| C 100 |
Ham Bone-In, Skin On, Flank On -
As removed from hog side |
| C 101 |
Ham Bone-In, Skin On, Flank Removed -
Excess flank portion and surplus fat on inside of ham removed |
| C 105 |
Ham Boneless, Skinless - All skin,
bone and lower shank meat removed. Maximum fat 3 mm, Star fat removed |
| C 106 |
Ham Outside Muscle - Lower shank
meat removed. Maximum fat 3 mm |
| C 107 |
Ham Inside Muscle - Cap on or cap
removed to be specified by buyer |
| C 108 |
Ham Knuckle |
| C 118 |
Ham Shank, Boneless, Skinless |
| C 200 |
Loin - Skinless, Maximum fat ranging
from 6 mm to 12mm, All loose fat removed |
| C 201 |
Loin Back Boneless Long Cut - As
C 200 |
| C 205 |
Loin Boneless, Short Cut - Sirloin
removed perpendicular and anterior to tip of hip bone cavity, Maximum belly
strip 25 mm, Maximum fat 12 mm |
| C 209 |
Loin Back, Boneless Short Cut, False
Lean & Belly Strip Removed - Same as C 205, with false lean and
belly strip removed, Maximum fat 6 mm |
| C 211 |
Loin Back, Boneless Short Cut, Main Muscle,
Eye Only - Same as C 205, main muscle, eye only, Maximum fat 3 mm |
| C 227 |
Tenderloin, Side Muscle Removed, Defatted
- Prepared from intact tenderloin, All glandular and blood tissue removed,
Side muscle removed, defatted |
| C 228 |
Tenderloin, Silver Skin Removed -
Prepared from C 227 |
| C 310 |
Hock-On Shoulder Picnic - Cut from
whole shoulder by separating from butt and leaving maximum 25 mm of the
neck of the blade bone in picnic |
| C 311 |
Hock-Removed Shoulder Picnic - Same
as C 310 with shank removed about 20 mm below breast flap wrinkle cut parallel
with top of picnic |
| C 315 |
Boneless Shoulder Picnic - Prepared
from C 311 with all skin and bone removed, Fat cover or chemical lean to
be specified by buyer |
| C 318 |
Foreshank, Boneless, Skinless |
| C 320 |
Butt - Separated from C 310 at narrowest
point of blade bone, Blade bone-in, Skinless, Maximum fat ranging from
6 mm to 12 mm |
| C 325 |
Butt, Boneless - Blade bone removed
from C 320 |
| C 330 |
Butt, Boneless, Capicola - Maximum
fat 3 mm |
| C 400 |
Belly, Skinless, Commercial Trim
- Sheet ribbed, Free of hair roots |
| C 401 |
Belly, Skinless, Square Cut - Sheet
ribbed, Ends and sides squared, Free of hair roots |
| C 405 |
Belly, Skinless, Single Ribbed -
Ribs removed individually, Fat covering and dimensions to be specified
by buyer |
| C 408 |
Belly, Skin On, Square Cut - Same
as C 401 but skin left on intact |
| C 410 |
Belly, Skin On, Rib In - Ribs left
in, Ham end squared |
| C 500 |
Side Spareribs, Regular Trim - Pulled
from belly to leave minimum meat covering on bones, Breast bone left on,
Skirt meat intact, Loose fat removed, No broken bones |
| C 501 |
Side Spareribs, Breast Bone Removed
- Same as C 500 with sternum removed |
| C 502 |
Centre Cut Spareribs - Same as C
500 with sternum and all soft cartilage and skirt meat removed |
| C 505 |
Backrib End Removed - Ribs with adhering
meat from the loin |
| C 506 |
Backrib End - The portion of the
backbones with adhering meat removed from the tenderloin end of the loin |
| C 514 |
Shoulder Riblet |
| C 515 |
Shoulder Riblet, Barbecue Style -
Includes 2 1/2 ribs, breast bone removed, soft bone and surface fat removed,
Has approximately 15 mm of meat, Each piece approximately 400g |
