Did you know that the pork carcass is made up of over a hundred different muscles? Today the majority of the cuts found in the retail meat counter are boneless – a trend that demands we better understand its anatomy to determine best use and marketing.

The Porcine Myology Website can serve as a resource for understanding more about the characteristics of the pork animal.

You can also visit the Pork Store to purchase a consumer guide to identifying retail pork cuts for shoulder butt, picnic shoulder, ribs, chops, roasts, side, and legs