Side
The Carcase is split in two equal Sides down the length dividing the spinal column. Points requiring specification: · Diaphragm removed.
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Hindquarter
Standard Hindquarter is prepared from a Side by the separation of the Hindand Forequarters by a cut between the 10th and 11th ribs, perpendicular to the vertebral column down to the ventral portion of the Flank, along the rib. Points requiring specification: ·Number of ribs. ·Diaphragm removed. ·Trim standard.
Pistola
Pistola is prepared from a Hindquarter by the removal of the Thin Flank, lateral portion ribs and a portion of the Navel End Brisket. A cut is made commencing at the superficial inguinal lymph node separating the M. rectus abdominus and following the contour of the hip, running parallel to the bodies of the vertebrae and the M. longissimus dorsi (eye muscle) to the…
Forequarter
Forequarter is prepared from a Side by separating the Forequarter, cutting along the specific rib, at right angles to the vertebral column down to the ventral portion of the Flank. Points requiring specification: · Number of ribs. · Diaphragm removed. · M. Cutaneus trunci removed. · Trim standard.
Forequarter and Flank
Forequarter and Flank is prepared from a Side after removing the Pistola cut. Points requiring specification: · Rib number where the cut is made. · Rib length distance from eye muscle. · Diaphragm removed. · M. cutaneus removed. · Trim standard.
Herradura Forequarter
Herradura Forequarter is prepared from a forequarter by removing the Rib Plate. Points requiring specification: · Number of ribs. · Trim standard.
Butt
Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node. Points requiring specification: · Bone-in Shank off. · Trim standard.
Butt and Rump
Butt and Rump is prepared from a Pistola, by removing the loins cutting between the lumbar and sacral vertebrae at a point cranial to the tuber coxae. Points requiring specification: · Bone-in Shank off. ·Trim standard.
Rump and Loin
Rump and Loin is prepared from a Pistola Cut after removing the Butt. Consists in Rump, Striploin and Tenderloin. Points requiring specification: · Number of ribs. · Distance from the eye muscle. · Tenderloin removed. · Trim standard.
Shortloin
Shortloin is prepared from a Pistola Cut by the removal of the Butt and Rump. Consists of Striploin and Tenderloin. Points requiring specification: · Number of ribs. · Distance from the eye muscle. · Trim standard.
Rib Set
Rib Set is prepared from a Forequarter by a cut between the 5th and 6th ribs. Points requiring specification: · Number of ribs. · Distance from the eye muscle. · Scapular cartilage removed. · Trim standard.
Ribs, Prepared
Ribs, prepared, comes from a Rib Set by removing the bodies of the corresponding vertebrae. Points requiring specification: · Number of ribs. · Distance from the eye muscle. · Feather bones removed. · Scapular cartilage removed. · Trim standard.
Carcase
Includes all parts of the body´s skeletal muscles and bones, extending to and including the hock and knee joint (tarsus and carpus), all the cervical vertebrae and up to three first coccygeal vertebrae. Head and limb-ends are removed. Points requiring specification: · Sex and age. · Weight range. · Kidneys retained. · Fat score. · Carcase trim.
Five Rib Fore – Rib Plate and Flank On
Is the cranial portion of a Carcase obtained by means of a transversal cut in the back bone at the 5th intercostal level down to a pre-established distance from the eye muscle. Two longitudinal cuts are made along both sides of the back from the precrural lymph nodes down to the 5th dorsal vertebra at…
Leg – Chump and Shank on
Prepared from a Side by a straight cut at the lumbo-sacral joint down to the illium. Aitch bone is removed. Points requiring specification: · Weight range. · Fat cover.
Leg – Chump and Shank off
Prepared from a Leg – Chump on and Shank off (item 4802) by removing the Chump through a cut starting at the last sacral vertebra and tangent to the Femur head. Points requiring specification: · Weight range. · Fat cover.
Leg – Chump on and Shank off
Prepared from the Leg – Chump on – Shank on by the removal of the bone-in Hindshank at the stifle joint. Aitch bone is also removed. Points requiring specification: · Weight range. · Fat cover. Option: 4810 – Aitch bone retained.
