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…
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…
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…
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)…
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.
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.
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…
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.
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
This item shall consist of the breast (sternum) bone and associated lean and fat that was excluded when producing Item No. 416C.
