PORK SHOULDER
Pork Shoulder
Whole pork shoulder has high levels of connective tissue and fat content and is best suited to slow cooking methods such as roasting, braising and smoking. This having been said pork shoulder is made up of several different muscles and can be broken down into individual muscles and then further into either cubes for stews and braises or strips for stir-fries etc. Whole pork shoulder is full of flavour due to the fat content with further flavour added from the bone and is also great for pulled pork.
Pork Shoulder Boned and RolledÂ
Boned and rolled pork shoulder is generally designed to be a simple no fuss roast that is easy to carve and has good fat content which assists in maintaining moisture. Boned and rolled pork shoulder does however have all of the smae uses mentioned above for whole pork shoulder and is basically easier to cut as the bone is already removed.
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Whole Scotch Fillet
Whole scotch fillet is a tender cut with low levels of connective tissue and fat content. Whole scotch fillet can be roasted but can dry out if over cooked. Whole scotch fillet is best cut in a cross section into steaks to be pan fried or char-grilled. Whole scotch fillet is also great for dicing or slicing to be used for stir-fries or other high heat quick cook dishes.
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Scotch Fillet SteakÂ
Scotch fillet steak is cut from a cross section of the whole scotch fillet and has low connective tissue and fat content. Scotch fillet is a tender steak cut and can be used as a centre plate highlight that has full flavour and and generally good texture. Scotch fillet responds well to high heat cooking methods such as pan frying or chargilling and is best served medium.
Collar Butt
Collar butt is also known as Boston butt and has high levels of connective tissue and fat making a great cut of pork for slow cooking, smoking and pulling. Collar butt can be cut into cubes and used in casseroles, stews and braises however there are better cuts of pork for these uses. Collar butt has great flavour and when cooked properly is tender and fall of the fork.Â
RibletsÂ
Riblets are meaty a small, meaty rack of unevenly cut pork ribs from the shoulder that have a robust flavour and are great to smoke, slow roast, braise or marinate and bbq. Riblets have great flavour and a dense yet tender melt in your mouth texture.
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CutletÂ
Pork cutlet is cut from the striploin with the rib bone attached and is a lean piece of meat with low connective tissue and a generous cap of fat. Pork cutlet is tender and succulent with extra flavour added from cooking with the bone. Cutlet is best suited to high heat quick cooking methods such as pan frying or chargrilling and depending on how thick the cutlet is cut you may want to finish it i the oven.Â
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Loin SteaksÂ
Loin steaks are cut from the strip loin with all bones removed and is a lean piece of meat with low connective tissue . Pork loin steaks are tender, succulent and are best suited to high heat quick cooking methods  such as pan frying or chargrilling. Pork loin steaks are great for marinating and can also be cut into strips for stir-fries or quick cook wet dishes. Pork loin steaks can dry out if over cooked.
Rolled LoinÂ
Rolled loin is made by removing the bones from a smaller section of the loin and rolling the muscle inside of the generous fat layer and skin. Rolled loin is great for roasting and gets a great crackle. Rolled loin has to be cooked to perfection as it has a tendency to dry out when over cooked however the generous fat layer does assist in maintaining some moisture . Rolled loin can also be cut into strips for stir-fries or quick cook wet dishes. Pork loin steaks can dry out if over cooked.
Loin ChopÂ
Loin chops are cut from the loin with the lumber bone left in and the rib bone removed loin chops are great for marinating and cooking on the bbq. Loin chops have low levels of connective tissue like all other cuts from the loin and suit high heat quick cooking methods. Loin chops can also be cut into strips for stir-fries or quick cook wet dishes however there are other cuts that are better suited to this.
Loin RackÂ
Loin rack is a primal cut that consists of the whole loin with rib bones left in and some cases the lumbar bone left in as well. Loin rack can be roasted whole imparting the flavour of the bone into the meat and has a definite wow factor if served at the table. Loin rack can also be cut into Loin cutlets, loin steaks, cubes and strips for stir-fries or quick cook wet dishes.
Fillet
Fillet is also known as tenderloin and as the name suggests is the most tender cut of pork. Fillet has very low levels of connective tissue and fat making it best suited to high heat quick cooking methods. Despite the low levels of fast in this cut it is still full of flavour, succulent and tender. Fillet is great for marinating and cooking on the bbq, slicing cooked and tossing in salads or cutting into medallions for stir-fries or quick cook wet dishes.
