Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Ribs Sub-Primals

Belly, Side Ribs, Breast Bone Removed
CPI #C501
CPI #C501
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POINTS REQUIRING SPECIFICATION:
Carcass Break (Shoulder/loin), Scribe Line, Packaging, Weight Range, Fresh/Frozen

OTHER COMMON NAMES:
Spareribs

COMMON APPLICATIONS:
Barbecue, Grilled, Dry/Wet Roasted, 1×1 pieces, Cured and Smoked

MERCHANDISED CUTS

For more information please reference the full Canada Pork Handbook
Back For more information please reference the full Canada Pork Handbook
BBQ BBQ Braise Braise Broil Broil Butterflied Butterflied Dice Cut 2×2 Dice Cut 2×2 Frenched Frenched Grill Grill Hot Pot Hot Pot Netted Netted Oven Roast Oven Roast Pan Fry Pan Fry Poach Poach Pot Roast Pot Roast Score Cut Score Cut Steam Steam Stir Fry Stir Fry String Tied String Tied Extra Thin Slice Extra Thin Slice Thin Slice Thin Slice Medium Slice Medium Slice Thick Slice Thick Slice Extra Thick Slice Extra Thick Slice

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