DRAFT UGANDA STANDARD  
  DUS 1699  
First  Edition  
2017 -mm-dd 
 
 
 Reference number  
DUS 1699: 2017  
© UNBS 2017   
  
Porcine (pig ) meat — Carcasses and cuts  — Specification  
 DUS 1699:2017  
ii © UNBS  2017  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2017   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior w ritten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1699:2017  
© UNBS 2017  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 General requirement  ................................ ................................ ................................ .............................  2 
4.2 Specific requirements  ................................ ................................ ................................ ...........................  2 
4.3 Additional requirements  ................................ ................................ ................................ .......................  2 
5 Product/cut  ................................ ................................ ................................ ................................ .............  3 
5.1 Refrigeration  ................................ ................................ ................................ ................................ ..........  3 
5.2  Production history  ................................ ................................ ................................ ................................ . 3 
5.2.1  Traceability  ................................ ................................ ................................ ................................ .............  3 
5.2.2  Porcine category  ................................ ................................ ................................ ................................ ... 3 
5.2.3  Production system  ................................ ................................ ................................ ................................  4 
5.2.4  Feeding system  ................................ ................................ ................................ ................................ ..... 4 
5.3 Slaughter system  ................................ ................................ ................................ ................................ ... 5 
5.4 Post -slaughter system  ................................ ................................ ................................ ..........................  5 
5.5 Fat limitations and evaluation of fat thickness in certain cuts  ................................ .........................  6 
5.5.1  Fat thickness  ................................ ................................ ................................ ................................ ..........  6 
5.5.2  Trimming  ................................ ................................ ................................ ................................ ................  6 
5.6 Porcine quality system  ................................ ................................ ................................ .........................  7 
5.7 Meat fat colour, marbling and pH  ................................ ................................ ................................ ........  7 
6 Food additives  ................................ ................................ ................................ ................................ ....... 8 
7 Forms of presentation ................................ ................................ ................................ ...........................  8 
8 Hygiene  ................................ ................................ ................................ ................................ ...................  8 
8.1 Microbiology  ................................ ................................ ................................ ................................ ..........  8 
9 Contaminants  ................................ ................................ ................................ ................................ .........  8 
9.2 Veterinary Drug Residue  ................................ ................................ ................................ ......................  8 
10 Food borne parasites  ................................ ................................ ................................ ............................  8 
11 Pesticide residues  ................................ ................................ ................................ ................................ . 8 
12 Packaging  ................................ ................................ ................................ ................................ ...............  9 
13 Labelling  ................................ ................................ ................................ ................................ .................  9 
14 Packing, storage, and transport  ................................ ................................ ................................ ........  10 
15 Sampling  ................................ ................................ ................................ ................................ ..............  10 
Annex  A (normative)  Carcasses and cuts information  ................................ ................................ ...............  11 
A.1 Multilingual index of po rcine carcase and cuts products  ................................ ...............................  11 
A.2 Porcine side skeletal diagram  ................................ ................................ ................................ ............  14 
A.3 Standard porcine primal cuts flow chart ................................ ................................ ...........................  15 
Annex  B (normative)  Porcine meat cuts  ................................ ................................ ................................ ....... 17 
B.1 Porcine meat cuts description and illustrations  ................................ ................................ ..............  17 
Bibliography  ................................ ................................ ................................ ................................ ......................  42 
 DUS 1699:2017  
iv © UNBS  2017  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point o n TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakehol ders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews t he comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, [Food and Agriculture ], 
Subcommittee SC 12, [Meat, poultry and processed products ]. 
This is the first edition  (CDUS 1699 :2017 ), whic h has been tec hnically developed .  
 DRAFT UGANDA STANDARD  DUS 1699:2017  
 
© UNBS  2017  – All rights reserved  1 
 Porcine (pig ) meat  — Carcasses and cuts  — Specification  
1 Scope   
This Draft Uganda Standard specifies the recommendations, requir ements, test and sampling  method for raw 
pig meat cuts and carcasses fit for the food industries and human consumption It provides purchasers with a 
variet y of options for meat handling and packaging to be sold .  
2 Normative references   
The following refer enced documents referred to in the text in such a way that some or all of their content 
constitutes requirements 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.  
US CAC/GL 50, General guidelines on sampling  
CDUS CAC/GL 88, Guidelines on application of general principles of food hygiene to control of food borne 
parasites  
US CAC/MRL - 2, Maximum Residue Limits (MRLs) and Risk managem ent Recommendations (RMRs) for 
Residues of veterinary Drugs in food  
CDUS CAC/RCP 58, Code of hygiene practice for meat  
US EAS 38, Labelling of prepackaged foods — Specification  
US 45, General standards for food additives  
US 1659, Materials in Contact with Food — Requirements for Packaging materials  
US ISO 6579, Microbiology of food and animal feeds — Horizontal method for detection, enumeration and 
serotyping of Salmonella, Enumeration by a miniaturized most probable number technique  
US ISO 6888 -1, Microbio logy of food and animal feeds — Horizontal method for enumeration of Coagulase - 
positive staphylococci. (Staphylococcus aureus and other species), Detection and MPN technique for low 
numbers  
US ISO 7251, Microbiology of food and animal feeds — Horizontal m ethod for detection, enumeration of 
presumptive Escherichia coli – Most probable number technique  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1 
Ageing  
tendering process of preparing porcine meat  for consumption, mainly by breaking down the connective tissue s  
2 © UNBS 2017  – All rights reserved  
 3.2 
carcass  
the body of an animal after dressing  
3.3 
contusion  
a bruise, in which the skin is not broken, often having broken blood vessels and discolouration  
3.4 
cut 
piece of meat  separated  from the carcass of an animal during butchering  
3.5 
trimming  
removal of unwanted parts such as fat, bone, bruise, and sinew from meat  
3.6 
marbling  
refers to the fat found within and between the muscle fibers  
 
