know your pork meat cuts - food - a fact of life · cuts from this area are suitable for slow...
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© Food - a fact of life 2019 www.foodafactoflife.org.uk
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