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)
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…
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 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…
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.
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.
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).
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.