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New pork cuts unlock profit from a third of the carcase
Should industry adopt the new methods, profits may increase significantly, creating new uses from what is known as the forequarter, commonly used for lower value offerings like chops and sausage meat. Cuts such as the Derby rib, a chuck eye joint, a Presa steak, pork Henry and Boston butt have been created, drawing innovation from global butchery methods and cooking research.

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