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 glands. When the inner shank is allowed by the purchaser, the flexor digitorum superficialis (mouse muscle) shall be removed from the gastrocnemius through the natural seams. To facilitate processing the meat may be frozen and/or tempered, one time only. The meat shall be either hand or mechanically cut. Grinding is not permitted. Unless purchaser specifies otherwise, at least 90 percent by weight of the resulting Kabobs shall be of a size equivalent to not less than a 1.0 inch (2.5 cm) cub or not more than a 1.5 inches (3.8 cm) cube. No individual surface shall be more than 3.0 inches (7.5 cm) in length. The fat thickness of the surface and/or seam fat shall not exceed 0.125 inch (3 mm) at any point.
If purchaser desires Dice Pork, specify Item No. 435. Diced Pork has the same material requirements as Item No. 435B except for the size of the product dice. Unless otherwise specified, at least 75 percent by weight of the resulting dices shall be of a size equivalent to not less than 0.75 inch (19 mm) cube or not more than a 1.5 inches (3.8 cm) cube. No individual surface shall be more than 2.5 inches (6.3 cm) in length. The surface and/or seam fat shall not exceed 0.25 inch (6 mm) thickness at any point.
Purchaser also has the option to specify Item No. 435A, Pork for Stewing. The only specification difference between Item No. 435A and Item No. 435 is that at least 85 percent by weight of the dices shall meet the size requirements.
