The Ginger Pig Meat Cuts
"We may run shops. We may sell superb sausages and pies and supply terrific restaurants. But none of this would happen were it not for our livestock"
We don't have a rigid plan to which we keep, because we think there are as many meat cuts as there are customers. We keep to one simple principle: while there is a way to cut an animal to get the most profit, that may not provide the best meat - and we want everybody to go away with the very best cuts available. Whatever we're left with we can always use for our sausages, charcuterie and pies. This carefully considered and inegrated approach means better cuts of meat for you and absolutely no waste for us.
Fore end
1: Head
The head is traditionally used to make brawn (also known as ‘headcheese’) by pot boiling. The brains and tongue can also be extracted and cooked separately.
1: Ears
Frequently eaten in France but not so popular here – yet. Simmer to soften, then dip in butter and breadcrumbs and fry until crisp.
1: Cheek|Jowl
Exactly as it says, this sweet nugget of meat comes from the cheek and is traditionally called a Bath Chap.
2: Neck
Another underused and underrated cut, pork neck can be slow-roasted to produce a meltingly tender roast, similar to pork belly only with less fat. It can also be removed from the bone and cut into steaks which should be marinated then flash fried, griddled or barbequed for around eight minutes, turning every two to three minutes to ensure even cooking.
3: Shoulder
Whole (or boned and rolled) and slow-roasted, this is a very juicy cut, good for a large gathering as it’s pretty big. Diced or minced, it makes excellent casseroles, sausages, terrines and pies.
3: Blade bone
The top side of the shoulder, this can be boned and stuffed, slowroasted or braised.
3: Spare ribs
Cut from the upper part of the shoulder with 4 or 5 ribs. Tasty, sweet and succulent due to the generous amount marbled fat. Cook whole, boned and rolled and slow roast, diced and casseroled or cut into cutlets to barbecue. Versatile and economical.
4:Hand and spring
This cut comes from the lower part of the shoulder/upper part of the front leg. It is good slowroasted, or braised with vegetables and is often minced or diced and used in pies, terrines and sausages.
5: Hock
The lower part of the leg, which has sweet-flavoured meat. This cut is best braised or pot roasted.
Middle End
6: Rack of pork
Since this cut comes from the rib area of the loin, it contains more fat, which adds flavour. The ribs can be tied to form a crown roast, similar to that you make using rack of lamb.
6. Cutlets
Taken from the front of the loin, these should be grilled or fried.
6: Boned and rolled loin
Classic premium boned and rolled joint, with lean meat and a good coating of crackling.
7: Loin chops
Taken from the middle of the loin, these should be grilled or fried.
7: Loin
Running along the back of the pig from the shoulders to the rump, this is served on the bone (ask your butcher to remove the backbone to make it easier to carve).
7: Chump end
The very rear of the loin. Roast it whole, or cut into chump chops or steaks for grilling or frying.
7: Fillet|Tenderloin
This cut lies inside the ribs along the length of the loin. It is removed as one piece of meat and, as the name says, it’s tender! Grill, fry or roast.
7: T-bone chop
This is a butcher’s cut that is not commonly known in the UK.
8: Belly thin end
Best left on the bone, this makes wonderful crackling when roasted. Great for sausages, pies and terrines.
8: Belly thick end
This is the part of the belly from the shoulder end, and benefits from its thickness. Roast or braise. Good for barbecues.
Hind end
9: Rump
Large lean muscle that is tasty when roasted. Also cube and skewer for grilling or barbecue.
9: Pork steaks
Large lean muscle that can be sliced to make pork steaks.
10: Leg
The classic roast. Ask your butcher to score the skin to help create crisp crackling. It makes a great pot roast, braise, or boned, rolled and roasted. Your butcher can also slice it into steaks to grill or fry. It’s sometimes considered dry, but a good-quality leg of pork should have enough fat marbling to keep its meat juicy.
11: Tail
Great when used in the stockpot. The tail is also deep fried and eaten by enthusiasts.
