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Sep 25, 2010 08:43 AM

What cut of pork for loaf?

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

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

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

      1. 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

          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


            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

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