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PORK · Cut · Compare

Shoulder vs Belly

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

ShoulderBelly
Tenderness 46 64
Marbling 62 92
Umami 80 90
Price 40 70
Shoulder
GameKeeper · Public domain

Shoulder

Boston butt · collar · spare rib roast

The upper foreleg and neck, a bundle of small muscles held together by generous seams of fat and connective tissue. That structure makes it almost impossible to overcook slowly, which is why every barbecue tradition on earth converged on this one cut for pulled pork.

90–95°CUntil it pulls apart

Choose a piece with visible fat seams running through the middle, not just a cap on the outside.

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Belly
Rainer Zenz · CC BY-SA 3.0

Belly

Samgyeopsal · pancetta · side pork

Alternating strata of fat and lean with no connective tissue to fight — the most straightforwardly delicious geometry on any animal. Cured and smoked it is bacon, sliced thick and grilled it is samgyeopsal, braised whole it is dongpo pork. Three cuisines, one slab.

Slow, then hotCrisp the outside

Count the layers: three or more clean bands of fat and lean is what the Korean name literally describes.

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Which one to buy

  • Better forShoulder : Belly
  • Slow roastingShoulder95 : —
  • StewsShoulder82 : —
  • GrillingBelly60 : 95
  • BraisingBelly— : 88
  • CuringBelly— : 85

Other comparisons

→Jowl vs Shoulder→Jowl vs Belly→Jowl vs Loin→Shoulder vs Picnic shoulder→Shoulder vs Leg→Picnic shoulder vs Hock & trotter→Picnic shoulder vs Leg→Loin vs Tenderloin

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.