Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked

Pork refers to the meat derived from domestic pigs (Sus scrofa domesticus) and is one of the most widely consumed meats globally due to its rich flavor, versatility, and nutrient content. Historically, pork has been a dietary staple in many regions, especially in Europe, East Asia, and the Americas. Pig domestication dates back over 9,000 years, with archaeological evidence showing early pig husbandry in China and the Near East. Over millennia, breeding has focused on traits like rapid growth, lean meat yield, and adaptability to diverse climates. "Fresh pork" refers to uncured, unprocessed meat that has not been smoked or salted, distinguishing it from processed products like bacon, ham, or sausages. Among fresh pork, there are numerous retail cuts including loin, tenderloin, leg (often called ham when cured), shoulder (often used for roasts or pulled pork), ribs, and belly. Each cut varies in texture, fat content, and culinary uses. The USDA categorizes pork as “red meat,” yet lean cuts such as loin and tenderloin often have nutrient profiles closer to poultry meats, with a high proportion of protein and relatively moderate fat. Cultural perceptions also vary widely: in the U.S., pork was historically marketed as “the other white meat” to highlight its lean options, whereas in various religious traditions pork consumption is restricted or prohibited. Fresh lean pork cuts like the leg, loin, and shoulder provide a balance of macronutrients and are popular in everyday cooking due to their ability to remain moist and flavorful when cooked properly. These cuts are also prized for their amino acid profiles, supplying all nine essential amino acids required for human health. The lean cooking composite represented by USDA FDC 167855 specifically combines these trimmed cuts to reflect a typical lean, cooked portion that consumers might prepare at home or find in prepared meals. By separating lean meat only, this composite emphasizes protein and micronutrient intake while minimizing excess fat. The production of pork involves controlled breeding, feeding, and animal welfare practices to ensure food safety and consistent nutrition. The industry is regulated by national food safety authorities (e.g., USDA in the U.S.), which ensure that pork sold at retail meets standards for wholesomeness and correct labeling. These regulations also influence how pork is stored, handled, and cooked at the consumer level to minimize risks associated with microbial contamination. Understanding the origin and variety of pork cuts enables consumers to select the best cut for specific cooking methods and dietary goals. Lean cuts like those in the composite can support balanced meals rich in essential nutrients while maintaining a moderate caloric intake—especially important for active individuals and those monitoring macronutrients.

Source: USDA FoodData Central (FDC ID: 167855)