Loin – Chump on (8 Ribs)
Loins – Chump On is prepared from a Side by removing the Five Rib Forequarter, the Leg and the sacral vertebrae. Ribs and Flank are removed at a specified distance from the ventral edge of the eye muscle. Points requiring specification: · Number of ribs. · Cut distance from the eye muscle. · Fat cover.
Pistola – Eight Ribs
Prepared from a Carcase by removing the 5 rib Forequarter including Ribs and Flanks, cut at a pre-established distance from the eye muscle. Points requiring specification: · Number of ribs. · Cut distance from the eye muscle. · Fat cover.
Brisket and Navel Plate (Whole Brisket)
Brisket and Navel Plate is prepared from a Forequarter by a straight cut starting at the junction of the 1st rib and the 1st sternal segment to the last rib. Points requiring specification: · Number of ribs. · Diaphragm removed.
Rib Plate Flank On
Cut consisting of Ribs and Flank. Points requiring specification: · Number of ribs. · Distance from the eye muscle. · Diaphragm removed. · M. Cutaneus trunci (Rose)removed. · Trim standard.
Shin / Shank
Shin / Shank is prepared from either Forequareter/ Hindquarter legs (extensor/ flexor group of muscles). Constituted by the distal end of the Humerus and Radius / Tibia and their associated muscles. Points requiring specification: · Connective tissue off. · Transversally sliced.
Rib Plate
Prepared from the Rib Plate limiting dorsally with the M. longissimus dorsi and ventrally with the costosternal and costo-condral cartilages. Points requiring specification: · Number of ribs. · Cut distance from the eye muscle. · Diaphragm removed. · M. Cutaneus trunci removed. · Trim standard.
Inside (Topside)
Inside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone). It is removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue, inguinal lymph node and it´s surrounding fat are removed. Points requiring specification: · Fat cover. · Connective tissue removed.
Inside, Cap Off
Red Inside Cap Off, connective tissue removed. Inside Cap Off is prepared from the Inside (item 2010) by removal of the M. gracilis and M. sartorius along the natural seams. Fat deposits are removed. Point requiring specification: · M. pectineus removed.
Inside Cap
Consists of the M. gracilis removed from the Inside along the natural seam. Points requiring specification: · Removal of fibrous tissue and fat deposits. · Removal of the pectineus and sartorius muscles.
Outside
Outside is a cut consisting of the Flat and the Eye Round. The Heel Muscle (M. gastrocnemius), popliteal lymph node, surrounding fat and connective tissue are removed. Points requiring specification: · Fat cover. ·Thick connective tissue (silverskin) on ventral side removed.
Eye Round
The Eye Round is prepared from the Outside (item 2030) by following the natural seam between the Outside Flat (M. gluteobiceps) and the Eye Round (M. semitendinosus) separating both muscles. Points requiring specification: · Fat cover. · Connective tissue removed
Outside Flat
Outside Flat is prepared by removing the Eye Round from an Outside (item 2030), along the natural seam between both muscles. Points requiring specification: · Fat cover. · Thick connective tissue (silverskin) removed.
Knuckle
Knuckle is a cut obtained from the foreface of the hind-leg, resting on the femur and the patella consisting of the cuadriceps femoris muscle. Points requiring specification: · Connective tissue removed. · Femur periostium removed.
Rump Cap
Rump Cap consist in the upper and fore portion of the bíceps femoris muscle (M.gluteobiceps) which covers the Rump, and is obtained by separating it along the natural seam from the Rump. Points requiring specification: · Fat cover. · Connective tissue removed.
Eye of Rump (Heart of Rump)
Compose only by the M. gluteus medius.
Top Sirloin (D-Rump)
Consist in a cut from the croup based on the coxis and the sacral hemivertebrae. Main muscle group: upper portion of the biceps femoris, glutei medius, accesorius and profundus. Points requiring specification: · Fat cover. · With Tri-Tip.
Top Sirloin Cap Off (D-Rump Cap Off)
Prepared by removing the upper portion M. biceps femoris. Point requiring specification: · Fat trim
Tri-tip
Consist in a cut from the fore portion of the thigh based on the tuber coxae and the edge of the ischium. It is composed by the M. tensor fasciae lata (triangle shaped muscle). Points requiring specification: · Fat cover. · Connective tissue removed.
