Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK
This section is organized in the following order: SELECT AN AREA TO VIEW IT Species Cuts Chart LARGER SEE THE Species-Specific FOLLOWING Primal Information AREAS
Index of Cuts
Cut Nomenclature PORK -- Increasing in and U.P.C.Numbers Popularity Figure 1-- Primal (Wholesale) Cuts and Bone Structure of Pork Figure 2 -- Loin Roasts -- Center Chops INTRODUCTION Figure 3 -- Portion Pieces APPROVED NAMES -- Center Chops BEEF Figure 4-- Whole or Half Loins VEAL PORK Figure 5 -- Center Loin or Strip Loin LAMB
GROUND MEATS Pork Belly EFFECTIVE MEATCASE MANAGEMENT & Pork Leg
FOOD SAFETY
MEAT COOKERY Pork Cuts
GLOSSARY & REFERENCES
Approved by the National Pork Board
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES
PORK
Figure 1—Primal (Wholesale) Cuts and Bone Structure of Pork.
BLADE BOSTON CLEAR PLATE LEG (FRESH OR SMOKED SHOULDER FAT BACK LOIN HAM) Pork Cuts
INTRODUCTION
APPROVED NAMES BEEF VEAL JOWL ARM PICNIC SHOULDER SPARERIBS BACON PORK (SIDE PORK) LAMB
GROUND MEATS PORK—Increasing in Popularity Fresh pork has been steadily gaining in consumer popularity over the past 20 years as shoppers find a EFFECTIVE MEATCASE MANAGEMENT product far lower in fat than their mothers put in the market basket, and concerns of lurking disease (trichinosis) have all but disappeared. It makes good sense for retailers to take advantage of a growing FOOD SAFETY consumer attitude that welcomes fresh pork on the dinner table. The method for cutting pork carcasses is relatively universal across the country. Note the primal MEAT COOKERY (wholesale) cuts illustrated in Figure 1. Most pork is fabricated at the processing plant, with about 35 percent reaching the consumer as fresh product and the balance as processed products such as cured GLOSSARY & REFERENCES hams, bacon, linked sausage, mortadella, bologna, wieners and many others. The Shoulder is more likely to come to market as cured Arm Picnics and bone-in or boneless Boston- Style Shoulder (both fresh and cured). INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE continued on next page . . . Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES
Pork Loin. Bone-in Pork Loins, blade in or bladeless, may be cut a number of ways. The four most common methods in the U.S. are shown in the following illustrations.
Figure 2—Loin Roasts—Center Chops
A Loin Roast contains from five to seven ribs and a five to seven inch Sirloin Roast is removed. Pork Cuts
Blade Center Sirloin Loin Loin Roast Roast Roast
Figure 3—Portion Pieces—Center Chops
INTRODUCTION From eight to ten ribs are left in the rib portion while the APPROVED NAMES Sirloin is cut from eight to 10 BEEF inches in length. VEAL PORK Rib Center Sirloin LAMB Portion Loin Portion Chops GROUND MEATS Figure 4—Whole or Half Loins EFFECTIVE MEATCASE MANAGEMENT
Here the Loin is divided as FOOD SAFETY nearly in the middle as possible.
MEAT COOKERY
GLOSSARY & REFERENCES Rib Sirloin Half Half
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE continued on next page . . . Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES
Figure 5—Center Loin or Strip Loin
The Blade Loin Roast is removed by cutting immediately behind the blade bone, usually between the third and fourth ribs of the Pork Cuts Loin. The Sirloin Roast is cut off immediately in front of the hip Blade Center Loin Sirloin bone. Loin or Center (Hip Roast Strip Loin only)
\As indicated in Figures 1 thru 5, there are a variety of ways to merchandise the Pork Loin. However, INTRODUCTION the names of retail cuts from the Pork Loin can be confusing, since the same label name may correctly apply to different parts of the Loin. For example, a cut that can be labeled as Pork Loin Center Chops, may also be correctly labeled as either Rib Chops or Loin Chops. The fact that the Loin includes all of APPROVED NAMES the Rib, Loin and Sirloin sections and part of the Shoulder Blade further challenges correct labeling. Also, BEEF a large number of Pork Loins are being sold in boneless form today, easily merchandised to consumers VEAL with a minimum of fat. PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE continued on next page . . . Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES
Pork Belly. While Fresh Pork Side, both sliced and as portions, may be found at retail, most Pork Bellies are cured and smoked, and sold as bacon (slice or slab). Consumers should be aware that bacon is traditionally not heated to 145º F during processing, and must be further cooked prior to eating.
Pork Leg. Pork leg is the skinned short shank Ham. Most Pork Legs, however, continue to be sold as Cured Pork Cuts and Smoked Hams rather than fresh. Increasingly, however, Fresh Pork Leg is being sold as fresh boneless muscle sections or cut as steaks and roasts. Traditionally, Pork Legs have been sold only in three basic sections: rump, center and shank. However, with increased availability of boneless, vacuum packaged leg sections, fresh steaks and roasts are becoming more prevalent at INTRODUCTION the retail case.
