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S/N HS Code Product Product Code Description Unit Code 1 02011000 MBC000 BEEF CARCASS BONE-IN CHILLED TNE 2 02011000 MBC001 BEEF SIDE/SADDLE BONE-IN CHILLED TNE 3 02011000 MBC040 VEAL CARCASS BONE-IN CHILLED TNE 4 02011000 MBC041 VEAL SIDE/SADDLE BONE-IN CHILLED TNE 5 02012000 MBC002 BEEF CROP/FOREQUARTER BONE-IN CHILLED TNE 6 02012000 MBC003 BEEF LEG/HINDQUARTER BONE-IN CHILLED TNE 7 02012000 MBC004 BEEF SHOULDER BONE-IN CHILLED TNE 8 02012000 MBC005 BEEF CHUCK/BLADE BONE-IN CHILLED TNE 9 02012000 MBC006 BEEF RIB BONE-IN CHILLED TNE 10 02012000 MBC007 BEEF NECK/CLOD BONE-IN CHILLED TNE 11 02012000 MBC008 BEEF BREAST/BRISKET BONE-IN CHILLED TNE 12 02012000 MBC009 BEEF SHANK/SHIN BONE-IN CHILLED TNE 13 02012000 MBC00B BEEF BUTT/RUMP/ROUND BONE-IN CHILLED TNE 14 02012000 MBC00H BEEF PORTERHOUSE BONE-IN CHILLED TNE 15 02012000 MBC00K BEEF T-BONE STEAK BONE-IN CHILLED TNE 16 02012000 MBC00L BEEF LOIN/SHORTLOIN BONE-IN CHILLED TNE 17 02012000 MBC00S BEEF STRIPLOIN BONE-IN CHILLED TNE 18 02012000 MBC00T BEEF TOPSIRLOIN BONE-IN CHILLED TNE 19 02012000 MBC00Z BEEF CUTS BONE-IN OTHERS CHILLED TNE 20 02012000 MBC042 VEAL CROP/FOREQUARTER BONE-IN CHILLED TNE 21 02012000 MBC043 VEAL LEG/HINDQUARTER BONE-IN CHILLED TNE 22 02012000 MBC044 VEAL SHOULDER BONE-IN CHILLED TNE 23 02012000 MBC045 VEAL CHUCK/BLADE BONE-IN CHILLED TNE 24 02012000 MBC046 VEAL RIB BONE-IN CHILLED TNE 25 02012000 MBC047 VEAL NECK/CLOD BONE-IN CHILLED TNE 26 02012000 MBC048 VEAL BREAST/BRISKET BONE-IN CHILLED TNE 27 02012000 MBC049 VEAL SHANK/SHIN BONE-IN CHILLED TNE 28 02012000 MBC04B VEAL BUTT/RUMP/ROUND BONE-IN CHILLED TNE 29 02012000 MBC04H VEAL PORTERHOUSE BONE-IN CHILLED TNE 30 02012000 MBC04K VEAL T-BONE STEAK BONE-IN CHILLED TNE 31 02012000 MBC04L VEAL LOIN/SHORTLOIN/RACK BONE-IN CHILLED TNE 32 02012000 MBC04S VEAL STRIPLOIN BONE-IN CHILLED TNE 33 02012000 MBC04T VEAL TOPSIRLOIN BONE-IN CHILLED TNE 34 02012000 MBC04Z VEAL CUTS BONE-IN OTHERS CHILLED TNE 35 02013000 MBC012 BEEF CROP/FOREQUARTER BONELESS CHILLED TNE 36 02013000 MBC013 BEEF LEG/HINDQUARTER BONELESS CHILLED TNE 37 02013000 MBC014 BEEF SHOULDER BONELESS CHILLED TNE 38 02013000 MBC015 BEEF CHUCK/BLADE BONELESS CHILLED TNE 39 02013000 MBC016 BEEF RIB BONELESS CHILLED TNE 40 02013000 MBC017 BEEF NECK/CLOD BONELESS CHILLED TNE 41 02013000 MBC018 BEEF BREAST/BRISKET/FLAP BONELESS CHILLED TNE 42 02013000 MBC019 BEEF SHANK/SHIN BONELESS CHILLED TNE 43 02013000 MBC01B BEEF BUTT/RUMP/ROUND BONELESS CHILLED TNE 44 02013000 MBC01L BEEF LOIN/SHORTLOIN BONELESS CHILLED TNE 45 02013000 MBC01P BEEF SHORT PLATE BONELESS CHILLED TNE 46 02013000 MBC01S BEEF STRIPLOIN BONELESS CHILLED TNE 47 02013000 MBC01T BEEF TOPSIRLOIN BONELESS CHILLED TNE 48 02013000 MBC021 BEEF TENDERLOIN/FILLET BONELESS CHILLED TNE 49 02013000 MBC022 BEEF TOPSIDE/INSIDE BONELESS CHILLED TNE 50 02013000 MBC023 BEEF OUTSIDE BONELESS CHILLED TNE 51 02013000 MBC024 