Pork Myths

Myth: Trimmed Lean Pork is a fatty meat.

Fact: There are several cuts of pork that when trimmed of external fat are lean sources of protein.  Examples include the fillet, round mini roast, round steak, silverside steak, topside steak and stir fry strips.

Myth: Pork is dry and tasteless.

Fact: Pork is at its juicy, succulent best when cooked with a hint of pink in the middle. Pork can dry out when overcooked. Try cooking pork to a hint of pink as you normally would beef or lamb.


Myth: You have to cook pork right through.

Fact: "Many people were brought up to believe pork needed to be cooked well done, or right through. If the truth be told, it's never been necessary with Australian Pork. Our farmers use the safest most advanced techniques, which means our pork is of the highest standard." Dr Dean Gutzke PhD Food Science and Technology.


Myth: Pork is difficult to cook.

Fact: Pork is quick and easy to cook. As a rough guide, grill pork steaks in medium to hot pan for 1 minute each side per centimetre and only turn once. So for 3 centimetre steak, your total cooking time should be about 6 minutes. Also, don't forget to rest your meat for 3-4minutes before serving to let the juices settle.

Myth: Pork has worms in it.

Fact: Despite rumours about pork produced overseas, Australian pork does not and has never contained worms in the muscle flesh. So overcooking pork is not required.


Myth: Pork is a white meat.

Fact: Meat can be classed by its colour. The pink colour of Australian Pork results from the presence of two iron-containing proteins, which are involved in oxygen transportation and storage. When both iron and oxygen are present these proteins have a reddish colour - and that's why Australian pork is so pink.


Myth: Pork is only good for a Sunday roast.

Fact: Pork is far more than that. It's a versatile meat, perfect for BBQs and simple, quick steak recipes. It's also fantastic for stir fries, meatballs, kebabs, tortillas, and spaghetti Bolognese. Please see our recipes for some great meal suggestions.


Myth: Pork and sauces just don't mix.

Fact: Pork blends perfectly with a vast range of flavours and cooking styles. Pork pairs with sauces like plum, soy, oyster, chilli, traditional English and ginger. And it's the only meat which excels when matched with fruit based condiments like lemon and apple. Please see our sauce recipes for some great ideas.