4 Requirements  
4.1 General requirement  
Pig me at shall originate from animals slaughtered in establishments regularly operated under the applicable 
regulations pertaining to food safety and inspection  and in accordance with CDUS CAC/RCP 58 . 
4.2 Specific requirements  
Carcases/cuts  shall be: 
a) Intact, tak ing 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 b ones  
g) Free of contusions having a material impact on the product  
h) Free from freezer -burn.  
4.3 Additional requirements  
Additional purchaser -specified requirements, which are eithe r not accounted for in the code  or that provide 
additional clarification on the product or packaging  description shall be agreed between buyer and seller and 
be documented appropriately.  DUS 1699:2017  
© UNBS  2017 – All rights reserved  3 
 5 Product/cut  
The pig  cuts listed in this document are recommendations  only.  Many of these cuts are traded internationally 
under the supports  of more  than one trade name. The objective of using a harmonized codification system 
(see Annex A for four digit product code and Annex B with corresponding diagrammatic representation  of the 
product parts ) will faci litate the use of this document . 
5.1 Refrigerat ion 
Pig meat  shall be presented as chilled, frozen or deep -frozen. Depending on the refrigeration method used, 
tolerances for product weight to be agreed between buyer and seller. Temperatures throughout the supply 
chain s hall be such as to ensure uniform internal product temperatures as given in Table 1 below : 
Table 1 — Porcine meat at different refrigeration temperature ranges  
Category  Description  
Chilled  Internal product temperature maintained at not less than –1.5 
°C or more than +7  °C at any time fol lowing the post -slaughter 
chilling process  
Frozen  Internal product temperature maintained at not exceeding –12 
°C at any time after freezing  
Deep -frozen  Internal product temperature maintained at not exceeding –18 
°C at any time after freezing  
Not specified  Agreed temperature between the buyer and the seller  
5.2  Production history  
5.2.1  Traceability  
a) The requirements con cerning production history that shall be specified by the purchaser . 
b) Traceability requires a verifiable method of identification of porcine animals, carcases, cartons and 
cuts at all stages of production.  
c) Traceability records shall be able to substantiate the claims being made and t he conformity of the 
procedures  which can be kept  by the supplier and also included on the pack or lab el. 
5.2.2 Porcine category  
Pig meat shall be from the following categories as stated in Table 2 below;  
Table 2 — Porcine description category  
Porcine 
category code  Category  Description   
Age 
0  Not specified  No category specified   
1  Hog/Barrow  Castr ated male porcine  2-3 weeks before sexual 
maturity  
2  Gilt  Female porcine, unfarrowed  Less  than six months old.  
3 Sucker  Young porcine less than 15 kg (hot 
carcase weight), head -on  Slaughtered between the ages 
of two and six weeks  
4  Boar  Mature intact porcine  maturity around 6 months of 
age  
4 © UNBS 2017  – All rights reserved  
 5  Sow  Female porcine that has farrowed  Generally  10+ months of age, 
and has farrowed at least one 
litter.  
8  Code not used    
9  Other    
5.2.3 Production system  
The purchaser may specify a production system. In any case the production has to be in conformity with the 
regulations in force in the market . If no such regulation exists, the regulatio n of the exporting country may  be 
used.  Porcine production systems are categorised as listed in Table 3 below ; 
Table 3  — Porcine at different production systems  
Production s ystem 
code  Category  Description  
0  Not specified  No system specified  
1  Indoors  Production methods that are based on indoor  
  housing  
2  Outdoors  Production methods that are based on  outdoor  
  housing for part of their lives  
3  Organic  Production methods that conform to the legislation of 
the importing country concerning organic production  
4 – 8  Codes not used   
9  Other  Any other production system agreed between buyer 
and s eller  
 
5.2.4 Feeding system  
The purchaser may specify a feeding system. In any case the feeding has to be in conformity with the 
regulations in force in the market . If no such regulation exists, the feeding system shall be agreed between 
buyer and seller  as listed in Table 4 below;  
 
Table 4  — Porcine at different Feeding systems  
Feeding system code  Description  
00  Not specified  
01 Conventional  
02 – 09 Codes not used  
10 FM free  
11 FM & IAO free  
12  FM, IAO & GP free  
13 FM, IAO, GP & GMO free  
14 FM & GP free  
15  FM, GP & GMO free  
16 FM & GMO free  DUS 1699:2017  
© UNBS  2017 – All rights reserved  5 
 17 – 29 Codes not used  
30 IAO free  
31 IAO & GP free  
32 IAO & GMO free  
33  IAO, GP & GMO free  
34 – 49 Codes not used  
50 GP free  
51 GP & GMO free  
52 – 59 Codes not used  
60 GMO free  
61 – 98 Codes not used  
99 Other  
 
The definitions of the terms below have to be in conformity with the legislation of the importing country:  
FM free  Free from fish meal  
IAO free  Free from ingredients of animal origin  
GP free  Free from growth promoters  
GMO free  Free of products derived from genetically modified organisms.  
5.3 Slaughter system  
The purchaser may specify a slaughter system. In any case the slaughter has to be in conformity with the 
regulations in force in the market. If no such regulation exists, the sla ughter system shall be agreed between 
buyer and seller  as listed in Table 5  
Table 5  — Porcine at different slaughter systems  
Slaughter system code  Category  Description  
0  Not specified   
1  Specified  Slaughter system specified as agreed between 
buyer and seller  
2 – 8  Codes not used   
9  Other  Any other authorized method of slaughter must 
be agreed between buyer and seller  
5.4 Post -slaughter system  
The purchaser shall  specify a post -slaughter system. In any case the post -slaughter has to be in co nformity 
with the regulations in force in the market . If no such regulation exists, the post -slaughter system shall be 
agreed between buyer and seller  as stated in Table 6 . 
 
  
6 © UNBS 2017  – All rights reserved  
 Table 6— Porcine at different post slaughter systems  
Post -slaughter processing 
codes (data field 9)  Category  Description  
0  Not specified   
1  Specified  Post-slaughter system specified as agreed between 
buyer and seller  
2 – 9  Codes not used   
 
Note 1: Individual market requirements will have specific regulations governing the re moval of the spinal cord, nervous 
and lymphatic tissues, or other material. Regulations applicable to spinal cord removal will specify at what stage the 
carcase and/or cut shall have the spinal cord removed. If required, there shall be total removal.  
Note  2: The following common post -slaughter processes, dressing specifications and chilling regimes, may be agreed 
between buyer and seller. These requirements are not included in the porcine -specific coding . 
5.5 Fat limitations and evaluation of fat thickness in certain cuts  
5.5.1 Fat thickness  
The purchaser can specify the maximum fat thickness of partially skinned or skinless carcases, sides and  
cuts. Allowable fat limits  are as follows  in Table 7 ; 
Table 7— Allowable porcine fat limits  
Fat thickness code (dat a field 10)  Category  
0 Not specified  
1 Peeled, denuded, surface membrane removed  
2 From 0 to 5 mm fat thickness  
3  From 6 mm to 12 mm fat thickness  
4 - 8  Codes not used  
9  Other  
 
