Pork Cuts & Specs

NAMP MEAT BUYERS GUIDE:
412E

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

OTHER COMMON NAMES:
Pork Short-Cut Back, CC Loin, Center-Cut Back

WEIGHT RANGES (KG.):
3.6 – 4.5, 4.5 – 5.4, 5.4 – 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)