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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

        Yes.

        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
          f
          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.....

          http://www.gourmet.com/food/video/200...

      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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