APPROVED NAMES BEEF SEE VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY Pork Cuts
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES
Pork Cuts INDEX PORK SHOULDER PORK SHOULDER ARM PICNIC PORK SHOULDER BOSTON-STYLE PORK LOIN PORK LOIN, BONELESS PORK LOIN CENTER LOIN, BONELESS PORK TENDERLOIN INTRODUCTION PORK BELLY
APPROVED NAMES PORK SPARERIBS BEEF PORK LEG VEAL SMOKED PORK SHOULDER PORK MISCELLANEOUS SMOKED PORK LAMB SMOKED PORK LOIN GROUND MEATS SMOKED PORK BELLY SMOKED SPARERIBS EFFECTIVE MEATCASE MANAGEMENT SMOKED HAM FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK PORK SHOULDER
P-1 Pork Shoulder Whole U.P.C. 3163 Pork Shoulder Roast Bnls U.P.C. 3165 Pork Shoulder Blade Boston Roast U.P.C. 3184 Pork Cuts Pork Shoulder Blade Boston Roast Bnls U.P.C. 3185 INDEX P-2 Pork Shoulder Arm Picnic U.P.C. 3168 Pork Shoulder Arm Picnic Bnls U.P.C. 3170
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK PORK SHOULDER ARM PICNIC
P-3 Pork Shoulder Arm Roast U.P.C. 3172 Pork Shoulder Arm Steak U.P.C. 3174 Pork Shoulder Arm Picnic Bnls U.P.C. 3170 Pork Cuts Pork For Stew U.P.C. 3495 INDEX Pork Hocks U.P.C. 3511
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK PORK SHOULDER BOSTON-STYLE
P-4 Pork Shoulder Blade Boston Roast U.P.C. 3184 Pork Shoulder Blade Boston Roast Bnls U.P.C. 3185 Pork Shoulder Blade Steak U.P.C. 3186 Pork Cuts Pork Shoulder Blade Steak Bnls U.P.C. 3192 INDEX Pork Shoulder Country-Style Ribs U.P.C. 3198
P-5 Pork For Stew U.P.C. 3495 Pork Cubes For Kabobs U.P.C. 3494 Pork Cubed Steak U.P.C. 3489
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK PORK LOIN
P-6 Pork Loin Blade Roast U.P.C. 3247 Pork Loin Blade Roast Bnls U.P.C. 3248 Pork Loin Blade Roast Bnls (Chef’s Prime) U.P.C. 3249 Pork Loin Blade Chops U.P.C. 3250 Pork Cuts Pork Loin Blade Chops Bnls U.P.C. 3253 INDEX P-7 Pork Loin Blade Chops Bnls (Chef’s Prime Filet) U.P.C. 3256 Pork Loin Country-Style Ribs U.P.C. 3275 Pork Loin Center Rib Roast U.P.C. 3268 Pork Loin Crown Roast U.P.C. 3271 Pork Loin Crown Roast Bnls U.P.C. 3272
P-8 Pork Loin Back Ribs U.P.C. 3243 Pork Loin Back Ribs Sliced U.P.C. 3244 Pork Loin Rib Chops U.P.C. 3298 Pork Loin Rib Chops For Stuffing U.P.C. 3308 Pork Center Loin Roast U.P.C. 3266 INTRODUCTION P-9 Pork Top Loin Chops U.P.C. 3369 Pork Loin Butterflied Chops Bnls U.P.C. 3382 APPROVED NAMES Pork Top Loin Roast Bnls U.P.C. 3368 BEEF Pork Top Loin Double Roast Bnls U.P.C. 3270 VEAL Pork Top Loin Chops Bnls U.P.C. 3374 PORK LAMB P-10 Pork Top Loin Chops Bnls (America’s Cut) U.P.C. 3379 Pork Loin Chops U.P.C. 3313 Pork Loin Sirloin Roast U.P.C. 3328 GROUND MEATS Pork Loin Sirloin Roast Bnls U.P.C. 3329 Pork Loin Sirloin Chops U.P.C. 3338 EFFECTIVE MEATCASE MANAGEMENT P-11 Pork Loin Sirloin Cutlets U.P.C. 3348 FOOD SAFETY P-12 Pork Loin Rib Half U.P.C. 3289 MEAT COOKERY Pork Loin Sirloin Half U.P.C. 3330 Pork Loin Tenderloin, Whole U.P.C. 3358 Pork Loin Tenderloin Tipless U.P.C. 3363 GLOSSARY & REFERENCES Pork Loin Tenderloin Tips U.P.C. 3364
P-13 Pork Loin Tenderloin Filets U.P.C. 3361 INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Pork Loin Assorted Chops U.P.C. 3236 Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK PORK LOIN, BONELESS
P-14 Pork Loin Blade Roast Bnls U.P.C. 3248 Pork Loin Blade Roast Bnls (Chef’s Prime) U.P.C. 3249 Pork Loin Country-Style Ribs Bnls U.P.C. 3278 Pork Cuts Pork Loin Blade Chops Bnls U.P.C. 3253 INDEX Pork Loin Blade Chops Bnls (Chef’s Prime Filet) U.P.C. 3256
P-15 Pork Top Loin Roast Bnls U.P.C. 3368 Pork Top Loin Chops Bnls U.P.C. 3374 Pork Loin Butterflied Chops Bnls U.P.C. 3382 Pork Top Loin Double Rst Bnls U.P.C. 3270 Pork Loin Sirloin Roast Bnls U.P.C. 3329
P-16 Pork Loin Sirloin Chops Bnls U.P.C. 3344 Pork Loin Sirloin Cutlet U.P.C. 3348
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK PORK LOIN CENTER LOIN, BONELESS
P-17 Pork Loin Country-Style Ribs Bnls U.P.C. 3278 Pork Loin Butterflied Chops Bnls U.P.C. 3382 Pork Top Loin Chops Bnls U.P.C. 3374 Pork Cuts Pork Top Loin Chops Bnls (America’s Cut) U.P.C. 3379 INDEX Pork Top Loin Chops Bnls For Stuffing U.P.C. 3380
P-18 Pork Top Loin Roast Bnls U.P.C. 3368
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK PORK TENDERLOIN
P-19 Pork Loin Tenderloin Whole U.P.C. 3358 Pork Loin Tenderloin Tipless U.P.C. 3363 Pork Loin Tenderloin Tips U.P.C. 3364 Pork Cuts Pork Loin Tenderloin Butterflied U.P.C. 3362 INDEX Pork Loin Tenderloin Filets U.P.C. 3361
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK PORK BELLY
PORK SPARERIBS
P-20 Pork Fresh Side U.P.C. 3427 Pork Cuts Pork Fresh Side Sliced U.P.C. 3430 INDEX Pork Spareribs U.P.C. 3468 Pork Spareribs Breastbone Off U.P.C. 3479
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK PORK LEG
P-21 Pork Leg Whole U.P.C. 3387 Pork Leg Roast Bnls U.P.C. 3389 Pork Leg Rump Portion U.P.C. 3394 Pork Cuts Pork Leg Center Roast U.P.C. 3402 INDEX Pork Leg Shank Portion U.P.C. 3398