BEEF SILVERSIDE BONELESS CHILLED TNE 52 02013000 MBC025 BEEF EYE ROUND BONELESS CHILLED TNE 53 02013000 MBC026 BEEF KNUCKLE/FLANK BONELESS CHILLED TNE 54 02013000 MBC027 BEEF FLANK STEAK BONELESS CHILLED TNE 55 02013000 MBC028 BEEF RIBEYE/CUBE ROLL BONELESS CHILLED TNE 56 02013000 MBC031 BEEF HIND BONELESS CHILLED TNE 57 02013000 MBC032 BEEF TRIMMING CHILLED TNE 58 02013000 MBC033 BEEF DICED BONELESS CHILLED TNE 59 02013000 MBC035 BEEF WAGYU BONELESS CHILLED TNE 60 02013000 MBC03Z BEEF CUTS BONELESS OTHERS CHILLED TNE 61 02013000 MBC052 VEAL CROP/FOREQUARTER BONELESS CHILLED TNE 62 02013000 MBC053 VEAL LEG/HINDQUARTER BONELESS CHILLED TNE 63 02013000 MBC054 VEAL SHOULDER BONELESS CHILLED TNE 64 02013000 MBC055 VEAL CHUCK/BLADE BONELESS CHILLED TNE 65 02013000 MBC056 VEAL RIB BONELESS CHILLED TNE 66 02013000 MBC057 VEAL NECK/CLOD BONELESS CHILLED TNE 67 02013000 MBC058 VEAL BREAST/BRISKET/FLAP BONELESS CHILLED TNE 68 02013000 MBC059 VEAL SHANK/SHIN BONELESS CHILLED TNE 69 02013000 MBC05A VEAL BACKSTRAP BONELESS CHILLED TNE 70 02013000 MBC05B VEAL BUTT/RUMP BONELESS CHILLED TNE 71 02013000 MBC05L VEAL LOIN/SHORTLOIN/RACK BONELESS CHILLED TNE 72 02013000 MBC05R VEAL TRUNK BONELESS CHILLED TNE 73 02013000 MBC05S VEAL STRIPLOIN BONELESS CHILLED TNE 74 02013000 MBC05T VEAL TOPSIRLOIN BONELESS CHILLED TNE 75 02013000 MBC061 VEAL TENDERLOIN/FILLET BONELESS CHILLED TNE 76 02013000 MBC062 VEAL TOPSIDE/INSIDE BONELESS CHILLED TNE 77 02013000 MBC063 VEAL OUTSIDE BONELESS CHILLED TNE 78 02013000 MBC064 VEAL SILVERSIDE BONELESS CHILLED TNE 79 02013000 MBC065 VEAL EYE ROUND BONELESS CHILLED TNE 80 02013000 MBC066 VEAL KNUCKLE/FLANK BONELESS CHILLED TNE 81 02013000 MBC06Z VEAL CUTS BONELESS OTHERS CHILLED TNE 82 02013000 MBC034 BEEF MINCED CHILLED TNE 83 02021000 MBF000 BEEF CARCASS BONE-IN FROZEN TNE 84 02021000 MBF040 VEAL CARCASSBONE-IN FROZEN TNE 85 02022000 MBF001 BEEF SIDE/SADDLE BONE-IN FROZEN TNE 86 02022000 MBF002 BEEF CROP/FOREQUARTER BONE-IN FROZEN TNE 87 02022000 MBF003 BEEF LEG/HINDQUARTER BONE-IN FROZEN TNE 88 02022000 MBF004 BEEF SHOULDER BONE-IN FROZEN TNE 89 02022000 MBF005 BEEF CHUCK/BLADE BONE-IN FROZEN TNE 90 02022000 MBF006 BEEF RIB BONE-IN FROZEN TNE 91 02022000 MBF007 BEEF NECK/CLOD BONE-IN FROZEN TNE 92 02022000 MBF008 BEEF BREAST/BRISKET BONE-IN FROZEN TNE 93 02022000 MBF009 BEEF SHANK/SHIN BONE-IN FROZEN TNE 94 02022000 MBF00B BEEF BUTT/RUMP/ROUND BONE-IN FROZEN TNE 95 02022000 MBF00H BEEF PORTERHOUSE BONE-IN FROZEN TNE 96 02022000 MBF00K BEEF T-BONE STEAK BONE-IN FROZEN TNE 97 02022000 MBF00L BEEF LOIN/SHORTLOIN BONE-IN FROZEN TNE 98 02022000 MBF00S BEEF STRIPLOIN BONE-IN FROZEN TNE 99 02022000 MBF00T BEEF TOPSIRLOIN BONE-IN FROZEN TNE 100 02022000 MBF00Z BEEF CUTS BONE-IN OTHERS FROZEN TNE 101 02022000 MBF041 VEAL SIDE/SADDLE BONE-IN FROZEN TNE 102 02022000 MBF042 VEAL CROP/FOREQUARTER BONE-IN FROZEN TNE 103 02022000 MBF043 VEAL LEG/HINDQUARTER BONE-IN FROZEN TNE 104 02022000 MBF044 