Striploin
Striploin is prepared from a Pistola cut by cutting at the lumbo sacral junction based on the lumbar and the last 3 or 4 dorsal hemi-vertebrae (according to specification). It is composed by the M. longissimus dorsi, M. illiocostalis, M. serratus dorsalis (according to distance of the cut from the eye muscle). Points requiring specification:…
Tenderloin
Tenderloin is removed from the ventral surface of the lumbar and last dorsal vertebrae and the lateral surface of the illium. It is composed by the M. psoas major, M. psoas minor, M. illiacus lateralis and M. cuadratus lumborum. Points requiring specification: · Weight in Lb or Kg. · Fat cover. · Silverskin removed.
Tenderloin, side strap off
Tenderloin is further trimmed by the removal of the side strap M. psoas minor.
Thick Skirt (Hanging Tender)
Thick Skirt is the lumbar portion of the diaphragm. Points requiring specification: · Membrane removed. · Fat trim. · Connective tissue removed.
Thin Skirt (Outside Skirt)
Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed as is also the lumbar portion. Points requiring specification: · Membrane covering removed. · Fat trim.
Cutaneus Trunci
Cutaneus Trunci (Rose) is a cut extended along the abdominal, costal and brachial regions. Point requiring specification: · Fat trim.
Thin Flank (Flank)
Thin Flank is located on the abdominal side and composed by the abdominal wall. Main muscles planes: M. obliquus externus abdominis, M. obliquus internus abdominis, M. transversus abdominis, M. rectus abdominis. Point requiring specification: · Fat trim.
Internal Flank Plate (Flap)
Inner Flank Plate is the upper caudal part of the Flank composed by the obliquus internus abdominis muscle. Point requiring specification: · Fat trim.
Inside Skirt
Inside Skirt (M. transversus abdominis) is located on the inside of the abdominal wall and extends to the navel end portion of the Brisket. The peritoneum and fat flakes are removed. Points requiring specification: · Membrane covering removed. · Fat trim.
Flank Steak
Flank Steak is the muscular portion of the rectus abdominis, after stripping the connective tissue from the muscle.
Spencer Roll
Spencer Roll is prepared from a Forequarter´s dorsal portion after the removal of the Chuck and Neck. The Rib Ends are cut at a specified distance from the M. longissimus dorsi (eye muscle). It includes the following main muscles: M. trapezius thoracis, M. latissimus dorsi, M.illiocostalis, M. longissimus dorsi, M. multífidus dorsi, M. serratus dorsalis, M. M. intercostali and M.M. levatori costarum. Points requiring…
Cube Roll (Rib Eye Roll)
Cube Roll is prepared from a Spencer Roll by removing the following muscles: M. trapezius thoracis, M. serratus dorsalis and M. latissimus dorsi. Points requiring specification: · Rib number and location. · M. iliocostalis removed.
Rib Eye Cap
Rib Eye Cap located over the Rib Eye including the following muscles: M. trapezius thoracis, M. latissimus dorsi and M. serratus dorsalis. Point requiring specification: · Fat trim.
Chuck Cover
Chuck Cover is a cut located in the scapular region. Based on the inner side of the scapula and it´s complementary cartilage. Main muscle: M. subscapularis. Points requiring specification: · Fat trim. · Muscle trim.
Chuck Roll
Chuck Roll is located in the dorsal region. Based on the four first dorsal hemi-vertebrae and their corresponding rib ends. Main muscles planes: M. trapezius thoracis, M. rhomboides, M. splenius, M. longissimus dorsi, M. illiocostalis, M. multifidus dorsi. Points requiring specification: · Rib number and location. · Ventral limit. · Ligamentum-nuchae retained. · Fat trim.
Neck
Located in the cervical region based on the cervical hemi-vertebrae except the Atlas. It is composed by all the muscles from the neck. Points requiring specification: · Fat trim. · Trim standard.
Shoulder Clod
Located in the arm (brachial) region, based on the humerus, scapula, ulna and radius. Main muscles planes: M. triceps brachii, M. tensor antebrachii, M. anconaeus and M. cutaneus trunci. Points requiring specification: · Fat trim. · M. cutaneus removed.
Blade Bolar (Heart of Clod)
The Blade Bolar includes a large portion of the triceps group of muscles.
Blade Oyster (Oyster Blade)
Blade Oyster is located on the blade bone and it´s complementary cartilage below the blade ridge and composed by the M. infraspinatus. Points requiring specification: · Fat trim. · Periostium removed.
