Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Ribs Sub-Primals

Loin, Button Bones
CPI #C506
CPI #C506
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NAMP MEAT BUYERS GUIDE:
424

POINTS REQUIRING SPECIFICATION:
Lean Meat Content, Free of surface fat, Packaging, Weight Range, Fresh/ Frozen

OTHER COMMON NAMES:
Back Rib Ends, Pork Loin Riblet, Riblings, Paddle Bones, Finger Bones

COMMON APPLICATIONS:
Barbecue, Grilled, Dry/Wet Roasted, Deep Fried, 1×1 Pieces, Appetizers

MERCHANDISED CUTS

Back Rib Ends, Pork Loin Riblet, Riblings, Paddle Bones, Finger Bones
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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