Fabrication Videos

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  • Item No. 401 - Pork Leg (Fresh Ham)

    The leg is separated from the side by a straight cut approximately perpendicular to a line parallel to the shank bones. The cut passes through a point which is not less than 1.5 inches (3.8 cm) and not more than 3.5 inches (8.8 cm)from the anterior edge of the aitch bone. The foot shall be removed at or slightly above the hock joint. The tail, vertebrae, rectus abdominis, (flank muscle) cutaneous trunci, prefemoral lymph gland, and any other exposed lymph glands shall be removed. The skin and collar fat over the semimembranosus (cushion) shall be smooth and well rounded such that the innermost curvature of the skin is trimmed back at least half the distance from the stifle joint to the posterior edge of the aitch bone. The skin overlying the medial side(inside) of the quadriceps femoris shall be removed and fat overlying the quadriceps femoris and pelvic area shall be removed close to the lean. The fat thickness beneath the leg face measured at the skin edge and directly under the bone shall not exceed that indicated in the following schedule: Weight Range of Ham (pounds) Maximum Fat Thickness A. 14 - 17 (6.4 - 7.7 kg) 1.25 in. (3.1 cm) B. 17 - 20 (7.7 - 9.1 kg) 1.5 in. (3.8 cm) C. 20 - 26 (9.1 - 11.8 kg) 1.75 in. (4.3 cm) D. 26 (11.8 kg) and up 2.0 in. (5.0 cm)

  • Item No. 401A - Pork Leg (Fresh Ham), Short Shank

    This item is as described in ItemNo. 401 except the shank shall be removed by a straight cut made at an approximate rightangle to the shank bones exposing a cross section of the gastrocnemius.

  • Item No. 401B - Pork Leg (Fresh Ham), Sirloin On

    This item is as described in Item No.401, except that the loin is removed by a straight cut immediately anterior to the hip bone and related cartilage leaving no less than 1-1/2 lumbar vertebrae on the leg. When specified, the shank shall be removed as described in Item No. 401A and may be labeled accordingly.

  • Item No. 401C - Pork Leg (Fresh Ham), Semi-boneless

    This item is as described in Item No. 401A or 401B, except that the pelvic bone (aitch or hip), fat and lean above the aitch bone (oyster), vertebrae, flank and ilio psoas muscles are removed. The purchaser may specify one of the following options .PSO: 1 - Sirloin off - The leg shall be derived from Item No. 401A.2 - Sirloin on - The leg shall be derived from Item No. 401B.When not specified, product shall comply with option 1. Unless other wise specified, all skin shall be removed

  • Item No. 402D - Pork Leg (Fresh Ham), Outside

    This boneless item shall consist of the outside muscles (biceps femoris, gluteus superficialis, and semitendinosus) from the leg. The gastrocnemius (inner shank) may remain; however, the "mouse" (flexor digitorum superficialis) shall be removed. The popliteal lymph gland and surrounding fat in excess of1/4 inch (6 mm) in depth shall be removed. The purchaser may specify outsides from two legs to be reversed, and the boned surfaces placed together to produce a uniformly thick roast (when this option is specified, the purchaser may also specify the item to be divided into approximately equal portions by a straight cut(s) at a right angle to the length of the cut).

  • Item No. 402F - Pork Leg (Fresh Ham), Inside

    This boneless item shall consist of the semimembranosus and related muscles of the inside portion of the leg which are removed from the outside and knuckle portions of the leg along the natural seam. All bones, cartilage, exposed heavy (opaque) connective tissue, lean and fat overlying the aitch bone(oyster), and the gracilis membrane (opaque portion) shall be removed. The purchaser may specify insides from two hams to be packaged together by placing the seamed surfaces together to produce a uniformly thick roast.

  • Item No. 402G - Pork Leg (Fresh Ham), TBS, 3-Way, Boneless

    This item shall consist of inside (top), outside (bottom), and knuckle (sirloin tip) portions of the leg individually packaged and placed into the same container. The inside shall be as described in Item No.402F. The outside shall be as described in Item No. 402E. The knuckle portion shall consist of the tensor fasciae latae and quadriceps group. All bones and cartilage shall be removed. The purchaser may specify this item to be derived from a leg with the sirloin on and require the boneless sirloin to be included (when included, shall be labeled 4-way).The purchaser may specify the packaging of individual roasts consisting of two insides, two outsides, two knuckles, and two sirloins (when applicable) be placed into the same container.

  • Item No. 402H - Pork Leg (Fresh Ham), Tip

    This item shall consist of the knuckle portion of the leg (the tensor fasciae latae and quadriceps group).

