Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Loin Sub-Primals

Loin, Tenderloin
CPI #C227
CPI #C227
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NAMP MEAT BUYERS GUIDE:
415

POINTS REQUIRING SPECIFICATION:
Carcass Break (leg/loin), Meat Color, Firmness, Drip, Texture, Trim Tolerance, Head: on/off, Packaging, Weight Range, Fresh/Frozen

OTHER COMMON NAMES:
Pork Tender, Pork Fillet, Hire (Japanese Style)

WEIGHT RANGES (KG.):
0.226-0.453, 0.453-0.680, 0.680-up

COMMON APPLICATIONS:
Medallion Steak, Butterfly Steak, Fast Fry Steak, Roast, Stuffed Roasts, Schnitzel/Cutlets, Tonkatsu, Yakiniku

MERCHANDISED CUTS

Image of : Pork Tenderloin, Satay, Medallions, Butterflied Pork Tenderloin, Satay, Medallions, Butterflied
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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