Belly
Belly has become increasingly popular due to its high levels of connective tissue and fat giving it a full bodied flavour whilst making it perfectly suited to slow roasting, braising and smoking. Belly is traditionally used to make streaky bacon, Pancetta or rolled and trussed into the Italian Porchetta. Belly is also great for pulled pork as it maintains long stringy pieces when pulled along the grain. Although belly has high levels of fat and connective tissue there is still a rsik of over cooking and the meat becoming dry.
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Meaty Loin RibsÂ
 Also known as baby back ribs, with the slight difference that meaty loin ribs have a section of the lean loin left in place when butchered. Meaty loin ribs are cut from the upper rib section that meets with the spine after the larger part of the loin is removed. Meaty loin ribs have lower levels of fat and connective tissue than spare ribs but are still best suited to slow cooking methods such as roasting, braising and smoking.Â
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Spare Ribs
Spare ribs come from the side section of the ribs around to where the belly meets the breast bone. Spare ribs have high levels of connective tissue and fat and are best suited to slow cooking methods such as roasting, braising and smoking and have a longer cook time than loin ribs. Spare ribs are full of flavour and can hold there own when paired with rich bold flavours.
Louisiana RibsÂ
Louisiana ribs are also known as St Louis ribs and are a cut of spare ribs where the breast bone has been removed resulting in a more rectangular shape with less connective tissue. Louisiana ribs have more meat to bone ratio than spare ribs as the rib tip is left in when butchered. Louisiana ribs are perfect for slow roasting, braising, smoking and cooking on the bbq. Louisiana ribs are full of flavour and can hold there own when paired with rich bold flavours.
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Bone in LegÂ
Whole leg is generally used for a roast as it has a great layer of fat surrounding the meat, generous skin for crackle and lower levels of connective tissue and leaner meat when compared to shoulder cuts. The hind leg is traditionally used to make leg ham and prosciutto. Bone ion leg is a primal curt and can be broken down into diced cubes or strips to be used for stir-fries or wet dishes. Leg has a rich succulent flavour with extra flavour being imparted from the bone when cooked whole.
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Boned and Rolled LegÂ
Boned and rolled leg is made from the hind leg with the bone and cartilage having been removed which is then rolled and trussed to make for easy carving and serving. Boned and rolled leg is generally designed to be roasted however it Â
can be broken down into diced cubes or strips to be used for stir-fries or wet dishes. Leg has a rich succulent flavour and lean meat that is lower in connective tissue when compared to shoulder cuts
Leg ChopsÂ
Leg chops are a cut from a cross section cut of the whole leg. When looking at the leg chop you can see all of the muscles that make up the whole leg and part of the main leg bone. Leg chops are relatively lean and have low levels of connective tissue making them best suited to high heat quick cooking methods such as Pan frying or cooking on the bbq.
Leg chops can also be broken down into diced cubes or strips to be used for stir-fries or wet dishes.Â
RumpÂ
Rump is cut from the upper section of the leg and has a good distribution of fat making it perfect for roasts. Pork rump has the highest levels of connective tissue form the leg cuts however these are still low in comparison to the shoulder cuts. Pork rump can be cut into steaks and pan seared or cooked on the bbq, or diced into cubes or strips to be used for skewers, stir-fries or wet dishes. POrk rump is full flavoured, succulent and tender making it a versatile cut of pork.
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Topside
Topside comes from the leg and is removed by cutting along the seams of connective tissue that joins the muscles together. Topside is a lean cut of meat with the rind having been removed. Topside can be roasted whole and should be cut across the grain when serving. Topside can be cut into steaks or schnitzel and can also be broken down into diced cubes or strips to be used for stir-fries or wet dishes. Pork topside is full flavoured, succulent and tender making it a versatile cut of pork.
Leg Steaks
Leg steaks are generally cut from the topside however they can also be cut from the rump or from the whole leg with the bone removed. Leg steaks are best suited to high heat quick cook methods such as pan frying or cooking on the bbq. Leg steaks are great for schnitzels particularly when using topside that is cut across the grain. Leg steaks can easily be cut into strips for stir-fries and other quick cook wet dishes.
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Hock and TrotterÂ
Hock is also known as shank and while the hock is generally cured and smoked it can be slow cooked like all shanks once the skin has been removed. Hocks can be used to make soups and stews and are best suited to slow cooking methods due to the high levels of connective tissue. Hocks have a great gelatinous texture and a full bodied flavour and are also suitable top being pulled once cooked.Â
Trotters are generally used for soups and stocks and are often added to beef or chicken stock to achieve higher levels of gelatine as a natural thickener.