DRAFT KENYA STANDARD         DKS 317: PART 3:2016  
ICS ……………… 
 
 
 
  
 
 
 
  
 
 
Carcasses and meat cuts - Specification 
 
 
Part 3: Pork 
   
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
 
  
 
PUBLIC REVIEW DRAFT, MARCH 2017  
 
 
 
 
  
 
 © KEBS 2016        First Edition 2016
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  2KENYA STANDARD             DKS 317: PART 3:2016  
ICS ……………… 
 
 
 
 
  
 
 
 
  
 
Carcasses and meat cuts - Specification 
 
 
Part 3: Pork 
   
 
 
 
  
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
  
 
 
PUBLIC REVIEW DRAFT, MARCH 2017 
 
 
 
  
 
 
 © KEBS 2016        First Edition 2016
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 3TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical Committee: 
 Ministry of Industry, Trade and Cooperatives  
Ministry of Health- food safety unit 
Kenya Industrial Research and Development Institute National Public Health Laboratories 
Government Chemist’s Department 
Farmer’s Choice (K) Ltd. 
University of Nairobi — Department of Food Science and Technology Consumer Information Network 
Kenchic (K) Ltd. 
Alpha Fine Foods Ltd. Kenya Meat Commission 
Directorate of livestock production 
Directorate of veterinary services Quality Meat Packers 
Choice Meats limited 
Kenya Bureau of Standards — Secretariat 
 
 
  
 
 
 
  
 
REVISION OF KENYA STANDARDS 
 
In order to keep abreast of progress in industry, Kenya standards shall be regularly reviewed. Suggestions 
for improvement to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
  
 
© Kenya Bureau of Standards , 2016 
 Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyrig ht 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau  of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in w riting 
from the Managing Director. 
 
 
 
 
ISBN 9966-19-638-2  DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  4KENYA STANDARD                    DKS 05-317: PART 3: 
2016 
                     ICS 67.120  
 
  
 
 
  
  
 
 
 
Carcasses and meat cuts - Specification 
 
Part 3: Pork 
 
 
  
 
  
 
 
 
  
 
 
 
  
KENYA BUREAU OF STANDARDS (KEBS) 
 
Head Office:  P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region    Lake Region         Rift Valley Region  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Kisumu-40100       P.O. Box 2138, Nakuru-20100 Tel.: (+254 041) 229563, 230939/40               Tel.: (+254 057) 23549, 22396       Tel.: (+254 051) 210553, 210555 
Fax: (+254 041) 229448   Fax: (+254 057) 21814 
 ©KEBS          DKS 317: 2016 PART 3  
 
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 5Foreword 
 
This Kenya Standard was prepared by the Meat and Meat Products Technical Committee under the 
guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of Standards.  
The preparation of the first edition of the standard wa s found necessary so as to align the microbiological 
requirements, heavy metal limits and Minimum Residue Levels for pesticides and veterinary drugs residue with the current advances in science.  
 
 During the preparation of this standard, reference was made to the following documents:  
Codex Alimentarius Commission Standard, Meat and Meat products Volume 10 1994. 
 
The Food, Drugs and Chemical Substances Act, Cap 254, Cap 256 of the Laws of Kenya. 
 
Kenya Meat Commission Act Cap 363 of the laws of Kenya  
Meat Control Act Cap 356 of the laws of Kenya 
 
International Commission on Microbiological Specifications for Foods -  Micro-organisms in Foods, 
Book 8. 
 UNECE Standard for Porcine Meat Carcasses and cuts 2006 Edition 
 
UNECE standard Porcine Meat carcasses and cuts 2013 Edition  
Official Methods of Analysis (AOAC) 20
th edition 2016 
 
The assistance derived from the above sources is highly acknowledged.  
 