P-22 Pork Leg Rump Half U.P.C. 3392 Pork Leg Shank Half U.P.C. 3396 Pork Leg Center Slice U.P.C. 3404 Pork Cubed Steak U.P.C. 3421 Pork Cubes For Kabobs U.P.C. 3494
P-23 Pork For Stew U.P.C. 3495 Pork Leg Top Roast Bnls U.P.C. 3408 Pork Leg Top Roast Cap Off Bnls U.P.C. 3409 INTRODUCTION Pork Leg Top Steak Bnls U.P.C. 3410 Pork Leg Top Steak Bnls (Thick Cut) U.P.C. 23971 APPROVED NAMES BEEF P-24 Pork Leg Top Steak (Thin Cut) U.P.C. 83982 VEAL Pork Leg Top Steak Butterflied U.P.C. 23972 PORK Pork Leg Top Strips (Thin Cut) U.P.C. 23974 LAMB Pork Leg Top Cubes For Kabobs U.P.C. 23973 Pork Leg Top Cubes (Small Cut) U.P.C. 23975 GROUND MEATS P-25 Pork Leg Bottom Roast Bnls U.P.C. 3411 EFFECTIVE MEATCASE MANAGEMENT Pork Leg Bottom Steak Bnls U.P.C. 3412 Pork Leg Bottom Steak Butterflied U.P.C. 23976 FOOD SAFETY Pork Leg Eye Roast Bnls U.P.C. 3413 Pork Leg Eye Steaks Bnls U.P.C. 3414 MEAT COOKERY P-26 Pork Leg Tip Roast Bnls U.P.C. 3415 GLOSSARY & REFERENCES Pork Leg Tip Steak Bnls U.P.C. 3416 Pork Leg Tip Steak Boneless (Thin Cut) U.P.C. 23977 Pork Leg Tip Cube Steak U.P.C. 23978 INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Pork Leg Tip Stew Meat U.P.C. 23979 Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK SMOKED PORK SHOULDER
P-27 Smoked Pork Shoulder Roll U.P.C. 3565 Smoked Pork Shoulder Picnic Whole U.P.C. 3569 Smoked Pork Hock U.P.C. 3589 Pork Cuts INDEX
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK MISCELLANEOUS SMOKED PORK
P-28 Smoked Pork Jowl U.P.C. 3944 Smoked Pork Jowl Slices U.P.C. 3946 Smoked Pork Neck Bones U.P.C. 3955 Pork Cuts Smoked Pork Pig’s Feet U.P.C. 3956 INDEX Smoked Pork Cubes For Kabobs U.P.C. 3768
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK SMOKED PORK LOIN
P-29 Smoked Pork Loin Canadian-Style Bacon U.P.C. 3659 Smoked Pork Loin Roast U.P.C. 3629 Smoked Pork Loin Chops U.P.C. 3630 Pork Cuts Smoked Pork Top Loin Chop Bnls U.P.C. 3635 INDEX P-30 Smoked Pork Loin Rib Chops U.P.C. 3640 Smoked Pork Loin Back Ribs U.P.C. 3665
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK SMOKED PORK BELLY
P-31 Smoked Pork Slab Bacon U.P.C. 3909 Smoked Pork Sliced Bacon U.P.C. 3919 Smoked Pork Spareribs U.P.C. 3935 Pork Cuts INDEX SMOKED SPARERIBS
P-31 Smoked Pork Slab Bacon U.P.C. 3909 Smoked Pork Sliced Bacon U.P.C. 3919 Smoked Pork Spareribs U.P.C. 3935
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK SMOKED HAM
P-32 Smoked Ham Whole U.P.C. 3670 Smoked Ham Bnls U.P.C. 3677 Smoked Ham Shank Half U.P.C. 3717 Pork Cuts Smoked Ham Shank Portion U.P.C. 3729 INDEX Smoked Ham Rump Half U.P.C. 3691
P-33 Smoked Ham Rump Portion U.P.C. 3703 Smoked Ham Center Roast U.P.C. 3741 Smoked Ham Center Roast Bnls U.P.C. 3742 Smoked Ham Center Slice U.P.C. 3743 Smoked Ham Center Slice Bnls U.P.C. 3746
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP c PORK SHOULDER New York-Style Shoulder WHOLE Fresh Shoulder (Braise, Roast) b a
U.P.C. 3163 abc IMPS/NAMP 404
Pork Shoulder PORK SHOULDER Boneless New York-Style ROAST BNLS Shoulder IMPS/NAMP 404 (Braise, Roast) Boneless Fresh Shoulder The Shoulder is usually separated at the plant and merchandised as Blade Boston-Style Shoulder (a), Arm Picnic Shoulder (b), and Hocks (c). U.P.C. 3165 ab IMPS/NAMP 405A
PORK SHOULDER Boston Butt Roast BLADE BOSTON ROAST Boston-Style Butt INTRODUCTION (Braise, Roast) Boston Shoulder
APPROVED NAMES BEEF U.P.C. 3184 a IMPS/NAMP 406 VEAL PORK PORK SHOULDER Boneless Butt Roast LAMB BLADE BOSTON ROAST BNLS Boneless Boston Butt Roast (Braise, Roast) Boneless Boston-Style Butt Boneless Boston Shoulder GROUND MEATS
U.P.C. 3185 a IMPS/NAMP 406A EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
Section C, Illustrated in primal cut, is the PREVIOUS NEXT Hock; see page P-3. INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-1 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP c PORK SHOULDER Fresh Picnic ARM PICNIC Picnic Shoulder (Braise, Roast) Picnic b a
U.P.C. 3168 b IMPS/NAMP 405
Pork Shoulder PORK SHOULDER Boneless Fresh Picnic ARM PICNIC BNLS Boneless Picnic Shoulder IMPS/NAMP 404 (Braise, Roast) Boneless Picnic The Shoulder is usually separated at the plant and merchandised as Blade Boston-Style Shoulder (a), Arm Picnic Shoulder (b), and Hocks (c). U.P.C. 3170 b IMPS/NAMP 405A
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-2 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other b Cooking Method; U.P.C. Information; IMPS/NAMP
PORK SHOULDER ARM ROAST a (Braise, Roast)
U.P.C. 3172 ab
Pork Shoulder PORK SHOULDER Arm Chop ARM STEAK Picnic Steak Arm Picnic (Braise, Panfry, Panbroil) IMPS/NAMP 405 The Pork Shoulder Arm Picnic is separated from the Blade Boston-Style portion above the shoulder joint and perpendicular to the Belly side. Though most U.P.C. 3174 a Arm Picnics are cured and smoked, they may be merchandised as fresh cuts as pictured. PORK SHOULDER Boneless Butt Half Picnic ARM PICNIC BNLS Boneless Pork Picnic INTRODUCTION (Braise, Roast)