Note 1: Location  of fat measurements on carcases to be agreed by b uyer and seller (e.g. rib sites). For information on the 
calculation of the per centage of lean, see section 5.5.2 . 
5.5.2 Trimming  
Trimming of external fat shall be;  
a) accomplished by smooth removal along the contour of underlying muscle surfaces.  
b) bevelled f at edges alone do not substitute for complete trimming of external surfaces when required.  
c) fat thickness requirements may apply to surface fat (subcutaneous and/or exterior fat in relation to the 
item) and seam (intermuscular) fat as specified by the purc haser  as stated in below; .  
i. Maximum fat thickness at any one point. Evaluated by visually determining the area of a cut 
which has the greatest fat depth, and measuring the thickness of the fat at that point.  DUS 1699:2017  
© UNBS  2017 – All rights reserved  7 
 ii. Average (mean) fat thickness. Evaluated by visua lly determining and taking multiple 
measurements of the fat depth of areas where surface fat is evident only. Average fat depth is 
determined by computing the mean depth in those areas  
Bridging  
 
Figure 1
 Planing  
Actual measurements of fat thickness (depth)  are made on the edges of cuts by probing or scoring the 
overlying surface fat in a manner that reveals the actual thickness and accounts for any natural depression or 
seam that could affect the measurement. When a natural depression occurs in a muscle, on ly the fat above 
the portion of the depression which is more than 19 mm (0.75 inch) in width is considered (known as bridging; 
see Figure 1). When a seam of fat occurs between adjacent muscles, only the fat above the level of the 
involved muscles is measur ed (known as planing; see Figure 1).  
However, when fat limitations for peeled/den uded, surface membrane removed are specified, the bridging 
method shall be used for evaluating fat above a natural depression in a muscle and fat occurring between  
adjacent m uscles.  
5.6 Porcine quality system  
Table 8— Porcine at different quality systems  
Porcine quality 
system code 
(data field 11)  Category  Description  
0  Not specified   
1  Official standards  Quality classifications based on an official quality  
  system of  the exporting country  
2  Company standards  Quality classifications based on sellers’ quality system  
3  Industry standards  Quality classifications based on an industry -wide  
  quality system  
4 -8  Codes not used   
9  Other  Other quality classifi cations agreed between buyer and 
seller  
 
Note 1: Any system should meet or exceed the official quality requirements of the consuming country.  
5.7 Meat fat colour, marbling and pH  
For the meat color , marbling and pH, shall depend on the agreement between the buyer and the seller;  
a) depending on the specific breed ,   
8 © UNBS 2017  – All rights reserved  
 b) characteristic colour and pH  demonstrated, t he ultimate pH shall be in a range of 5.6 – 6.2 and  
c) percentage of lean product and colour which depend on the different countries or industries . 
6 Food additives  
Pig cuts and carcasses preservation prior to storage or ageing shall be done in accordance with US 45  
7 Forms of presentation  
Pig meat  shall be presented as cuts or carcasses as seen in annex A  
8 Hygiene  
Pig meat  shall be handled, stored and t ransported following hygienic practices in accordance with CDUS 
CAC/RCP 58, the person nel handling . Porcine  carcasses and cuts shall also be clean and health y. 
8.1 Microbiology  
Pig meat  carcasses and cuts shall be free of or have limits  of microorganisms t hat are not harmful for  human 
consumption as stated in Table 9 below  
Table 9  — Microbiological limits for porcine meat  
Microorganism  Limit  Test method  
Salmonella spp  Absent  US ISO 6579  
Escherichia coli   Absent  US ISO 7251  
Staphylococcus aureus 10 3 cfu/ml max.  US ISO 6888 -1 
 
9 Contaminants  
Pig meat  shall be free from foreign contaminant such as dust and faecal material, bones, hair, hide and skin 
contacts, unwanted fat, bruise, spilling body fluids, aerosol and sprays, insecticides  
9.2 Veterinary Drug  Residue  
Pig meat  shall have a maximum Residual limit for veterinary drugs in accordance with US CAC/MRL - 2. 
10 Food borne parasites  
Pig meat shall be free from food borne parasites and in accordance with CDUS CAC/GL 88  
11 Pesticide residues  
Pig meat shal l be with limits of pesticide residue as in accordance to Codex Alimentarius  standards  DUS 1699:2017  
© UNBS  2017 – All rights reserved  9 
 12 Packaging  
a) the primary packaging is the primary covering of a product and must be of food grade materials.  
b) the secondary packaging contains products packaged in thei r primary packaging.  
c) pig meat cuts shall be packaged in clean food grade packaging material w hich only comply with US, 
1659  
d) during storage and transport, the meat must be packaged to the following minimum requirements  as 
in Table 10 .  
Table 10  — Porcine p ackaging codes  
Pack aging code  Category  
0  Not specified  
1  Carcases, split carcase sides and quarters – without packaging  
2  Carcases, split carcase sides and quarters – with packaging  
3  Cuts – individually wrapped  
4  Cuts – bulk packaged (plast ic or wax -lined container)  
5  Cuts – vacuum -packed   
6  Cuts – modified atmosphere packaging   
7  Layer packed with plastic or wax -lined dividers  
8  Code not used  
9  Other  
 
13 Labelling  
In addition to the requirements of US EAS 38, the following labelling requirements shall apply and shall be 
legibly and indelibly marked . 
a) The name of the product ‘’ Porcine (pig meat)‘’  
b) Health stamp  on the carcass  
c) Slaughter number or batch number  
d) Packaging date  
e) Use-by date, as required by each country  
f) Storage co nditions (see section 5.1 Refrigeration)  
g) Appropriate identification of packer, processor or retailer  
h) Quantity (number of pieces)  
i) Net weight  
j) Country of birth , raising , slaughter, processing/cutting and  packing  if such takes place in different 
countries   
10 © UNBS 2017  – All rights reserved  
 k) Country of origin. In this Standard the term “country of origin” is reserved to indicate that birth, raising, 
slaughter, processing/cutting and packing have taken place in the same country.  
l) Characteristics of the livestock, production and feeding systems  
m) Slaughter date  
n) Slaughter and post -slaughter systems  
o) Processing/packaging date  
p) Quality/grade/classification  
q) pH, lean and fat colour  
14 Packing, storage, and transport  
Carcases, split carcase sides and quarters shall be stored and transported in either chilled,  frozen or deep -
frozen with or without packaging   
The conditions of storage before dispatch and the equipment used for transportation shall be appropriate to 
physical and, in particular, the thermal condition of the meat (chilled, chilled in a modified at mosphere, 
frozen, or deep -frozen) and shall be in accordance with CDUS CAC/RCP 58.  
15 Sampling  
Sampling shall be carried out in accordance with US CAC/GL 50  
 
 
 