  
 
  DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  6 
1. SCOPE 
This Kenya Standard specifies grading of pork, quality requirements, safety requirement and 
methods of analysis and sampling of pork carcasses and cuts meant for human consumption.  The 
standard also defines major portions of meat cuts from the carcasses for sale.  
2 
 Normative references 
 
The following referenced documents are indispensable for the application of this document. For 
dated references, only the edition cited applies. For undated references, the latest edition of the 
referenced document (including any amendments) applies 
 
I. KS EAS 39 - Hygiene in the food and drink manufacturing industry - Code of practice. 
II. KS ISO 22000 Food safety management systems - Requirements for any organization in the food 
chain.  
III. KS EAS 151 - Hazard analysis critical control points (HACCP). 
IV. KS 2299 Code of practice for Ante-mortem and post-mortem inspection of meat animals. 
V. KS CAC/MRL 2- Maximum Residue Limits for Veterinary Drugs in Food 
VI. KS EAS 38 - Labelling of pre-packaged foods 
VII. KS ISO 4832 — Microbiology of food and animal feeding stuffs -- Horizontal method for the 
enumeration of coliforms — Colony-count technique. 
VIII. KS ISO 16649-2 Microbiology of food and animal feeding stuffs -— Horizontal method for the 
enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 
degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. 
IX. KS ISO 6888-1 Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 
1: Technique using Baird-Parker agar medium. 
X. KS ISO 6579 Microbiology of food and animal f eeding stuffs — Horizontal method for the detection 
of Salmonella spp. 
XI. KS ISO 7937 Microbiology of food and animal  feeding stuffs — Horizontal method for the 
enumeration of Clostridium perfringens — Colony-count technique. 
XII. KS ISO 11290 - 1 Microbiology of the food chain - Horizontal method for the detection and 
enumeration of Listeria monocytogenes and other Listeria spp. -- Part 1: Detection method 
XIII. KS CAC/RCP 58-2005, Codex code of hygienic practice for meat. 
XIV. KS EAS 12 - Specification for potable water  
XV. KS ISO 17604 Microbiology of food and animal feeding stuffs- carcass sampling 
XVI. KS ISO/TS 17728 Mi crobiology of food and animal feeding stuffs- sampling techniques for 
microbiological analysis of foods and feeds. 
XVII. KS ISO 16654 Microbiology of food and animal feeding stuffs- Horizontal method for the detection of 
Escherichia coli 0157:H7 
 
 
3 DEFINITIONS 
 For the purpose of this standard the following definitions shall apply: 
 
3.1        Pork – meat derived from pig ( Sus scrofa domesticus ) 
 
3.2 Carcass  — the body of any slaughtered animal after bleeding and dressing. 
 
3.3 Dressed or dressing   — The removal of viscera, genitals, urinary bladder and udder of lactating  
pigs that have  farrowed and/or are in advanced pregnancy and where necessary splitting of the 
carcass.
 
 
3.4 Splitting  — dividing the carcass lengthwise into two sides. 
 
3.5 Conformation - is the overall thickness of muscle and fat in relation to the size of the pig’s  animal’s 
skeleton, i.e. the “shape” of the carcass profile and degree of muscularity. 
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 73.6 Eating quality - refers to the organoleptic factors influencing consumer acceptance and enjoyment 
of the product. The main eating quality attributes of meat are tenderness, succulence, flavor( taste and aroma). 
 
3.7 Carcass weight – is the weight (kg) of the dressed body of an animal at the end of the slaughter 
line. 
 
3.7.1 Hot dressed weight (HDW) - is the weight (kg) of (carcass) at the end of the slaughter line within one 
hour of slaughter.   
 
3.7.2 Cold dressed weight (DKSW) – is the weight (kg) of the carcass following chilling; also called cold 
carcass weight. 
 
3.8 Primal cuts – piece of meat initially separated from the carcass of an animal during butchering. These 
are basic sections from which steaks and other subdivisions are cut. 
 
3.9 Prime cuts – cuts that are considered to be high quality. 
 
 4. GENERAL REQUIREMENTS 
 
4.1 Pig shall be slaughtered in a hygienically managed slaughter-house.  The slaughter shall be 
supervised by a competent authority.  The pig and carcasses thereof shall be subjected to ante 
mortem and post mortem veterinary inspection as prescribed in the Meat Control Act CAP 356, Laws of Kenya and pig carcasses and cuts thereof shall be certified as being sound and free from 
contagious and infectious diseases and fit for human consumption.   
 