Chuck Tender
Chuck Tender is a conical shaped muscle (M. supraspinatus) lying lateral to the blade bone on the cranial side of the blade ridge. Points requiring specification: · Fat trim. · Connective tissue removed.
Brisket
Brisket is located in the sternal region based on the sternum and corresponding costal cartilages. The main muscles are the M.M. pectorali superficialis and profundis. Points requiring specification: · Fat trim. · Connective tissue removed.
Shin / Shank
2361 Shin Shin is located in the forearm, based on the humerus, ulna and radius, and carpus. Main muscles are the M. biceps brachii, M. coracobrachialis and carpal flexors and extensors. 2362 Shank Shank is located in the leg region, based on the distal end of the Femur, Tibia, calcaneal tuber and Tarsus. Main muscles are the flexor and extensor muscles…
Heel Muscle
The Heel Muscle is located in the leg region and consists of the M. gastrocnemius and the M. flexor superficialis. Points requiring specification: · Connective tissue removed. · Tendon trim.
Loin – Rib Plate and Flank On
Prepared from a Side by separating the dorso- lumbar region (last eight dorsal and six lumbar vertebrae), keeping the Rib Plate and abdominal wall (Flank) attached.
Short Loin
Short Loin is prepared from a Loin by cutting through the M. longissimus dorsi (eye muscle) between the two last dorsal vertebrae and the specified ribs, at a preestablished distance from the rib eye. Points requiring specification: · Dorsal region removed. · Cut distance from the eye muscle
Short Loin Pair (Short Loin Saddle)
A Short Loin Pair is prepared from a Carcase by a straight cut along both sides of the 6 lumbar vertebrae from the lumbo-sacral to the dorso-lumbar joints. The Flank is removed at a pre-established distance from the ventral edge of the eye muscle. Point requiring specification: ·Cut distance from the eye muscle.
Rack Saddle
Rack Saddle is prepared from a Carcase by a straight cut through the back bone between the 5th and 6th ribs and by another cut inmediatly behind the last ribs leaving an 8 rib Rack Saddle. The Ribs are cut at a specified distance parallel to the back bone. Point requiring specification: · Cut distance from the eye muscle.
Rack
Rack is prepared from a Side by a straight cut through the back bone between the specified ribs separating the Forequarter (4th to 7th ribs); the caudal cutting line is through the back bone at the specified ribs (10th to 13th) or caudal to the edge of the 13th rib. Points requiring specification: · Number of ribs. · Cut distance from…
Rack, Frenched
Rack (Frenched) is prepared from a Rack. The feather bones and chine are removed. The ribs are cut parallel to the chine edge at a pre-established distance from the eye muscle. The cap muscle could be retained in situ. Points requiring specification: · Number of ribs. · Rib length. · Distance of the intercostal´s removal. · Cap muscle retained.
Forequarter
Prepared from a Side by a straight cut through the back bone and Rib Plate along the 5th intercostal space, separating the Fore and Hindquarter. Points requiring specification: · Number of ribs. · Fat trim.
Shoulder Oyster Cut
Shoulder Oyster Cut is prepared from a Forequarter and consists of the scapular, humerus and foreshank bones together with their associated muscles. A cut is made following the natural seams between the overlying and underlying muscles and the rib plate, eaving the undercut (M. subscapularis) attached.
Square Cut Shoulder
Square Cut Shoulder is prepared from a Forequarter by removing the Neck between the 3rd and 4th cervical vertebrae. The Breast and Foreshank are removed by a parallel cut to the backbone commencing at the junction of the 1st rib and 1st sternal segment continuing to the caudal cutting line at the specified rib. Point requiring specification: · Number of ribs.
Rib Plate, Breast and Flank
Includes the hole bone-in Rib Plate, Breast and Flank, separated from the back bone at a pre-established distance from the eye muscle. Points requiring specification: · Number of ribs. · Cut distance from the eye muscle
Breast and Flap
Breast & Flap is prepared from a Side by a straight cut starting at the junction of the 1st rib and the sternum which goes caudal passing by the reflection of the diaphragm in the 11th rib.
Neck
Neck is a bone-in cut composed by the cervical vertebrae and the muscles surrounding them. Point requiring specification: · Number of vertebrae.