10: Escalope
Cut from the leg and beaten to flatten them, these are usually bread-crumbed and fried.
12: Trotter
The foot makes great gelatine when braised. Trotters are also highly nutritious and used in cold meat pies. The whole foot can be breaded and cooked until crisp, or Michelin star chefs skilfully de-bone, stuff and braise them slowly, allowing the sinews to melt into a fabulous, gelatinous dish.or for making gelatine.
Pork offal
Liver
strong flavour, used in pates and terrines.
Kidneys
Left in loin chop for a real treat, or steak and kidney pies, grilled or fried.
Other
Back fat|hard fat
From the length of the pig, this fat is vital in sausage production. While the meat cooks, the fat keeps its form and moistens it. It is also sliced into sheets for barding lean roasting joints of pork and beef.
Soft Fat|flair fat|leaf fat
From inside the carcass, this fat is rendered down to make lard.
1 & 10: Shank|Knuckle|Hock|Foreshank
Lower part of the leg that is just above the trotter. Economical sweet flavoursome meat, green or smoked, needs long slow boiling or braising, never discard the stock its good for adding to soup along with the meat. Classically used for jambon persille, hock pot or foreshank is taken from the upper thick part of the lower leg and is economical and often smoked.
2: Ham
The king of cured meats both on and off the bone, hams can be broken down to make smaller hams. Boil or roast and then decorate and glaze for the centrepiece at celebration table.
3: Slipper|Corner gammon
Between the leg and the rump, this makes a neat, boneless joint. Try it boiled or roasted whole, or sliced into rashers for grilling. Small exquisite ham that makes a great midweek supper.
3: Gammon
This cut comes from the end of the back and very top of the bottom. Gammon is a lean meat with only an outer coating of fat. Boil or roast whole for a large gathering .This cut isoften incorrectly called a ham. When raw it is a gammon and only when cooked can it be called a ham.
3: Gammon steaks
These rounds are cut from the gammon, for frying or grilling.
4: Bacon chump|Oyster bacon
This a premium cut of bacon, now less-well known by this term but still requested by conoisseurs. Located between the end of the back and the top of the leg, the wedge shape of this joint makes a good, economical cut. Very lean, it is best sliced thinly and grilled or fried.
5: Short back bacon|Bacon chops
This is the premier of all bacons an is taken from the rear of the back with a large eye of meat and layer of fat just under the rind. Bacon chops are thicker slices on the bone and are suitable for grilling or frying. Try roasting a large piece of short back for a delicious and different treat.
6: Long back bacon
This come from the middle of the back, running down the pig to belly bacon with an eye and streaky so giving both flavours in one cut.
7: Shoulder|Collar
This cut delivers a wide slice that is usually thinly cut. It is frequently used in the catering trade. Economical collar has a delicious sweet flavout and is boned, rolled and boiled to be used in pies or as a classic boiled ham , served with parsley sauce and peas.
8: Cheek|Jowl
This needs long slow cooking, boiling or braising and makes tasty pasta sauces or slow roasts.
9: Picnic ham
Often called ‘poor man’s ham’, this cut forms part of the shoulder, which, due to its muscles, needs long boiling.
10: Hock|Foreshank
See Trotter knuckle
11: Streaky bacon|Pancetta
This meat, taken from the belly, makes delicious crunchy bacon if cooked for long enough. Try roasting a large piece.
Hind end
1: Shin
From the top of the back legs, this has lean muscles with lots of connective tissue, perfect for casseroles.
2: Thick flank|Top rump
From the upper back legs, good for braises, casseroles or pie, or can be flash-fried in thin strips.
3: Silverside
The lower part of the rump. For pot-roasts, braises or casseroles, a favourite for salt beef.
3: Salmon cut
A 1½kilo joint to roast quickly at a high heat, rest, serve pink.
4: Topside
Good for pot roast, casserole or, braising, If well hung and barded with a layer of fat, makes a good roast to be served pink.
