What’s the difference between “cut”, “cube”, “strips”, “sliced”, and “whole”?

Those terms describe how the meat is prepared at our factory based on our customers’ needs. Here’s the difference between the five types of cuts you’ll see on the ordering form:

“Cut” is a direct translation from Mandarin “切”, meaning the meat is cut into smaller pieces, almost like cubes.

“Cube” is similar to “cut”, here the meat is shaped into cubes from a larger piece for easier cooking.

“Strips” refers to thick strips of meat, such as “pork belly strips.”

“Sliced” refers to meat that are thinly sliced for quick and easy cooking. This style is especially popular for “mookata” or “shabu-shabu” cooking styles.

“Whole” refers to a whole piece usually weighing in the range of 3kg to 4kg. It may come in two parts that make up the “whole” based on weight, such as 2kg plus 2.x kg.

Consider when you buy meat at a traditional market or perhaps even at your local supermarket. The “whole” cut is like buying a whole roast chicken, the “sliced” might be akin to having your butcher thinly slice beef for your Pho soup, while “cut” and “cube” can be imagined as the butcher cutting up your pork shoulder into chunks for your Bak Kut Teh.