Leg
LEG WHOLE BONE IN
Uncured hind leg with
bone in.
Cooking Method: Roast
CHAMPAGNE HAM
Cooking Method:
Cold, Warm in oven
LEG BONED
ROLLED TIED
Uncured hind leg with
bone removed, rolled and
tied for convenience.
Cooking Method: Roast
COB HAM
Cooked on Bone Ham is low in fat
with a velvety texture and attractive
appearance, which makes it an ideal
choice for holiday meals.
Cooking Method:
Cold, Warm in oven
SCHNITZEL
Tender and thinly sliced
that is very fast cooking.
Cooking Method: Pan Fry
Loin
BONELESS LOIN
SKIN ON
Boneless Loin rolled up
and tied with string so
it presents a uniform
thickness for oven
roasting.
Cooking Method:
Roast, BBQ
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SIRLOIN &
SIRLOIN STEAK
Boneless slices of lean
meat with natural fat
cover which allows
for a flavoursome cut
once cooked.
Cooking Method:
Braise, Broil, Grill, Pan Fry
MEAT & POULTRY SOLUTIONS
FILLET / TENDERLOIN
One of the most tender
cuts of pork with a mild
flavour. To keep the
tenderloin juicy, be careful
not to overcook it.
Cooking Method:
Grill, Roast, Sauté, Braise
LOIN CHOP
Tender meat with
great flavour. The least
intimidating of all pork
cuts because they are
so easy to prepare.
Cooking Method:
Braise, Sauté, Grill
BACON – STREAKY
It is very fatty with long
layers of fat running
parallel to the rind, which
makes it the tastiest cut of
bacon due to the flavours
released when cooking.
Cooking Method: Broil,
Pan Fry, Roast, Sauté
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