CarneAtlas

Country-style ribsvsPork chop

pork · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Anatomically adjacent — country-style ribs are cut from the blade-end of the loin (where chops also originate) but are thicker, more heavily marbled, and have rib-like proportions. Pork chops are centre-cut; country-style ribs are blade-cut.

Country-style ribs
Pork · Shoulder

Not actually ribs — country-style ribs are thick strips cut from the blade end of the pork loin or the upper shoulder, named for the rib-like slabs they produce when butchered.…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →
Pork chop
Pork · Loin

Pork chops are cross-cut steaks from the loin, available bone-in or boneless, and ranging from the rib end to the sirloin end. They are quick-cooking and versatile but prone to…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →

Names by country

CountryCountry-style ribsPork chop
🇺🇸United StatesCountry-style ribsPork chop
🇬🇧United Kingdom—Pork chop
🇫🇷France—Côtelette de porc
🇪🇸Spain—Chuleta de cerdo
🇦🇷Argentina—Chuleta de cerdo
🇲🇽Mexico—Chuleta de cerdo
🇵🇹Portugal—Costeleta de porco
🇧🇷Brazil—Costeleta suína
🇮🇹Italy—Braciola di maiale
🇩🇪Germany—Schweinekotelett

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.