 
 
 
 
 
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  11 
  
 
Annex  A 
(normative)  
 
Carcasses and cuts information  
A.1 Multilingual index of porcine c arcase and cuts products  
 
Item English  
4000  Full carcase  
4001  Carcase side  
4002  Carcase side – Block ready (3 –way)  
4003  Carcase side – Block ready  
 (3–way-special trim)  
4004  Carcase side – Block ready  
 (4–way-special trim)  
4009 – 4010  Hindquarter  
4011  Roasting pig, full  
4012  Roasting pig, split  
4013 – 4015  Leg long cut  
4016 – 4018  Leg short cut  
4021 – 4026  Forequarter  
4029 – 4032  Shoulder - square cut  
4044  Shoulder outside  
4045  Shoulder outside (3 –way)  
4046 – 4049 
4063  Shoulder inside  
4050 – 4055  Shoulder lower half (Shoulder -picnic)  
4059 – 4062  Shoulder upper half (Butt or collar butt)  
4069 – 4072  Middle   
12 © UNBS 2017  – All rights reserved  
 Item English  
4079 – 4082  Belly  
4098 – 4101  Loin – centre cut  
4102 – 4105  Semiboneless loin – centre cut  
  
4108 – 4111  Loin – long (Blade removed)  
4113  Loin – long (4 –way)  
4130  Sirloin (rump)  
4140 – 4147  Loin – long  
4159  Loin riblets  
4160  Belly ribs (Spare ribs)  
4161  Back ribs (Loin ribs)  
4162  Full rib plate  
4163  St. Louis style ribs   
4164  Short ribs  
4165 – 4167  Shoulder ribs  
4170  Hock shoulder  
4172  Hock leg (Ossobucco)  
4175  Fore feet (Trotter)  
4176  Hind feet (Trotter)  
4180  Shoulder (M. pectoralis)  
4181  Shoulder (M. teres major)  
4182  Shoulder (M. serratus ven tralis)  
4183  Shoulder (Cushion)  
4200  Leg long cut (boneless)  
4240  Collar butt – special trim  
 (Butt or collar butt – special trim)  
4241  Shoulder inside (boneless)  DUS 1699:2017  
© UNBS  2017 – All rights reserved  13 
 Item English  
4245  Shoulder upper half (boneless) (Butt or 
collar butt)  
4280  Tenderloin  
4290  Inside  
4300  Outside (Outside trimmed or silverside)  
4301  Outside eye  
4305  Sirloin (rump) boneless  
4310  Knuckle (tip)  
4311  3 – Way leg  
4312  4 – Way leg  
4313  5 – Way leg  
4314  6 – Way leg  
4319 – 4322  Middle  
4329 – 4332  Belly (boneless)  
4333  Belly (Flank on)  
4335  Shoulder -picnic and belly  
4340 – 4343  Loin  
4350  Jowl  
4360  Eye of shortloin  
4361  Eye of loin  
4470  Trimmings  
7680  Shoulder fat  
7685  Back fat  
 
  
14 © UNBS 2017  – All rights reserved  
 A.2 Porcine side skeletal diagram  
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  15 
 A.3 Stand ard porcine primal cuts flow chart  
 
 
  
16 © UNBS 2017  – All rights reserved  
  
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  17 
  
Annex  B 
(normative)  
 
Porcine meat cuts  
B.1 Porcine meat cuts  description and illustrations  
 
 4000 Full carcase  
Full carcase 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 carcase and, unless 
otherwise specified, the carcase sh all be skin -on. 
Mutilated feet must be removed at the hock or upper 
knee joint (as applicable). Carcases with bloody “stuck” 
shoulders (caused by improper severing of the carotid 
artery) are not acceptable. The membranous portion of 
the diaphragm must be r emoved close to the lean, 
although the lean portion (and the membrane 
surrounding the lean portion) may remain if firmly 
attached to the carcase. Head, jowls and feet are 
retained unless otherwise specified. The tail is retained 
unless otherwise specified.   
 
 
ITEM NO. 4000  
 
To be specified:  
● Head removed  
● Head and jowls 
removed  
● Head removed and 
jowls retained  
● Fore foot (trotter) 
removed  
● Hind foot (trotter) 
removed  ● Tail removed  
● Diaphragm removed  
● Pillar of diaphragm 
removed  
● Flank fat adjac ent to the 
leg removed  
● Kidney, pelvic, heart, 
leaf fat removed  
 
 4001 Carcase side  
Carcase side is prepared from the full carcase (item 
4000). The carcase shall be split into reasonably 
uniform carcase sides by cutting lengthwise through 
the backbone so that the major muscles of the loin and 
shoulder are not scored and such that the spinal cord 
groove is evident throughout the length of the back 
bone. Jowl and hind foot are retained unless otherwise 
specified. The tail is removed. Head and fore foot ar e 
removed unless specified.  
  
 
ITEM NO. 4001  
18 © UNBS 2017  – All rights reserved  
 To be specified:  
● Head retained  
 ● Jowl removed  
● Fore foot retained  
● Hind foot removed   
 
 4002 Carcase side – Block ready (3 -way)  
Carcase side – block ready consists of the same 
specifications as carcase side (item 4001). The 
carcase is cut in three sections approxima tely 
perpendicular to the length of the carcase. The cuts 
consist of a leg long cut (item 4013) removed by a cut 
through the vertebral column between the 6th and 7th 
lumbar vertebrae. The hind trotter (item 4176) is 
removed between the tarsus and metatarsu s. The 
middle (item 4069) is removed from the forequarter 
along the specified rib. The forequarter (item 4024) is 
removed along the specified rib. The fore feet (trotter) 
(item 4175) is removed at the carpal joint. Jowl (item 
4350) is removed.  
 
 
ITEM NO. 4002  
 
 
 
 4003 Carcase side – Block ready  (3-way-special 
trim)  
Carcase side – block ready (3 -way-special trim) 
consists  of the same carcase specifications as carcase 
side (item  4001). The carcase is cut in three sections. 
The cuts consist  of a leg short c ut (item 4016) with the 
hind trotter retained.  The remaining trunk portion of the 
side is cut as a loin – long (item 4140) and shoulder 
picnic and belly (item 4335).  The loin long/shoulder 
picnic and belly separation point is  made by a cut 
commencing at th e cranial end starting at a  specified 
distance from the vertebrae through the joint of the  
blade bone and humerus and parallel to the chine edge 
the full length of the loin to the tip of and including the 
extended  muscle of the flank.  
  
