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Pork Cuts
In what experts term as ‘packer style’, a pork carcass is without the pig’s head. All internal fat will be removed, including the diaphragm, if desired, but the jowl remains intact with the carcass.

Primal Cuts:
Kasim at Paypay(Shoulder) - Between the 2nd and 3rd ribs perpendicular to the top line of the body. Neck bones are removed by a cut close to the bone. Fat is trimmed 1 to 2 centimeters from the top line to the Boston butt. Kasim is the lower half of the shoulder while Paypay is the upper.

Loin (Lomo) - Separated from the belly about 1 centimeter ventral to the blade bone. Backfat is trimmed 1 to 2 centimeters thick and tenderloin muscle must be in tact.

Liempo (Belly) - Lower side after the removal of the shoulder, ham and loin. Trimmed on all sides to exclude mammary glands.

Pigue (Hind leg or ham) - Separated from the side by a straight cut parallel to the shank bones and 5 to 10 centimeters in front of the aitch bone knob. Fat is trimmed 1 to 2 centimeters thick.

Other Cuts:
Buto sa Leeg(Neckbone) - Removed from the shoulders by splipping the knife under and close to the bones.

Tadyang (Spare Ribs) - Separated from the belly by slipping the knife under and close to the bones.

Pata Unahan (Front foot) - Separated from the shoulder on or about the knee joint.

Pata Hulihan (Hind foot) - Separated from the ham on or about the hock joint.

Buntot (Tail) - Separated from the ham at a point close to the sacral bone.

Pinagtabasan (Trimmmings) - Lean trimmings are pieces and portions without the fat and the skin, while fat trimmings are the fat and the skin from the clear plate, backfat, jowl, ham and belly.

Portion Cuts:
Fillets - Prepared from hams, shoulders, picnics, boston butts and loins. All bones, cartilage, tendons, ligaments and membranous tissues are removed.

Boston But Steaks - Unless specified by the purchaser, fat must not exceed an average of 1 1/4 thickness.

Chops - May be with pockets, bladeless, centercut or boneless. Prepared from the loin and the diaphragm. Loin must be cut from end to end. Surface fat must not exceed 1/4 inch in thickness and chop thickness must be more than 1 centimeter.

Ground Pork - Prepared from the kasim and the paypay. Visual fat should not exceed 25%. Passed through two grinders: one with 2centimeter holes and one with 0.5 centimeter.

Ground Pork Patties - Mechanically formed into round patties and arranged in stacks with each patty separated from adjacent ones.

How to Cut Meat Properly –> Cutting Meat Right