PK360 | OWNER’S GUIDE 21
REFERENCE
FIGURE A: PORK CUTS
FIGURE B: RIB CUTS
1
HEAD
7
CHEEK
2
CLEAR PLATE
8
PICNIC
3
BACK FAT
9
RIBS
4
BOSTON SHOULDER
10
BACON
5
LOIN
11
HOCK
6
LEG
1
BABY BACK
2
ST. LOUIS CUT
3
RIB TIPS
4
LOIN MEAT
2+3
SPARE RIBS
1+4
RIB ROAST
