Fillet Fillet forequarter Leg Mid-Loin Spare ribs chump Loin, boneless (belly) Cutlets leg meat Shoulder, ribs (baby boned Spare ribs Pork back) (belly) Rack Mid-Loin Sausages Chops/cutlets Medallions Sausages Mince Extracted from: 1.6 Introduction Efficient purchasing of requirements will minimise wastage and excessive stock. Purchase by the carcass and you have to pay to break down the carcass yourself. What are you going to do with the rest of the meat from the carcass? Purchasing only the variety cut and number or amount of each you require will minimise excessive stock.
Pork Fillet Mid-Loin Cutlets Spare ribs (belly) Sausages Medallions Mince Fillet Spare ribs (belly) ribs (baby back) Mid-Loin Chops/cutlets Sausages forequarter chump leg meat Leg Loin, boneless Shoulder, boned Rack Extracted from: 1.6 Introduction Efficient purchasing of requirements will minimise wastage and excessive stock. Purchase by the carcass and you have to pay to break down the carcass yourself. What are you going to do with the rest of the meat from the carcass? Purchasing only the variety cut and number or amount of each you require will minimise excessive stock.