pork Cuts
Shoulder
SHOULDER BONED
ROLLED TIED
A well-marbled cut
which produces meltingly
tender and deliciously
flavoursome meat.
Cooking Method: Stew,
BBQ, Braise, Roast, Grill
DICED
Versatile cubes ready for
a variety of uses.
Cooking Method: Sauté,
Grill, Braise
STIRFRY
Versatile strips ready for
a variety of uses.
Cooking Method: Sauté,
Grill, Braise, Stirfry
HOCK
Contains two round shank
bones exposed at both
ends, delicious when slow
cooked.
Cooking Method:
Braise, Stew
Middle
BELLY
Succulent and richly
flavourful, best and most
tender when prepared
using a slow cooking
method.
Cooking Method:
Braise, Roast
SPARE RIBS
Known for their delicious,
pork flavour, they are the
least meaty variety of ribs,
but full of flavour.
Cooking Method:
Roast, BBQ
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FRENCHED RACK
A show-stopping
centrepiece, the fat cover
makes this cut very
flavourful.
Cooking Method:
Roast, BBQ
BACON – MIDDLE
The most versatile cut
of bacon, and comprises
the ‘eye’ of the loin as
well as the ‘streaky’ tail.
Middle bacon is great
for breakfasts and when
the bacon is the star of
the dish.
Cooking Method:
Broil, Pan Fry, Roast,
Sauté
BACON – SHOULDER
The most economical cut
of bacon and therefore
tends to be used as an
ingredient in dishes. It
is quite a meaty piece
of bacon and generally
has less fat than middle
bacon.
Cooking Method: Broil,
Pan Fry, Roast, Sauté
MEAT & POULTRY SOLUTIONS
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