Meat

Pork Collar Butt

A shoulder-neck pork cut with fine fat marbling through the lean, suitable for slicing, braising and char siu.

繁體中文: 梅頭
English: Pork Collar Butt
Bahasa Indonesia: Pork Collar Butt (梅頭)
Tagalog: Pork Collar Butt (梅頭)

What is it?

FEHD lists 梅頭 as Pork collar butt, the precise Hong Kong market term used here rather than the broader label Pork collar.

How to identify it

Look for a boneless irregular shoulder-neck piece with scattered fine white fat through pink-to-red lean. Trimming can change the outline.

Boneless shoulder-neck cut
Fine scattered fat marbling
Usually more irregular in shape than pork shin

Common confusion

Pork Shin

Pork collar butt is from the shoulder-neck area and has more marbling; pork shin is a leaner lower-leg cut with stronger connective-tissue seams.

Common Hong Kong household uses

Commonly sliced for stir-fries, braised, roasted or made into char siu.

Preparation or handling

Keep raw pork separate from cooked food, use separate boards and knives, then wash hands and contact surfaces. Cook the centre to at least 75°C for 30 seconds.

Storage

Keep covered on the lowest refrigerator shelf at 4°C or below; freeze at -18°C or below and thaw at 0–4°C or in a microwave.

Helper tip

Ask for the full term 梅頭 and state the intended dish; specify thickness if it will be sliced or made into char siu.

What Ma’am or Sir may say

買一斤梅頭整叉燒，要原件。

The employer wants about one catty of pork collar butt in one piece for char siu.

Useful market phrase

唔該要一斤梅頭，成件整叉燒。

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Last reviewed

2026-08-22