Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Ribs Sub-Primals

Loin, Back Ribs
CPI #C505
CPI #C505
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NAMP MEAT BUYERS GUIDE:
422

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

OTHER COMMON NAMES:
Baby Back Ribs, Baby Backs, Pork Loin Ribs, Narrow Cut, Pork Loin Ribs, Wide Cut

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

MERCHANDISED CUTS

Baby Back Ribs, Pork Loin Ribs, Narrow Cut, Wide Cut
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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