Pork Pork Cuts Secondary Cuts Restaurant Cuts 1 Trotter (hindquarter Boned and farced and forequarter) 2 Hock (hindquarter smoked – and forequarter) Whole boned topside – 3 Leg escalope round – – silverside dice mince – – Steak chop dice stir – – – 4 Rump fry strips mince – Fillet medallion – – 5 Tenderloin (fillet) butterfly steak 6 Mid loin Rolled steak – – 7 Rib loin Cutlet rolled loin rack – – Spare ribs rolled – – 8 Spring diced Whole boned chops - – diced pork scotch 9 Foreloin (shoulder) – – mince Whole boned – 10 Neck escalopes diced –
Pork Pork Cuts Secondary Cuts Restaurant Cuts 1 Trotter (hindquarter and forequarter) Boned and farced 2 Hock (hindquarter and forequarter) – smoked 3 Leg Whole boned – topside escalope – round – silverside – dice – mince 4 Rump Steak – chop – dice – stir fry strips – mince 5 Tenderloin (fillet) Fillet – medallion – butterfly steak 6 Mid loin Rolled – – steak 7 Rib loin Cutlet – rolled loin – rack 8 Spring Spare ribs – rolled – diced 9 Foreloin (shoulder) Whole boned – chops - diced – pork scotch – mince 10 Neck Whole boned – escalopes – diced
TM_Prepare_portion_controlled_meat_cuts_FN_230114.docx