PORK PRIMARY CUTS
A GUIDE TO PORK CUTS
Have you ever wondered what Pork cut to use, and how they are best cooked? Then you have come to the right place. We have put together a useful guide to help you understand the primary cuts.
First of all, the pig is initially broken down into four main pieces or ‘primal cuts’. These are called the Shoulder, Loin, Belly and Leg. These primal cuts are then cut into sub-primal cuts such as Roasts, Belly, Tenderloin and Racks.
Also known as Pork Neck, the Collar Butt is from the prime part of the shoulder between the neck and the loin. Due to the intense marbling, it is a succulent cut and well suited for slow cooking methods such as smoking, stewing, and braising.
The Shoulder Roast is a boneless cut, that can either be diced for slow cooking in stews, or roasted as a whole. As a roast, season the scored rind with salt and oil for crispy crackling.
Scotch Fillet Steak
Sliced from the Collar Butt, the Scotch Fillet Steak has an intense flavour and tenderness due to the strong marbling. Great barbequed or pan-fried.
Pork Shoulder Riblets are smaller than regular ribs, and have a bit of bone and meat attached. For maximum flavour marinate before cooking, and then slow cook in the oven or on the BBQ.
This boneless Loin Roast is the premium cut for roast meals with crackling. Already tied and scored it is ready for roasting. Simply season the rind with salt and oil for crispy crackling.
A Pork Tenderloin is a lean, versatile cut that is high in flavour. It has almost no fat, making it healthier option. The best way to prepare pork tenderloin is to grill or roast as a whole, or cut into small round medallion.
Pork Striploin is a lean cut of meat that is easy to prepare, resulting in juicy, tender and flavoursome meals. Perfect for roasting, or cut into Steaks to BBQ and pan-fry.
Loin Steaks are a premium, trimmer and tender cut of meat. They can be cooked in a variety of ways including pan-frying, grilling, barbecuing or baking.
This bone-in Rib Rack can be sliced into cutlets or roasted. As a roast, season the scored rind with salt and oil for crispy crackling.
Sliced from the Loin Rack, the Cutlet has an intense flavour due to its bone to fat ratio. The bone adds extra flavour to this cut. Suited to pan-fry, grill, barbecue or bake.
BELLY (RIND ON)
Pork Belly is a slightly fattier, but incredibly tender cut of meat. Best roasted as a whole with crackling skin, or as braised bites from the BBQ. As a roast, season the scored rind with salt and oil for crispy crackling.
Pork Belly is a boneless, flavoursome cut from the belly of a pig. Perfect to slow roast, stir-fry or braised. Typically, the rindless Belly cut is used to make bacon or pancetta.
Belly Rashers are larger slices of flavoursome Pork Belly. Great pan-fried or barbecued, cooked best over high heat and a short cooking time.
A flavoursome Leg Roast is easy to cook and carve, making it a favourite choice for roast meals. Season the scored rind with salt and oil for crispy crackling.
Topside is a rindless cut prepared from the boneless Leg. It is a versatile cut that can be sliced into Steaks, Schnitzel, or diced for stir-fry’s or skewers.
‘One of the nicest Pork Roasts I have ever made.
Juicy, Tender and Flavoursome.’