Hindshank
Foreshank is prepared from a Forequarter and consists of the radius, ulna, carpus and distal portion of the humerus bones and their associated muscles.
Foreshank
Hindshank is prepared from a Hindquarter and consists of the tibia, tarsus and calcaneal tuber bones and their associated muscles.
Side
Prepared from a Carcase by the removal of all bones, cartilage, lymph nodes and all visible ligaments and sinews. Points requiring specification: · Tenderloin removed. · Intercostals removed. · Diaphragm removed. · Fat score
Forequarter
Prepared from a Bone-In Forequarter by the removal of bones, cartilages, lymph nodes and visible ligaments and sinews.. Points requiring specification: · Caudal limit of the Forequarter. · Intercostals removed. · Diaphragm removed. · Fat score.
Square Cut Shoulder
Boneless Square Cut Shoulder is prepared from a Bone-In Square Cut Shoulder by the removal of bones, cartilages, lymph glands and visible sinews and ligaments
Leg – Chump on and Shank off
Boneless Leg, Chump On and Shank Off is prepared from a Bone-in Leg, Chump On and Shank Off by the removal of bones, cartilage, tendons, ligaments and lymph nodes. Points requiring specification: · Weight range. · Fat score.
Leg Cuts
Leg Cuts are prepared from a boneless Leg and separated into four individual primals along the natural seams and trimmed to the specified item number: – Outside. – Knuckle. – Inside. – Rump
Leg – Chump and Shank off
Boneless Leg, Chump and Shank Off is prepared from a Boneless Leg, Chump On and Shank Off by removing the Chump. Points requiring specification: · Weight range. · Fat score.
Tenderloin
Tenderloin is prepared from the Side by removing the lumbar muscles Psoas Major and Minor in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium, Cuadratus lumborum and illiacus lateralis. Points requiring specification: · Sidestrap removed.(Psoas minor). · Connective tissue removed.(Red cut).
Backstrap
Prepared from a Side and consists of the eye muscle lying along the spinous and transverse processes of the dorsal and lumbar vertebrae. Points requiring specification: · Cut length relative to the backbone. · Connective tissue removed.
Eye of Forequarter
Eye of Forequarter is the longissimus dorsi muscle portion lying along the spinous and transverse processes from the 5 th dorsal vertebra up to and including the cervical region. Points requiring specification: · Cut length relative to the backbone. · Connective tissue removed.
Shank
Prepared from the muscles of the hind-leg namely the extensor and flexor group.
Shin
Prepared from the muscles of the foreleg namely the extensor and flexor group
Pork Carcass
The carcass shall be dressed without the head and kidneys and be practically free of internal fat. Carcasses with a “stuck” shoulder are not acceptable. In addition, no other objectionable scores shall appear on the outside of the carcass. Unless otherwise pecified, the carcass shall be skin-on. It shall be split into reasonably uniform sides…
Whole Roast Pig
The whole unsplit roasting pig has the head on, and may include the internal fat and the membranous portion of the diaphragm. If applicable other requirements of Item 400 also apply.
Pork Leg (Fresh Ham)
The pork leg, or fresh ham as it is commonly known, is separated from a pork side by a straight cut approximately perpendicular to a line parallel to the shank bones. The cut passes through a point which is not less than 1.4 inches (3.8 cm) and not more than 3.5 inches (8.8 cm) form…
Pork Leg (Fresh Ham), Short Shank
This item is as described in Item No. 401, except the shank shall be excluded by a straight cut made at an approximate right angle to the shank bones exposing a cross section of the heel (gastrocnemius).
Pork Leg (Fresh Ham), Semi-Boneless
This item is as described in Item No. 401A, except in addition, the pelvic or hip bone (aitch bone) including the fat and lean above it (oyster), the vertebrae, flank and ilio psoas muscles are excluded. Unless specified otherwise all skin shall also be excluded.
Pork Leg (Fresh Ham), Skinned
In addition to meeting the requirement of Item No. 401, the skin and fat on the outside of the leg must be trimmed. The skin shall be excluded anterior to a straight line parallel to the leg face, which starts at a point that does not exceed 25 percent of the distance from the stifle…
Pork Leg (Fresh Ham), Skinned, Short Shank
This bone-in leg item is as described in Item No. 402, except the shank shall be excluded as described in Item No. 401A.