APPROVED NAMES BEEF U.P.C. 3170 a IMPS/NAMP 405A VEAL PORK PORK FOR STEW* LAMB (Braise, Cook in liquid)
GROUND MEATS
U.P.C. 3495 ab IMPS/NAMP 435A EFFECTIVE MEATCASE MANAGEMENT
PORK HOCKS Pork Shank FOOD SAFETY (Braise, Cook in liquid) Shoulder Hock
MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3511 b IMPS/NAMP 417/417A
PREVIOUS NEXT *May be made from any lean pork muscle. INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-3 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP b PORK SHOULDER Fresh Pork Butt BLADE BOSTON ROAST Boston Shoulder a (Braise, Roast) Pork Butt Roast Boston-Style Butt
U.P.C. 3184 ab IMPS/NAMP 406
Pork Shoulder PORK SHOULDER Boneless Pork Butt BLADE BOSTON ROAST Boneless Boston Shoulder Boston-Style BNLS Boneless Pork Butt Roast (Braise, Roast) Boneless Rolled Butt Roast IMPS/NAMP 406 The Pork Shoulder Blade Boston-Style is separated from the Arm Picnic portion above the shoulder joint U.P.C. 3185 ab IMPS/NAMP 406A and perpendicular to the Loin side. PORK SHOULDER Pork 7-Rib Cut BLADE STEAK Pork Steak INTRODUCTION (Braise, Broil, Grill, Panfry, Panbroil) APPROVED NAMES BEEF U.P.C. 3186 a IMPS/NAMP 1406 VEAL PORK PORK SHOULDER LAMB BLADE STEAK BNLS (Braise, Broil, Grill, Panfry, Panbroil) GROUND MEATS
U.P.C. 3192 ab IMPS/NAMP 1407 EFFECTIVE MEATCASE MANAGEMENT
PORK SHOULDER Country Ribs FOOD SAFETY COUNTRY-STYLE RIBS Blade End Country Spare-ribs (Braise, Broil, Grill, Cook in Liquid, Roast) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3198 a
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-4 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP b PORK FOR STEW* (Braise, Cook in Liquid) a
U.P.C. 3495 IMPS/NAMP 435A
Pork Shoulder PORK CUBES* FOR KABOBS Boston-Style (Broil, Grill) IMPS/NAMP 406 The Pork Shoulder Blade Boston-Style is separated from the Arm Picnic portion above the shoulder joint U.P.C. 3494 IMPS/NAMP 435B and perpendicular to the Loin side. PORK CUBED Porklets STEAK INTRODUCTION (Broil)
APPROVED NAMES BEEF U.P.C. 3489 IMPS/NAMP 1400 VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS NEXT *May be made from any lean pork muscle. INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-5 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK LOIN Pork 7-Rib Roast BLADE ROAST Pork 5-Rib Roast (Braise, Roast) Rib End Roast a b c Pork Loin Rib End
U.P.C. 3247 a
Pork Loin PORK LOIN BLADE ROAST BNLS IMPS/NAMP 410 (Roast, Broil, Grill) The method for cutting fresh trimmed Pork Loin, illustrated here and on the following pages, includes Blade Loin Roast (containing 5-7 ribs) or chops (a), Center Loin Roast (5-8 ribs) or Chops (b), and U.P.C. 3248 a Sirloin Roast (5-7 inches in length) or Chops (c). PORK LOIN Must be cut to specifications BLADE ROAST BNLS of “Chef’s Prime.” INTRODUCTION (CHEF’S PRIME) (Roast, Broil, Grill) APPROVED NAMES BEEF U.P.C. 3249 a VEAL PORK PORK LOIN Pork Chop End Cuts LAMB BLADE CHOPS Blade Steaks (Braise, Broil, Grill, Panbroil, Panfry) GROUND MEATS
U.P.C. 3250 a EFFECTIVE MEATCASE MANAGEMENT
PORK LOIN FOOD SAFETY BLADE CHOPS BNLS (Broil, Grill, Panbroil, Panfry) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3253 a
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-6 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK LOIN Must be cut to specifications BLADE CHOPS BNLS of “Chef’s Prime Filet.” (CHEF’S PRIME FILET) a b c (Broil, Grill, Panbroil, Panfry)
U.P.C. 3256 a
Pork Loin PORK LOIN Country Ribs COUNTRY-STYLE RIBS IMPS/NAMP 410 (Braise, Cook in Liquid, Broil, The method for cutting fresh trimmed Pork Loin, Grill, Roast) illustrated here and on the following pages, includes Blade Loin Roast (containing 5-7 ribs) or chops (a), Center Loin Roast (5-8 ribs) or Chops (b), and U.P.C. 3275 a Sirloin Roast (5-7 inches in length) or Chops (c). PORK LOIN Pork Loin Rib Half CENTER RIB ROAST Center Cut Roast INTRODUCTION (Roast)
APPROVED NAMES BEEF U.P.C. 3268 b VEAL PORK PORK LOIN Crown Rib Roast LAMB CROWN ROAST (Roast)
GROUND MEATS
U.P.C. 3271 ab MEATCASE MANAGEMENT
PORK LOIN Boneless Crown Rib Roast FOOD SAFETY CROWN ROAST BNLS (Roast) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3272 aba PREVIOUS NEXT *Use of descriptor, “Pot”, is optional. INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-7 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK LOIN Pork Ribs for Barbecue BACK RIBS Country Back Bones a b c (Braise, Broil, Grill, Cook in Baby Back Ribs Liquid, Roast)
U.P.C. 3243 ab IMPS/NAMP 422
Pork Loin PORK LOIN Riblets BACK RIBS SLICED IMPS/NAMP 410 (Braise, Broil, Grill, Cook in The method for cutting fresh trimmed Pork Loin, Liquid, Roast) illustrated here and on the following pages, includes Blade Loin Roast (containing 5-7 ribs) or chops (a), Center Loin Roast (5-8 ribs) or Chops (b), and U.P.C. 3244 ab Sirloin Roast (5-7 inches in length) or Chops (c).
