Whole Pork Scotch Fillet

Name: Whole Pork Scotch Fillet | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 105
Price: 24.99 AUD
Availability: InStock

$24.99/kg

Whole Pork Scotch Fillet, also known as pork neck, is a premium Australian pork cut with a naturally juicy texture and deep flavour. It handles roasting, BBQ, pan, and slow cooking with equally good results.

Whether roasted whole for a centrepiece or sliced into steaks, it stays tender and forgiving. A great option when you want flexibility across multiple meals.

Small 1.1 to 1.5kg, Medium 1.5 to 2.1kg, Large 2.1 to 2.9kg.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Whole Pork Scotch Fillet, also known as pork neck, is a premium cut of Australian pork known for its naturally juicy texture and deep pork flavour. It comes from a well-worked area, which gives it that perfect balance of tenderness and richness when cooked properly.

This cut is incredibly versatile. Roast it whole for a standout centrepiece, slice it into thick steaks for the BBQ or pan, or cook it low and slow until it is pull-apart tender. However you tackle it, Pork Scotch Fillet stays flavourful and forgiving.

Because it is a whole piece, it is ideal when you want flexibility — cook it once and use it a few different ways across the week. It is also a great option for feeding a crowd without overcomplicating the cook. Our team can cut it down to suit your plan, whether you want steaks, roast-ready pieces, or smaller portions.

Quick Facts

Type/Cut: Whole Pork Scotch Fillet (Pork Neck)
Key features: Premium Australian pork
Best for: Roasting; BBQ steaks; slow cooking
Flavour/texture: Rich pork flavour; juicy and tender when cooked well

Why You'll Love It

Full-flavoured pork with a naturally juicy bite
Great as a whole roast or sliced into steaks
Handles BBQ, pan, oven, and slow-cook methods beautifully
A forgiving cut that stays tender and tasty
Ideal for meal prep, family meals, and entertaining

Cooking Tips

Roast whole for an easy centrepiece, then rest well before slicing
Slice into steaks and cook on the BBQ or pan for a juicy, charred finish
For slow cooking, use gentle heat and plenty of time for a pull-apart result
Season simply with salt and pepper, or use a rub for extra punch
Rest after cooking to keep the juices in the meat

Serving Ideas

Slice and serve with roast vegetables and a simple pan sauce
Grill as steaks and serve with a fresh salad or slaw
Shred slow-cooked pork into rolls, wraps, or rice bowls with a tangy sauce
Add Whole Pork Scotch Fillet to your next order for a versatile Australian pork cut that works every time.

Butcher's Tip: Score the fat cap in a criss-cross pattern before roasting. This helps the fat render more evenly and creates more surface area for seasoning and browning. A well-scored, well-seasoned roast will give you a better crust and more flavour in every slice.

Bonus Tip: If you are roasting whole, cook the pork until it is just done, then rest it under a loose tent of foil. Slice only what you need for the first meal and keep the rest whole in the fridge. It stays juicier than pre-sliced portions and gives you options for the rest of the week — cold slices for sandwiches, thick steaks for a quick pan-fry, or chunks for a stir-fry.