Our new Pork Value Pack has hit shelves at Costco this month! This pack is crammed with quality Aussie pork cuts at a great price, so you can feed the whole family on a budget. Check out what’s included below with some tips and tricks on what to do with these amazing pieces of pork!
Banjo Pork Shoulder
The Banjo shoulder is a great choice for anyone looking to easily carve and serve up a delicious meal. This primal cut of pork is ideal for slow cooking or roasting, making it a versatile option that can be used in anything from soups and stews to traditional roasts.
This cut of meat comes from the shoulder area of the pig, which means it’s full of flavour and rich in connective tissues – perfect for slowly breaking down during long cooking times. It also has plenty of marbling, making it ideal for BBQ roasts or slow cooked stews. Not only does this give your dish added depth but also ensures that the pork stays juicy and succulent even after hours in the oven or on the grill.
Pork Loin Steaks
Our pork loin steaks are Australian grown and sliced thick from the whole loin portion. The loin is the largest, most tender and leanest cut from the pig.
Also known as sirloin or porterhouse, these steaks are similar to a loin chop but without the bone.
Pork loin steaks are an excellent lean cut of meat that can be cooked in a variety of ways, but they particularly suit quick cook methods. Highly versatile, they can be grilled, barbecued, pan fried or gently sou vide. Additionally, their small size makes them easy to prepare and cook quickly compared to larger cuts such as pork shoulders or hams.
1st Seam Shoulder Riblet
These pork riblets are produced by cutting a rack of ribs into 2-4 inch pieces. This cut is taken from the first 3-4 ribs directly below the neck bone, and typically includes one layer of marbled meat from the collar on top. The marbling from the collar meat produces a very tender cut with plenty of flavour.
These ribs are perfect for those smaller menu portions, as a steak topper or even an entrée.
Pork Spare Ribs
Spare Ribs come from the lower section of the rib cage, extending around the belly to where the ribs join the sternum. They are flatter than Loin Ribs, typically 6 inches at the longest end tapering to 4 inches. A full rack features 9-11 ribs with more meat between the bones when compared with Loin Racks.
Spare Ribs are derived from a tougher muscle group which gives the meat greater marbling and more flavour, but requires longer cook times – braise for 2-2.5 hrs and it’s well worth the wait!
