Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Shoulder, Picnic Sub-Primals

Shoulder, Picnic, Boneless
CPI #C315
CPI #C315
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NAMP MEAT BUYERS GUIDE:
405A

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

OTHER COMMON NAMES:
Boneless Picnic, Ude, Arm Picnic

WEIGHT RANGES (KG.):
1.81-2.72, 2.72-3.62, 3.62-up

COMMON APPLICATIONS:
Smoked Restructured Pork Products, Fresh Cured, Sausage, Ground /Mince Pork, Braising/Stewing Pork Cubes, Stir-Fry Strips, Kiriotoshi (Asia)

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 Picnic Roast, Boneless Pork Shoulder Picnic Roast, Boneless
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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