VEAL SHOULDER BONE-IN FROZEN TNE 105 02022000 MBF045 VEAL CHUCK/BLADE BONE-IN FROZEN TNE 106 02022000 MBF046 VEAL RIB BONE-IN FROZEN TNE 107 02022000 MBF047 VEAL NECK/CLOD BONE-IN FROZEN TNE 108 02022000 MBF048 VEAL BREAST/BRISKET BONE-IN FROZEN TNE 109 02022000 MBF049 VEAL SHANK/SHIN BONE-IN FROZEN TNE 110 02022000 MBF04B VEAL BUTT/RUMP/ROUND BONE-IN FROZEN TNE 111 02022000 MBF04H VEAL PORTERHOUSE BONE-IN FROZEN TNE 112 02022000 MBF04K VEAL T-BONE STEAK BONE-IN FROZEN TNE 113 02022000 MBF04L VEAL LOIN/SHORTLOIN/RACK BONE-IN FROZEN TNE 114 02022000 MBF04S VEAL STRIPLOIN BONE-IN FROZEN TNE 115 02022000 MBF04T VEAL TOPSIRLOIN BONE-IN FROZEN TNE 116 02022000 MBF04Z VEAL CUTS BONE-IN OTHERS FROZEN TNE 117 02023000 MBF012 BEEF CROP/FOREQUARTER BONELESS FROZEN TNE 118 02023000 MBF013 BEEF LEG/HINDQUARTER BONELESS FROZEN TNE 119 02023000 MBF014 BEEF SHOULDER BONELESS FROZEN TNE 120 02023000 MBF015 BEEF CHUCK/BLADE BONELESS FROZEN TNE 121 02023000 MBF016 BEEF RIB BONELESS FROZEN TNE 122 02023000 MBF017 BEEF NECK/CLOD BONELESS FROZEN TNE 123 02023000 MBF018 BEEF BREAST/BRISKET/FLAP BONELESS FROZEN TNE 124 02023000 MBF019 BEEF SHANK/SHIN BONELESS FROZEN TNE 125 02023000 MBF01B BEEF BUTT/RUMP BONELESS FROZEN TNE 126 02023000 MBF01L BEEF LOIN/SHORTLOIN BONELESS FROZEN TNE 127 02023000 MBF01P BEEF SHORT PLATE BONELESS FROZEN TNE 128 02023000 MBF01S BEEF STRIPLOIN BONELESS FROZEN TNE 129 02023000 MBF01T BEEF TOPSIRLOIN BONELESS FROZEN TNE 130 02023000 MBF021 BEEF TENDERLOIN/FILLET BONELESS FROZEN TNE 131 02023000 MBF022 BEEF TOPSIDE/INSIDE BONELESS FROZEN TNE 132 02023000 MBF023 BEEF OUTSIDE BONELESS FROZEN TNE 133 02023000 MBF024 BEEF SILVERSIDE BONELESS FROZEN TNE 134 02023000 MBF025 BEEF EYE ROUND BONELESS FROZEN TNE 135 02023000 MBF026 BEEF KNUCKLE/FLANK BONELESS FROZEN TNE 136 02023000 MBF027 BEEF FLANK STEAK BONELESS FROZEN TNE 137 02023000 MBF028 BEEF RIBEYE/CUBE ROLL BONELESS FROZEN TNE 138 02023000 MBF031 BEEF HIND BONELESS FROZEN TNE 139 02023000 MBF032 BEEF TRIMMING FROZEN TNE 140 02023000 MBF033 BEEF DICED BONELESS FROZEN TNE 141 02023000 MBF034 BEEF MINCED FROZEN TNE 142 02023000 MBF035 BEEF WAGYU BONELESS FROZEN TNE 143 02023000 MBF03Z BEEF CUTS BONELESS OTHERS FROZEN TNE 144 02023000 MBF052 VEAL CROP/FOREQUARTER BONELESS FROZEN TNE 145 02023000 MBF053 VEAL LEG/HINDQUARTER BONELESS FROZEN TNE 146 02023000 MBF054 VEAL SHOULDER BONELESS FROZEN TNE 147 02023000 MBF055 VEAL CHUCK/BLADE BONELESS FROZEN TNE 148 02023000 MBF056 VEAL RIB BONELESS FROZEN TNE 149 02023000 MBF057 VEAL NECK/CLOD BONELESS FROZEN TNE 150 02023000 MBF058 VEAL BREAST/BRISKET/FLAP BONELESS FROZEN TNE 151 02023000 MBF059 VEAL SHANK/SHIN BONELESS FROZEN TNE 152 02023000 MBF05A VEAL BACKSTRAP BONELESS FROZEN TNE 153 02023000 MBF05B VEAL BUTT/RUMP BONELESS FROZEN TNE 154 02023000 MBF05L VEAL LOIN/SHORTLOIN/RACK BONELESS FROZEN TNE 155 02023000 MBF05R VEAL TRUNK BONELESS FROZEN TNE 156 02023000 MBF05S VEAL STRIPLOIN BONELESS FROZEN