 
ITEM NO. 4003  
 
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  19 
 
 4004 Carcase side – Block ready  (4-way-special 
trim)  
 
Carcase side – block ready (4 -way-special trim) 
consists  of the same carcase specifications as carcase 
side (item  4001). The carcase is cut into four sections. 
The cuts consist  of a leg short cut (ite m 4016) with the 
hind trotter retained.  The remaining trunk portion of the 
side is cut as a loin - long (item 4140). The shoulder 
blade portion located over  the loin is removed along 
the natural seam and attached to  the forequarter 
portion. The ventral por tion, shoulder lower  half (item 
4050) and belly – extended (item 4333) are  separated 
by a straight cut along the specified rib.  
  
 
ITEM NO. 4004  
 
 
 4021 - 4026 Forequarter  
Forequarter is derived from a split carcase side (item 
4001)  by a straight cut th rough the vertebrae at a 
specified rib  number, following the contour of the rib to 
the ventral portion  of the belly. Foot, jowl and 
cervical/thoracic vertebrae and  ribs/intercostals are 
retained unless otherwise specified.  
 
ITEM NO.  
4021 (1 -rib) 
4022 (2 -ribs) 
4023 (3 -ribs) 
4024 (4 -ribs) 
4025 (5 -ribs) 
4026 (6 -ribs)  
To be specified:  
● Removal of fore foot  
● Removal of jowl  
● Cervical/thoracic vertebrae removed  
● Ribs/intercostal muscles removed  
 
 
 4009 - 4010 Hindquarter  
Hindquarter is derived from a split carcase side (item 
4001) by a straight cut through the vertebrae at a 
specif ied rib number, following the contour of the rib to 
the ventral portion of the belly. Alternative 
specifications shall be as agreed between buyer and 
seller. The diaphragm and foot are removed.  
  
20 © UNBS 2017  – All rights reserved  
   
ITEM NO.  
4009 (9 -ribs) 
4010 (8 -ribs) 
 To be specified:  
● Diaphragm removed  
● Foot (trotter) removed  
 
 
 4011 R oasting pig, Full  
Roasting pig, full, has the head on, and may include 
the internal fat and the membranous  
portion of the diaphragm. If applicable other 
requirements may ap ply. 
 
To be specified:  
● Approximate weight  
 
4012 R oasting pig, Split  
Roasting pig, split, consists of a roasting pig with the 
head remaining, and may include the  internal fat and 
the membranous portion of the diaphragm. If 
applicable other requirements  may apply.  
 
To be specified:  
● Approximate weight  
 
ITEM NO.  
4011  
4012  
 
 
 4013 L eg long cut  
Style 1  
Leg long cut: style 1 is separated from the split carcase 
side (item 4001) by a straight cut approximately 
perpendicular to a line parallel to the vertebr al column 
between the 6th and 7th 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.  
 
ITEM NO.  
4013  
 
To be specified:  
DUS 1699:2017  
© UNBS  2017 – All rights reserved  21 
 ● Foot retained  
 
 4014 L  eg long cut  
Style 2  
Leg long cut: style 2 is the same as style 1  except the 
tail (caudal) vertebrae, flank muscle  (M. rectus 
abdominis), M. cutaneus trunci, and  exposed lymph 
glands shall be removed. The  skin and collar fat over 
the M. semimembranosus  shall be smooth and well 
rounded such that the  innermost curvature of the skin 
is trimmed back  at least half the distance from the stifle 
joint to the posterior edge of the aitch bone. The skin  
overlying the medial side (inside) of the M. quadriceps 
femoris s hall be removed and fat  overlying the M. 
quadriceps femoris and pelvic area shall be removed 
close to the lean. The  hind foot is removed at the tarsal 
joint.  
 
ITEM NO.  
4014  
To be specified:  
● Foot retained  
 
 4015 L eg long cut  
Style 3  
Leg long cut: s tyle 3 is the same as style 2  except that 
flank muscles (M. rectus abdominis,  M. obliquus 
internus abdominis, M. obliquus  externus abdominis), 
vertebrae, hip bone  along with overlying lean and fat, 
lean and  fat overlying the quadriceps (fore cushion),  M. 
psoas major and M. iliacus shall be removed. The ball 
of the femur shall be exposed.  The hind foot is 
removed at the tarsal joint. The butt tenderloin shall be 
removed and skin is  retained.  
 
ITEM NO.  
4015  
To be specified:  
● Skin removed   ● Foot (trotter) retained  
● Butt tenderloin retained  
 
 4016 Leg short cut  
Style 1  
Leg short cut: style 1 is separated from the  split 
carcase side (item 4001) by a straight  cut anterior to 
the quadriceps approximately  perpendicular to a l ine 
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 
  
22 © UNBS 2017  – All rights reserved  
 retained. Alternative specifications shall be as agreed  
between buyer and seller.  ITEM NO.  
4016  
 
 4017 Leg short cut  
Style 2  
Leg short cut: style 2 is the same as style 1 except the 
hind foot shall be removed at or slightly anterior to the 
hock joint. The tail (caudal) vertebrae, flank muscle (M. 
rectus abdominis), M. cutaneus trunci and exposed 
lymph  glands shall be removed. The skin and collar fat 
over the M. semimembranosus shall be smooth and 
well rounded such that the innermost curvature of the 
skin is trimmed back at least half the distance from the 
stifle joint to the posterior edge of the aitch  bone. The 
skin overlying the medial side (inside) of the M. 
quadriceps femoris shall be removed and fat overlying 
the M. quadriceps femoris and pelvic area shall be 
removed close to the lean. The aitch bone shall be 
partially removed with the ischium left  intact.  
 
ITEM NO.  
4017  
4018  
 
 4018 L eg short cut  
Style 3  
Leg short cut: style 3 is the same as style 2 except the 
ischium, vertebrae, aitch bone, and overlying lean and 
fat are removed. The foot is removed at or slightly 
anterior to the hock joint, by  a cut half the distance 
between the hock and stifle joints, or at other 
designated locations.  
 
ITEM NO.  
4018   
To be specified:  
● Skin removed  
 
 4200 L eg long cut (BONELES)  
Leg long cut (boneless) is separated from the split 
carcase side (item 4001) by a straight cut 
approximately perpendicular to a line parallel to the 
vertebral column between the 6th and 7th lumbar 
vertebrae and passing through a point  immediately 
anterior to the hip bone (ilium) and related cartilage. All 
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  23 
 bones and cartilage shall be removed. The flank and 
associated flank fat are removed. The leg can be 
seamed boned or tunnel boned. Skin shall be 
removed.  ITEM NO.  
4200  
 
To be specified:  
● Skin retained  ● Tunnel boned  
● Seam boned  
 
 4300 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.  
 
