(3) Institutional Meat Purchase Specifications Item Number 401A - Pork Leg
(Fresh Ham), Short Shank. The fresh ham is as described in item number. 401 except
the shank shall be removed by a straight cut made at an approximate right angle to the
shank bones exposing a cross section of the gastrocnemius.
(4) Institutional Meat Purchase Specifications Item Number 402-Pork Leg
(Fresh Ham), Skinned. This item is as described in Item No. 401 except the skin and fat
on the outside of the ham shall be trimmed. The skin shall be removed anterior to a
straight line parallel to the leg face, which starts at a point that does not exceed 25
percent of the distance from the stifle joint to the leg face. The fat exposed by the
removal of the skin shall be trimmed not to exceed 2 inch (50 mm) in depth at any point,
which is 1 1/2 inches (38 mm) or more from the skin edge, except at the tail end of the
pelvic area, and the fat thickness shall not exceed 1.0 inch (25 mm).
(5) Institutional Meat Purchase Specifications Item Number 402B-Pork Leg
(Fresh Ham), Boneless. This item is prepared from Item No. 401. All bones, cartilage,
skin, flank muscle (rectus abdominis), cutaneous trunci, fat and lean above the aitch
bone and exposed lymph glands shall be removed. The tendinous ends of shanks shall
be removed so that the cross sectional cut exposes not less than 75 percent lean. All
surface fat in excess of 1/2 inch (13 mm) in depth shall be removed. The loin end shall
be exposed by a straight cut anterior to the quadriceps femoris. The cut shall not be
less than 1.0 inch (25 mm) and not more than 3.0 inches (75 mm) from the anterior end
of the femur pocket. Shank meat which is firmly attached may remain and shall be
folded into the femur cavity. The ham shall be netted or tied.
(6) Institutional Meat Purchase Specifications Item Number 402C-Pork Leg
(Fresh Ham), Boneless, Short Shank, Trimmed. The fresh leg is as described in Item
No. 402B except the popliteal lymph gland and surrounding fat in excess of 1/4 inch (6
mm) in depth shall be removed. The shank shall be removed by a straight cut made at
an approximate right angle to the length of the shank exposing the gastrocnemius.
(7) Institutional Meat Purchase Specifications Item Number 403-Pork
Shoulder. The shoulder is separated from the side by a straight cut, approximately
perpendicular to the length of the side, posterior to, but not more than 1.0 inch (25 mm)
from, the tip of the elbow and shall not expose the elbow. The outer tip of the
subscapularis muscle shall not extend past the dorsal edge of the base of the medial
ridge of the blade bone. The foot shall be removed at or slightly above the upper knee
joint by a straight cut approximately perpendicular to the shank bones. The jowl shall
be removed by a straight cut approximately parallel with the loin side, which is anterior
to but not more than 1.0 inch (25 mm) from the innermost curvature of the ear dip. The
neck bones, ribs, breast bones, associated cartilage, and breast flap (through the major
crease) shall be removed. The fat and skin shall be beveled to meet the lean on the
dorsal edge. The exterior fat thickness at the dorsal skin edge, measured at the center
of the cut, shall not exceed that indicated in the following schedule:
MD0710
5-11