CANADIAN PORK BUYERS’ GUIDE

PORK SHOULDER PORK LOIN PORK LEG PORK BELLY PORK RIBS

LOIN, BACK RIBS CPI#C505 BELLY, RIB IN CPI#C410

SHOULDER, BLADE (BUTT) SHOULDER, PICNIC LOIN, BONE-IN CPI#C200 LOIN, BONELESS CPI#C201 CPI#C320 HOCK-ON CPI#C310 LEG (FRESH HAM) CPI#C100 LEG (FRESH HAM), FLANK REMOVED CPI#C101

BELLY, SIDE RIBS CPI#C500

BELLY, SKINLESS CPI#400 BUYERS’ GUIDE

SHOULDER, BLADE (BUTT), SHOULDER PICNIC, BONELESS, LOIN, RIB RACK, NINE BONE, LOIN, SHORT CUT BACK, BONELESS CPI#C325 GLOVE CUT STYLE, CPI#C316 FRENCHED CPI#C210 BONELESS CPI#205 LEG (FRESH HAM), BONELESS, LEG (FRESH HAM), BONELESS, FOUR PIECE SKINLESS CPI#C105 (INSIDE, OUTSIDE, KNUCKLE, LIGHT BUTT) CPI#110 BELLY, SIDE RIBS, BREAST BONE RETAIL AND FOODSERVICE END-USER GUIDE REMOVED CPI#C501 BELLY, SKINLESS, SQUARE CUT CPI#401

K QUALIT OR Y A P S N S A U I R BELLY, SIDE RIBS, CENTRE CUT D A A N

N

CPI#C502 C A E

SHOULDER, BLADE (BUTT,) SHOULDER, PICNIC, LOIN, SHORT CUT BACK, BONELESS, FALSE LEAN AND BELLY LOIN, SHORT CUT BACK, BONELESS, C CAPICOLA, BONELESS CPI#C330 BONELESS CPI#C315 STRIP REMOVED CPI#C209 MAIN MUSCLE CPI#C211 LEG (FRESH HAM), INSIDE, LEG (FRESH HAM), OUTSIDE, LEG (FRESH HAM), KNUCKLE, ON-FARM FOOD SAFETY & ANIMAL CARE BONELESS CPI#C107 BONELESS CPI#C106 BONELESS CPI#C108 BELLY, SKINLESS, SINGLE RIBBED CPI#C405 SYSTEM BRISKET BONE CPI#C821 S 8 INCE 199

SHOULDER, PICNIC, FRONT SHANK MEAT, SHOULDER, PICNIC, CUSHION, LOIN, TENDERLOIN LOIN, RIB CAP (FALSE LEAN) LOIN, SIRLOIN BELLY, SKINLESS, SINGLE RIBBED, SHOULDER, RIBLETS, LOIN, BUTTON BONES PECTORAL MEAT CPI#C346 BONELESS CPI#C319 BONELESS CPI#C345 CPI#C227 CPI # 229 CPI#C235 LEG (FRESH HAM), INSIDE SHANK MEAT, LEG (FRESH HAM), HIND SHANK, LEG (FRESH HAM), OUTSIDE SHANK MEAT, SOFT BONE-IN CPI#C406 BARBECUE STYLE CPI#C515 CPI#C506 BONELESS CPI#C119 SKINLESS CPI#C120 BONELESS CPI#C118 CANADIAN PORK RETAIL AND FOODSERVICE END-USER GUIDE

COOKING METHODS PORK SUNDRIES PORK VARIETY MEATS

Pot Roast Braise

Oven Roast Poach PORK RIB ROAST, BONELESS PORK RIB END, BONELESS, PORK RIB STEAK, BONELESS, PORK RIB CAP STEAK, SLICED PORK RIB CHOP PORK RIB ROAST, RACK PORK RIB CHOP, FRENCHED PORK RIB ROAST, RACK, PORK RIB CHOP, BONELESS PORK RIB EYE STEAK, BONELESS PORK LOIN CENTRE CHOP PORK LOIN CENTRE CHOP, FRENCHED PORK LOIN CENTRE CHOP, BONELESS PORK LOIN CENTRE CHOP, BUTTERFLIED PORK LOIN CENTRE CUT COUNTRY STYLE SLICED FOR YAKINIKU BARBECUE FOR YAKINIKU BARBECUE COAT OF ARMS ROAST, BONELESS 3-4cm 4-7mm Barbecue Steam SHOULDER, FRONT FOOT CPI#C352 HEART CPI#C710 KIDNEY CPI#C715 8-15mm 2-3cm 3-4cm 2-3cm 3-4cm 8-15mm 2-3cm 3-4cm 8-15mm 2-3cm 3-4cm 8-15mm 2-3cm 3-4cm 8-15mm 2-3cm 3-4cm 8-15mm 2-3cm 3-4cm 8-15mm 2-3cm 3-4cm HOCK CPI#C355 4-7mm Grill Hot Pot

