Pork Knuckle

A ham hock or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog’s leg. It is the portion of the leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone.

Pork Silverside

Pork Silverside is lean meat with a generous fat cover for ample crackling it real is a perfect roasting special

Pork Lucerto

Pork Lucerto aka the “round eye”, is a boneless cut of meat that looks like tenderloin and although it is tastier, it is rather tough and requires slow and moist heat when cooking it.

Pork Loin Ribs

Back ribs a.k.a. loin back ribs. Connected to the backbone, nestled beneath the loin muscle, are the most tender and leanest ribs. A typical full slab has 11 to 13 bones. The slab is tapered at one end, with the shortest bones only about 3″ and the longest about 6″. They are usually curved like a hockey stick at the end where they meet the spine. Depending on how the butcher removes the loin meat that is on the humped side of the bones.

Cube Roll

Cube Roll Steak is a cut of beef, usually top round or top sirloin, tenderised and flattened by pounding with a meat tenderiser

T-Bone Steak

The T-bone is a steak of beef cut from the short loin. It has a “T-shaped” bone with meat on each side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.