TNE 157 02023000 MBF05T VEAL TOPSIRLOIN BONELESS FROZEN TNE 158 02023000 MBF061 VEAL TENDERLOIN/FILLET BONELESS FROZEN TNE 159 02023000 MBF062 VEAL TOPSIDE/INSIDE BONELESS FROZEN TNE 160 02023000 MBF063 VEAL OUTSIDE BONELESS FROZEN TNE 161 02023000 MBF064 VEAL SILVERSIDE BONELESS FROZEN TNE 162 02023000 MBF065 VEAL EYE ROUND BONELESS FROZEN TNE 163 02023000 MBF066 VEAL KNUCKLE/FLANK BONELESS FROZEN TNE 164 02023000 MBF06Z VEAL CUTS BONELESS OTHERS FROZEN TNE 165 02023000 MBF0ZX BEEF MECHANICALLY DEBONED FROZEN TNE 166 02031100 MPC000 PORK CARCASS BONE-IN CHILLED TNE 167 02031100 MPC001 PORK SIDE BONE-IN CHILLED TNE 168 02031100 MPC010 PORK CARCASS BONELESS CHILLED TNE 169 02031100 MPC040 SMALL PIG BONE-IN CHILLED TNE 170 02031100 MPC041 SUCKLING PIG BONE-IN CHILLED TNE 171 02031200 MPC003 PORK HAM/LEG
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  • HACCP Plan Revised March 2011

    HACCP Plan Revised March 2011

    NMPAN MSU HACCP plan revised March 2011 Mobile Slaughter Unit Name of the business/responsible entity USDA Facility Number: 00000 Model HACCP Plan Slaughter: beef, swine, goat, and lamb (list all species you intend to slaughter) Mailing Address of Organization Address City, State, Zip Mobile Unit is parked at: Location address City, State, Zip Phone number Name and title of MSU’s HACCP Coordinator Date HACCP trained in accordance with the requirements of Sec. 417.7. Available to name of business/responsible entity for reassessment 1 NMPAN MSU HACCP plan revised March 2011 Name of the business/responsible entity HACCP Plan for Mobile Harvest Unit Operations Revision Date Reason for Reassessment Signature of MSU’s HACCP Number Coordinator This Plan will be reassessed a minimum of once per calendar year or whenever changes occur that could affect the hazard analysis or alter the HACCP plan. 9 CFR 417.4 (a) (3) 2 NMPAN MSU HACCP plan revised March 2011 Process Category Description Slaughter: beef Product Name Beef Common Name Beef Beef Edible Offal (or “Variety Meats”) Intended Product Use Carcasses, Quarters Variety Meats: no further processing Packaging Carcasses, Quarters: None Variety Meats: butcher paper, freezer wrap, or plastic bags Storage of Beef and Temperature Regulation Stored in Mobile Processing Unit cooler maintained at 40 degrees or lower for transport to a USDA inspected processing facility for further processing Sales of Beef Beef will be further processed for sale at a USDA inspected processing plant (give plant name) or carcasses will be sold and delivered to retail-exempt operations. Labeling Instructions: Carcasses and edible offal (livers, hearts, and tongues) are labeled with the USDA inspection legend.
  • 4-H Pork Production Manual

    4-H Pork Production Manual