SHOULDER LOIN Pan Fry Stir Fry BUTT (BLADE) RIB END CENTRE CUT SIRLOIN Broil Deep Fry PORK SHOULDER BLADE, FRONT LEG, NECKBONES CPI#C512 LIVER CPI#C705 SPLEEN CPI#C713 PORK SHOULDER BLADE ROAST PORK SHOULDER BLADE STEAK CAPICOLA STEAK, BONELESS PORK SHOULDER BLADE, CAPICOLA STEAK, PORK LOIN, CENTRE STEAK, BONELESS, PORK TENDERLOIN, PORK SIRLOIN CHOP, BONELESS PORK SIRLOIN CHOP, TENDERIZED BONELESS, SLICED FOR YAKINIKU BARBECUE SLICED FOR SHABU SHABU HOT POT SATAY, MEDALLIONS, BUTTERFLIED LACONE CPI#C350 4-7mm 2-3mm 4-7mm 8-15mm 2-3cm 8-15mm 2-3cm 8-15mm 2-3cm 3-4cm JOWL 8-15mm 2-3cm 3-4cm 8-15mm FABRICATION / CUTTING METHODS PICNIC BELLY LEG

TAIL CPI#C130 JOWL CPI#C620 TONGUE CPI#C700 TONGUE ROOT CPI#C701 Frenched 2-3mm Extra Thin Slice PORK SHOULDER PICNIC ROAST, PORK SHOULDER PICNIC, PORK SHOULDER BLADE, PORK SHOULDER BLADE, CAPICOLA PORK LEG INSIDE ROAST, PORK LEG OUTSIDE ROAST, PORK LEG TIP ROAST, PORK LEG EYE ROAST, BONELESS CUSHION STEAK, BONELESS CAPICOLA ROAST, BONELESS STEAK, BONELESS, FOR STIR FRY BONELESS BONELESS BONELESS BONELESS SHANK 4-7mm 8-15mm 2-3cm 2-3mm 4-7mm HOCK Butterflied Thin Slice

String Tied 8-15mm Medium Slice

SHOULDER, BACKBONE CPI#C805 DIAPHRAGM CPI#C725 STOMACH CPI#C706 2-3cm Netted Thick Slice RIBLETS CPI#C514

Score Cut 3-4cm Extra Thick Slice PORK DINNER STYLE PORK ITALIAN STYLE PORK SHOULDER BLADE CUBES PORK JOWL STEAK, SLICED FOR PORK JOWL STEAK, SLICED FOR PORK BELLY, SIDE PORK BELLY, SIDE PORK BELLY, SIDE PORK BELLY, SIDE PORK, SLICED PORK BELLY, SIDE PORK, SLICED PORK LEG INSIDE STEAK, PORK LEG OUTSIDE STEAK, PORK LEG EYE STEAK, PORK LEG SHANK STEAK, SAUSAGE SAUSAGE FOR KABOBS SHABU SHABU HOT POT YAKINIKU BARBECUE PORK ROAST PORK ROAST, SKINLESS PORK STEAK FOR SHABU SHABU HOT POT FOR YAKINIKU BARBECUE BONELESS BONELESS BONELESS CUT FOR OSSO BUCO UA K Q LITY 2-3cm 3-4cm OR A 2-3mm 4-7mm 2-3mm 4-7mm P S N S A U Dice Cut 2x2cm I R 4-7mm 8-15mm 2-3cm 4-7mm 8-15mm 2-3cm 8-15mm 2-3cm 4-7mm 8-15mm 2-3cm D A

A N

N C

A E C ON-FARM FOOD SAFETY & ANIMAL CARE SYSTEM

S 8 INCE 199

GROUND PORK, MEAT LOAF GROUND PORK, MEAT LOAF, EXTRA LEAN EXTRA LEAN GROUND GROUND PORK, GRILLING STICKS PORK SHOULDER, RIBLETS, PORK LOIN, BACK RIBS PORK SIDE RIBS AND BELLY PORK SIDE RIBS, BREAST BONE OFF PORK SIDE RIBS, CENTRE CUT PORK LOIN BUTTON BONES PORK LEG CUBES, BONELESS, PORK LEG INSIDE STEAK, BONELESS, PORK LEG INSIDE SCALOPPINI, ROAST, SPICED SPICED GROUND PORK PORK PATTY AND MEAT BALLS, SPICED BARBECUE STYLE CUT FOR FONDUE SLICED FOR SHABU SHABU HOT POT BONELESS 220 Laurier Avenue West | Suite 900, Ottawa, Ontario, Canada K1P 5Z9 | www.canadapork.com 2-3cm 2-3cm 3-4cm 2-3cm 3-4cm 3-4cm 3-4cm 3-4cm 2-3mm 4-7mm 8-15mm