Foodservice Cuts of Pork Hints, Tips and Tricks 4572 reads
NAMP/IMPS Number (North
American Meat Processors
Association / Institutional Meat Purchase
Specifications) © NAMP
 406 Pork Shoulder, Boston Butt, Bone In |
 406A Pork Shoulder, Boston Butt, Boneless |
 1406 Pork Boston Butt Steaks |
 407 Pork Shoulder Butt, Cellar Trimmed, Boneless |
 408 Pork Belly |
 416 Pork Spareribs |
 416A Pork Spareribs, St. Louis Style |
 417 Pork Shoulder, Hocks (left) 417A Pork Leg (Fresh Ham) Hocks (right) |
 410 Pork Loin, Bone In |
 412 Pork Loin, Bone In, Center Cut, 8 Ribs |
 1412 Pork Loin Chops, Center Cut |
 1412B Pork Loin Chops, Center Cut, Boneless |
 413A Pork Loin, Boneless Roast |
 414 Pork Loin, Canadian Back |
 415 Pork Tenderloin |
 422 Pork Loin, Back Ribs |
 402A Pork Leg (Fresh Ham), Boneless |
 402B Pork Leg (Fresh Ham), Boneless |
 1495 Coarse Chopped Pork |
 1400 Pork Steak Cubed |
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