    4-H PORK PRODUCTION MANUAL This publication, the record sheet and other sheets all are intended to help the 4-H member succeed in the 4-H Swine Project. The best way to learn is by doing -- especially by working with your family, your 4-H swine project leader, other 4-H swine project members, and your local swine producers and Cooperative Extension Agents. In the process of managing your project, you will also be completing an educational goal. It is important to learn to take the responsibility that goes with managing your project. The New York State Swine programs consist of the Empire Market Hog program, the breeding program and a variety of educational and competitive activities. All 4-H swine projects can be completed at county level and at the New York State Fair. Members wishing to enroll in any of these activities should notify their County Cooperative Extension 4-H agent of their interest. A variety of educational materials will then be supplied. The Empire Market Hog Contest will be conducted during the New York State Fair as a part of the 4-H Swine Show. Members may enter either the “A” Division or the “B” Division. Each division is further divided into junior and senior sections. “A” Division contestants must have at least one market hog that can be entered in the State 4-H Market Swine Show at the correct market weight. “B“ Division contestants are not required to show, but are required to bring accurate records to be evaluated. Each contestant will be expected to: 1.
  • The Second Edition of Porkstar Proteins, but You Guys Already Know That

    The Second Edition of Porkstar Proteins, but You Guys Already Know That

    VOL 2 elcome to the second edition of PorkStar proteins, but you guys already know that. In fact the WSecret Recipes! As we enter the seventh year sales of pork compared to menu share are even of PorkStar, it is with extreme gratitude that I thank higher making it clear that if it is on a menu, the all porcine loving chefs for their unwavering passion word has got out and dining patrons are ordering it for the magical beast. We continue to celebrate more than ever! talented culinary heroes as PorkStars as they Regardless of sales, I still struggle to find a chef delight and inspire us with their exploration of the who is not overtly passionate about pork, be it the pig from nose to tail. prime cuts or the devilishly good nasty bits, the We are seeing every cut of pork represented to humble pig has just got so much scope. delighted patrons with dishes reflecting the rich Please enjoy and explore these recipes by your international history of the pig both traditionally fellow PorkStars and thank you again for your as well as cross culturally and in extreme ongoing support of the magical beast! modern cuisine. Around three quarters of all restaurants in Mitch Edwards Australia now serve pork with the volume of pork making up a higher percentage of the total protein purchase than the spend, which just highlights that pork is great value compared to other meat 8. COLIN FASSNIDGE 36. DOMINIQUE RIZZO 10. CHUI LEE LUK 38. DANNY RUSSO 12. BRENT SAVAGE 40.
