Pork

Pork Side (Meat) Side of pork, head and jowl cut by the first cervical vertebrae. Front foot cut in the top joint. Without rib tops and tail.

Pork Offals (Meat) Pork Uteri

Pork Offals (Meat) Pork Tongues

Pork Offals (Meat) Pork Tail (Food)

Pork for Manufacturing Pork shoulder chaps, rindless, 50 V.L.

Pork for Manufacturing Pork shank rind – Pork rind, mixed

Pork Foreend (Meat) Pork picnic, boneless, without fat, rind and shoulder chap, without the rear shank muscle, false lean, riblet meat and major sinews

Pork Foreend (Meat) Pork picnic, boneless, rindless, shankless, without shoulder chap, 88 C.L.

Pork Foreend (Meat) Pork picnic, boneless and rindless, with shoul- der chap and shank meat, fat trimmed, 77 C.L.

Pork Foreend (Meat) Pork picnic, boneless and rindless, with shoul- der chap and shank meat, fat trimmed to app. 2 mm, 82 C.L.

Pork for Manufacturing Pork oyster pieces, boneless, defatted

Pork for Manufacturing Pork neck fat, rindless

Pork Loin (Meat) Pork middle, bonelesss, sheet ribbed, rind on,without oyster piece, max 15 mm fat

Pork Loin (Meat) Pork middle, boneless, sheet ribbed, rindless, without oyster piece, max 15 mm fat

Pork Offals (Meat) Pork Maw (Food)

Pork loin, boneless, without oyster, false lean side strap and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1 mm, cut close to the dark muscle line.

Pork Loin (Meat) Pork loin, boneless, without oyster, false lean side strap and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1 mm, cut close to the dark muscle line.

Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Single ribbed. Fat trimmed to 3 mm +/-1 mm. Cut from the dark muscle line 20 mm +/- 5 mm.

Pork Loin (Meat) Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Single ribbed. Fat trimmed to 3 mm +/-1 mm. Cut from the dark muscle line 20 mm +/- 5 mm.

Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1mm, cut from the dark muscle line 20 mm +/- 5 mm.

Pork Loin (Meat) Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1mm, cut from the dark muscle line 20 mm +/- 5 mm.

Pork loin, boneless without oyster, false lean, side strap and gristle. Cut just in front of the oyster, sheet ribbed. Fat trimmed to 3 mm +/- 1 mm. Cut close to the eye muscle.

Pork Loin (Meat) Pork loin, boneless without oyster, false lean, side strap and gristle. Cut just in front of the oyster, sheet ribbed. Fat trimmed to 3 mm +/- 1 mm. Cut close to the eye muscle.

Pork Loin (Meat) Pork loin, bone in, rindless, fat trimmed to 6 mm, with vertebrae and oyster piece.

Pork Side (Meat) Pork loin with oyster piece, selected or standard

Pork for Manufacturing Pork loin trimmings, 60 V.L. or at your option

Pork Offals (Meat) Pork Liver

Pork Leg (Meat) Pork leg, square cut, selected or standard

Pork Leg (Meat) Pork leg, round cut, selected or standard

Pork Leg (Meat) Pork leg, boneless, rindless, without shank meat. Fat trimmed to the membrane

Pork leg, boneless, rind on, round cut through the point where tail bone and aitch bone meet. Without tail fat, flank meat and flank fat. Selected or standard.

Pork Leg (Meat) Pork leg, boneless, rind on, round cut through the point where tail bone and aitch bone meet. Without tail fat, flank meat and flank fat. Selected or standard.

Pork Leg (Meat) Pork leg without aitch bone and oyster. Cut round through the oyster. Without flank fat and flank meat

Pork for Manufacturing Pork leg trimmings, 75 V.L. or at your option

Pork Leg (Meat) Pork leg muscles, topside, silverside, thick flank, boneless, rindless defatted, without major sinews.

Pork leg muscles, boneless, rindless, trimmed oyster, topside and thick flank trimmed for large pieces of fat and sinews. Silverside and false shank internally connected without fat and membranes. Partly trimmed on the outside.

Pork Leg (Meat) Pork leg muscles, boneless, rindless, trimmed oyster, topside and thick flank trimmed for large pieces of fat and sinews. Silverside and false shank internally connected without fat and membranes. Partly trimmed on the outside.

Pork Offals (Meat) Pork Kidneys

Pork for Manufacturing Pork jowls, rindless

Pork Offals (Meat) Pork Hearts

Pork Foreend (Meat) Pork foreend, selected or standard

Pork Side (Meat) Pork fore-end, selected or standard

Pork for Manufacturing Pork fore-end trimmings, 65 V.L. or at your option

Pork Offals (Meat) Pork Feet

Pork Offals (Meat) Pork Diaphragm

Pork for Manufacturing Pork cutting fat, rindless

Pork Foreend (Meat) Pork collar, boneless. Fat trimmed to membrane

Pork Foreend (Meat) Pork collar, bone in. Fat trimmed to membrane

Pork Side (Meat) Pork belly, selected or standard

Pork belly, boneless, without breastbone, single ribbed with soft bones. 500 x 200 mm measured at the lowest point at the front. Selected

Pork Belly (Meat) Pork belly, boneless, without breastbone, single ribbed with soft bones. 500 x 200 mm measured at the lowest point at the front. Selected

Pork belly, boneless and rindless. Single ribbed. Width: 220 mm +/- 20 mm.Length: Max 540 mm measured from the lowest point at the front. Fat trimmed to max 7 mm sides angled.

Pork Belly (Meat) Pork belly, boneless and rindless. Single ribbed. Width: 220 mm +/- 20 mm.Length: Max 540 mm measured from the lowest point at the front. Fat trimmed to max 7 mm sides angled.