"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 02-02-2014, 10:52 AM   #1
Senior Cook
 
Join Date: Mar 2007
Posts: 350
Bone-in pork rib chops, they vary so much in size

I'm a fan of buying thick cut bone-in pork chops from behind the meat counter, but I get frustrated sometimes how much they vary in size and am trying to see if there is a way I can request what I'm looking for. Either way I want them to be thick cut, maybe 1 1/4 inches thick, but it's the surface area of the meat that varies so widely.

For instance, sometimes the chops look like this, where the eye of the meat isn't that big and the bone protrudes quite a bit more outwards:



On the other end, some of the chops look like this, which when cut to similar thickness, ends up being a lot more meat:



What I'm wondering is, is the first picture a cut from a different end of the rib chop spectrum and the second image towards another end, where the shape of the meat is changing? I find that the first image when cut thick ends up around 10-12 ounces, which after factoring in the bone weight I think is a reasonable portion. Versus the second image which sometimes are closer 16 or more ounces, which I think is too much for a single portion.

I suspect I'm being overly picky but just thought I'd ask if there is any wording I could use to describe the first when asking for a rib chop cut from the meat counter.

__________________

__________________
crankin is offline   Reply With Quote
Old 02-02-2014, 11:03 AM   #2
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
You are correct. The whole bone in pork loin rib is not the same size from one end to the other. Nor, is the fat to meat relation the same. You can get about 4 different chops from one loin. The first chops you show are center cut chops which are closer to the rib end (which come from the center part of the loin). This photo is the same chop from further down the loin where the tenderloin is till attatched.

Here is the whole piece that you get chops from. One end is nowhere as lean and the piece has a larger profile(bottom of photo) so the pieces cut are broader...Your chops come from the middle of this piece...
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 02-02-2014, 12:36 PM   #3
Senior Cook
 
Join Date: Mar 2007
Posts: 350
Thanks for the response. I guess what I'm asking is, both of those pictures I posted would be found under the same category in the meat case as "rib chop" so I'm wondering if there is a way to specify one over the other and what the terminology would be.
__________________
crankin is offline   Reply With Quote
Old 02-02-2014, 12:58 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,136
I guess I'd use the "point and grunt" method.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-02-2014, 01:02 PM   #5
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 588
Right, this is a fact of life and very un-PC BUT tell your butcher that you need two MAN portions and NOT one lady chop and one 'man' chop. I do not like it, I do not agree with it but i'll tell you one thing. This conversation works!
Bad eh?
However, you will get two equal size chops..............unless your butcher is a woman!!
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 02-02-2014, 01:44 PM   #6
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
I would ask for a "Frenched 8 oz centre cut pork chop". They clean the bone and cut off the lip part,which is mostley fat
__________________
Rocklobster is offline   Reply With Quote
Old 02-02-2014, 01:47 PM   #7
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
Costco distinguishes each cut. Pictures 1 and 3 by a 10 margin with number 3 being 10 more.
They also name them both. I wish I could remember the differing names. I am guessing but i think picture 1 is called a rib chop and picture number 3 is called a sirloin rib chop. Just a guess, not a statement.

I prefer the rib chop (pic 1) as you can fit three in one fry pan where pic number 3 will only hold two comfortably. However, that little piece of tenderloin is sure nice.
__________________
Roll_Bones is offline   Reply With Quote
Old 02-02-2014, 02:00 PM   #8
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Crankin, am I right in understanding that you want the smaller chops, the ones in your first picture? If that is what you want, I would use the term that Rocklobster called it, "centre-cut chops".
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-02-2014, 02:01 PM   #9
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Found a cool website that shows cross section cuts of each part of the loin. Each section is lettered so you can see what each cross section cut looks like. I'd say the chops start around O and go to NN. Give or take. Porcine Myology
__________________
Rocklobster is offline   Reply With Quote
Old 02-02-2014, 02:37 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Rocklobster View Post
You are correct. The whole bone in pork loin rib is not the same size from one end to the other. Nor, is the fat to meat relation the same. You can get about 4 different chops from one loin. The first chops you show are center cut chops which are closer to the rib end (which come from the center part of the loin). This photo is the same chop from further down the loin where the tenderloin is till attatched.

Here is the whole piece that you get chops from. One end is nowhere as lean and the piece has a larger profile(bottom of photo) so the pieces cut are broader...Your chops come from the middle of this piece...
Great explanation Roch, thanks.

I really like the pix of the whole, bone in loins. I never really understood how the tenderloin was attached to T-bones, now I get it.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
pork, recipe

Bone-in pork rib chops, they vary so much in size I'm a fan of buying thick cut bone-in pork chops from behind the meat counter, but I get frustrated sometimes how much they vary in size and am trying to see if there is a way I can request what I'm looking for. Either way I want them to be thick cut, maybe 1 1/4 inches thick, but it's the surface area of the meat that varies so widely. For instance, sometimes the chops look like this, where the eye of the meat isn't that big and the bone protrudes quite a bit more outwards: [IMG]https://www.freshdirect.com/media/images/product/meat/pork/chops/mprk_ccrbchp_z.jpg?publishId=1884[/IMG] On the other end, some of the chops look like this, which when cut to similar thickness, ends up being a lot more meat: [IMG]http://files.recipetips.com/kitchen/images/refimages/pork/products/rib_chop.jpg[/IMG] What I'm wondering is, is the first picture a cut from a different end of the rib chop spectrum and the second image towards another end, where the shape of the meat is changing? I find that the first image when cut thick ends up around 10-12 ounces, which after factoring in the bone weight I think is a reasonable portion. Versus the second image which sometimes are closer 16 or more ounces, which I think is too much for a single portion. I suspect I'm being overly picky but just thought I'd ask if there is any wording I could use to describe the first when asking for a rib chop cut from the meat counter. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:00 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.