About Our Pork

Looking for old-fashioned, traditional pork roasts and hams like Grandma used to make? There's no better choice than all-natural and hormone-free Giant Eagle® pork.
Article Photo

Giant Eagle Pork

  • Tender, juicy and simply tastes better.
  • 100% All-American: Our pork is grown on Midwestern farms and raised on American-grown grains.
  • Fed with a Premium Grain-Based Diet: A corn, wheat and soybean diet results in a rich, meaty taste and fine texture in every cut.
  • Free of Additives and Preservatives: No other ingredients or preservatives are added.
  • Free of Growth Hormones: Contains no growth-promoting hormones.

Available Cuts

  • Bacon: Cured and smoked pork; abundance of fat gives bacon its sweet flavor and tender crispiness. 
  • Blade Steaks: Also called pork steaks. Richly marbled and tender.
  • Chops: The most popular cut from the pork loin. Depending on where they originate, pork chops are labeled loin, rib, sirloin, top loin and blade.
  • Crown Roast: Attractive special-occasion entrée created using a pork rib roast/rack of pork. Before cooking, have roast “Frenched” by your Giant Eagle butcher.
  • Ground Pork: Usually available fresh with an average lean-fat ratio of 70 percent lean, 30 percent fat. 
  • Ham: Boneless or bone-in leg meat (commonly fully cooked) that has been dry- or wet-cured. Dry-cured hams are known as “country-style.” Wet-cured hams are available in three varieties:
    • Ham with natural juices had little water added during curing.
    • Ham with water added retains more water during the curing process than ham with natural juices.
    • Ham and water product is most often found at the deli counter; has the most water added of all the ham varieties.
  • Loin Roast: Sold either bone-in or deboned; can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful.
  • Rib Roast: Also called rack of pork or center-cut pork loin. Contains a bit more fat, which makes it flavorful. 
  • Ribs: Back ribs also are called “baby back” ribs because they are smaller than spareribs. A rack typically weighs between 1-1/2 and 1-3/4 pounds. Country-style ribs are the meatiest.
  • Shoulder: Picnic (lower shoulder) and Boston blade or butt (upper shoulder). Boston cut is well marbled, meltingly tender and deliciously flavorful.
  • Smoked Hock/Shank: Flavorful, inexpensive cuts often available both fresh and cured/smoked. Rich smoky flavor. Ham hocks are most often available cured.
  • Tenderloin: The tenderest cut of pork, with a mild flavor. Typically weighs between 3/4 and 1-1/2 pounds.

How Much to Buy

Cut

Servings per Pound

Cut

Servings per Pound

Roasts

 

Ham

 

Blade Boston, Bone-in

2

Fresh, Bone-in

3 ( ½ to ¾ lb. per serving)

Blade Boston, Boneless

3

Fresh, Boneless

4 (¼ to 1/3 lb. per serving)

Picnic (Smoked or Fresh), Bone-in

3

Bone-in

3.5 ( ½ to ¾ lb. per serving)

Smoked Shoulder Roll

3

Boneless

4.5

Blade Loin, Bone-in

2

Boned, Partially

¼ to 1/3 lb. per serving

Top Loin, Boneless

3.5

Center Slice

3.5

Center Loin, Bone-in

3

Ribs

 

Sirloin, Bone-in

2.5

Back

1.5

Chops and Steaks

 

Country Style

2

Blade Chops or Steaks

3

Button

1.5

Arm Steaks

3

Spareribs

1.5

Rib End Chops

3

Ribs

 

Center Cut Loin Chops

3

Shanks, Fresh or Smoked

4

Sirloin Chops

3

Ground

4

Boneless Chops

4

Sausage

4

 

 

Tenderloin

5

 

 

Bacon, Canadian Style

6

Boneless Pork: 1 lb. of raw pork equals approximately 12 oz. (3/4 lb.) of cooked pork.

Related Articles:

Source: National Pork Board