4.2 The carcass shall be prepared in a licenced premises. 
 
4.3 The meat used for preparing pork shall be obtained from food producing animals which have been 
slaughtered according Meat control Act cap 356 and shall be in compliance with KS 2299. 
  4.4      Pork shall be prepared under hygienic conditions as stipulated in KS EAS 39 and KS CAC/RCP 58-
2005.  
 4.5      The products shall be free from foreign bodies, dirt, sign of spoilage and unacceptable odours. 
4.6     When inspected and analysed using appropriate methods, pork cuts and carcasses shall be free from 
infectious parasites.  
 
5 HYGIENE REQUIREMENTS  
 
5.1 Pork carcasses and cuts shall be prepared, handled and stored in accordance with the appropriate 
sections of the; 
a) Food, Drugs and Chemical Substances Act Cap 254,  
b) Public Health Act CAP 242,  
c) Meat Control Act, Cap. 356 of the Laws of Kenya ,  
d) KS EAS 39 - Hygiene in the food and drink manufacturing industry - Code of practice,   
e) KS ISO 22000: 2005 Food safety management systems - Requirements for any organization in the food 
chain, 
f) KS EAS 151 - Hazard analysis critical control points, 
g) KS 2299 Code of practice for Ante-mortem and post-mortem inspection of meat animals  and  
h) KS CAC /RCP 58  Codex code of hygienic practice for meat. 
 5.2 All food handlers shall use appropriate personal protective equipment that does not contaminate the 
product. 
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  85.3 All food handlers shall undergo a food handlers test before their deployment, and every six months 
thereafter. 
 
 
6.  GRADING SPECIFICATIONS  
 
6.1 CRITERIA FOR GRADING OF CARCASSES 
 
Pork to be graded shall be of the following characteristics;  
6.1.1  Conformation  - The shoulder and jowl shall be light and the loin full and deep, the back shall appear 
to be excessively long. The ham shall be broad, well-fleshed to the hock, showing a fine hone and U-shaped in the space between the legs. Bone formation shall be light, flat and pinkish in colour. 
6.1.2  Finish  - This refers to the quality of fat laid down. The quantity of internal and external fat shall be such 
as to require no trimming. The cut sternum shall show the predominance of lean over fat. When cut through, 
the amount of fat at the last rib shall not be excessive. The fat shall be white, dry and firm to the touch. 
6.1.3  Quality - The rind shall be free from wrinkles, scores, stabs, fighting scars and hair. It shall have an 
attractive colour and shall not be unduly dry. The colour of the flesh shall be bright, sappy and attractive pink. 
  
7.  GRADING CATEGORIES  7.1 Suckling pig – age: less than 8 weeks old 
7.2 Porkers – weight:  40-55kg, age: 4-6 months 
7.3 Baconers –  shall be of the following two grades: 
Table 1: Grading Categories  
 Age  DKS
W Back fat
Grade 1 max 7 months 60-75 kg 8-10 mm 
Grade 2 max 7 months 56-75 kg All fat levels 
 
7.4 Commercial – all eligible slaughter stock 
 
8.  QUALITY CHARACTERISTICS OF PORK 
Carcasses and cuts shall be;  
a) Intact, taking into account the presentation  
b) Free from visible blood clots, or bone dust  
c) Free from any visible foreign matter (e.g. dirt, wood, plastic, metal particles)  
d) Free of offensive odours  e) Free of obtrusive bloodstains  
f) Free of unspecified protruding or broken bones  
g) Free of contusions having a material impact on the product  
h) Free from freezer-burns.  
i) Free from hair. 
 9 PORK CARCASSES AND CUTS  
 
 The pork carcasses and cuts shall be as follows (see annex 1 and annex 2):   
 
9.1     Pork carcasses shall be properly dressed, washed, butchered, trimmed, weighed, properly packaged 
and labelled and shall be free from bruises or blemishes of any kind.   
 
