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Pork Cutlet – Free-Range | Australia | 250g
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Gooralie free-range pork cutlet, 250g, bone-in. APIQ certified. Meaty and well-balanced, quick on the grill or pan with a simple marinade. Try our Pan Fried Pork Chops recipe for inspiration.
Description
About this cut:
Free-range pork cutlet from Gooralie Free Range, Goondiwindi, Queensland. APIQ certified. A bone-in chop: quick on the grill or pan with a simple marinade. Meaty, well-balanced, and hard to overcook given the bone.
Where it comes from:
Gooralie Free Range, Goondiwindi, QLD. APIQ certified, no added hormones.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. The pack is never opened between processing and your kitchen. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Marinate for at least 1 hour. Grill or pan-fry over medium-high heat for 4 to 5 minutes per side. The bone conducts heat into the meat; check the thickest point away from the bone for doneness.
Good to know
- Origin: Gooralie Free Range, Goondiwindi, QLD
- APIQ certified free-range; no added hormones
- 250g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pork range.
Frequently asked questions
The Meat Club sells a 250g pack of free-range, bone-in pork cutlets in Singapore, sourced from Gooralie's farm near Goondiwindi, Queensland, established in 2003. The cutlets are APIQ certified free-range and raised without added hormones, then blast frozen at the source before shipping under cold chain. Being bone-in, the cutlets are more forgiving to cook than a boneless chop.
Gooralie is a single-site family farm near Goondiwindi in Queensland's Darling Downs, operating since 2003 and certified under the Australian Pork Industry Quality Assurance (APIQ) programme. Its pigs roam freely with constant access to spring-fed water, shade and shelter, and are raised without added hormones or antibiotics. This 250g pack of bone-in cutlets is cut and vacuum-sealed at the farm before blast freezing.
Marinate the cutlets for at least 1 hour before cooking, then grill or pan-fry over medium-high heat for 4 to 5 minutes per side. Because the bone conducts heat into the meat, check doneness at the thickest point away from the bone rather than near it. The bone also makes the 300g cutlet more forgiving of a slightly longer cook than a boneless chop.
This 300g pack of pork cutlets arrives frozen and should be thawed in the refrigerator overnight rather than at room temperature. Once thawed, use the cutlets within 3 days and do not refreeze them. Pat them dry before marinating so the marinade adheres properly, and allow the meat to come close to room temperature before it goes on the grill or pan.
A 250g pack of bone-in pork cutlets from Gooralie typically serves one to two people, since bone-in cuts vary more in edible yield than a boneless 300g portion. The cutlets are APIQ certified free-range like every cut in the range, and each one is cut to a consistent thickness for even 4 to 5 minute cooking per side.
