Pork Spareribs, Breast Off
This item is as described in Item No. 416, except the sternum is excluded.
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, 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
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 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 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 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 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, 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, 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…