For versatility and flavor, it’s hard to beat pork. Chops, roasts and ribs provide the perfect pork solution for just about every meal occasion:

• For a great backyard barbecue entree, try barbecued ribs or pulled pork
• For an elegant, company-worthy entree you can make without a lot of fuss, a pork crown roast or center-cut pork loin is a great choice
• To give your meal a little international flair, try Chinese steamed pork dumplings, Jamaican jerked pork or pasta with Italian sausage

Pork has come a long way. Today’s pork producers have changed breeding and feeding practices to develop pork that’s lower in fat than in the past. Six popular cuts of pork are 16 percent leaner on average than 15 years ago.

To find the leanest cuts, look for those that say “loin” or “round” in the name and that have the smallest amount of visible fat. The leanest cut of pork is the tenderloin. It has only 140 calories and 4g of fat per 3-oz serving. The following pork cuts meet government guidelines for “lean” (less than 10g fat, 4.5g saturated fat and 95mg of cholesterol per serving):

• Pork tenderloin
• Pork boneless top loin chop
• Pork top loin roast (boneless)
• Pork center loin chop
• Pork center rib chop
• Pork sirloin roasts (bone-in)

Pork is a great-tasting source of high-quality protein. Pork also provides:

• Iron, which helps make blood cells and deliver oxygen to cells
• Zinc, a trace mineral the immune system needs to function properly
• B vitamins, which help your body maintain brain, nervous system and skin function

For each 3-oz serving of boneless pork, buy 4 oz of meat. For bone-in pork, buy a little more to account for the bone. Bone-in pork usually costs less than boneless pork, but sometimes boneless is a better buy since there’s no waste.

Keep store-sealed, ground pork in the refrigerator for one to two days, or freeze for up to three months. Store prepackaged fresh pork, such as chops, roasts and ribs, in the coldest part of the refrigerator for up to three days, or freeze for four to six months. Be sure to rewrap the meat before freezing.

Using a meat thermometer, cook pork to an internal temperature of at least 160°F.