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Which Piece of Pork should I Pick?

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We hear a lot of press about the benefits of eating Pork; low in fat, high in protein, and a good source of iron. But, more importantly, it also tastes great!

So how can you get the best out of pork and enjoy tasty and nutritious family dinners? We believe it all depends on picking the right piece, and understanding the difference between the cuts.

Loin

  • Tender and lean
  • Divided into three areas: the rib (closest to the front shoulder), the centre cut, and the tenderloin
  • Loin cuts are best prepared by dry heat methods (due to their tenderness)
  • Loin cuts are found in roasts, chops, cutlets, cubes and strips
  • Roasts and chops can be bone-in or boneless.

Leg

  • Usually sold as a whole or half, or cut into three muscle cuts.
  • Whole or half leg is sold bone-in
  • Three muscle cuts (the inside round, the outside round, and the sirloin tip) are sold boneless.
  • Leg cuts taste great when marinated first (more tender too) and then dry heated
  • Leg cuts are roasts, steaks, schnitzel, cutlets, cubes and strips


Shoulder

  • Best value for money
  • Two main parts - the butt and the picnic shoulder (butt is the choicest of the two, the picnic is the least expensive)
  • Sometimes minced for lean ground pork
  • Best prepared by dry heat or moist heat methods
  • Shoulders come bone-in or boneless
  • Shoulders are butt steaks, cubes and strips.

Belly

  • Very popular for spare ribs, bacon and pork belly products

Come down to Wato’s and talk to the team about picking up the best piece of Pork for your next dinner!