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 |