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Pork belly and baby ribs, after being deboned, make up a common cut known as "boneless pork belly". Including only the part where rib bones have been removed and a good balanced proportions between the lean and fat, it cooks out tender, flavorful, and far from boring.

BaF Meat boneless pork belly is selected based on strict food hygiene and safety standards, ensuring the safe delivery of a quality, fresh and delicious product with clear provenance. The meat is soft and succulent, so it is often used for grilled, boiled, and braised pork dishes.

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The pork tail is the rear end of the pig hindquarters. Pork tail has a small elongated shape towards the end. Even though it consists entirely of tendons and skin, pork tail is really tasty and far from dull because of how crispy and chewy it becomes when cooked.

BAF Meat pork tail is an excellent source of protein (26.4%), fat (22.7%), and carbohydrate (4.0%), as well as several trace minerals (calcium, phosphorus, and iron). Collagen, elastin, keratin, albumin, globulin are only some of the numerous proteins found in pork tail, most of which are concentrated in the skin.

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The safety, quality, and freshness of BAF Meat leg steak are all up to standards. Due to its tenderness, this cut may be used in a wide variety of tasty recipes.

BAF Meat leg steak is the cut from both sides of pork thighs with fat and skin removed. The leg steak contains a majority of lean meat and is boneless, tendonless, and cartilage-free. In addition to being high in protein and nutrients, leg steak is also a wonderful source of A, D vitamins and minerals including calcium, potassium, and iron, as well as the B vitamins of thiamine, riboflavin, and niacin.

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Tenderloin is a cut that comes from the pig's midsection, near the spine. Since this is the pig's resting area, the meat is very soft and has relatively little calories. Due to its tenderness and resistance to drying out when cooked, it is often used in grilled or stir-fried recipes.

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Rib tips are found at the end tips of the rib bone. This part is tenderloin-like in texture, yet crunchier and less crumbly, and with all the lusciousness still intact. Suitable to be: grilled with fermented bean curd, grilled with satay, fried with fish sauce, stir-fried or used with fermented rice, lime juice,... or boiled and used with vermicelli, raw vegetables, and fish sauce.

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Pork boneless hock is the meat on the pork thigh.

The meat here consists of different large and small muscle bundles, making this meat tender and crispy.

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