9.1.1  Temperature treatment  – pork carcasses and cuts shall be subjected to the following temperature 
treatment. ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 9 
9.1.1.1  Chilling - Fresh pork carcasses sides or cuts shall be brought to a temperature of between 1 ºC and 
3 ºC within 24 hours.  Carcasses and cuts meant for chilling shall be further chilled to temperatures 
of -2 ºC to 4 ºC and should be consumed within a period of 4 weeks.  
 
9.1.1.2 Freezing and Storage - The pork carcasses sides or cuts shall be pre-chilled before freezing. 
Freezing shall be at minus (-) 18 ºC and (-) 12 ºC at the highest, within three days. The pork 
carcasses and cuts shall be stored at (-) 12 oC at the highest. The frozen product shall be consumed 
within 12 months 
 9 . 2       Pork carcass and cuts may be presented accordi ng to the following in re lation to temperature 
treatment  
 9.2.1  Fresh Carcass  -The deepest part of the carcass near the bone shall be cooled to the atmospheric 
temperature when delivered and shall show no evidence of deterioration.  
9.2.2   Fresh, Chilled Carcass -  The carcass shall be chilled so that the temperature at the deepest portion 
of the flesh near the bone shall be -2°C to 4 
oC and shall show no evidence of deterioration. 
 
9.2.3  Fresh, Frozen Carcass  -The pork shall be quick frozen preferably at a temperature of -20°C in the 
minimum possible time and shall show no evidence of deterioration, such as dehydration, oxidative rancidity 
and advanced changes in texture. 
 
9.2.4  Pork Cuts, Fresh  -These shall be prepared from carcasses which conform to the requirements given 
in 9.2.1  
 
9.2.5  Pork Cuts, Fresh, Chilled  -These shall be the same as fresh (see 9.2.2) except that they shall be 
prepared from carcasses which conform to the requirements given in 9.2.1.  
 
9.2.6  Pork Cuts, Fresh, Frozen -These shall be the same as chilled except that the pork shall be frozen solid 
when delivered and shall show no evidence of thawing and refreezing or deterioration.  
 
 
10 MICROBIOLOGICAL LIMITS 
 
10.1 Samples shall be taken in accordance to the pr ovisions of KS ISO 17604 and KS ISO/TS 17728  
 
10.2 Pork cuts shall comply with the microbiological limits given in Table 2. 
 
 
Table 2 — Microbiological limits for pork carcasses and cuts 
 
SL No. Micro-organism Max. limits Test method   
i.  Aerobic colony count  106 cfu/g 
 KS ISO 4833-1 
ii.  E. coli  per g 102   KS ISO 16649-2 
iii.  Coagulase positive 
Staphylococcus aureus ,  per g 102 KS ISO 6888-1 
iv.  Salmonella spp  Absent in 25 g KS ISO 6579 
v.  Enterobacteraceae  KS ISO 21528 
vi.  Listeria monocytogenes Absent in 25 g KS ISO 11290-1 
 
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  10 11  RESIDUES OF VETERINARY DRUGS AND PESTICIDES  
 
11.1 The products covered by this standard shall comply with the maximum residue limits specified in KS 
CAC/MRL 2- Maximum Residue Limits for Veterinary Drugs in Food and KS 1051 Maximum Residue 
Limits for Pesticide Residues in Foods.  When analyzed using the appropriate approved methods, the 
products shall not contain any veterinary drug residue above the approved limit.  
 
12  LIMITS FOR HEAVY METAL CONTAMINANTS 
 
12.1  Pork cuts shall not contain heavy metal contaminants in excess of the limits given in Table 3 when 
tested by methods mentioned. 
 
