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 be removed to leave not more than eight ribs present. Floating rib(s) which do not show a cross-section at the belly side are exempt.
The belly shall be removed by a straight cut (a slight dorsal curvature is acceptable) from a point that is ventral to, but not more than 4.0 inches (10.0 cm) form, the longissimus at the blade end to a point on the sirloin end which I s ventral to, but not more than 3.0 inches (7.5 cm) from the longissimus. Surface fat shall be trimmed to an average of 0.25 inch (6 mm) in depth. Lumbar fat shall be trimmed to not exceed 0.5 inch (13 mm) in depth. The tenderloin shall remain intact. The spinal cord groove shall be evident on at least 75 percent of the vertebrae.
The purchaser may specify the following belly removal options (PSO) for all loins in the 412 and 413 series. If no option is specified, the distance ventral to the longissimus shall be as specified within the item description.
Distance from the longissimus (Blade end x Sirloin end):
1. 2.0 inches (5.0 cm) x 1.0 inch (25 mm)
2. 1.0 inch (25 mm) x 1.0 inch (25 mm)
3. 0 inch x 0 inch (immediately ventral)
4. Other as specified by purchaser
