Tap on the cuts on our interactive pork chart to find out more about the different types of cuts.
Hover and click over the cuts on our interactive pork chart to find out more about the different types of cuts.
Perfect for pizzas, rice dishes, tacos and burger patties. Choose plain pork for authentic flavour or try blended options which are increasingly popular in burgers.
As their name suggests, stir-fry strips are perfect for stir frying. Flavour and cook quickly in small batches for best results. You can prepare at home from the fillet, leg or loin.
Prepared in a variety of plain and pre-seasoned options to suit any occasion from breakfast to evening meals.
Also know as pork rind, salted and roasted crunchy pork crackling is a popular indulgent side dish.
Excellent braised with a rich meaty flavour that’s ideal for slow cooking in either Asian or European styles of cooking. Add to winter soups and stocks for additional flavour.
‘Sizzle steaks,’ otherwise known as ‘minute steaks’ are thin and cook very quickly. The perfect ingredient for midweek meals such as sandwiches, subs, wraps and tacos.
A great steak for quick grilling, barbequing or pan frying. Perfect for homemade schnitzels.
Flavoursome roast that’s easy to cook and carve, often available in smaller portions. Score and season with salt for indulgent crackling, follow our failproof steps here.
Traditional bone-in roast. A ‘Hero’ cut for celebrations and family gatherings. Score and season with salt for indulgent crackling, follow our failproof steps here.
Extremely versatile prime cut. Exceptionally lean and tender. A ‘go to’ cut for healthy meal options.
Also known as pork tenderloin. Extremely lean & versatile prime cut. Low in fat & a valuable source of iron. Delicious roasted, but can also be sliced into steaks or thin strips and stir-fried. The leanest of all pork cuts and a ‘go to’ for healthy meal options.
Premium loin cut suited to pan frying, grilling or barbequing. Can be prepared with rind on or off depending on your preference.
Great barbecued, grilled or pan fried. The bone adds extra flavour and helps slow the cooking time, preventing them from drying out.
Also known as sirloin or porterhouse. A lean cut, similar to a pork loin chop but trimmed and without the bone. For best results when grilling cook 6 mins one side, 2 minutes the other and rest for 2 minutes.
Outstanding dinner party favourite, with or without crackling. Can be sliced into cutlets. Score and season with salt for indulgent crackling, follow our failproof steps here.
Premium easy carving boneless roast. Score and season with salt for indulgent crackling, follow our failproof steps here.
Similar to a loin cutlet, except cut from the forequarter. Commonly available with the rind removed.
Larger chop, great for barbequing or grilling, try with a marinade, seasoning or rub for best results. Also great for slow cooking dishes.
Economical roast with great flavour and tenderness. Great for all cooking methods from quick cooking through to slow roasting or pulled pork.
Traditional U.S. style ribs, delicious on the grill or BBQ or even in the oven with a range of sticky, sweet and hot marinades. Cook low and slow then slice between the ribs for easy entertaining.
Excellent value alternative roast. Succulent and rich flavour. Score and season with salt for indulgent crackling, follow our failproof steps here.
Also known as 'belly rashers', they are sliced so finely you can choose to cook them quickly, or slowly. A great option for Asian soups and rice dishes.
Tender, succulent and full of flavour. Perfect for either slow roasting or braised. A classic cut for indulgent cooking. Add crunchy roasted cubes to Asian soups and rice dishes for additional texture and flavour.
Spare ribs are cut from a pork belly and are slightly meatier, but still deliciously rich. Great marinated, barbequed or slow roasted. Try marinating and cooking under the grill or broiler for a crunchy texture.
Great value family roast with exceptional flavour and tenderness. Prepare as a regular roast or in a slow cooker. As a roast, score and season with salt for indulgent crackling, follow our failproof steps here.
Economical steak with great flavour and tenderness. Also known as the collar butt or pork neck. For best results when grilling cook 6 mins one side, 2 minutes the other and rest for 2 minutes.
The same cut as the scotch steak, but cut into thicker ‘rods’ to keep it moist and juicy. Ideal for marinating and cooking on a BBQ. Try preparing your own from a scotch roast.
