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PORK · Cut · Compare

Shoulder vs Loin

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

Side by side

ShoulderLoin
Tenderness 46 72
Marbling 62 40
Umami 80 62
Price 40 52
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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Loin
Father.Jack from Coventry, UK · CC BY 2.0

Loin

Back · centre-cut chop · karree

The long muscle running along the back, barely worked and therefore very lean. Nearly every breaded cutlet in the world comes from here — schnitzel, tonkatsu, milanesa — because a lean, even muscle is exactly what a coating needs to protect.

63°CFaintly pink is correct

A thin, even fat cap along one edge keeps the muscle from drying; a fully trimmed loin cooks noticeably tougher.

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Which one to buy

  • Better forShoulder : Loin
  • Slow roastingShoulder95 : —
  • StewsShoulder82 : —
  • GrillingLoin60 : 72
  • CutletsLoin— : 92
  • RoastingLoin— : 80

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.