Foodservice Cuts of Pork - Hints, Tips and Tricks - Hints & Substitutions

Foodservice Cuts of Pork Hints, Tips and Tricks 4480 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