Know your pork facts
Lean trimmed pork is a source of protein, thiamine, niacin, B6, B12, selenium, riboflavin, zinc, and omega-3.
Trimmed cuts are readily available from butchers and supermarkets. Ask your butcher to trim off the external fat, or alternatively trim your meat at home – whatever you prefer. There are at least 11 cuts that are lean and trimmed:
- Loin Steak
- Fillet
- Rump Steak
- Round Steak
- Topside Steak
- Silverside Steak
- Diced Pork
- Pork Strips
- Loin Roast
- Round Mini Roast
- Loin Chop
Trimmed lean pork can be easily substituted for other meats like chicken, beef or lamb in your tried and trusted recipes, to add more variety to your weekly meals
The leanest pork cuts come from the loin, fillet and the leg, trimmed of external fat. Lean pork doesn’t have to be dry and tough. There’s no need to over-cook. For cooking tips, click here.
If you are looking for a healthier choice pork fillets are a great option:
- Pork fillets have less than half the fat of beef fillets
- Less fat than snapper fillets
- And are leaner than skinless chicken breast fillets
- They’re also a valuable source of iron
To view our fillet recipes click here
Based on NUTTAB 2010 Nutritional Data for uncooked pork, snapper, chicken and beef fillets. Pork fillet iron content is 14.3% of recommended daily intake (200g serving).