PORK LOIN Pork Chops End Cut RIB CHOPS Rib Cut Chops INTRODUCTION (Braise, Broil, Grill, Panbroil, Panfry) Also may be properly labeled APPROVED NAMES as Center Cut Chops. BEEF U.P.C. 3298 ab IMPS/NAMP 1410A VEAL PORK PORK LOIN Pocket Pork Chops LAMB RIB CHOPS FOR STUFFING (Broil, Braise, Roast) GROUND MEATS
ab EFFECTIVE MEATCASE MANAGEMENT U.P.C. 3308 IMPS/NAMP 1410A
PORK FOOD SAFETY Center Cut CENTER LOIN ROAST Loin Roast Center Cut (Roast) Pork Roast MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3266 b IMPS/NAMP 412C PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-8 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK Strip Chops TOP LOIN CHOPS Center Cut Loin Chops a b c (Braise, Broil, Grill, Panbroil, Panfry)
U.P.C. 3369 abc IMPS/NAMP 1412A
Pork Loin PORK LOIN BUTTERFLIED CHOPS BNLS IMPS/NAMP 410 (Braise, Broil, Grill, Panbroil, The method for cutting fresh trimmed Pork Loin, Panfry) illustrated here and on the following pages, includes Blade Loin Roast (containing 5-7 ribs) or chops (a), Center Loin Roast (5-8 ribs) or Chops (b), and U.P.C. 3382 abc Sirloin Roast (5-7 inches in length) or Chops (c). PORK TOP LOIN ROAST BNLS INTRODUCTION (Roast)
APPROVED NAMES BEEF U.P.C. 3368 abc IMPS/NAMP 413 VEAL PORK PORK Double Pork Loin LAMB TOP LOIN DOUBLE ROAST BNLS Boneless Pork Roast (Roast, Grill, Rotisserie)
GROUND MEATS
U.P.C. 3270 abc IMPS/NAMP 413A EFFECTIVE MEATCASE MANAGEMENT
PORK Center Cut Chops BNLS FOOD SAFETY TOP LOIN CHOPS BNLS (Braise, Broil, Grill, Panbroil, MEAT COOKERY Panfry)
GLOSSARY & REFERENCES U.P.C. 3374 abc IMPS/NAMP 1413 PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-9 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK Center Cut Chops BNLS TOP LOIN CHOPS BNLS a b c (AMERICA’S CUT) Must be cut to specifications of (Braise, Broil, Grill, Panbroil, “America’s Cut.” Panfry)
U.P.C. 3379 abc IMPS/NAMP 1413
Pork Loin PORK Loin End Chops LOIN CHOPS Center Loin Chops IMPS/NAMP 410 (Braise, Broil, Grill, Panbroil, The method for cutting fresh trimmed Pork Loin, Panfry) illustrated here and on the following pages, includes Blade Loin Roast (containing 5-7 ribs) or chops (a), Center Loin Roast (5-8 ribs) or Chops (b), and U.P.C. 3313 bc IMPS/NAMP 1410 Sirloin Roast (5-7 inches in length) or Chops (c). PORK LOIN Hipbone Roast SIRLOIN ROAST Loin End Roast INTRODUCTION (Roast) Sirloin End Roast
APPROVED NAMES BEEF U.P.C. 3328 c IMPS/NAMP 410A VEAL PORK PORK LOIN LAMB SIRLOIN ROAST BNLS (Roast)
GROUND MEATS
c EFFECTIVE MEATCASE MANAGEMENT U.P.C. 3329 IMPS/NAMP 414A
PORK LOIN Sirloin Steaks FOOD SAFETY SIRLOIN CHOPS (Braise, Broil, Grill, Panbroil, MEAT COOKERY Panfry)
GLOSSARY & REFERENCES U.P.C. 3338 c PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-10 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK LOIN SIRLOIN CUTLETS a b c (Braise, Broil, Grill, Panbroil, Panfry)
U.P.C. 3348 c Pork Loin IMPS/NAMP 410 The method for cutting fresh trimmed Pork Loin, illustrated here and on the following pages, includes Blade Loin Roast (containing 5-7 ribs) or chops (a), Center Loin Roast (5-8 ribs) or Chops (b), and Sirloin Roast (5-7 inches in length) or Chops (c).
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-11 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK LOIN Pork Roast Rib Half RIB HALF Pork Roast Blade Half (Roast) a b c
U.P.C. 3289 a
Pork Loin PORK LOIN Loin Cut Roast SIRLOIN HALF Pork Loin Roast IMPS/NAMP 410 (Roast) Another method for cutting the trimmed fresh Pork Loin is to divide it at the midpoint into Loin, Rib half (a) and Loin, Sirloin half (b). In addition, the Tenderloin (c) may be removed. U.P.C. 3330 b
PORK LOIN Pork Tender TENDERLOIN, WHOLE INTRODUCTION (Braise, Broil, Grill, Roast)
APPROVED NAMES BEEF U.P.C. 3358 c IMPS/NAMP 415 VEAL PORK PORK LOIN LAMB TENDERLOIN TIPLESS (Braise, Broil, Grill, Roast)
GROUND MEATS
U.P.C. 3363 c EFFECTIVE MEATCASE MANAGEMENT
PORK LOIN Tender Tips FOOD SAFETY TENDERLOIN TIPS (Panbroil, Panfry) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3364 c
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-12 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK LOIN Pork Pieces TENDERLOIN FILETS Pork Medallions (Braise, Panbroil, Panfry) Filet Mignon a b c
U.P.C. 3361 c
Pork Loin PORK LOIN Family Pak 1 ASSORTED CHOPS /4 Pork Loin IMPS/NAMP 410 (Braise, Broil, Grill, Panbroil, The package can contain 7-11 chops and should have a proportionate number Another method for cutting the trimmed fresh Pork Panfry) of all types of chops that can be derived Loin is to divide it at the midpoint into Loin, Rib half from a fully trimmed pork loin. (a) and Loin, Sirloin half (b). In addition, the Tenderloin (c) may be removed. U.P.C. 3236 ab IMPS/NAMP 1410
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-13 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK LOIN BLADE ROAST BNLS a b c (Braise, Roast)
U.P.C. 3248 a
PORK LOIN Pork Loin, Must be cut to specifications of BLADE ROAST BNLS “Chef’s Prime.” Boneless (CHEF’S PRIME) IMPS/NAMP 413 (Braise, Roast) This primal is the same as the IMPS/NAMP 410, except that all bones have been removed. Note: U.P.C. 3249 a supplier specifications for boneless loins vary. All of the cuts here and on the following page may not be available from a given supplier’s product. PORK LOIN Country Ribs COUNTRY-STYLE RIBS BNLS INTRODUCTION (Braise, Broil, Panbroil, Panfry)
APPROVED NAMES BEEF U.P.C. 3278 a VEAL PORK PORK LOIN LAMB BLADE CHOPS BNLS (Braise, Broil, Panbroil, Panfry)
GROUND MEATS
a EFFECTIVE MEATCASE MANAGEMENT U.P.C. 3253
PORK LOIN Must be cut to specifications of FOOD SAFETY BLADE CHOPS BNLS “Chef’s Prime Filet.” (CHEF’S PRIME FILET) MEAT COOKERY (Braise, Broil, Panbroil, Panfry)
GLOSSARY & REFERENCES U.P.C. 3256 a PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-14 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK Boneless Pork Loin TOP LOIN ROAST BNLS a b c (Roast)
U.P.C. 3368 b IMPS/NAMP 1413
Pork Loin, PORK Strip Loin Chops TOP LOIN CHOPS BNLS Boneless (Braise, Broil, Panbroil, Panfry) IMPS/NAMP 413 This primal is the same as the IMPS/NAMP 410, except that all bones have been removed. Note: U.P.C. 3374 b IMPS/NAMP 1413 supplier specifications for boneless loins vary. All of the cuts here and on the following page may not be available from a given supplier’s product. PORK LOIN BUTTERFLIED CHOPS BNLS INTRODUCTION (Braise, Broil, Panbroil, Panfry)
APPROVED NAMES BEEF U.P.C. 3382 b VEAL PORK PORK Double Pork Loin LAMB TOP LOIN DOUBLE ROAST BNLS Boneless Pork Roast (Roast) GROUND MEATS
abc MEATCASE MANAGEMENT U.P.C. 3270 IMPS/NAMP 413A
FOOD SAFETY PORK LOIN SIRLOIN ROAST BNLS (Roast) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3329 c IMPS/NAMP 414A PREVIOUS NEXT *Use of descriptor, “Pot”, is optional. INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-15 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK LOIN SIRLOIN CHOPS BNLS a b c (Braise, Broil, Panbroil, Panfry)
U.P.C. 3344 c
Pork Loin, PORK LOIN Pork Cutlets SIRLOIN CUTLET Pork Slices Boneless (Braise, Broil, Panbroil, Panfry) IMPS/NAMP 413 This primal is the same as the IMPS/NAMP 410, except that all bones have been removed. Note: supplier specifications for boneless loins vary. All of U.P.C. 3348 c the cuts here and on the following page may not be available from a given supplier’s product.
