Pork is one of the most widely consumed meats in the world and the United States is one of the largest global producers. Pork chops make up about 10% of the total pork consumption worldwide. Here at Chicago Meat Authority, we cut a vast amount of pork chops every day. We buy pork loins from major packers who slaughter only the highest quality hogs to cut our chops precisely to our exacting specifications. That makes us experts in the business. With that in mind, here is our brief pork chop instructional. We bet we can tell you something interesting that you didn’t know about one of your favorite proteins.
When we receive the pork loins we will cut into chops, our expert butchers disassemble the loin into the tenderloin, blade section, the bone-in center section and the sirloin section. We then cut chops perpendicular to the spine of hog. We generally marinate each section of the loin then freeze the raw material before we cut it. To make our boneless pork chops, we debone the center section and cut it into chops with our automated cutting technology. Then we pack them individually for delivery to our customers. Our skilled butchers cut all our chops precisely to ensure they will be uniform in size and weight and pack them in poly-line boxes or in vacuum bags for delivery.
Center cut pork chops can be comprised of the tiger muscle, latissimus dorsi and the spinalis muscle in different proportions, depending on customer specifications. The spinalis is the darker and, we think, the most flavorful portion of the chop.
The rib section, cut from the top of the thoracic spine of the hog, can contain up to 60 percent spinalis and these chops are very tender with a big thick eye, making them an attractive star of the center of your plate. The sirloin or ham end comes from the hip section of the hog and we offer it for inexpensive but uniform end cut pork chops. We typically cut the blade section for country-style ribs.
Chops cut from the center section of the loin will have varying proportions of spinalis muscle, depending on their position in the loin. Those closest to the rib end will have the most of this darker meat. We cut consistent sizes, from 3 ounces to 16 ounce chops, so our customers can serve the perfect portion each time.
Once you have purchased our chops, perhaps you would like some essential cooking and nutrition information to use and to pass on. The USDA says all chops should be cooked to an internal temperature of 145 before removing them from the heat source. Good cooks suggest letting chops rest for five minutes after they have been cooked to retain their juicy flavor. Brining the chops will improve their moistness. Since we sell almost all of our chops marinated, our customers can skip this step and still serve a flavorful, moist chop. Per gram of protein, each pork chop has two times as much selenium, a mineral linked to lowering the risk of developing prostate cancer, as chicken. Each 3-ounce pork chop has 189 calories and has more than one-third of the daily requirements for thiamin, niacin, selenium and Vitamin B6. Pork chops are rich in B12, potassium, iron, magnesium and zinc.
For more information about any of our full line of pork products, please contact Ray at firstname.lastname@example.org or 773-446-5654.