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.
Pork fillet, aka tenderloin, makes for a great starter. It can also be roasted or grilled whole for a quick weeknight dinner or slice crosswise (like beef fillet medallions) and then sauté it.
This cut offers a delicious, tender piece of meat and is ideally cooked on a griddle or braai. Similar than beef rump, it’s perfect for smaller portions.
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.
Loin chops are a cut of meat from the loin of an animal, which is the leanest and most tender part of the animal. Loin chops can be made from lamb or pork, and are known for their tender meat and T-shaped bone.
Pork belly is succulent and richly flavoured, especially when slow-cooked. If delicious and crispy pork crackling is what you’re after, this is most certainly the pork cut for you.
These are certainly the most popular and well-loved cuts of lamb. It’s really no surprise as they are so delicious and tender. Best for frying, roasting, grilling, broiling and braaing.
This cut is absolutely mouth-watering when roasted whole on the bone, or boned and slapped on the braai. It’s always a good cut to choose when you’re entertaining a big group.
If you’re looking for a more inexpensive cut that really goes a long way, then the lamb shank is for you. It’s perfect for stews and slow cooking and often a go-to for broth recipes.
Serving up lamb riblets is a firm South African braai favourite. Best enjoyed slightly pink and juicy, these can be seasoned with just a sprinkle of pepper or marinaded to a specific taste.
A versatile cut, this can be treated like a steak and cooked quickly over high heat until pink or it can be cooked slowly on low heat like the shoulder. Also, a firm favourite for stews.
Any South African will tell you this cut is where the flavour is found. When cooked well, this slow-roasting or even stewing favourite serves up tasty meat that simply falls off the bone.