  • Item No. 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 than1.0 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 to 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 that is anterior to, but not more than 1.0 inch (25 mm) from the innermost curvature of the ear dip. The neck bones, ribs, breastbones, 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: Weight Range of Shoulder (pounds) Maximum Fat Thickness A. 8 - 12 (3.6 - 5.5 kg) 1.25 in. (3.1 cm) B. 12 - 16 (5.5 - 7.3 kg) 1.5 in. (3.8 cm) C. 16 - 20 (7.3 - 9.1 kg) 1.75 in. (4.3 cm) D. 20 (9.1 kg) and up 2.0 in. (5.0 cm)

  • Item No. 403A - Pork Shoulder, Long Cut

    This item is as described in Item No. 403, except that the shoulder shall be separated from the carcass by a straight cut approximately perpendicular to the length of the carcass between the 4th and 6th ribs.

  • Item No. 405 - Pork Shoulder, Picnic

    This item is prepared from Item No. 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 which is not more than 1.0inch (25 mm) anterior from the pectorales profundus, (half moon muscle) 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. (16 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) 1.25 in. (3.1 cm)

  • Item No. 405A - Pork Shoulder, Picnic, Boneless

    This item is prepared from Item No.405. All bones, cartilage, and skin shall be removed. The belly side of the picnic shall expose a cross-section of the cushion (triceps brachii group). The butt side shall expose a full cross-section of the supraspinatus with no more than a slight enlargement of tendons. The jowl shall be removed by a cut that is not more than 1.0 inch (25 mm) anterior from the pectorales profundus, measured on the butt side. The tendinous ends of the shank, shall be removed to a point where a cross-sectional cut exposes at least 75 percent lean.

  • Item No. 405B - Pork Shoulder, Picnic, Cushion

    This item shall consist of the triceps brachii muscles from Item No. 405A and shall be practically free of fat. Tendons shall be trimmed flush with the lean.

  • Item No. 406 - Pork Shoulder, Boston Butt

    This item is as described in Item No. 403except that the picnic is removed as described in Item No. 405. Skin, neck bones and related cartilage shall be removed. At least traces of false lean shall be exposed. When specified, the neck shall be removed by a straight cut approximately parallel to the loin side, immediately anterior to the pectorales profundus.

  • Item No. 406A - Pork Shoulder, Boston Butt, Boneless

    This item is prepared from Item No. 406. All bones, cartilages, and skin shall be removed. The loin side of the butt shall expose the longissimus equal to or larger than the combined areas of the splenius and semispinalis capitis. The picnic side shall expose a cross-section of the supraspinatus with no more than a slight enlargement of tendons. The jowl shall be removed by a straight cut, approximately parallel with the loin side, which is not more than 1.0 inch (25 mm) anterior to the pectorales profundus, measured on the picnic side. At least traces of false lean shall be exposed. The lean and fat overlying the blade shall remain firmly attached. When specified, the neck shall be removed by a straight cut approximately parallel to the loin side, immediately anterior to the pectorales profundus.

  • Item No. 407 - Pork Shoulder Butt, Cellar Trimmed, Boneless

    The butt is as described in Item No. 406A except the lean and fat overlying the blade shall be removed.

  • Item No. 408 - Pork Belly

    The belly is prepared from the side after removal of the leg, shoulder, loin, fat back, and spareribs. All bones and cartilage shall be removed. Practically all leaf fat shall be removed. The fat back shall be removed by a straight cut not more than 1.5 inches (3.8 cm) from the outermost dorsal curvature of scribe line. The anterior (shoulder) and posterior (leg) ends of the belly shall be reasonably straight and parallel. No side of the belly shall be more than 2.0 inches (5.0 cm) longer than its opposing side. The width of the rectus abdominis (flank muscle) shall be at least 25percent of the width of the belly on the leg end. The fat on the ventral side of the belly and adjacent to the flank shall be trimmed to within 3/4 inch (19 mm) from the lean. The are a ventral to the scribe line shall be free of scores and "snowballs" (exposed areas of fat)which measure 3.0 square inches (19.4 sq. cm) or more. The belly shall be free of enlarged, soft, porous, dark, or seedy mammary tissue. The scribe line is not considered a score but shall be not more than 1/4 inch (6 mm) in depth at any point.

  • Item No. 409A - Pork Belly, Single Ribbed, Skinless

    This item is as described in Item No. 409 except that the rib bones are removed individually leaving the intercostal meat (rib fingers), costal cartilage, sternum, and transversus abdominis muscle intact. The purchaser may specify that skin may remain and that the costal cartilage and/or sternum be removed.

  • Item No. 409B - Pork Belly, Center Cut, Skinless

    This item is as described in Item No.409 except that the fat back shall be removed by a straight cut no more than 1/2 inch (13mm) dorsal to the outermost curvature of the scribe line. The fat and teat line on the ventral edge shall be removed by a straight cut immediately ventral to lean edge.

