My wife just bought a 12 lb. Pork Sirloin Roast.
What different cuts of meat can I cut it into?
Where would each of those cuts be located on that roast?
I was thinking pork chops, pork steaks, & leaving about 4 lbs. as a roast?
Sounds like you’ve got a whole pork car to work with! I’d cut the lean end into pork chops, the marbled sections into pork steaks, and keep 4 lbs. as a roast. Just trim based on fat content like tuning up different parts of a car—each has its best use.