 
Table 3 — Heavy metal contaminants limits for pork cuts 
 
SL No. Contaminants 
limits Maximum limits
Ppm Test methods 
I.  Arsenic (Ar) 0.1 AOAC 986.15 EN14332, 14627 
II.  Lead (Pb) 0.1 AOAC 999.10, 999.11, 986.15 EN14082, 
14083,14084 
III.  Cadmium 0.05 AOAC 986.15, 999.11,973.34 EN 
14082,18083,14084 
IV.  Mercury 0.03 AOAC 971.21 
 
13. PACKAGING AND LABELLING  
 13.1 Packaging  
 
13.1.1  Fresh, chilled and frozen products shall be wrapped in suitable food grade material permitted by 
health authorities for use in packaging foods.  The products if wrapped may be packed in wax 
cartons or other approved containers. 
 
13.1.3  Vacuum-packed cuts shall be delivered intact. 
 
13.2 Labelling  
 
13.2.1  The labeling, promotion and presentation of a material or article shall not mislead the consumers. 
 13.2.2  Labelling of packages of pork carcasses and cuts shall be done in accordance with the requirements 
stipulated in KS EAS 38, Labelling of pre-packaged foods)  and  
shall include the following: 
 
a) Name of the product (pork carcasses as appropriate ;)   
b) Name, location and address of manufacturer; 
 c) Net weight, in g or kg; 
 
d) Date of production/packaging;  
e) Expiry date; 
 f) Batch number; 
 
g)  Storage conditions;  
h) Country of origin  
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 11i) Approval veterinary mark for cuts  
 
 
  
 
  
 
  
 
 
  
 
  
 
  
 
 
  
 
  
 
  
 
 
  
 
  
 
  
 
  
 
  
 
  
 
 
 
 
 
  DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  12 ANNEX 1: STANDARD PORK PRIMAL CUTS FLOW CHART 
  
  
 
  
  
  
 
 
  
 
ANNEX 2: PORK CUTS  
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 13 The pork primal cuts are as indicated below; 
 
Carcass Full carcass includes all parts of the body skeletal musculature and 
bone, shall be dressed without the kidneys or other internal organs and shall be practically free of internal fat. The kidney, pelvic, heart and leaf 
fat may remain. There shall not be any objectionable scores on the 
outside of the carcass and, unless otherwise specified, the carcass 
shall be skin-on. Mutilated feet must be removed at the hock or upper knee joint (as applicable). Carcass with bloody “stuck” shoulders 
(caused by improper severing of the carotid artery) are not acceptable. 
The membranous portion of the diaphragm must be removed close to the lean, although the lean portion (and the membrane surrounding the 
lean portion) may remain if firmly at tached to the carcass. Head, jowls 
and feet are retained unless otherwise specified. The tail is retained unless otherwise specified. 
 
 
 
Leg long cut 
Style 1 
Leg long cut: style 1 is separated from the split carcass side  by a straight cut approximately perpendicular to a line parallel to the 
vertebral column between the 6th and 7
th lumbar vertebrae and passing 
through a point immediately anterior to the hip bone (ilium) and related 
cartilage. The hind foot is removed at the tarsal joint. 
 
Leg short cut 
Style 1 
Leg short cut: style 1 is separated from the split carcass side by a 
straight cut anterior to the quadriceps approximately perpendicular to a 
line parallel to the shank bones and passing through a point 25 mm and not more than 88 mm cranial to the anterior edge of the aitch bone. The 
hind foot is retained. Alternative specifications shall be as agreed 
between buyer and seller. 
 
DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  14 Outside* 
Outside shall consist of the outside muscles from the leg (M. biceps femoris and M. semitendinosus). The inner shank may remain; the M. 
flexor digitorum superficialis and associated fat must be removed. All 
external skin is removed 
 
Outside eye 
Outside eye is prepared from an outside portion of the pork leg. It shall 
consist of the M. semitendinosus only.   
 
Inside 
Inside shall consist of the M. semimembranosus and related muscles of 
the inside portion of the leg which are removed from the outside and 
knuckle (tip) portions of the leg along the natural seam. All bones, 
cartilage and heavy connective tissue shall be removed. 
  
 
  
 
 
Knuckle (tip) 
Knuckle (tip) is prepared from the ventral portion of a boneless leg by 
removal along the seams between the knuckle and inside and knuckle and silverside. The knuckle consists of the M. rectus femoris, M. vastus 
medialis, M. vastus intermedius and M. vastus lateralis. The cap portion 
(M. tensor fascia latae) is also retained.  
  
