A raft of new pork cuts could soon be available in supermarkets after work by AHDB to help processors boost carcase profitability.
The levy board has developed a range of 35 new cuts from the pork forequarter, which is currently used for lower value offerings such as chops and sausagemeat.
The new range, which includes cuts suitable for sous vide, BBQ, roasting, and frying, should significantly increase choice for consumers and profitability for processors, it said.
There was “a constant need for new cuts and product development” due to changing consumer demands, added AHDB business development manager Dick van Leeuwen.
“Using seam butchery – which preserves individual muscles within the pork forequarter, utilising the bone structure and upgrading individual muscles into modern, consumer-friendly cuts for the retail and foodservice sectors – represents significant profit opportunities for a variety of businesses working with pork,” he added.
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