leg or ham: They are probably, the most famous part of the pork ! (almost in Spain) as the case of Hand or Arm shoulder it may be cured.

· Hock: It is a term in common for both countries, however, British do a distinction between hocks and trotters. In any case, hocks and trotters can be eaten like the tail.

Do you find this article interesting? If the answer is YES, you should not miss the next post in which I will write about beef cuts!.