  • A Complete Listing of Our Fresh Protein

    A Complete Listing of Our Fresh Protein

    IWC FOOD SERVICE 9/1/2021 Product Listing Fresh Protein Item No Pack Size Brand Category Description 3051 1 15 LB FARMLAND BACON BACON SLI 18/22 L/O APPLEWOOD FRZ 3064 1 15 LB FARMLAND BACON BACON SLI 14/18 L/O APPLEWD FRZ 13648 1 15 LB FARMLAND BACON BACON 18/22 L/O 1227 1 10 LB PACKER BEEF BEEF GRND 85/15 FROZEN 1614 1 1BX-LB NATIONAL BEEF BEEF BEEF BALL TIP 2&UP N/R FRESH 2305 1 1BX-LB IBP BEEF SPEC BEEF TRI TIP 2306 1 1PC-LB STAR*RANCH ANGU BEEF BEEF ROAST INSIDE/XT ANGUS21#CH 3PKFRESH 2679 1 1BX-LB PACKER BEEF BEEF BRISKET CH FRZ D7107AH/7122 2752 1 1BX-LB STAR*RANCH ANGU BEEF BEEF GRND CHUCK ANGUS 80/20FINE6-10FRESH 2755 1 1BX-LB IBP/PACKER BEEF BEEF GRND 80/20 FINE 8-10# BEEF FRESH 2757 1 1BX-LB NATIONAL BEEF BEEF BEEF GRND 73/27 FINE 80# FRESH 2758 1 1PC-LB NATIONAL BEEF BEEF BEEF GRND 73/27 FINE 5# FRESH 2761 1 1PC-LB IBP BEEF BEEF GRND 80/20 FINE 5# FRESH 2770 1 1BX-LB IBP/NAT BEEF TIP BALL 2&UP CH 85# FRESH 2773 1 1PC-LB IBP/PACKER BEEF KNUCKLE PEELED 9/11# NR 6PK FRESH 2775 1 1PC-LB IBP/PACKER BEEF TENDERLOIN BEEF 5&UP PSMO NR 12PK FRESH 2776 1 1PC-LB PACKER BEEF RIBEYE L-ON 2X2 16&DN CH 5PC FRESH 2778 1 1BX-LB NATIONAL BEEF BEEF BEEF MEAT FLAP NR 4/17.5# APX FRESH 2783 1 1BX-LB IBP/PACKER BEEF BEEF BRISKET CHOICE 70/80# FRESH 2786 1 1BX-LB NATIONAL BEEF BEEF BEEF TREPAS SM (INTESTINES)APPX30# FRZ 2794 1 1PC-LB IBP BEEF SPEC BEEF GRD 73/27 APPX 10# FRESH 2798 1 1BX-LB NATIONAL BEEF BEEF BEEF TRIPE SCALDED 2800 1 10 LB NATIONAL BEEF BEEF BEEF TRIPE HONEYCOMB FRZ 2804 1 1BX-LB NATIONAL BEEF BEEF BEEF INTESTINE LARGE 4936 1 1BX-LB
  • Tongue by Jennifer Mclagan from Odd Bits: How to Cook

    Tongue by Jennifer Mclagan from Odd Bits: How to Cook

    Tongue By Jennifer McLagan from Odd Bits: How to Cook the Rest of the Animal How to Choose: The world of tongues is vast. Duck tongues, popular in Asian cuisines, are tiny and have a small bone that makes them fiddly. In this section, I limit myself to beef, veal, lamb, and pork tongues; if you have access to game animals, don’t hesitate to use their tongues in these recipes. The bigger the tongue, the coarser its texture, so I prefer tongues around 31/3 pounds /1.5 kg or less, as their texture is finer. While veal tongues are the most prized, beef, lamb, and pork tongues are all worth eating. Tongues can be bought fresh, frozen, brined, and sometimes smoked. Often your only choice will be a frozen one, especially with beef or veal tongue. The color of a tongue can vary from pink with a gray cast to almost all gray. Sometimes the skin of the tongue is quite mottled, often with odd dark spots. The color and the dark patches are no indication of quality; they are just a result of the animal’s breed. Tongues have a thick, bumpy skin, and often there is fat and gristle still attached at the base of the tongue, none of which is very appealing and all of which is easily removed after the tongue is poached. Besides availability, taste and size will influence your choice. Veal and lamb tongues are the mildest in taste, followed by beef and pork tongue. Pork tongue often comes with the head, and I prefer it in headcheese rather than by itself.