GET TO KNOW THE RANGE
Rib-eye pork steak is a cut from the loin, typically between ribs 6 and 9. This cut has an abundance of marbling – ribbons of fat that melt into the lean meat as it is cooked, delivering a robust buttery flavour. This makes it less likely to dry out when cooked.
Similar to beef and lamb rump, pork rump offers a delicious, tender piece of meat and is ideally cooked on a griddle or braai. Smaller than a beef rump, it’s a more difficult cut for butchers.
Pork fillet, also known as tenderloin, makes for a great starter. It can also be roasted or grilled whole for a quick weeknight dinner. Alternatively, slice it crosswise (like beef fillet medallions) and then sauté it.
Pork belly is succulent and richly flavoured. Pork belly is at its best and most tender when using a slow cooking method. It’s a popular dish in restaurants, thanks to its versatility, flavour and texture. If delicious and crispy pork crackling is what you’re after, this is the cut for you.
Porterhouse pork steaks are taken from the loin and as such have less fat content than a typical rib-eye steak. This makes it a great alternative for those looking for a leaner meal.