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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