Pork Cuts & Specs

NAMP MEAT BUYERS GUIDE:
414

POINTS REQUIRING SPECIFICATION:
Shoulder/Loin Rib Separation, Meat Color, Fat Color, Firmness, Drip,Texture, Trim Tolerance, Packaging, Weight Range, Fresh/Frozen

OTHER COMMON NAMES:
Main Muscle Back, Canadian Main Muscle

WEIGHT RANGES (KG.):
1.8-2.2, 2.2-2.7, 2.7-up

COMMON APPLICATIONS:
Boneless Chops, Butterfly Chops, Schnitzel/Cutlets, Boneless Roasts, Canadian Style Smoked Back Bacon, Fresh Cured Peameal Style Bacon, Smoked Boneless Pork Loin (Kassler style), Tonkatsu (cutlet), Shabu Shabu (thin slice), Yakiniku (Japanese style Barbecue)