Cut Chart

You can prepare perfect pork every time by knowing the characteristics of each cut.

A side of pork is made up of four main wholesale areas, called PRIMALS. They are the loin, the leg, the shoulder and the belly. Each has its own characteristics.

Cuts of a Pig

Click on this link to see the Canadian Fresh Pork Cut Chart

Pork Loin


This is the most lean and tender of the premium-priced pork cuts. It is divided in three sections: the rib (closest to the shoulder), the centre and the sirloin. Cuts from the loin include roasts, chops, cutlets, tenderloins, back ribs, country-style ribs, cubes, and strips. The roasts and chops may be bone-in or boneless. Loin cuts are usually cooked by dry heat* cooking methods. Pork loins can be purchased whole, providing cost savings for buying bulk, and can be cut into smaller pieces (e.g. roasts, chops, strips, cubes) and frozen for future use.

Pork Leg


The leg cut is very lean and more economical than the loin. The leg may be sold as a whole roast, or a half, or it may be sectioned into three muscle cuts – the inside, outside and leg tip. Leg cuts may be bone-in or boneless. Hams are cured and smoked legs of pork. Leg cuts can be cooked by dry heat*, but are best suited to moist heat* cooking methods.

Pork Shoulder


This cut is the most economical retail cut. It is divided into two sections – the picnic and the blade. The cuts may be either bone-in or boneless and may be made into roasts, chops, steaks, cubes or ground pork. Moist heat* produces excellent results but dry heat* cooking can be used as well.

Pork Belly


The belly provides side ribs, bacon and other processed pork products.


*See the Canadian Fresh Pork Cut Chart for dry and moist heat cooking methods.

Manitoba Pork represents 624 Manitoba hog farms

Manitoba Pork

Manitoba Pork’s office at 28 Terracon Place is open weekdays from 8:30 a.m. to 4:30 p.m, closed from 12:00 p.m. to 12:45 p.m. for lunch. As much as possible, please contact by emailing or phoning in requests for information, ear tags, and other resources. Contact us by phone, fax, email or regular mail.

Tel: 204-237-7447
Fax: 204-237-9831
24-hour Emergency Contact Line: 1-833-310-0108

28 Terracon Place
Winnipeg, MB, Canada
R2J 4G7