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A versatile flavourful cut, can be cooked by high heat grilling or slow cook braising for breaking down connective tissue and fat. Pan sear 5-10 minutes and rest for further ten minutes before serving. Slow cook 2-3 hours for fall apart tender meat. Approx 4-6 chops per kilogram weighing 200-220g each.
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A full flavour fatty cut of rib and belly. Requires long slow cooking to create succulent rich dark full flavour meat. Generally 6-10 slices per kilogram serving 4 people.
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