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…
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)…
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.
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…
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…
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…
This bone-in leg item is as described in Item No. 402, except the shank shall be excluded as described in Item No. 401A.
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…
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.
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).
