Cattle and pig refers to meat products made from a combination of beef and pork. This pairing is one of the most common in processed meats worldwide, found in everything from frankfurters and salamis to meat pies and bolognese sauces.
The combination exists because beef and pork bring different qualities to a product. Beef contributes a strong, savoury flavour and firm texture, while pork adds fat content, moisture, and a milder taste. Together they produce a balanced result that neither achieves alone. Most continental European sausage traditions rely on this blend, and it remains the standard formulation for many processed meat products sold in Australia.
How it's produced
Beef and pork are sourced from cattle and pig farming operations respectively. In Australia, cattle are predominantly pasture-raised on grasslands, while pigs are raised in a mix of indoor and outdoor farming systems. After slaughter, specific cuts and trimmings from both animals are combined during manufacturing.
The blending typically happens at the processing stage, where beef and pork are minced together in controlled ratios, mixed with salt, spices, and curing agents, then formed into sausages, patties, or other products. The ratio of beef to pork varies by product and manufacturer.
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≈ Estimated from its category — typical for beef, not measured for this item yet. Sources & methods →
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