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-16 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK LOIN Country Ribs COUNTRY-STYLE RIBS BNLS a b (Braise, Broil, Panbroil, Panfry) y x
U.P.C. 3278 a
Pork Loin Center PORK LOIN Double Pork Chop BUTTERFLIED CHOPS BNLS Loin, Boneless (Braise, Broil, Panbroil, Panfry) IMPS/NAMP 412B/E This is the center portion of the Boneless Loin, with the Sirloin section (x) and a portion of the Blade U.P.C. 3382 b section (y) removed.
PORK Center Cut Chops BNLS TOP LOIN CHOPS BNLS INTRODUCTION (Braise, Broil, Panbroil, Panfry)
APPROVED NAMES BEEF U.P.C. 3374 b IMPS/NAMP 1413 VEAL PORK PORK Center Cut Chops BNLS LAMB TOP LOIN CHOPS BNLS (AMERICA’S CUT) Must be cut to specifications of (Braise, Broil, Panbroil, Panfry) “America’s Cut.” GROUND MEATS
b IMPS/NAMP 1413 EFFECTIVE MEATCASE MANAGEMENT U.P.C. 3379
PORK TOP LOIN FOOD SAFETY Stuffed Chop CHOPS BNLS FOR STUFFING Pocket Chop (Braise, Broil, Panbroil, Panfry) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3380 b PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-17 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
PORK a TOP LOIN ROAST BNLS b (Roast) y x
U.P.C. 3368 ab IMPS/NAMP 413 Pork Loin Center Loin, Boneless IMPS/NAMP 412B/E This is the center portion of the Boneless Loin, with the Sirloin section (x) and a portion of the Blade section (y) removed.
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS NEXT *Use of descriptor, “Pot”, is optional. INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-18 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP a PORK LOIN a TENDERLOIN WHOLE b a (Braise, Roast) b b U.P.C. 3358 ab IMPS/NAMP 415
Pork Tenderloin PORK LOIN TENDERLOIN TIPLESS IMPS/NAMP 415 (Roast) The Pork Tenderloin is removed from the whole Pork Loin [as first illustrated in the primal cut photo on page P-12 (c)]. When purchased, it should be practically free of fat. U.P.C. 3363 a
PORK LOIN TENDERLOIN TIPS INTRODUCTION (Panbroil, Panfry, Stirfry)
APPROVED NAMES BEEF U.P.C. 3364 b VEAL PORK PORK LOIN Tenderloin French Cut LAMB TENDERLOIN BUTTERFLIED (Roast) The tenderloin is butterflied by a lengthwise cut. GROUND MEATS
U.P.C. 3362 ab EFFECTIVE MEATCASE MANAGEMENT
PORK LOIN Tenderloin Medallions FOOD SAFETY TENDERLOIN FILETS (Braise, Broil, Panbroil, Panfry) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3361 a
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-19 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
b PORK Chunk Side of Pork FRESH SIDE Fresh Belly (Cook in Liquid) Streak of Lean a
U.P.C. 3427 a IMPS/NAMP 408
Pork Belly PORK Sliced Side Pork FRESH SIDE SLICED IMPS/NAMP 408 (Broil, Panfry, Roast, Pork Belly (a) is that portion of the center section of Cook in Liquid) the side that remains after the Loin and Spareribs (b) have been removed.* Pork Spareribs U.P.C. 3430 a IMPS/NAMP 416 PORK SPARERIBS Fresh Spareribs (Braise, Broil, Roast, INTRODUCTION Cook in Liquid)
APPROVED NAMES BEEF U.P.C. 3468 b IMPS/NAMP 416 VEAL PORK PORK SPARERIBS St. Louis-Style Ribs LAMB BREASTBONE OFF (Braise, Broil, Roast, Cook in Liquid) GROUND MEATS
U.P.C. 3479 b IMPS/NAMP 416C EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES *Note: In the primal cut illustrated above, the dotted outline indicates the area from which the Spareribs (b) have been removed. The length of the belly may vary from that shown. PREVIOUS NEXT INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-20 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP c PORK LEG Fresh Ham b WHOLE a (Braise, Roast)
U.P.C. 3387 abc IMPS/NAMP 402
Pork Leg PORK LEG Boneless Fresh Ham ROAST BNLS IMPS/NAMP 402 (Braise, Roast) Illustrated here are three sections of the fresh Pork Leg from which the major retail cuts pictured are made: Rump (a), Center (b) and Shank (c). U.P.C. 3389 abc IMPS/NAMP 402B
PORK LEG Butt Portion RUMP PORTION Pork Leg Butt INTRODUCTION (Braise, Roast) Fresh Ham Butt Pork Leg Roast Sirloin Portion APPROVED NAMES BEEF U.P.C. 3394 a VEAL PORK PORK LEG Center Cut Roast LAMB CENTER ROAST (Braise, Roast) The Center Slice also comes from this section. See page P-22. GROUND MEATS
U.P.C. 3402 b EFFECTIVE MEATCASE MANAGEMENT
PORK LEG Shank Roast FOOD SAFETY SHANK PORTION Leg Roast (Braise, Roast) Fresh Ham MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3398 c
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-21 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
b PORK LEG Butt Half Fresh Leg RUMP HALF Pork Leg Sirloin Half a (Braise, Roast) Pork Leg Roast Sirloin Half
U.P.C. 3392 a
Pork Leg PORK LEG Pork Leg Roast Sirloin Half SHANK HALF IMPS/NAMP 402 (Braise, Roast) Illustrated here is an alternative cutting method for the fresh Pork Leg, from which the major retail cuts pictured are made: Rump Half (a) and Shank Half (b). Center Slices may be cut from either side. U.P.C. 3396 b
PORK LEG Fresh Pork Leg Steak CENTER SLICE Leg of Pork Steak INTRODUCTION (Braise, Panbroil, Panfry) Center Cut
A Center Slice may be cut about APPROVED NAMES 1” from either side of the center. BEEF U.P.C. 3404 ab VEAL PORK PORK LEG Pork Tenderette LAMB CUBED STEAK Porklet (Braise, Panbroil, Panfry)
GROUND MEATS
U.P.C. 3421 ab IMPS/NAMP 1400 EFFECTIVE MEATCASE MANAGEMENT