 
4-Way leg 
3-way leg is prepared from a leg short cut. It shall consist of the 
following primal cuts removed along the natural seams 
  ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 15
 
 
Hock leg* 
Hock leg is prepared from a leg by the removal of the hind foot at the 
tarsal joint and the leg at the stifle joint. Skin shall remain.  
 
  
 
Hind feet (Trotter) 
Hind feet (trotter) are removed from a leg at the tarsal joint severing the 
hind foot from the leg. Skin shall remain. 
 
 
Middle 
Middle is derived from a split carcass side by removal of the leg and 
forequarter at the specified cutting lines. The diaphragm and tenderloin are removed. 
 
  
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  16 Belly 
Belly is prepared from the middle by the removal of the loin-long. The skin is retained. Quantity of leaf fat shall be removed. 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 5 cm longer than its opposing side. The width of the flank muscle (M. rectus 
abdominis) shall be at least 25 per cent 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 2 cm from the lean. The belly shall be free of 
enlarged, soft, porous, dark, or seedy mammary tissue. 
  
 
Loin – Centre cut 
Loin - centre cut is prepared from the middle by the removal of the belly 
by a cut at a specified distance from the ventral edge of the eye muscle and parallel to the backbone (measured from the cranial end). Skin, 
blade (scapula) bone and associated cartilage shall be removed unless 
otherwise specified.  
 
 
 
Loin – Long 
Style 1 
Loin - long is the remaining dorsal portion of the carcass side after the 
removal of the leg short cut and shoulder picnic and belly. Lumbar fat 
(on the inside surface covering the tenderloin) shall be trimmed to practically free. The tenderloin is retained. 
 
 
 
 
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 17Loin – Long(Blade removed) 
Style 1 
Loin – long (blade removed) is prepared from the loin-long. The skin is 
removed. The loin is further prepared by removal of the chine bone. Feather bones and ribs shall be retained. 
Style 2 
The blade portion shall be removed to leave not more than eight ribs 
present and the M. longissimus dorsi shall be at least twice as large as 
the M. spinalis dorsi.  
 
 
  
  
Loin – Long (4-Way) 
Loin – long (4-way) is prepared from a loin-long (item 4108),  skin 
removed. The loin is cutinto four distinct portions: loin -centre cut 
(item 4101) removed at the specified rib, tenderloin (item 4280), sirloin (rump) (item 4130) and shoulder inside (item 4046) 
removed at the specified rib 
 
Semi boneless Loin – Centre Cut 
Semiboneless loin – centre cut is prepared from the loin-centre 
cut by removing the chine bone; the feather bones and ribs shall remain. 
 
 
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  18 Sirloin (Rump) 
Sirloin (rump) is prepared from a leg long cut. The sirloin is 
removed by a cut across the leg at a specified distance from the 
acetabulum. Unless specified a portion of the tenderloin may be retained. 
 
 
 
Loin riblets 
Loin riblets are derived from the transverse processes and 
associated lean from the lumbar vertebrae of any bone-in pork loin after removal of the tenderloin and the loin eye. Loin riblets 
shall contain no less than four transverse processes 
(paddle/finger bones), be held intact by associated lean and include no more than two rib bones. This item shall be trimmed 
practically free of surface fat. 
 
 
 
Short ribs 
Short ribs will be removed from the dorsal side of the belly by a straight cut along the length of the belly. The ribs will consist of a 
width of approximately 120 mm. 
 
 
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 19Middle 
Middle is derived from a carcass side by the removal of the leg at 
the specified lumbar vertebrae and forequarter at the specified rib 
or thoracic vertebrae. The diaphragm and tenderloin are removed. All bones and cartilage are removed. 
 
 
 
Loin 
Loin is prepared from the middle by the removal of the boneless 
belly by a cut at a specified distance from the ventral edge of the eye muscle and parallel to the backbone (measured from the 
cranial end). 
 . 
 
