Making the most of Sales

Consumers are very open to adding more pork to their weekly shopping but they need the right products and support.

  • Infused pork – a product offer that delivers superb taste and ease of cooking
  • Value Added ideas – pork is very versatile and provides opportunities to create great new meal ideas, which can add profit to your bottom line.
  • Cooking Advice – help your customers with cooking advice. Recent research undertaken by APL has shown that shoppers can be intimidated by butchers, so volunteering preparation and cooking advice is well received.  Consumers are still “learning” how to cook new ideas with pork and how to trim their meat at home for lean and tasty meals. Use the Australian Pork point-of-sale posters and leaflets to help you. Check out our most recent versatility campaign here. 
  • Great staff – the key to any successful business.

Key messages to help your customers

The marketing campaigns from Australian Pork aim to increase sales of pork, including the less popular cuts, to give you incremental sales and margin growth. Here are some key messages to communicate to your customers to help your sales growth.

  • Cook on Medium heat
  • Cook Pork on medium heat rather than high heat. This allows the meat to gently cook through without burning or drying out. Rest the meat covered for a few minutes to keep warm and juicy before serving.
  • For roasting, medium heat is 180°C, for approx 40min per kg. For grilling/frying/barbequing cook on a medium heat setting for 2-3 minutes per side. Rest covered for 5 minutes before serving.
  • Pork does not need to be overcooked to be safe. It is a myth that pork is any more unsafe than beef or lamb for cooking. When cooked as recommended there may be a faint hint of pink in the centre.
  • Recipes are available for downloading in the ‘Recipes’ tab.


Pork is a low fat alternative. It offers trimmed cuts with less fat than skinless chicken breast but with a range of nutrients such as Iron, B12, Thiamin, Omega 3, Zinc, as well as protein. Point your customers to loin, fillet and leg cuts trimmed of outside fat.  And don’t forget lean diced and minced Pork – they’re great for quick mid week meals that everyone loves.

Taste and Versatility

Trimmed pork can be easily substituted for other meats like chicken, beef or lamb in favourite recipes to add more variety of protein to the week. Suggest your customers try pork for a change in the weekly menu.

  • Midweek Pork Roast
    Mini roasts and boneless roasts – with or without crackle. Consumers love pork roast but perceive it as large, and for special occasions. Let them discover the smaller cuts which are quick to cook, easy to carve, and perfect for smaller families and couples.
  • BBQ Steaks and Medallions
    Loin and leg steaks add new flavour and variety to summer BBQs. Try cutting steaks about 2-3cms thick for a juicy BBQ alternative.
  • Mince
    Pork mince is both delicious on its own, or adds flavour when mixed with beef or veal mince. Suggest to your customers using pork mince in their worn spaghetti Bolognese recipes for a treat the whole family will love.  In fact, Pork is a fantastic substitute in any mince recipe and has the added benefit of not requiring a binder when making burgers, rissoles or meat balls.

 Average Serving Sizes

Use this serving size chart to help your customers with their weekly shop.

Cut Average serving size
Steak  (including chops and cutlets) 220g
Mince 180g
Roast 210g
Stir Fry 180g

Take out the intimidation factor by displaying the average serve size per person on your tray tickets.