Edible Insects

Meat Safety

Quality Points

Cooking Methods

Degrees of Cooking




1. Head (includes ears and cheeks, known as chaps)

2. Shoulder and Spare Rib Roast (do not confuse with spare ribs)

3. Loin

4. Leg

5. Belly (includes spare ribs)

6. Hand (6&7 together comprise the 'hand and spring' or 'hand and hock')

7. Hock

8. Trotter



The hand provides an economic roasting joint, but being bone-in, can be awkward to carve. It can be boned and rolled, or cubed for kebabs.


This provides collar spare ribs that can be boned and rolled to provide good sized roasting joints. Chops can be sold bone-in or boneless. Very succulent, these chops are not as lean as loin or chump chops. They are ideal for grilling, braising or frying, but can also be diced for casseroles.


The loin produces a variety of cuts, including bone-in ribs, loin chops, boneless steaks and joints, all with the rind on or off. Chops and steaks can be quickly cooked by grilling, frying, roasting,  microwaving or on the BBQ.


Slices may be coated or marinated. New style slices are lean, boneless and provide an alternative to the traditional belly pork. Joints are usually boned and rolled and often stuffed. The belly is suitable for grilling, frying, roasting, cooking on the BBQ or in the microwave. Spare ribs cut from the loin and belly area can be cut into individual riblets. They are ideal for grilling, the BBQ or roasting and are often sold ‘kitchen-ready’ in a BBQ or Chinese style marinade.


The chump provides a variety of cuts, including chump chops, boneless chump steaks and the chump-end roasting joint, which is sold either bone-in or boneless. Thinly sliced chump steaks can be beaten flat into escalopes. Chump steaks make a good substitute for the more expensive fillet. When trimmed the chump is ideal for producing cubes for kebabs or strips for stir-frying. The chump is suitable for grilling, frying, braising, roasting, for cooking on the BBQ or in the microwave.

Leg and Shank

The leg is traditionally cut into two main joints, the fillet end and the shank, both sold bone-in. Boneless rolled roasting joints are becoming increasingly popular and are easy to carve. Leg joints are ideal for the foodservice carvery. Leg steaks are convenient, suitable for cooking quickly by grilling, frying or in the microwave. Lean steaks can also be thinly sliced into strips for stir-frying, or can be diced.


Diced pork is usually produced from the hand, neck-end, chump or leg. It is ideal for casseroles or stir-frying. When cut into even sized cubes it is ideal for kebabs.


Mince can be prepared from any combination of cuts but is usually prepared from the fore-end or hand. It is lean, versatile and economical. Used in the foodservice sector its versatility makes it ideal for use in products such as burgers or grill sticks. Suitable for quick cooking, it can be fried and micro-waved. Pork products are ideal to grill or BBQ.


Sausages and sausage meat can be produced from any combination of pork cuts, but are usually prepared from the shoulder or belly.


 Quality Points

  •    Flesh should be pale pink

  •    Fat should be white firm and smooth

  •    Bones should be small and pinkish white

  •    Skin or rind should be smooth