Pork Leg (Fresh Ham), Boneless
This item is prepared from Item No. 401. All bones, cartilages, skin, flank muscle (rectus abdominis), cutaneous trunci, fat and lean above the aitch bone and exposed lymph glands shall be excluded. The tendinous ends of shanks shall be excluded so that the cross-sectional cut exposes not less than 75 percent lean. The loin end…
Pork Leg (Fresh Ham), Boneless, Short Shank, Trimmed
This item is as described in Item No. 40B, except the popliteal lymph gland and surrounding (star) fat in excess of 0.25 inch (6 mm) shall be excluded. Additional shank meat shall be eliminated form this item by as straight cut made at an approximate right angle to the length of the shank exposing the…
Pork Leg (Fresh Ham), Outside
This boneless item shall consist of the outside muscles (biceps femoris and semitendinosus) from the leg. The inner shank (gastrocnemius) may remain. However, the flexor digitorum superficialis muscle, or mouse as it is often referred to, shall be excluded. The popliteal lymph gland and surrounding fat in excess of 0.25 inch (6 mm) in depth…
Pork Leg (Fresh Ham), Outside, Trimmed, Shank Removed
This boneless item is as described in Item No. 402D, except both the inner shank and mouse shall be excluded by a cut through the natural seam. The purchaser may also request the preparation options described for this item.
Pork Leg (Fresh Ham), Inside
This boneless item consists of the semimembranosus and related muscles of the inside portion of the leg remaining after separation from the outside and knuckle portions of the leg along the natural seam. All bones, cartilage, exposed heavy (opaque) connective tissue, lean and fat overlying the aitch bone (oyster) and the gracilis membrane (opaque portion)…
Pork Leg (Fresh Ham), TBS, 3-Way, Boneless
This item shall consist of inside (Item No. 402F), outside (Item No. 402E), and knuckle portions of the pork leg individually packaged and placed into the same container. The knuckle portion shall consist of the tensor fasciae latae and quadriceps group. All bones and cartilage shall be removed. The purchaser may specify the packaging of…
Pork Shoulder
The shoulder is separated form the side by a straight cut that is approximately perpendicular to the length of the side. The cut shall be made posterior to (so as not ot expose) the elbow, but not more than 1.0 inch (2.5 cm) from the tip of the elbow. The outer tip of the subscapularis…
Pork Shoulder, Skinned
The shoulder is as described in Item No. 403, except the skin and fat on the outside of the shoulder shall be trimmed. The skin, dorsal to a straight line parallel to the dorsal side which starts at a point that does not exceed 25 percent of the distance from the elbow joint to the…
Pork Shoulder, Picnic
This item is prepared from Item No. 403. The butt shall be excluded by a straight cut, dorsal to the shoulder joint, at an approximate right angle with the belly side. The jowl shall be excluded by a straight cut approximately parallel with the belly side which is not more than 1.0 inch (2.5 cm)…
Pork Shoulder, Picnic, Boneless
This item is prepared from Item No. 405. All bones, cartilage and skin shall be excluded. The belly side of the picnic shall expose a cross-section of the cushion (triceps brachii group). The butt side shall expose a full cross-section of the supraspinatus with no more than a slight enlargement of tendons. The jowl shall…
Pork Shoulder, Picnic, Cushion, Boneless
This item shall consist of the triceps brachii muscles from Item No. 405A and shall be practically free of fat. Tendons shall be trimmed flush with the lean.
Pork Shoulder, Boston Butt, Bone In
This item is as described in Item No. 403, except that the picnic is excluded as described in Item No. 405. Skin, neck bones and related cartilage shall also be excluded. Traces of false lean shall be visible.
Pork Shoulder, Boston Butt, Boneless
This item is prepared from Item No. 406. All bones, cartilages and skin shall be removed. The loin side of the butt shall expose the longissimus equal to or larger than the combined areas of the splenius and semispinalis capitis. The picnic side shall expose a cross-section of the supraspinatus with no more than a…
Pork Shoulder, Boston Butt, Special
This item is as described in Item No. 406A, except the false lean (trapezius) and underlying fat shall be excluded. The remaining roast shall be trimmed practically free of surface fat.