PORK CUBES FOOD SAFETY FOR KABOBS (Braise, Broil) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3494 ab IMPS/NAMP 435B
PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-22 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
b PORK FOR STEW (Braise, Cook in Liquid) a
b U.P.C. 3495 abc IMPS/NAMP 435A Pork Leg PORK LEG TOP ROAST BNLS IMPS/NAMP 402 (Roast) Illustrated here is an alternative cutting method for the fresh Pork Leg, from which the major retail cuts pictured are made: Rump Half (a) and Shank Half (b). Center Slices may be cut from either side. U.P.C. 3408 a IMPS/NAMP 402F
PORK LEG TOP ROAST CAP OFF BNLS INTRODUCTION (Roast)
APPROVED NAMES BEEF U.P.C. 3409 a VEAL PORK PORK LEG “Cutlet” may be substituted for steak on the label. LAMB TOP STEAK BNLS (Braise, Panbroil, Panfry)
GROUND MEATS
U.P.C. 3410 a EFFECTIVE MEATCASE MANAGEMENT
PORK LEG London Broil FOOD SAFETY TOP STEAK BNLS (THICK CUT) Steaks from the most tender portion (Braise, Panbroil, Panfry) of the Top Pork Leg may be cut extra MEAT COOKERY thick (approx. 11/2”) for broiling and grilling. GLOSSARY & REFERENCES U.P.C. 23971 a
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INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-23 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP a
PORK LEG Scaloppini TOP STEAK (THIN CUT) This steak is cut thinner than normal. (Panbroil, Panfry) b c
U.P.C. 83982 a
Pork Leg PORK LEG Top Steak Butterflied TOP STEAK BUTTERFLIED IMPS/NAMP 402 (Braise, Panbroil, Panfry) By cutting through the natural seams, the Pork Leg may be separated into the Top (a), Bottom (b), and the Tip (c). Note: Top and Bottom Leg cuts may be alternately labeled, respectively, as “Inside” (a) and U.P.C. 23972 a “Outside” (b) Leg cuts.
PORK LEG Stir Fry Strips TOP STRIPS INTRODUCTION (THIN CUT) Thin strips processed from the Top Pork (Panfry, Saute) Leg. APPROVED NAMES BEEF U.P.C. 23974 a VEAL PORK PORK LEG Kabobs LAMB TOP CUBES FOR KABOBS (Braise, Broil) Cubes processed from the Top Pork Leg.
GROUND MEATS
U.P.C. 23973 a EFFECTIVE MEATCASE MANAGEMENT PORK LEG Chop Suey Cubes FOOD SAFETY TOP CUBES (SMALL CUT) Cut smaller than normal. (Panfry, Saute) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 23975 a
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INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-24 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP a PORK LEG BOTTOM ROAST BNLS (Roast)
b c U.P.C. 3411b IMPS/NAMP 402D
PORK LEG “Cutlet” may be substituted for Pork Leg BOTTOM STEAK BNLS steak on the label. IMPS/NAMP 402 (Braise, Panbroil, Panfry) By cutting through the natural seams, the Pork Leg may be separated into the Top (a), Bottom (b), and the Tip (c). Note: Top and Bottom Leg cuts may be alternately labeled, respectively, as “Inside” (a) and U.P.C. 3412 b “Outside” (b) Leg cuts. PORK LEG Bottom Steak Butterflied BOTTOM STEAK BUTTERFLIED INTRODUCTION (Braise, Panbroil, Panfry)
APPROVED NAMES BEEF U.P.C. 23976 b VEAL PORK PORK LEG LAMB EYE ROAST BNLS (Roast)
GROUND MEATS
U.P.C. 3413 b EFFECTIVE MEATCASE MANAGEMENT
PORK LEG This cut also may properly be FOOD SAFETY EYE STEAKS BNLS labeled as “Cutlet.” (Broil, Panbroil, Panfry) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3414 b PREVIOUS NEXT
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-25 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP a PORK LEG Knuckle Roast TIP ROAST BNLS (Roast)
b c U.P.C. 3415 c
PORK LEG Knuckle Steak Pork Leg TIP STEAK BNLS This cut also may be properly labeled as IMPS/NAMP 402 (Broil, Panbroil, Panfry) “Cutlet”. By cutting through the natural seams, the Pork Leg may be separated into the Top (a), Bottom (b), and the Tip (c). Note: Top and Bottom Leg cuts may be alternately labeled, respectively, as “Inside” (a) and U.P.C. 3416 c “Outside” (b) Leg cuts. PORK LEG Sandwich Steaks TIP STEAK BONELESS INTRODUCTION (THIN CUT) (Braise, Panbroil, Panfry)
APPROVED NAMES BEEF U.P.C. 23977 c VEAL PORK PORK LEG Cube Steak LAMB TIP CUBE STEAK (Braise, Panbroil, Panfry)
GROUND MEATS
U.P.C. 23978 c EFFECTIVE MEATCASE MANAGEMENT
PORK LEG Stewing Cubes FOOD SAFETY TIP STEW MEAT (Braise, Cook in Liquid) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 23979 b
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INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-26 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
SMOKED PORK Smoked Shoulder Butt SHOULDER ROLL Cottage Butt (Roast, Cook in Liquid) Daisy Ham a
b c U.P.C. 3565 a IMPS/NAMP 530
Smoked Pork SMOKED PORK Smoked Callie SHOULDER PICNIC WHOLE Smoked Picnic Shoulder (Roast, Cook in Liquid) IMPS/NAMP 516 The Pork Shoulder is often cured and smoked. The Smoked Pork Boston-Style Roast (a) comes from the upper part of the Shoulder and is often boned and sold as Smoked Pork Shoulder Roll. The U.P.C. 3569 bc IMPS/NAMP 526 Smoked Pork Shoulder Picnic (b) comes from the lower portion of the Shoulder. The Shank portion is the Hock (c). SMOKED PORK Ham Hock HOCK Smoked Ham Hock INTRODUCTION (Roast, Cook in Liquid)
APPROVED NAMES BEEF U.P.C. 3589 c IMPS/NAMP 561 VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
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INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-27 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
