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What cut of pork for loaf?

greygarious Sep 25, 2010 08:43 AM

On the agenda for cool-weather cooking is to create my own recipe for a pork meatloaf including apple and sauerkraut. I prefer to grind my own meat but have only done this with beef and poultry. What cut should I buy for meat loaf? I don't think it needs to be as fatty as if making sausage. TIA

  1. f
    fourunder Sep 26, 2010 11:14 AM

    Top Butt, Boston Butt and Picnic Roast and Shoulder Blade are all regional names for Shoulder cuts. You could also use a Fresh Ham and Pork Belly to make a special richer blend.

    3 Replies
    1. re: fourunder
      greygarious Sep 26, 2010 11:21 AM

      That gives me a thought....for some reason pork shoulder isn't as economical around here as it seems to be in other regions of the U.S. But pork loin is frequently on sale, and I can easily get pork belly. Maybe I can grind the two together to reach the right lean-to-fat ratio.

      1. re: greygarious
        ipsedixit Sep 26, 2010 11:26 AM


        Whenever I buy ground pork to make Chinese steamed pork loaf, I ask the butcher to make me a ground pork with a 70-30 lean to fat ratio. I don't really care if it's butt, shoulder, loin, etc. as long as the ratio is 70-30.

        1. re: greygarious
          fourunder Sep 27, 2010 07:18 AM

          Perfectly fine, but I would suggest you use the smaller eye section with more of the darker cap meat....as it has more natural marbling. You can also purchase a End Rib Roast and butcher out the meat.....save the ribs and bones for soup or Sunday Gravy. You could also purchase what's known as country ribs.....


      2. bushwickgirl Sep 25, 2010 11:42 PM

        Yes, pork butt, and if you grind at home, you can control the fat content, which I'm sure you know.

        1. monku Sep 25, 2010 08:51 AM

          Usually in Chinese markets the grounds pork is from pork butt.

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