  • Item No. 410 - Pork Loin

    The loin is that portion of the side remaining after removal of the shoulder, leg, belly, and fat back leaving a portion of the blade bone, its overlying lean and fat, not less than two (2) sacral, but no caudal vertebrae on the loin. The shoulder and leg shall be separated from the loin by straight cuts that are reasonably perpendicular to the split surface of the backbone. The outer tip of 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 (7.5cm) from the longissimus on the shoulder end, to a point on the leg 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 (2) parallel lines, 2.0 inches (5.0 cm) 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 least2.0 inches (5.0 cm) 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.

  • Item No. 410A - Pork Sirloin

    This item is derived from a loin as described in Item No.410. The sirloin is the portion of the full loin that remains after the center-cut loin is removed by a straight cut anterior to the hipbone and related cartilage. Unless other wise specified, a portion of the tenderloin may remain.

  • Item No. 411 - Pork Loin, Bladeless

    The loin is as described in Item No. 410except the blade bone, associated cartilage, and associated overlying leanand fat shall be removed. On the shoulder end, the longissimus shall beequal to or larger than the combined areas of the splenius and semispinaliscapitis. When specified by the purchaser, all false lean (trapezius and latissimus dorsi) shall be removed in their. entirety. The purchaser may specify the following options for all loins in the 412 and 413series. Option nos. 1-4 are belly removal options (ventral to the longissimus). If no belly removal option is specified, the distance shall be as specified within the item description. Option no. 5 is for trim. PSO: Option No. Distance from the longissimus (Blade end x Sirloin end) 1 - 2.0 in. (5.0 cm) x 1.0 in. (25 mm) 2 - 1.0 in. (25 mm) x 1.0 in. (25 mm) 3 - 0 in. x 0 in. (Immediately ventral) 4 - Other 5 - All false lean removed (trapezius and latissimus)

  • Item No. 412 - Pork Loin, Center Cut, 8 Ribs

    This item is prepared from Item No. 410.The blade and the sirloin portions are removed by straight cuts made approximately perpendicular to the split surface of the backbone and the length of the loin. The sirloin is removed anterior to the hipbone and associated cartilage exposing the gluteus medius. The blade portion shall be removed to leave not more than eight (8) ribs present. Floating rib(s) which do not show a cross-section at the belly side are exempt. The belly shall be removed by a straight cut (a slight dorsal curvature is acceptable) from a point that is ventral to, but not more than 4.0 inches (10.0 cm) from, the longissimus at the blade end to a point on the sirloin end which is ventral to, but not more than 3.0 inches (7.5 cm) from the longissimus. Surface fat shall be trimmed to an average of 1/4 inch (6 mm) in depth. Lumbar fat shall be trimmed to not exceed 1/2 inch (13 mm) in depth. The tenderloin shall remain intact. The spinal cord groove shall be evident on at least 75 percent of the vertebrae.

  • Item No. 412A - Pork Loin, Center Cut, 8 Ribs, Chine Bone Off

    This item is as described in Item No. 412. The tenderloin is removed. The protruding edge of the chine bone shall be removed such that the ventral edge of the spinal groove is not evident on the length of the loin. The longissimus shall not be scored.

  • Item No. 412B - Pork Loin, Center Cut, 8 Ribs, Boneless

    This item is prepared from Item No. 412. The tenderloin, all bones and cartilage shall be removed. On the blade end, the longissimus shall be at least twice as large as the spinalis dorsi. The sirloin is removed anterior to the hipbone cartilage and shall expose the gluteus medius. The belly shall be removed by a cut ventral to, but not more than 4.0 inches (10.0 cm) from, the longissimus at the blade end to a point on the sirloin end ventral to, but not more than 3.0 inches (7.5 cm)from, the longissimus. To facilitate packaging, this item may be "butterflied" perpendicular to the length of the loin.

  • Item No. 412C - Pork Loin, Center Cut, 11 Ribs

    This item is prepared from Item No.410. The blade and the sirloin portions are removed by straight cuts made approximately perpendicular to the split surface of the backbone and the length of the loin. The sirloin is removed anterior to the hipbone and associated cartilage exposing the gluteus medius. The blade portion shall be removed to leave no more than 11 ribs present. Floating rib(s)which do not show a cross-section at the belly side are exempt. The belly shall be removed by a straight cut from a point that is ventral to, but not more than 3.0 inches (7.5 cm) from,the longissimus at the blade end to a point on the sirloin end ventral to, but not more than3.0 inches (7.5 cm) from, the longissimus (a slight dorsal curvature is acceptable). The blade bone, related cartilage, and overlying lean and fat shall be removed. Lumbar fat shall be trimmed to not exceed 1/2 inch (13 mm) in depth. The tenderloin shall remain intact. The spinal groove shall be evident on at least 75 percent of the vertebrae.

  • Item No. 412D - Pork Loin, Center Cut, 11 Ribs, Chine Bone Off

    This item is as described Item No. 412C. The tenderloin is removed. The protruding edge of the chine bone shall be removed such that the ventral edge of the spinal groove is not evident on the length of the loin. The longissimus shall not be scored.