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Published on 18th December, 2025
A side of pork is a bit larger than a side of lamb, but way smaller than a side of beef!
A lamb is about 10kg a side, a cow is about 120kg a side, and a pig is about 20kg a side.
Your cut sheet will determine exactly what ends up in your freezer.
This deep dive lays out all the cuts, your typical cut choices and some cooking tips for each section!
Welcome to the Half A Cow Online complete breakdown of a side of pork!
Some cuts will have “options” which you may find on your ‘cut sheet’ when ordering. These instructions tell the butcher how you would like each portion of meat prepared to best suit your eating habbits.
If you’re ordering a side of pork you’ll usually only get to choose between chops and roasts, as ribs, neck and other cuts are all inlcuded.
This is a full side of pork, which works out to be about 20kg, however some farmers are offering half sides to better fit in your freezer!
Here’s a quick snapshot of the variety of cuts in a side of pork! A great mix of roasts and chops. Ready for your oven and BBQ.
We’ll give deep into each of these cuts and your choices in your cut sheet when you order a side of pork!
Pictured here is some sholder chops, loin chops and several roasts made from the pork leg.
The fastest (and cheapest) way to make a pork roast is to simply cut the leg roast to size. Here you can see the roast with the bone in.
For an additional fee, your butcher may offer pork roast with the bone out. The netting is used to help the meat keep it shape after the leg it cut to remove the bone.
Here’s a quick snapshot of the variety of cuts in a side of pork! A great mix of roasts and chops. Ready for your oven and BBQ.
We’ll give deep into each of these cuts and your choices in your cut sheet when you order a side of pork!
Exactly what it says in the title! This is a somewhat large pork roast with the bone in.
A bit like a lamb shank, but not as long. This can be added to a slow cooker, or diced up.
Pork sholder chops, similar to lamb and beef y-bone chops. These are usually left as chops be can be turned into diced pork or mince.
You get a large amount of chops when you order a side of pork. These can include loin chops, sholder chops and pork leg chops. (Where you sacrifice a roast to get more chops!)
Cut from the sholder of your side of pork. These chops have a distinctive y-bone. Still they taste great and a good BBQ option!
The 'premium" pork chop - similar to the cow T-Bone these are the 'choice' chops when it comes to pork. They can be left as a roast (like a rack of lamb) or boned out to make pork medallions.
A full side of pork can be a bit much meat for some to fit in their freezer. Take a look at our 1/4 pig pack!
Pork ribs are a popular cut of meat taken from the ribcage of the pig. They are available in various types such as baby back ribs, spare ribs, and St. Louis-style ribs, each with its own unique flavor and texture. Pork ribs can be cooked using various methods, such as grilling, smoking, or baking, and are often served with a barbecue sauce or dry rub seasoning.
Here we've show what you'll get roughly in a 1/4 pig. The exact same cuts as a 1/2 pig, just half the quantity of every cut.
