Pig & Bacon consumption and choosing the right cut

Quick facts

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UK pork consumption totals about 803,000 tonnes annually (carcase weight equivalent). A further 488,000 tonnes of bacon is also eaten. Less than half is consumed within the home. A large proportion of pork is consumed in processed form, for example as sausages and ham. The versatility of pork lends itself to both meal and snack formats and is popular among all ages of consumers. In 2005 UK per capita consumption of pork averaged 13.4 kg and bacon averaged 8.1 kg. Pork chops and steaks are the most popular choice of pork cuts in the UK. Rashers are the most popular bacon product consumed in GB, accounting for 71 per cent of household consumption (bacon joints 19 per cent, bacon steaks 9 per cent). Nearly 60 per cent of the bacon eaten is imported. The most important suppliers are Denmark and the Netherlands. 76.5% of all households purchased fresh/frozen pork in 2006 Bacon was purchased by 90.4% of households

Where consumers buy pork and bacon % share

GB Retail Sales 52wk Summary as at December 2006

Pork

Bacon

Fresh/frozen pork

Bacon

Multiple retailers Butchers Freezer centres Co-op grocers Other

76% 13% 4% 3 % 4 %

81% 6% 3% 3% 7%

Value Volume tonnes No of households who purchased pork Avg 4 wkly weight of purchase

£675m 159,232 76.5% 1.4kg

£1006m 190,068 90.4% 1kg

What are the different pork cuts …. and how do I cook them?

Split of pig carcase

Hand The hand provides an economic roasting joint, but being bone-in can be awkward to carve. It can be boned and rolled, or cubed for kebabs. Neck-end This provides collar spare ribs that can be boned and rolled to provide good sized roasting joints. Chops can be sold bone-in or boneless. Very succulent, these chops are not as lean as loin or chump chops. They are ideal for grilling, braising or frying, but can also be diced for casseroles. Loin the loin produces a variety of cuts, including bone-in ribs, loin chops, boneless steaks and joints, all with the rind on or off. Chops and steaks can be quickly cooked by grilling, frying, roasting, microwaving or on the BBQ.

Belly slices may be coated or marinated. New style slices are lean, boneless and provide an alternative to the traditional belly pork. Joints are usually boned and rolled and often stuffed. The belly is suitable for grilling, frying, roasting, cooking on the BBQ or in the microwave. Spare ribs cut from the loin and belly area can be cut into individual riblets. They are ideal for grilling, the BBQ or roasting and are often sold ‘kitchen-ready’ in a BBQ or Chinese style marinade. Chump The chump provides a variety of cuts, including chump chops, boneless chump steaks and the chump-end roasting joint, which is sold either bone-in or boneless. Thinly sliced chump steaks can be beaten flat into escalopes. Chump steaks make a good substitute for the more expensive fillet. When trimmed the chump is ideal for producing cubes for kebabs or strips for stir-frying. The chump is suitable for grilling, frying, braising, roasting, for cooking on the BBQ or in the microwave

Leg and Shank is a leg is traditionally cut into two main joints, the fillet end and the shank, both sold bone-in. Boneless rolled roasting joints are becoming increasingly popular and are easy to carve. Leg joints are ideal for the foodservice carvery. Leg steaks are convenient, suitable for cooking quickly by grilling, frying or in the microwave. Lean steaks can also be thinly sliced into strips for stir-frying, or can be diced. Diced Diced pork is usually produced from the hand, neck-end, chump or leg. It is ideal for casseroles or stir-frying. When cut into even sized cubes it is ideal for kebabs.

Source: BPEX Click here to download a poster showing the breakdown of a pork carcase by cut

Mince Mince can be prepared from any combination of cuts but is usually prepared from the fore-end or hand. It is lean, versatile and economical. Used in the foodservice sector its versatility makes it ideal for use in products such as burgers or grill sticks. Suitable for quick cooking, it can be fried and microwaved. Pork products are ideal to grill or BBQ. Sausages Sausages and sausage meat can be produced from any combination of pork cuts, but are usually prepared from the shoulder or belly.

For more information: Services, publications & websites RMIF Processing a pig carcase Love Pork – Guide to cooking pork Chefs Guide to Pork Cuts Butchers Guide to pork cuts IGD Consumer Guides MLC economics publications Meat Buyers Guide for Caterers Or call Meat Trades Journal direct on 0800 6526512