Pork - The Cuts
1. Neck and shoulder
Products: Joints, shoulder steaks, mince,
sausages, diced (for casseroles).
Cooking methods: Roast, pot roast, pan fry,
grill, BBQ, stew and soup/broth. Slow cooked
wherever possible to allow intramuscular
fat to melt – keeping the meat moist. Pork
shoulder cuts can be roasted, used for steaks,
diced or minced.
Products: Joints, loin steaks, back bacon.
Cooking methods: Roast, pan fry, grill or
BBQ. The loin delivers a number of roasting
cuts with joints available both on and off
the bone. Alternatively, the loin is used for deliciously lean chops and steaks. The fillet
(or tenderloin) of pork is the delicate, lean piece of meat which runs through the loin.
Where each cut comes from
3. Belly / flank
Products: Joints, steaks, mince, sausages, bacon, spare-ribs.
Cooking methods: Roast, pot roast, pan fry, grill or BBQ. Ribs can be marinated in a delicious sauce, belly can be rolled, tied and oven roasted or alternatively, sliced or cut into cubes. Cuts
from the belly are fatty and as such offer great taste and beautifully tender meat when slow cooked.
4. Leg / gigot
Products: Joints, leg steaks, escallopes, diced (for kebabs).
Cooking methods: Roast, pot roast, pan fry, grill or BBQ. The leg is a lean piece of meat so be careful not to dry it out when cooking.
5. Knuckle / shank end
Products: Joints, mince.
Cooking methods: Roast or pot roast. Pork shank is the lower part of the leg. It is usually prepared by pot roasting or oven roasting slowly to retain the meat’s tenderness. Shank is generally a cost efficient cut and can add something very different to your menu.
Products: Joints and chops.
Cooking methods: Roast, pot roast, pan fry, grill or BBQ. Chump chops are more generous
than those from the loin. They’re boneless, wider and leaner, running up to the top of the leg. In joint format it can be roasted on or off the bone and cooks to be slightly moister than the leg.