Pork Butchery Cutting demonstration
See 6 short video's on how to butcher a pork carcase, and the type of cuts obtainbable from each primal.
Scroll over and click each image for details & recipes of each cut
and click on the large buttons at the bottom for the carcase butchery video's
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FOREQUARTER OPPORTUNITIES
Click on image to view presentation
(Flash player is required to view this presentation)
A new pork forequarter opportunities presentation has been produced detailing opportunities which are not new but may have been forgotten, so to make the yield from your forequarter even bigger, click on the image to view the range of cuts you could be offering your customers.
Range of cuts obtainable from the pork forequarter:
- Carvery Shoulder Roast
- Bucco
- Cubes or Dice
- Stir-fry
- Mince
- Collar roasting joint
- Collar rashers
- Mini collar roasting joints
- Daubes
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Download a copy of the cutting specification
of the Cuts featured on the Jamie Saves Our Bacon TV programme :
*** Roasted Pork Belly *** Shoulder Roast *** Shoulder/Collar Steaks ***
  
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A tailor-made product specification service is also available to all sectors of the industry for a negotiable fee.
Whether you are a multiple retailer or an independent butcher, a multi-unit foodservice operator or an individual restaurateur, we have the necessary expertise to work with you to identify the most appropriate product specification for your needs.
Specification Examples:
Jeffrey's Bucco's
Pork Jeffrey's
Striploin - Special Trim
To find out more about how you can benefit from our Specifications work, click here 
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