Leg Butt

Cut Overview and Description

The prime upper portion of the leg, characterized by its optimal balance of lean meat and fat marbling. This versatile cut excels in both roasting applications and when portioned into steaks, offering excellent yield and consistent cooking performance. The balanced fat content ensures moisture retention during cooking while providing superior flavor development.

Location of the Cut on the Animal, Shape and Size

Located in the upper section of the leg where it joins the hip, comprising well-developed muscle groups with consistent marbling. This positioning yields meat that is notably tender and uniform in texture, ideal for both whole roasting and portioned preparations.

Texture and Flavour Profile

Texture

Moderately firm muscle structure with even fat distribution throughout, creating a refined eating experience. The meat becomes notably tender when cooked while maintaining excellent bite and succulence. The natural marbling ensures consistent moisture retention throughout the cooking process.

Flavour

Clean, distinctive pork flavor with subtle richness from the intramuscular fat. The taste profile develops wonderfully during cooking, offering depth without overwhelming intensity. Particularly receptive to traditional South African seasonings and marinades.