Weight Range of Shoulder In Pounds
Maximum Fat Thickness
8-12 (3.6--5.5 kg)
A.
1 1/4 in. (32 mm)
12-16 (5.5--7.3 kg)
B.
1 1/2 in. (38 mm)
16-20 (7.3--9.1 kg)
C.
1 3/4 in. (44 mm)
D.
20 (9.1 kg) and up
2.0 in. (51 mm)
(8) Institutional Meat Purchase Specifications Item Number 405-Pork
Shoulder, Picnic. This item is prepared from item number 403. The butt shall be removed
by a straight cut, dorsal to the shoulder joint, at an approximate right angle with the belly
side. The jowl shall be removed by a straight cut approximately parallel with the belly
side that is not more than 1.0 inch (25 mm) anterior from the half moon muscle
(pectorales profundi), measured on the butt side. The fat and skin shall be beveled to
meet the lean on the dorsal edge. The fat thickness, measured at the center of the butt
side, shall not exceed that indicated in the following schedule:
Weight Range of Shoulder Picnic (pounds)
Maximum Fat Thickness
A. 4-6 (1.8--2.7 kg)
5/8 in. (18 mm)
B. 6-8 (2.7--3.6 kg)
3/4 in. (19 mm)
C. 8-12 (3.6--5.5 kg)
1.0 in. (25 mm)
D. 12 (5.5 kg and up)
1 1/4 in. (32 mm)
(9) Institutional Meat Purchase Specifications Item Number 406-Pork
Shoulder, Boston Butt. This item is as described in item number 403 except that the picnic
is removed as described in item number 405. All fat in excess of 1/4 inch (6 mm) in
depth, neck bones, related cartilage, and skin shall be removed.
(10) Institutional Meat Purchase Specifications Item Number 410-Pork Loin.
The loin is that portion of the side remaining after removal of the shoulder, ham, belly,
and fat back leaving a portion of the blade bone, its overlying lean and fat, not less than two
sacral, but no caudal, vertebrae on the loin. The shoulder and leg shall be separated
from the loin by straight cuts which are reasonably perpendicular to the split surface of
the backbone. The outer tip of the subscapularis muscle shall not extend past the
center of the base of the medial ridge of the blade bone. The belly side shall be
removed by a straight cut (a slight dorsal curvature is acceptable) which extends from a
point which is ventral to but not more than 3.0 inches (76 mm) from the longissimus
dorsi on the shoulder end, to a point on the ham end ventral to but not more than 1/2
inch (13 mm) from the tenderloin. Surface fat shall be trimmed to an average of 1/4
inch (6 mm) in depth or less except in the hip bone area. The hip bone area is defined
as the area contained within two parallel lines, 2.0 inches (51 mm) on either side of the
anterior end of the hip bone and associated cartilage. Fat in the hipbone area shall be
trimmed to the same contour as the rest of the trimmed fat surface of the loin. At least
2.0 inches (51 mm) of the false lean shall be exposed. Lumbar and pelvic fat shall be
trimmed to 1/2 inch (13 mm) or less in depth. The tenderloin shall remain intact. The
diaphragm and hanging tender shall be removed. The spinal cord groove shall be
evident on at least 75 percent of the vertebrae.
MD0710
5-12