Rolled loin - - eye 5 Short loin (mid loin) denuded - rosettes 6 Rack (rib loin) Racks - cutlets - chops 7 Breast Epigrams diced. mince – 8 Neck Diced chops- mince – Boned rolled - diced chops - – 9 Square cut shoulder mince Pork Pork Cuts Secondary Cuts Restaurant Cuts 1 Trotter (hindquarter Boned and farced and forequarter) 2 Hock (hindquarter Boned - smoked and forequarter) Whole boned - topside 3 Leg escalope - round – silverside dice mince – – Steak chop dice stir – – – 4 Rump fry strips mince –
5 Short loin (mid loin) Rolled loin - - eye denuded - rosettes 6 Rack (rib loin) Racks - cutlets - chops 7 Breast Epigrams – diced. mince 8 Neck Diced – chops- mince 9 Square cut shoulder Boned rolled - diced – chops - mince Pork Pork Cuts Secondary Cuts Restaurant Cuts 1 Trotter (hindquarter and forequarter) Boned and farced 2 Hock (hindquarter and forequarter) Boned - smoked 3 Leg Whole boned - topside escalope - round – silverside – dice – mince 4 Rump Steak – chop – dice – stir fry strips – mince
TM_Prepare_portion_controlled_meat_cuts_Final.docx