Focus on Specially Selected Pork cuts and joints: pork collar - steaks

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The collar is an extension of the Specially Selected Pork loin at the rib end up to the back of the head. It is an open textured muscle block, high in intermuscular fat and extremely versatile. Click to discover a range of excellent Specially Selected PorkĀ recipes added by other chefs and suppliers

Average weight

Depends on size of carcase.

Approximate yield

Depends on size of carcase.

Preparations

All the bones, rind and excess fat are removed. May be left whole as a boneless roast or sliced into steaks of required thickness.

Uses

Ideal for slow roast joints, pan frying or braising. Can be flattened out and crumbed. Perfect cut for pulled pork.

Cooking techniques

Grill Fry Stew Boil Oven

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: pork collar - steaks
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Quality Meat Scotland

QMS

Standard Supplier 19th October 2016

Focus on Specially Selected Pork cuts and joints: pork collar - steaks

IN ASSOCIATION WITH