Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Ribs Sub-Primals

Belly, Side Ribs, Centre Cut
CPI #C502
CPI #C502
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NAMP MEAT BUYERS GUIDE:
416A

POINTS REQUIRING SPECIFICATION:
Carcass Break (Shoulder/loin), Scribe Line (length, width, number of ribs), Packaging, Weight Range, Fresh/Frozen

OTHER COMMON NAMES:
Pork Spareribs, St. Louis Style, St. Louie Ribs

COMMON APPLICATIONS:
Barbecue, Grilled, Dry/Wet Roasted, Deep fried, 1×1 pieces, Cured and Smoked, Center of the plate, Appetizers

MERCHANDISED CUTS

Spareribs, St. Louis Ribs
For more information please reference the full Canada Pork Handbook
Back For more information please reference the full Canada Pork Handbook
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