Porterhouse Pork Chops vs. Chicago Cut February 19 2014, 0 Comments

 

 

 

Pork Porterhouses consist of both the pork tenderloin and pork strip steak. Very tender but also lean. come from the hind of the pig. Located on the center cut pork loin next to leg. When filet part is bigger, strip has a larger seam to cut out before ready to sell. When filet part is smaller, strip is more marbled.
Chicago Style Rib Chops are the bone in ribeye of pork. Cowboy cut rib steaks are beef equivalent. Highly marbled with robust flavor. Located on the front side of the pork loin next to shoulder. Closer to shoulder, marbling more intense and larger top of ribeye. Baby back rib protects it. Can be cradled to make Pork Prime Rib Roast.
Did you know?

 

According to the new U.S. Department of Agriculture (USDA) guidelines, pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees Fahrenheit as measured by a food thermometer, followed by a three-minute rest time.