Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Shoulder, Blade (Butt) Sub-Primals

Shoulder, Blade (Butt)
CPI #C320
CPI #C320
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NAMP MEAT BUYERS GUIDE:
406

POINTS REQUIRING SPECIFICATION:
Carcass Break (Shoulder/loin), Meat Color, Firmness, Drip, Texture, Trim Tolerance, Chemical Lean, Packaging, Weight Range, Fresh/Frozen

OTHER COMMON NAMES:
Butt, Pork Shoulder Butt, Boston Butt

WEIGHT RANGES (KG.):
0.9-1.8, 1.8-3.6, 3.6-up

COMMON APPLICATIONS:
Bone-in/Boneless Chops/ Roasts, Pulled Pork, Kebobs, Sweet/Sour Cubes, Fresh Cured, Smoked, Sausage, Ground /Mince Pork, Braising/Stewing Pork Cubes, Stir-Fry Strips

MERCHANDISED CUTS

Image of : Pork Shoulder Blade Roast Pork Shoulder Blade Roast
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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