Pork Shoulder Butt, Cellar Trimmed, Boneless
The butt is as described in Item No. 406A, except the lean and fat overlying the blade shall be excluded.
Pork Belly
The belly is prepared from the side after removal of the leg, shoulder, loin, fat back, and spareribs. All bones and cartilages, and practically all leaf fat shall be excluded. The fat back shall also be excluded by a straight cut not more than 1.5 inches (3.8 cm) from the outermost dorsal curvature of scribe…
Pork Belly, Skinless
The skinless belly is as described in Item No. 408, except the skin is removed leaving a smooth skinned surface which is practically free of hair roots and scores.
Pork Belly, Single Ribbed, Skinless
This item is as described in Item No. 409, except the rib bones are excluded by individually removing them leaving the intercostal meat (rib fingers), costal cartilages, sternum and transversus abdominis muscle intact. The purchaser may specify that skin may remain and that the costal cartilages and/or sternum be excluded.
Pork Belly, Center-Cut, Skinless
This item is as described in Item No. 409, except the fat back shall be excluded by a straight cut no more than 0.5 inch (13 mm) dorsal to the outermost curvature of the scribe line. The fat and teat line on the ventral edge shall be eliminated by a straight cut immediately ventral to…
Pork Loin, Bone In
The loin is that portion of the side remaining after removal of the shoulder, leg, belly and fat back, leaving a portion of the blade bone, its overlying lean and fat. There shall be not less than two sacral, but no caudal vertebrae left remaining on the loin. The shoulder and leg shall be separated…
Pork Loin, Bone In, Bladeless
The loin is as described in Item No. 410, except the blade bone, associated cartilage and associated overlying lean and fat shall be removed. On the shoulder end, the longissimus shall be equal to or larger than the combined areas of the splenius and semispinalis capitis.
Pork Loin, Bone In, Center-Cut, 8 Ribs
This item is prepared from Item No. 410. The blade and the sirloin portions are eliminated by straight cuts made approximately perpendicular to the split surface of the backbone and the length of the loin. The sirloin is removed anterior to the hip bone and associated cartilage exposing the gluteus medius. The blade portion shall…
Pork Loin, Bone In, Center-Cut, 8 Ribs, Chine Bone Off
This item is as described in Item No. 412. In addition the tenderloin and the protruding edge of the chine bone and most of the spinal groove shall be removed and excluded. The longissimus shall not be scored. See Item 412 for purchaser belly removal options.
Pork Loin, Boneless, Center-Cut, 8 Ribs
This item is prepared from Item No. 412. The tenderloin and all bones and cartilages shall be excluded. On the blade end, the longissimus shall be at least twice as large as the spinalis dorsi. The sirloin is eliminated anterior to the hip bone cartilage and shall expose the gluteus medius. The belly shall be…
Pork Loin, Bone In, Center-Cut, 11 Ribs
This item is prepared from Item No. 410. The blade and the sirloin portions are excluded by straight cuts made approximately perpendicular to the split surface of the backbone and the length of the loin. The sirloin is removed anterior to the hip bone and associated cartilage exposing the gluteus medius. The blade portion shall…
Pork Loin, Center-Cut, 11 Ribs, Chine Bone Off
This item is as described in Item No. 412. In addition the tenderloin and the protruding edge of the chine bone and most of the spinal groove shall be removed and excluded. The longissimus shall not be scored. See Item 412 for purchaser belly removal options.