*Trade descriptions can be shown as Outside trimmed or 
silverside.  
 
ITEM NO.  4300  
 
 4301 Outside eye  
Outside eye is prepared from an outside portion of the 
pork leg. It shall consist of the M. semitendinosus 
only. 
 
 
ITEM NO. 4301  
 
 4290 I nside  
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.  
 
 
ITEM NO. 4290  
 
 4310 K nuckle (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 consi sts of the M. rectus femoris, M. vastus 
  
24 © UNBS 2017  – All rights reserved  
 medialis, M.  vastus intermedius and M. vastus lateralis.  
The cap portion (M. tensor fascia latae) is also  
retained.  ITEM NO.  4310  
 
To be specified:  
● Cap portion (M. tensor fascia latae) removed  
 
 4311 3 -Way leg  
(Inside – 4290, outside – 4300 and knuckle  – 4310)  
3-way leg is prepared from a leg short cut.  It shall 
consist of the following primal cuts  removed along 
the natural seams: inside (item  4290), outside 
(item4300), and knuckle (tip)  (item 4310).  
 
 
 
ITEM NO.  4311  
 
 4312 4 -Way leg  
(Inside – 4290, outside – 4300, inner shank (heel) and 
knuckle – 4310) 4 -way leg is prepared from a leg short 
cut and consists of the following primal cuts removed  
along the natural seams: inside (item 4290), outside 
(item 4300), inner shank (heel) and knuckle (tip) (item 
4310).  
 
ITEM NO.  
4312  
4313  
 
 4313 5 -Way leg  
(Inside – 4290, outside eye – 4301, outside flat, inner 
shank (heel) and knuckle (tip) – 4310) 5 -way leg is 
prepared from a leg short cut and consists of the 
following primal cuts removed along the natural seams: 
inside (item 4290), outside eye (item 4301), outside 
flat, inner shank (heel) and knuckle (tip) (item 4310).  
 
ITEM NO. 4313  
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  25 
 
 4314 6 -Way le g 
(Inside - 4290), outside eye - 4301, outside flat, inner 
shank (heel), rump (sirloin) - 4130) and knuckle (tip) - 
4310) 6 -way leg is prepared from a leg long cut and 
consists of the following primal cuts removed along the 
natural seams: inside (item 4290 ), outside eye (item 
4301), outside flat, inner shank (heel), rump (sirloin) 
(item 4130) and knuckle (tip)  (item 4310).  
 
ITEM NO. 4314  
 
 4172 Hock leg*  
Hock leg is prepared from a leg (item 4013) by the 
removal of the hind foot at the tarsal joint and t he leg at 
the stifle joint. Skin shall remain.  
 
*Trade descriptions can be shown as Ossobucco.  
 
ITEM NO. 4172  
To be specified:  
● Skin removed  
● Frenched  
 
 4176 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.  
 
ITEM NO.  
4176  To be specified:  
● Skin removed   
 
 4069 - 4072 M iddle  
Middl e is derived from a split carcase side (item 4001) 
by removal of the leg (item 4013) and forequarter (item 
4021) at the specified cutting lines. The diaphragm and 
tenderloin are removed.  
 
ITEM NO.  
4069 (13 -ribs) To be specified:  
● Skin removed  
● Diaphragm retained  ● Blade bone (scapula) 
removed  
● Tenderloin retained   
26 © UNBS 2017  – All rights reserved  
  4070 (12 -ribs) 
4071 (11 -ribs) 
4072 (10 -ribs) 
 
 4079 - 4082 Belly  
Belly (bone -in) is prepared from the middle (item 4069) 
by the removal of the loin -long (item 4140). 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) shal l 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.  
 
ITEM NO.  
4079 (13 -ribs) 
4080 (12 -ribs) 
4081 (11 -ribs) 
4082 (10 -ribs) To be specified:  
● Number of ribs required  
● Skin removed  ● Diaphragm retained  
● Width of belly  
 
 4140 - 4147 L oin – Long  
Style 1  
Loin - long is the remaining dorsal portio n of the 
carcase side after the removal of  the leg short 
cut (item 4016) and shoulder  picnic and belly 
(item 4335). Lumbar  fat (on the inside surface 
covering the  tenderloin) shall be trimmed to 
practically free. The tenderloin is retained.  
 
 
ITEM NO.  
4140 (17 -ribs) 
4141 (16 -ribs) 
4142 (15 -ribs) 
4143 (14 -ribs) 
4144 (13 -ribs) 
4145 (12 -ribs) 
4146 (11 -ribs) 
4147 (10 -ribs) 
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  27 
 
 Style 2  
The blade bone, related cartilage and overlying 
muscles (in their entirety) and fat shall be 
removed.  
 
 
ITEM NO.  
4140 (17 -ribs) 
4141 (16 -ribs) 
4142 (15 -ribs) 
4143 (14 -ribs) 
4144 (13 -ribs) 
4145 (12 -ribs) 
4146 (11 -ribs) 
4147 (10 -ribs) 
 
 Style 3  
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 larg e as the M. spinalis dorsi.  
 
 
 
ITEM NO.  
4140 (17 -ribs) 
4141 (16 -ribs) 
4142 (15 -ribs) 
4143 (14 -ribs) 
4144 (13 -ribs) 
4145 (12 -ribs) 
4146 (11 -ribs) 
4147 (10 -ribs) To be specified:  
● Skin removed  
● Level of fat trim   
  
28 © UNBS 2017  – All rights reserved  
 
 4108 - 4111  
Loin – Long  (Blade removed)  
 
Style 1  
Loin – long (blade removed) is  prepared from 
the loin -long (item  4140). 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.  
 
ITEM NO.  
4108 (13 -ribs or 
more)  
4109 (12 -ribs) 
4110 (11-ribs) 
4111 (10 -ribs) 
 
 4113 Loin – Long  (4-Way)  
Loin – long (4 -way) is prepared from a loin -long 
(item 4108), skin removed. The loin is cut into 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.  
 
ITEM NO. 4113  To be specified:  
● Rib cutting line for loin and shoulder removal 
points  
 
 4098 – 4101  Loin – Centre cut  
Loin - centre cut is prepared from  the middle (item 
4069) 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 unle ss 
otherwise specified.  
 
ITEM NO.  
4098 (13 -ribs) 
4099 (12 -ribs) 
4100 (11 -ribs) 
4101 (10 -ribs) To be specified:  
● Ventral cutting line (tail 
length)  
● Diaphragm retained  
 ● Tenderloin retained  
● Chine bone removed  DUS 1699:2017  
© UNBS  2017 – All rights reserved  29 
 
 4102 - 4105 Semiboneless  
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.  
 