 
Eye of Loin 
Eye of loin is prepared from a loin and consists of the eye muscle portion (M. longissimus dorsi) removed along the natural seam. 
Intercostals and attached muscle portions are removed. 
 
 
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  20 Eye of Shortloin 
Eye of shortloin is prepared from a loin and consists of the eye 
muscle portion (M. longissimus dorsi) located from the tenth 
thoracic vertebrae to the junction of lumbar sacral vertebrae and is carefully removed along the natural seam. Intercostals and 
attached muscle portions are removed 
 
Sirloin (Rump) boneless 
Sirloin (rump) boneless is prepared from a sirloin (rump) bone-in  
by removing all bone, cartilage, surface fat and remaining tenderloin portion. 
 
 
 
Tenderloin 
Tenderloin consists of the M. psoas major and M. iliacus, which 
are along the ventral surface of the lumbar vertebrae and lateral 
surface of the ilium. The side strap muscle (M. psoas minor) is 
removed. The tenderloin shall be practically free of surface fat.  
 
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 21Belly (BONELESS) 
Belly is prepared from the belly bone-in by removal of the ribs. 
Style 1 
Ribs are individually removed from the belly leaving the costal 
cartilage, diaphragm and finger meat (intercostal meat) intact and firmly attached to the belly. 
 
 
 
Belly (Flank On) 
Belly (flank on) is the remaining primal after the shoulder-picnic 
has been removed from the shoulder-picnic and belly along the specified rib. 
 
 
 
Shoulder-Picnic and Belly 
Shoulder-picnic and belly is prepared from a carcass side. The 
shoulder-picnic and belly separation point is made by a cut 
commencing at the cranial end and at a specified distance from 
the vertebral column through the joint of the blade and humerus bones and cut parallel to the chine edge for the full length of the 
loin to the tip of and including the extended muscles of the flank. 
 
 
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  22 Shoulder – square cut 
Shoulder-square cut is separated from the carcass side by a 
straight cut, approximately perpendicular to the length of the 
carcass side at the specified rib. The head, jowl and breast flap shall be removed by a straight cut approximately parallel with the 
loin side which is anterior to, but not more than 25 mm from the 
innermost curvature of the ear dip. The foot and breast flap is removed. 
 
 
Shoulder outside 
Shoulder outside is prepared from the shoulder-square cut and 
consists of the scapular, humerus and foreshank bones together with associated muscles. The shoulder outside is separated from 
the shoulder-square cut by a cut starting under (medial) the front 
leg, passing through the M. pectoralis superficialis, the natural seam between the M. serratus ventralis and the M. lattissimus 
dorsi, the natural seam between the M. serratus ventralis and the 
M. subscapularis, the natural seam between the M. serratus ventralis and the medial side of the scapula to a point immediately dorsal to the cartilage of the scapula. All sides shall 
be trimmed following the natural curvature of the major muscles 
and the scapula. The posterior side shall not expose the M. triceps brachii. The skin and foot is retained. 
 
 
  
Shoulder outside (3-Way) 
Shoulder outside (3-way) is prepared from the forequarter 
removed from carcass side - block ready (4-way) which has the 
vertebrae and associated meat of the neck and forequarter 
removed. The shoulder ribs are removed. The remaining portion, shoulder outside is cut into two pieces by a separating cut 
(cranial to caudal) running through the joint of the blade and 
humerus bones 
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 23Shoulder lower half* 
Shoulder lower half is prepared from the shoulder square cut. 
The shoulder lower half is separated from the upper half by a 
straight cut, dorsal to the shoulder joint, approximately perpendicular to the loin/shoulder separation. Neck bones, ribs, 
breast bones, associated cartilage and breast flap (through the 
major crease) shall be removed. Fat and skin shall be bevelled to meet the lean on the dorsal edge. 
 
 
 
 
Shoulder upper half* 
Shoulder upper half is prepared from the shoulder square cut. 
The shoulder upper half is separated from the lower half by a straight cut, approximately perpendicular to the loin and shoulder 
separation. Fat and skin are bevelled to meet the lean on the 
dorsal edge. All bones and cartilage are removed. Skin is retained unless otherwise specified. 
 
