Match the market cut in Column II to the IMPS in Column I.
Pork Loin, Boneless, Special
Pork Loin, Roast, Boneless
Pork Loin, Boneless
Pork Loin, End Chops, Boneless
Pork Loin, Bladeless
According to IMPS 401, the ham is separated from the side by a straight
cut near the anterior edge of the aitch bone. The cut must not be less than _____
inch(es) and not more than ____ inch(es) from the bone.
a. 2; 4.
b. 1; 3.
1 1/2; 3 1/2.
Which market cut exposes a cross-section of the gastrocnemius muscle?
a. Pork Leg, (Fresh Ham).
b. Pork Leg, (Fresh Ham), Short Shank.
Pork Leg, (Fresh Ham), Skinned.
d. Pork Leg, (Fresh Ham), Boneless.