Awarded 5 Stars in Food Hygiene in 2016 from Environmental Health

Cook Pork Cuts with Ease

Pork is a meat that is suitable for any day of the week as it is versatile and quick to prepare.


This produces a very tender, succulent joint that is suitable for roasting or slow-cooking. Other cuts from the shoulder include spare ribs, collar steaks, and the hock.


The belly is a really tasty cut of pork that is commonly sold in individual slices or as a joint, and ideal for boning and stuffing to produce a cost-effective family meal. The spare rib sheet is also cut from the belly and is best suited to slow-cooking methods like the other cuts from here.


The pork loin is a very versatile and lean cut of meat. From here, we obtain rib chops, loin steaks, boneless loin joints, and T-bone chops. The tenderloin is also found here and is the equivalent cut to the fillet of beef. All cuts from the loin are suitable for quick meals using grilling or frying techniques. As a special joint, you could use the rib roast.


These are commonly purchased as rump steaks, which are very tender and flavoursome. Suitable for quick cooking, a boneless rump joint is also ideal for roasting.


From the leg, we produce an excellent range of roasting joints, either on the bone or boned and rolled. These are often divided into separate muscles from which a range of steaks and stir-fry strips are prepared for swift cooking.


Diced pork cuts are commonly prepared from a range of lean cuts including the leg and shoulder. This versatile product is suitable for kebabs, stewing, or curries.


This is prepared from any suitable lean trim and is an ideal substitute for beef or lamb mince.

Other Tips

Fat is very evenly distributed throughout the pig carcass. Modern production systems have created an extremely lean meat suitable for health-conscious customers. Cuts of meat with the most connective tissue, such as those from the shoulder or belly, generally require longer cooking in liquid at lower temperatures. These types of methods include stewing or braising. Cuts of meat with the least connective tissue, for example those from the loin or leg, will generally be cooked for a shorter time at higher temperatures. This involves drier cooking methods including roasting, grilling, or frying.