 
 
Shoulder inside 
Shoulder outside is prepared from loin-long (blade removed) and 
is the cranial forequarter portion of the loin and removed along 
the specified rib. 
 
 
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  24 Shoulder upper half (Boneless)* 
Shoulder upper half (boneless) is prepared from a shoulder upper 
half bone in by the removal of all bones, cartilage and skin. The 
collar butt is the dorsal portion remaining after the shoulder lower half has been removed. 
 
 
 
Shoulder inside  (Boneless) 
Shoulder inside (boneless) is prepared froma shoulder inside by 
removing all bone, cartilage and surface fat.  
 
 
Collar butt – Sp ecial Trim* 
Collar butt or butt – special trim is prepared from shoulder upper 
half bone-in by the removal of the ribs, thoracic, cervical 
vertebrae and the shoulder lower half. The collar butt is the 
dorsal portion remaining after the shoulder lower half has been removed. All bone and cartilage is removed. The skin is removed 
from the collar butt surface. A strip of fat is retained on the lateral 
surface of the cut running parallel to the dorsal edge the length of the collar butt. Specify the width and thickness of the strip of 
fat to be retained. 
 
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 25Shoulder (M. Pectoralis) 
Shoulder (M. pectoralis) consists of the M. pectoralis profundus 
and M. pectoralis superficialis muscles from the breast portion of 
the pork shoulder. It is exposed during separation of the inside from the outside portion of the shoulder and also is located on the 
medial side of the lower shoulder item. 
 
 
 
Shoulder (M. T eres major) 
Shoulder (M. teres major) is removed from the medial side of the 
outside shoulder. It is located immediately ventral to the blade 
bone. It is removed by cutting along the natural seams from the 
adjacent muscles. 
 
 
 
Shoulder (M. Serr atus ventralis) 
Shoulder (M. serratus ventralis) consists of the M. serratus 
ventralis muscle from the upper shoulder and the inside shoulder. 
It is removed from adjacent muscles by cutting through the 
natural seams.  
 
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  26 Shoulder (Cushion) 
Shoulder (cushion) consists of the M. triceps brachii muscles 
from the shoulder lower half and shall be practically free of fat. 
Tendons shall be trimmed flush with the lean.  
 
 
shoulder ribs 
Shoulder ribs are derived from a shoulder outside and shall 
contain three optional levels of trims:  
 
 
 
Jowl 
Jowl is removed from the shoulder by a straight cut approximately 
parallel with the loin side. Jowls shall be reasonably rectangular 
in shape and at least reasonably squared on the sides and ends. 
The jowl shall be faced by close removal, of surface glandular and loose tissue, skin and bloody discoloration. 
 
 
 ©KEBS          DKS 317: 2016 PART 3  
 
  © KEBS 2016 — All rights reserved   
 
 27Hock shoulder 
Hock shoulder is prepared from a forequarter by the removal of 
the fore foot at the carpal and radius joints and hock from the 
shoulder through the radius and humerus bones. The skin shall remain. 
 
 
 
 
Fore feet (Trotter) 
Fore feet (trotter) are prepared from a  forequarter at the carpal 
joint, severing the fore foot (tro tter) from the shoulder. The fore 
feet shall be practically free of hair and hair roots. Skin shall 
remain. 
 
 
Trimmings 
Trimmings shall be prepared from any portion of the carcass. 
Trimmings shall be free of bones, cartilage, skin, seedy 
mammary tissue and lymph glands (including the prefemoral, 
popliteal, prescapular and other exposed lymph glands).  
 
 
 DKS 317: 2016 PART 3:   ©KEBS 
 
© KEBS 2016 — All rights reserved  28 Back fat 
Back fat is prepared from the fatty portion of the back after 
removal of the loin. Back fat sh all be relatively thick and the 
thickness shall be relatively uniform throughout. All edges must be reasonably squared.