Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Loin Sub-Primals

Loin, Shortcut Back, Boneless, False Lean And Belly Strip Removed
CPI #C209
CPI #C209
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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:
Pork Short-Cut Back, Canadian Style Back, CC Loin, Center-Cut Back

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)

MERCHANDISED CUTS

Pork Short-Cut Back, Canadian Style Back, Cc Loin, Center-Cut Back
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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