5: Oxtail
Buy this sliced into 7cm-thick rounds. An excellent braise or casserole, as it needs long, slow moist cooking. It’s packed with flavour, and has a tender meat, with gelatine that enriches and flavours the cooking juices.
6: Rump|Rump cap
The upper part of the rear, this cut sits next to the sirloin. Ask for a slice from the upper end. It must be well hung and will deliver a great-tasting steak, or roast it fast at a high heat and serve pink.
6: Minute steak
Finely sliced, this should be fried.
6: Point end of rump
Has great flavour, though some say it’s a little tough. Needs to be cooked medium-well and rested.
6: Popeseye
A large muscle from the rump, this joint represents great value. Roast quickly on a high heat, leave to rest, carve and serve rare.
Middle
7: Sirloin
Top-quality roast on or off the bone, or steaks to grill or fry.
7: Entrecôte
Steaks cut from the sirloin.
7: Wing rib
This is an excellent cut roasted on the bone, or boned and rolled.
7: T-bone|Ponterhouse
Cut with the sirloin steak on one side and the smaller fillet on the other. Grill or fry. You’ll never get a perfect result as the fillet needs shorter cooking than the sirloin.
7: Fillet
From the sirloin, roast, fry or grill.
7: Chateaubriand
For Beef Wellington, roasts or steaks.
7: Fillet mignon
The lower, narrower end of the fillet, at the tail end, slice into small steaks.
7: Tournedos
Small rounds of fillet. The tail end of fillet should be half the price of the rest and is good for stir-fries.
8: Côte de boeuf
Upper part of the back. Makes a great roasting joint, due to the layer of fat that bastes the meat in the oven. Best cooked on the bone, but it can be boned and rolled.
8: Rib-eye steak
Comes from the fore rib. Juicy, due to its marbling of fat.
Fore end
9: Back rib|Top rib
A good-value, tasty cut that is best for slow pot-roasting, and great boned and rolled and slow or pot roasted.
10: Onglet
A barrel shaped muscle that runs along the spine, which is tasty for flash cooking or long braising.
11: Neck
An economical cut of meat that is used for stewing, braising and casseroling.
12: Cheek|Jowl
A large nugget of muscle that needs slow cooking. It has a similar taste to oxtail.
13: Clod and Sticking
Very rich, use for casseroles or mince.
14: Feather blade|Inner chuck
Very tender, richly flavoured and well marbled. Must be quickly seared or used for slow, moist cooking - anything in between just does not work well.
15: Chuck
Braise, casserole, pot-roast or mince.
15: Leg of mutton
Often diced and called chuck or braising steak and used as such, this cut can also be cooked whole, which needs long slow-roasting.
15: Jew’s fillet
A small, tasty fillet-shaped cut from the top rib, with gristle that melts with slow cooking running through its centre. Great value.
16: Brisket
From the lower shoulder, this cut is good for pot roasting, braising and pies. Well wrapped in fat, adding flavour, and the classic cut for salting.
17: Foreshin
A cut with connective tissue that, when cooked slowly, makes a sticky, rich and unctuous casserole sauce.
18: Forequarter flank
Cut taken from the lower chest running into the upper belly.
19: Jacob’s ladder|Short ribs
These cuts are very popular in the USA and becoming better known in the UK. Braise for tasty, big ribs.
20: Thin flank|Goose skirt|Bavette
A flat sheet of meat with a coarse texture. It either needs long, slow cooking (good for casseroles or mince) or marinating and flash cooking and slicing into thin, tasty ribbons with a good texture.
Beef offal
Liver
Very strongly flavoured, slice and braise with vegetables.
Kidneys
A speciality cooked whole with sauce or used for steak and kidney pie.
Heart
Slice and casserole slowly.
Fore end
1: Neck|Scrag
From the top of the neck, this cut is ideal for braising (long, slow cooking in liquid). If you cook it on the bone, it will add extra flavour to your pot.
