Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Shoulder, Blade (Butt) Sub-Primals

Shoulder, Blade (Butt), Capicola, Boneless
CPI #C330
CPI #C330
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POINTS REQUIRING SPECIFICATION:
Back Fat Strip (Mohawk) (in/out), Meat Color, Firmness, Drip, Texture, Trim Tolerance, Packaging, Weight Range, Fresh/Frozen

OTHER COMMON NAMES:
Collar Butt, Shoulder Loin, Boneless Pork Collar, Boneless Neck, Katarosu (Japanese Style), CT Butt, Cellar Butt

WEIGHT RANGES (KG.):
0.9-1.5, 1.5-2.0, 2.0-up

COMMON APPLICATIONS:
Boneless Chops/Roasts, Kebobs, Sweet/Sour Cubes, Fresh Cured, Smoked (Italian Style), Braising/Stewing Pork Cubes, Stir-Fry Strips, Tonkatsu (Cutlet), Shabu Shabu (thin slice), Yakiniku (Japanese Style Barbecue)

MERCHANDISED CUTS

Image of : Pork Shoulder Blade, Capicola Roast, Boneless Pork Shoulder Blade, Capicola Roast, Boneless
Image of : Pork Shoulder Blade, Capicola Steak, Boneless, For Stir Fry Pork Shoulder Blade, Capicola Steak, Boneless, For Stir Fry
Image of : Pork Shoulder Blade, Capicola Steak, Boneless, Sliced For Yakiniku Barbeque Pork Shoulder Blade, Capicola Steak, Boneless, Sliced For Yakiniku Barbeque
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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