Tips for Buying & Selecting Quality Pork - Machine Shed


Since its Pork Month we wanted to give you some tips for buying and selecting quality pork. Enter to WIN our Pork Month GIVEAWAY by commenting on this post with your own pork tips or questions! Don’t forget to stop by your local Shed to try all of this month’s pork features! Look at the menu here.


Consider your needs: 

  • The average serving 3 ounces of cooked meat (about the size of a deck of cards). Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. 
  • If time is limited, select smaller quick-cooking cuts such as pork chops, cutlets, cubes or strips.
  • If its for a holiday and have several other dishes to prepare, choosing larger, slow-cooking cuts that require little attention such as roasts. 


What’s on the label:

  1. Type of meat — Listed first on every label, this indicates whether the cut is pork, beef, lamb or veal.
  2. Primal/wholesale cut — This specifies which section of the animal the meat comes from. It is a good indicator of the relative tenderness of the cut and can help the shopper decide which method of cookery to use when preparing the cut. This part of the label may read shoulder, loin, leg, etc.
  3. Retail cut — This gives the shopper the specific name of the smaller cut taken from the primal cut. This part of the label may read blade roast, rib chop, sirloin roast, etc.
  4. Cost — To get the most for your money, calculate the cost per serving. Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone. Cost per serving = Cost per pound / # of servings per pound.


  1. Pork that is a pinkish-red color will provide a better eating experience. Avoid choosing meat that is pale in color and has liquid in the package.
  2. Look for pork that has marbling, or small flecks of fat. Marbling is what adds flavor.
  3. Avoid choosing any meat that has dark colored bone.
  4. The fat of the pork should be white with no dark spots.


Find more pork tips at