Pork Loin, Boneless, Center-Cut, 11 Ribs
This item is prepared from Item No. 412C. The tenderloin and all bones and cartilages shall be excluded. On the blade end, the longissimus shall be approximately equal to or larger than the spinalis dorsi and the rhomboideus shall not be present. The sirloin is eliminated anterior to the hip bone cartilage and shall expose…
Pork Loin, Boneless, Roast
The roast is prepared from a boneless loin as described in Item No. 413 that is further cut into two pieces of approximately equal length. These pieces shall be reversed with the boned surfaces positioned together so that the blade and sirloin portions are on opposite ends. The pieces shall be trimmed so that one…
Pork Loin, Boneless, Special
This item is prepared as described in Item No. 413A, except the entire infraspinatus, supraspinatus, latissimus dorsi and trapezius muscles shall be excluded. The belly shall be excluded immediately ventral to the longissimus and gluteus medius. The iliocostalis and the obliquus internus abdominis muscles shall also be excluded. Powdered wheat gluten or other binding agents…
Pork Loin, Canadian Back
This item is prepared form Item No. 410. All bones, cartilages, tenderloin and lean and fat overlying the blade bone shall be excluded. The shoulder and sirloin ends shall be excluded by straight cuts approximately parallel to each other. On the shoulder end, the longissimus shall be equal to or larger than the combined areas…
Pork Tenderloin
This item is prepared from Item No. 410. The tenderloin shall be removed intact and shall consist of the psoas major, psoas minor and iliacus only. The side strip muscle (psoas minor) shall be removed if not firmly attached. The anterior portion (tail end) shall be trimmed so that the tail is not split more…
Pork Tenderloin, Side Muscle Off
The tenderloin shall be as described in Item No. 415, except the side strip muscle (psoas minor) shall be removed.
Pork Spareribs
Spareribs shall contain at least 11 ribs and associated costal cartilages and my include portions of the sternum and diaphragm. The membranous portion of the diaphragm close to the lean, and any portion of the diaphragm not firmly attached close to the inside surface of the ribs, shall be excluded. The lean shall not extend…
Pork Spareribs, St. Louis Style
The spareribs shall be as described in Item No. 416, except the sternum and the ventral portion of the costal cartilages shall be excluded along with the flank portion. The breast shall be removed at a point which is dorsal to the curvature of the costal cartilages. If specified by the purchaser the diaphragm shall…
Pork Spareribs, Brisket Bones
This item consists of the sternum, costal cartilages and attached lean from Item No. 416 which was excluded when producing Item No. 416A.
Pork Spareribs, Breast Off
This item is as described in Item No. 416, except the sternum is excluded.
Pork Breast Bones
This item shall consist of the breast (sternum) bone and associated lean and fat that was excluded when producing Item No. 416C.
Pork Shoulder Hocks
Shoulder hocks shall be separated from the front feet at or above the upper knee joint of the knee. Shoulder hocks shall be at least 2.0 inches (5.0 cm) in length
Pork Leg (Fresh Ham) Hocks
The Pork Leg or Fresh Ham Hocks shall be separated from the hind feet at or above the hock joint. The hocks shall be at least 2.0 inches (5.0 cm) in length.
Pork Trimmings
Trimmings shall be prepared from any portion of the carcass which yields product which will meet the end-item requirements. Trimmings shall be free of bones, cartilages, skin, seedy mammary tissue, exposed heavy tendons and lymph glands including the prefemoral, popliteal, prescapular and any other exposed lymph glands. The tendinous ends of shanks shall be removed…
Pig’s Feet, Front
The feet shall be removed at or above the upper knee joint of the front legs. All feet shall be trimmed practically free of hair and hair roots. Purchasers desiring Hind Feet should specify Item No. 420A.
Pork neck Bones
The neck bones shall contain at least two cervical vertebrae and at least one, but not more than four thoracic vertebrae, adjoining ribs and intercostal lean.
Pork Loin, Back Ribs
The back ribs shall consist of at least 8 ribs and related intercostal meat from a bone in pork loin. The back ribs section shall be intact, and the bodies of the thoracic vertebrae shall be removed except that small portions of the vertebrae may remain between the ribs ends. When specified, the “skin” (peritoneum)…
Pork Loin, Country-Style Ribs
This item shall be prepared from the blade end of a bone-in pork loin and shall include not less than three or more than six ribs. The chine bone shall be excluded by a cut which exposes lean meat between the feather bones and ribs. Country-style ribs shall be divided into approximately equal portions by…
Pork for Kabobs
This item shall be prepared from any portion of the carcass which yields product that meets the end item requirements. Unless otherwise specified, the inner shank (heel portion of the leg), shank meat and jowls shall be excluded. The Kabobs shall be free of bones, cartilages, skin, heavy connective tissue, seedy mammary tissue and lymph…
Ground Pork
Material – Ground pork may be prepared from any portion of the carcass which will meet the end item requirements. The meat shall be free of bones, cartilages, seedy mammary tissue, heavy exposed tendons and exposed heavy (opaque) connective tissue. The prefemoral, popliteal, prescapular and other exposed lymph glands shall be excluded. The tendinous ends…