 
ITEM NO.  
4102 (13 -ribs) 
4103 (12 -ribs) 
4104 (11 -ribs) 
4105 (10 -ribs) 
 
 4130 Sirloin (Rump)  
Sirloin (rump) is prepared from a leg long cut (item 
4013). 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.  
 
 
ITEM NO. 4130  To be specified:  
● Skin removed  
● Removal point from loin -long (item 4140)  
 
 4159 L oin 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.  
 
ITEM NO. 4159  
  
30 © UNBS 2017  – All rights reserved  
 
 4160 Belly ribs*  
Belly ribs are prepared from a belly bone -in by 
removal of the ribs, costal cartilages and  intercostal 
muscles and shall consist of at least  eight ribs.  
 
*Trade descriptions can be shown as Spare rib  
 
ITEM NO.  4160  
To be specified:  
● Number of ribs required  
● Diaphragm retained  
● Width of belly ribs  
● Sternum removed  
 
 4161 Back ribs*  
Back ribs are prepared from a bone -in loin  by the 
removal of all bones and cartilage and  shall consist of 
at least eight ribs and related  intercosta l meat. The 
back ribs section shall be  intact, and the bodies of the 
thoracic vertebrae shall be removed except that small 
portions  of the vertebrae may remain between the rib 
ends.  
 
*Trade descriptions can be shown as Loin ribs.  
 
ITEM NO. 4161  
To be sp ecified:  
● Number of ribs required  
● Diaphragm retained  
● Width of back ribs  ● Peritoneum removed 
from the inside surface  of 
the ribs and intercostals 
muscles  
 
 4162 Full rib plate  
Full rib plate is prepared from the middle by complete 
removal of the entire rib plate in one piece and the 
attached intercostal muscles. The diaphragm is 
removed.  
 
  
ITEM NO. 4162  
To be specified:  
● Number of ribs required  
● Diaphragm retained  DUS 1699:2017  
© UNBS  2017 – All rights reserved  31 
 ● Costal cartilage removed  
 
 4163 St. Louis style ribs  
St. Louis style ribs are prepare d from belly ribs by 
removal of the sternum and ventral portion of the 
costal cartilage. At least eight ribs remain.  
 
 
ITEM NO. 4163  
 
 4164 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.  
 
ITEM NO. 4164  
 
 4319 - 4322 M iddle  
Middle is derived from a carcase side  
(item 4001) by the removal of the leg (item  
4013) at the specified lumbar vertebrae  
and forequarter (item 4021) at the specified  
rib or thoracic vertebrae. The diaphragm  
and tenderloin are removed. All bones and  
cartilage are removed.  
 
 
ITEM NO.  
4319 (13 -ribs) 
4320 (12 -ribs) 
4321 (11 -ribs) 
4322 (10 -ribs) To be specified:  
● Skin removed  
● Diaphragm retained  ● Rib bones sheet/string 
boned  
 
 4340 - 4343 L oin  
Loin is prepared from the middle (item 4319)  by the 
removal of the boneless belly (item  4329) by a cut at 
a specified distance from  the ventral edge of the eye 
muscle and  parallel to the backbone (measured fr om 
  
32 © UNBS 2017  – All rights reserved  
 the cranial end).  
 ITEM NO.  
4340 (13 -ribs) 
4341 (12 -ribs) 
4342 (11 -ribs) 
4343 (10 -ribs) To be specified:  
● Skin retained  
● Ventral cutting line (tail length)  
 
 
 4361 Eye of Loin  
Eye of loin is prepared from a loin (item 4340) 
and consists of the eye muscle portion (M. 
longissimus dorsi) removed along the natural 
seam. Intercostals and attached muscle 
portions are removed.  
 
 
ITEM NO. 4361  To be specified:  
● Denuded of all fat  
● Silverskin removed  
● M. multifidus dorsis retained  
 
 4360 Eye of Shortloin  
Eye of shortloin is prepared from a loin (item 
4340) and consists of the eye muscle portion 
(M. longis simus 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.  
 
To be specified:  
● Denuded of all fat  
● Silverskin re moved  
● M. multifidus dorsis retained  
 
ITEM NO. 4360  
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  33 
 
 4305 Sirloin (Rump) boneless  
Sirloin (rump) boneless is prepared from a sirloin 
(rump) bone -in (item 4130) by removing all bone, 
cartilage, surface fat and remaining tenderloin portion.  
 
ITEM NO. 4305 
 
 4280 T enderloin  
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 prac tically free of surface fat.  
 
 
ITEM NO. 4280  
To be specified:  
● Side strap (M. psoas minor) retained  
● Head muscle (M. iliacus) removed  
 
 4329 - 4332 Belly (BONELES)  
Belly is prepared from the belly bone -in (item 4079) 
by removal of the ribs.  
 
Style 1  
Ribs are individually removed from  the belly leaving 
the costal  cartilage,  diaphragm and finger meat 
(intercostals meat) intact and firmly attached to the 
belly.  
 
ITEM NO.  
4329 (13 -ribs) 
4330 (12 -ribs) 
4331 (11 -ribs) 
4332 (10 -ribs) 
 
 Style 2  
Ribs are removed intact from the belly along 
with the costal cartilage, di aphragm and finger 
meat (intercostal meat). The belly shall be free 
of scores and “snowballs” (exposed areas of 
fat) which measure 50 cm 2 or more.    
34 © UNBS 2017  – All rights reserved  
   
 
 Style 3  
Same as style 2 except that the teat line  shall be 
removed by a straight cut.  
  
To be spe cified:  
● Number of ribs required  
● Skin removed  
● Diaphragm retained  
● Width of belly  
 
 4333 Belly (Flank On)  
Belly (flank on) is the remaining primal after  the 
shoulder -picnic (item 4046) has been  removed from 
the shoulder -picnic and belly  (item 4335)  along the 
specified rib.  
 
 
ITEM NO. 4333  To be specified:  
● Flank removed  
● Belly ribs removed (item 4160)  
● Skin removed  
● Belly edge removed  
 
 4335 Shoulder -Picnic and Belly  
Shoulder -picnic and belly is prepared from a carcase 
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.  
 