2: Shoulder, blade side
This has the most flavour and is very succulent, perfect for slowroasting on the bone for added
flavour. Boned and rolled, the joint lends itself to stuffing before being slow-roasted or pot-roasted; the natural fat bastes the meat while cooking. It can be minced or diced.
3: Neck fillet
This cut runs along top of shoulders. The small, marbled fillet used to be great value but is now pricier due to demand. It is versatile and can be roasted, fried or casseroled.
4: Shoulder, knuckle side
Again flavoursome, great for slow roasting or ask you butcher to cut into 5/5 chunks, we call them ‘henrys’ or ‘trunks’.
5: Shin|Foreshank
From the front leg, this cut can be sold as part of the shoulder or on its own for braising or pot-roasting.
Middle
6: Rack of lamb|Best end
The first seven ribs of the back. When trimmed this cut becomes a French dressed rack. Two racks shaped into a circle and stuffed, become a Crown Roast, delivering wow factor at the table. Serve pink.
6: Cutlets
There are seven cutlets on each side of the animal. They are individual ribs cut from best end of neck. Grill or fry and serve pink.
7: Loin
From the middle of the back, this is a good roasting joint. Very tender, sweet meat and one of the tenderest cuts of lamb - so serve it pink. Boned and rolled, it is great for tjose who do not like coping with bones!
7: Loin chop
From the rib end of the joint, perfect for grilling and frying. Serve pink.
7: Saddle
This cut is made from both sides of the loin still joined by the backbone. A great celebration joint to roast and serve pink.
7: Double loin chop|Barnsley chop
This comes from the loin, with chops from both sides. For the hungry eater. Grill or fry.
7: Noisette
This is boned, rolled loin that can be sliced into perfect rounds. Noisettes are often served at dinner parties as they are easy to cook, tender portions. Grill or fry and serve pink.
8: Chump
The end of the back where it joins the leg, this cut can come on the bone or boned. It is a perfect small roasting joint, or can be sold as part of the leg.
8: Chump chops
Sliced on the bone at the top of the leg, these chops are generous in size. Grill or fry.
9: Breast
This can be cooked whole, or boned stuffed and rolled. As a roast or braise it is fatty, but gives great value with sweet, tasty meat.
Hind end
10: Leg
The most popular cut of lamb, the leg can be boned, stuffed or rolled. Roast, cook pink, or slowcook until the meat is falling off the bone. Butterflied and boned, the leg is wonderful for the barbecue.
10: Leg steaks
Sliced from the leg these steaks are great to fry or grill.
11: Shank
From the end of the leg, this is a larger joint than the front leg. It is normally left on the leg to sell as whole roast but if removed it will need braising.
Offal
Lamb’s liver
Really fresh, this is almost as good as calves’ liver but at a fraction of the price. Do check with your butcher that the meat is really fresh. Lightly pan-fry or grill.
Kidneys
Often overlooked, these are sweet and tasty nuggets. Grill them, fry, or cook in a creamy spiced sauce.
1: Wishbone
This bone is traditionally snapped at the table. Before it is snapped, two people make a wish and the receiver of the larger part will have their wish come true!
2:Breast
This cut provides lean, white meat and is very popular. With its mild taste, it can be grilled, fried, roasted, braised in liquid or barbecued.
3: Thigh
A cut that has dark. tasty meat that can be grilled, fried, roasted, braised in liquid or barbecued.
4: Drumstick
The meat from this cut is similar to that of the thigh (see above) and, when joined to the thigh, forms the chicken leg.
5: Wing
With brown meat, this cut is usually marinated for extra flavour and succulence, roasted and then eaten with one’s fingers.
6: Parson’s nose
By some this is considered a sweet and tender delicacy; by others, this part of a chicken is totally disliked.
7: Oysters
These are two oval discs of sweet brown meat that lie on either side of the spine just under the wings.
Offal
Chicken livers are small, soft and inexpensive. They are principally used for pâtés or quickly fried for inclusion in salads.