e a SMOKED PORK JOWL (Cook in Liquid) b d
c U.P.C. 3944 d
Miscellaneous SMOKED PORK JOWL SLICES Smoked Pork (Panfry, Bake, Cook in Liquid) IMPS/NAMP All of the Pork cuts pictured here may be cured and smoked. They are the Boston-Style (a) and d Arm Picnic Shoulders (b), Feet (c), Jowl (d) and U.P.C. 3946 Neck bones (e). SMOKED PORK NECK BONES INTRODUCTION (Cook in Liquid)
APPROVED NAMES BEEF U.P.C. 3955 e VEAL PORK SMOKED PORK LAMB PIG’S FEET (Cook in Liquid)
GROUND MEATS
U.P.C. 3956 c EFFECTIVE MEATCASE MANAGEMENT
SMOKED PORK FOOD SAFETY CUBES FOR KABOBS (Broil, Roast) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3768 ab
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INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-28 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
SMOKED PORK LOIN Canadian Bacon CANADIAN-STYLE BACON Back Bacon c (Roast, If Sliced: Broil, Panbroil, Panfry) a b
U.P.C. 3659 abc IMPS/NAMP 550
Smoked Pork SMOKED PORK May be labeled as a LOIN ROAST “ Center Loin Roast.” Loin (Roast) IMPS/NAMP 545 Smoked Pork Loin is processed from trimmed fresh Loin by curing and smoking. The Canadian-Style U.P.C. 3629 bc bacon is also seen in branded packages in the self-serve deli refrigerator case. SMOKED PORK Center Cut Chops, Smoked LOIN CHOPS INTRODUCTION (Broil, Panbroil, Panfry, Roast)
APPROVED NAMES BEEF U.P.C. 3630 c IMPS/NAMP 1545 VEAL PORK SMOKED PORK May be labeled as “Loin Chop Center Cut BNLS.” LAMB TOP LOIN CHOP BNLS (Broil, Panbroil, Panfry, Roast)
GROUND MEATS
U.P.C. 3635 abc IMPS/NAMP 1548 EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
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INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-29 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
SMOKED PORK LOIN Center Cut Pork Chops RIB CHOPS Smoked Pork Chops c (Broil, Panbroil, Panfry, Roast) a b
U.P.C. 3640 ab
Smoked Pork SMOKED PORK LOIN BACK RIBS Loin (Braise, Cook in Liquid, Roast) IMPS/NAMP 545 Smoked Pork Loin is processed from trimmed fresh Loin by curing and smoking. U.P.C. 3665 ab
INTRODUCTION
APPROVED NAMES BEEF VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
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INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-30 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
bb SMOKED PORK SLAB BACON a (Broil, Panfry, Roast) a
U.P.C. 3909 a
Smoked Pork Belly SMOKED PORK IMPS/NAMP 538 SLICED BACON Smoked Spareribs (Broil, Panfry, Roast) IMPS/NAMP 559 Cured and smoked Bacon (a) and Spareribs (b) [dotted outline] come from this section. Generally U.P.C. 3919 a Bacon is sold pre-sliced in packages, either branded or store-wrapped in the self-serve deli case, but also by the slab. SMOKED PORK SPARERIBS INTRODUCTION (Braise, Broil, Roast, Cook in Liquid) APPROVED NAMES BEEF U.P.C. 3935 b VEAL PORK LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
Note: In the primal cut, illustrated above, the dotted outline indicates the area from which PREVIOUS NEXT the Spareribs have been removed. INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-31 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
a SMOKED HAM c b WHOLE d (Roast)
U.P.C. 3670 abcd IMPS/NAMP 501
Smoked Ham SMOKED HAM BNLS (Roast) IMPS/NAMP 501 Cured and Smoked Ham is processed from the fresh Pork Leg. While there are many styles of Hams, the cutting variations pictured here and on the following page suggest merchandising U.P.C. 3677 abcd IMPS/NAMP 505 flexibility. Note: the U.P.C. numbers shown are representative of the cut; however, check the full U.P.C. listing for variations. SMOKED HAM Ham Shank Half SHANK HALF Half Ham Shank End INTRODUCTION (Roast)
APPROVED NAMES BEEF U.P.C. 3717 cd VEAL PORK SMOKED HAM Ham Shank End LAMB SHANK PORTION (Roast)
GROUND MEATS
U.P.C. 3729 d EFFECTIVE MEATCASE MANAGEMENT
SMOKED HAM Ham Butt Half FOOD SAFETY RUMP HALF (Roast) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3691 ab
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INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-32 PORK CUTS INDEX Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK Approved Name; Recommended Unapproved Names; Other Cooking Method; U.P.C. Information; IMPS/NAMP
a SMOKED HAM Ham Sirloin End c b RUMP PORTION Ham Butt Portion d (Roast) Ham Butt End
U.P.C. 3703 a
Smoked Ham SMOKED HAM CENTER ROAST IMPS/NAMP 501 (Roast) Cured and Smoked Ham is processed from the fresh Pork Leg. While there are many styles of Hams, the cutting variations pictured here and on the preceding page suggest merchandising U.P.C. 3741 bc flexibility. Note: the U.P.C. numbers shown are representative of the cut; however, check the full U.P.C. listing for variations. SMOKED HAM CENTER ROAST BNLS INTRODUCTION (Roast)
APPROVED NAMES BEEF U.P.C. 3742 bc VEAL PORK SMOKED HAM LAMB CENTER SLICE (Broil, Panbroil, Panfry, Roast)
GROUND MEATS
U.P.C. 3743 bc EFFECTIVE MEATCASE MANAGEMENT
SMOKED HAM Boneless Center FOOD SAFETY CENTER SLICE BNLS (Broil, Panbroil, Panfry, Roast) MEAT COOKERY
GLOSSARY & REFERENCES U.P.C. 3746 bc
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INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE P-33 PORK CUTS INDEX