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Know your pork meat cuts

NeckThe neck (or collar) produces delicious meat which can be slow cooked to allowintramuscular fat to melt – keeping the meatmoist and tender.

Shoulder The shoulder produces a very tender,succulent joint which is suitable for either roasting or slow cooking.

ShankLean meat with a high proportion ofconnective tissue can be found in the shank.Cuts from this area are suitable for slowcooking methods such as stews, casseroles,soups and stocks.

BellyCuts from the belly are fatty and as such offer great taste and tender meat.

LoinThe loin is a very versatile and lean cut ofmeat. All cuts from the loin are suitable forgrilling or frying.

ChumpThe chump end is positioned at the rear of the loin. Chump steaks (sometimes calledrump) are boneless, wider and leaner thanthose from the loin.

LegA wide range of roasting joints are producedfrom the leg. The meat is often divided intoseparate muscles from which a range ofsteaks and stir fry strips are prepared forquick cooking.

MincePork mince is produced using forequartermeat.

Sections of the carcase

Barbecuing and grilling

Roasting

Frying and stir frying

Slow cooking

Cooking techniques

Belly joint Belly slices Spare ribs

Shoulder steak Shoulder joint Shank/knuckle

Collar joint

Leg joint

Collar steak Valentine steak Loin joint Loin steak Loin rack Rump steak(chump steak) T bone chop

Dice

Stir fry

Leg daubes

Fillet

Neck

Loin

Chum

p/

Rum

pLeg

Shoulder

Belly

Sh

an

k/K

nu

ckl

e

Sh

an

k/K

nu

ckl

e

Rib chop

Mince