ITEM NO. 4335  
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  35 
 
 4029 - 4032 Shoulder -square cut  
Shoulder -square cut is separated from the carcase 
side (item 4001) by a straight cut, approximately 
perpendicular to the length of the carcase 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 remove d 
To be specified:  
● Number of ribs  
● Skin removed  
● Foot (trotter) retained  
● Neck bones, ribs, breast bones and associated 
cartilage removed  
 
ITEM NO.  
4029 (1 -rib)) 
4030 (2 -ribs) 
4031 (3 -ribs) 
4032 (4 -ribs) 
 
 4044 Sh oulder outside  
Shoulder outside is prepared from the shoulder -square 
cut (item 4029) 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.  
 
To be specified:  
● Foot (trotter) removed  
● Breast flap retained  
● Skin removed  
● Ribs removed  
 
ITEM NO. 4044  
 
  
36 © UNBS 2017  – All rights reserved  
 
 4045 Shoulder outside  (3-Way)  
Shoulder outside (3 -way) is prepared from the  
forequarter (item 4005) removed from carcase  side - 
block ready (4 -way) (item 400 4) which has  the vertebrae 
and associated meat of the neck and  forequarter 
removed. The shoulder ribs (item 4164)  are removed. 
The remaining portion, shoulder  outside (item 4044) is 
cut into two pieces by a separating cut (cranial to caudal) 
running  throug h the joint of the blade and humerus 
bones.  
 
 
ITEM NO.  4045  
 
 4050 - 4055 Shoulder lower  half*  
Shoulder lower half is prepared from the shoulder  
square cut (item 4029). 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 dors al edge.  
 
*Trade descriptions can be shown as shoulder -picnic.  
 
ITEM NO.  
4050 (6 -ribs)  
4051 (5 -ribs) 
4052 (4 -ribs)  
4053 (3 -ribs) 
4054 (2 -ribs)  
4055 (1 -rib)s To be specified:  
● Foot (trotter) removed  
● Skin removed  
 
 4059 - 4062 Shoulder upper half*  
Shoulder upper half is prepared from the shoulder  
square  cut (item 4029). 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.  
 
To be specified:  
● Skin removed  
● Scapula and related cartilage removed  
 
ITEM NO.  
4059 (4 -ribs) 
4060 (3 -ribs) 
4061 (2 -ribs) 
4062 (1 -rib)s DUS 1699:2017  
© UNBS  2017 – All rights reserved  37 
  
*Trade descriptions can be shown as butt or collar butt.  
 
 4046 - 4049/4063  
Shoulder inside  
Shoulder outside is prepared from  loin-long (blade 
removed) (item 4108) and  is the cranial fore quarter 
portion of the loin  and removed along the specified rib.  
 
 
ITEM NO.  
4046 (4 -ribs)  
4048 (2 -ribs) 
4047 (3 -ribs)  
4049 (1 -rib) 
4063 (5 -ribs)s  To be specified:  
● Number of ribs  
● Breast removal and distance from vertebrae  
● Fat removed  
 
 4245 Shoulder upper half (Boneless)*  
Shoulder upper half (boneless) is prepared  from a 
shoulder upper half bone in (item  4059) 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.  
 
*Trade descriptions can be shown as butt or collar butt.  
 
ITEM NO. 4245  
To be specified:  
● Length of tail from eye of meat  
  
38 © UNBS 2017  – All rights reserved  
 
 4241 Shoulder inside (Bonel ess) 
Shoulder inside (boneless) is prepared from a 
shoulder inside (item 4046) by removing all bone, 
cartilage and surface fat.  
 
ITEM NO. 4241  
 
 4240 Collar butt – Special  
Trim*  
Collar butt or butt – special trim is prepared from 
shoulder upper half bon e-in (item 4059) 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 fr om 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.  
 
*Trade descriptions can be show n as butt or collar butt – 
special trim.  
 
To be specified:  
● Fat cover requirements  
● Fat trim level  
● Length of tail distance from eye of meat  
 
ITEM NO. 4240  
 
 4180 Shoulder (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.  
 
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  39 
 
 4181 Shoulder (M. Teres major)  
Shoulder (M. teres major) is remov ed 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.  
 
 
 
 4182 Shoulder (M. Serratus 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.  
 
 
 
 4183 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.  
 
   
 
 4165 -4167 shoulder ribs  
Shoulder ribs are derived from a shoulder  
outside (item 4045) and shall contain three  
optional levels of trims:  
● No trim - M. pectoralis profundus retained  
● Marginal trim - M. pectoralis profundus is 
trimmed retaining underlying flesh  
● Complete trim - all lean on the underlying 
surface of shoulder ribs is trimmed  
 
 
ITEM NO.  
4165 (4 -ribs) 
4166 (3 -ribs) 
4167 (2 -ribs) 
To be specified:  
● Sternum bone retained  
 
  
40 © UNBS 2017  – All rights reserved  
 
 4350 J owl  
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 s ides and ends. The jowl shall be faced  
by close removal, of surface glandular and  
loose tissue, skin and bloody discoloration.  
 
 
ITEM NO. 4350  
 
To be specified:  
● Skin removed  
● Minimum piece size  
● Desinewed (exposed heavy (opaque) connective 
tissue and tendinous ends of shanks  
removed)  
 
 
 4170 Hock shoulder  
Hock shoulder is prepared from a forequarter (item 
4021) 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.  
 
ITEM NO. 4170  To be specified:  
● Skin removed   
 
 4175 Fore feet (Trotter)  
Fore feet (trotter) are prepared from a forequarter (item 
4021) at the carpal joint, severing the fore fo ot (trotter) 
from the shoulder. The fore feet shall be practically free 
of hair and hair roots. Skin shall remain.  
 
 
ITEM NO. 4175  To be specified:  
● Skin removed  
 DUS 1699:2017  
© UNBS  2017 – All rights reserved  41 
 
 4470 Trimmings  
Trimmings shall be prepared from any portion of the carcase. Trimmings  shall be 
free of bones, cartilage, skin, seedy mammary tissue and lymph glands (including 
the prefemoral, popliteal, prescapular and other exposed lymph glands).  
 
To be specified:  
● Chemical lean content  
 
 7685 Back fat  
Back fat is prepared from the fat ty portion of the back after removal of the 
loin. Back fat shall be relatively thick and the thickness shall be relatively 
uniform throughout. All edges must be reasonably squared.  
 
 
  
42 © UNBS 2017  – All rights reserved  
 Bibliography  
[1] UNECE standard, 2006 edition, porcine  meat, Carcasses  and cuts, United Nations Economic 
Commission for Europe  
 
 
 DUS 1699:2017  
© UNBS  2017  – All rights reserved  43 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Ce rtification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevan t Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau  of Standards.  
 
 DUS 1699:2017    
 
ICS 67.120.10  
Price based on nn pages  
© UNBS 2017 – All rights reserved