28/06/2024
🐖 Mini pork demo 🐖
I have put together some images to help explain where some of your favourite cuts come from!
Seeing large cuts of meat can be quite daunting for some people when visiting a butchers, whether that be because you are unsure of what cuts come from where, or because you’re not sure how it would be broken down into smaller bits.
I’m going to explain below some cuts that come from a Middle of Pork
A whole middle of pork, this consists of the belly, loin, tenderloin and kidney
In this instance we also have the chump (rump) attached on the far end of the loin. This is sometimes left on the leg so when it is de-boned and rolled into a joint you are left with a larger piece.
What I have done here is included pictures of every stage of breakdown so you can further understand how butchers provide you with some of your favourite cuts..
From image 1 - 4 we have…
- Middle of Pork, with Kidney, Tenderloin, Flare fat and smaller pieces of windpipe, glands and veins attached.
- Loin and Belly of Pork, 2 smaller primals that have been produced by sawing the middle in half
- Trimmed Belly, removing the flare fat and trimming to spec. Trimmed Loin, removal of windpipe and glands, removing the Tenderloin and Kidney, included in the picture.
The tenderloin is the equivalent of Fillet of Beef, they are the same muscle, just from different proteins. You must avoid slow cooking a muscle like this as it does not contain the same intra and inter muscular fats that other muscles hold, meaning it is great for quick, flash frying.
- From the Loin, Diamond scored Loin of Pork Joint, a lovely lean Pork Steak, and a wonderful Pork Chop
Thanks everyone for reading, I hope this was beneficial and informative and I will look at doing more posts like this in the future 😁
