INSTITUTIONAL 

MEAT PURCHASE 

SPECIFICATIONS

FRESH PORK SERIES 

400

DRAFT 9-30-2020

Supersedes Edition Effective November 2014.
2

Institutional Meat Purchase Specifications

Fresh Pork - Series 400

Contents

Section Title Page Section Title Page

1.0 Introduction 3 4.0 USDA Certification & Verification 12

1.1 IMPS Documents 3 4.1 Contact Information 12

1.2 Contact Information 3 5.0 Material Requirements 13

2.0 IMPS Ordering Checklist 4 6.0 Quality 13

2.1 Checklist Elements 4 6.1 Excellent Condition 13

3.0 Ordering Data to be Specified by 

the Purchaser 4 6.2 Lean Quality 13

3.1 Item No., PSO’s & Special 

Instructions 4 6.3 Workmanship 13

3.1.1 Abbreviations 4 6.4 Fat Trimming 14

3.1.2 Added Ingredients 5 6.4.1 Peeled/Denuded 14

3.1.3 Tenderization 6 6.4.2 Peeled/Denuded, Surface 

Membrane Removed 14

3.2 State of Refrigeration 6 6.4.3 Cuts & Roast Items 14

3.3 Fat Limitations 6 6.4.4 Bridging & Planing 15

3.3.1 Carcasses & Sides 6 6.4.5 Diced & Portion-Cut Items 16

3.3.2 Cuts, Roasts & Diced Items 6 6.4.6 Seam Fat 16

3.3.3 Portion-Cuts 7 6.5 Lean-to-Fat Ratio 16

3.3.4 Comminuted Products & 

Trimmings 7 6.6 Skeletal Structure 16

3.3.5 Fat Content Verification 8 7.0 Diagrams 18

3.4 Portion-Cut Weight, Thickness & 

Shape 8 7.1 Pork Side Skeletal Diagram 18

3.4.1 Weight & Thickness 8 7.2 Pork Side Primal Diagram 19

3.4.2 Shape 9 7.3 Primal Separations Diagram 20

3.5 Weight Range 9 8.0 Cut Descriptions 21

3.6 Netting & Tying 12 8.1 Myology 21

3.7 Packaging & Packing 12 8.2 Foodservice Cut Descriptions 21

3.8 Quality Assurance 12 8.3 Portion-Cut Descriptions 38
3

1.0 Introduction

1.1 IMPS Documents

The United States Department of Agriculture (USDA) through its Agricultural 

Marketing Service (AMS) develops and maintains the Institutional Meat Purchase 

Specifications (IMPS) for meat and meat products. The complete IMPS series 

includes the following 11 documents:

General Requirements

Quality Assurance Provisions

Fresh Beef Series 100

Fresh Lamb Series 200

Fresh Veal and Calf Series 300

Fresh Pork Series 400

Cured, Cured and Smoked, and Fully Cooked Pork Products Series 500

Cured, Dried, and Smoked Beef Products Series 600

Variety Meats and By-Products Series 700

Sausage Products Series 800

Fresh Goat Series 11

1.2 Contact Information

These specifications are recommended for use by any meat product procuring 

activity.

For assurance that procured items comply with these detailed requirements, AMS, 

through its Livestock and Poultry (LP) Program provides a voluntary meat 

certification service and a process verification program. For labeling purposes, only 

producers who have meat products certified according to the IMPS or operate under 

an approved IMPS process verified program may use the letters "IMPS" on the 

productlabel.

Purchasers desiring these services should contact:

USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-5705
4

2.0 IMPS Ordering Checklist

2.1 Checklist Elements

The following checklist will assist the purchaser in providing contractual language 

necessary to describe the IMPS product and service desired. Each element within 

the checklist is further defined within Section 3.0 – Ordering Data to be Specified 

by thePurchaser.

Item Number

Special instructions

Purchaser Specified 

Options (PSO) Added 

ingredients

Tenderization

State of Refrigeration (See IMPS GENERAL 

REQUIREMENTS (GR).) Chilled

Frozen

Fat Limitations

Portion Cut Weight, Thickness, 

and Shape Weight Range

Netting and Tying

Packaging and Packing (See IMPS GR.)

Quality Assurance (See IMPS QUALITY ASSURANCE PROVISIONS (QAP).)

Method of examination 

Acceptable Quality 

Levels (AQL’s)

Certification - (See IMPS GR and QAP.)

3.0 Ordering Data to be Specified by the Purchaser

3.1 Item Number, PSO’s & Special Instructions

The purchaser must specify: (1) IMPS item number and product name to be 

purchased, and if applicable, (2) PSO’s, (3) added ingredients, applicable options, 

modifications, and special instructions to the requirements of the IMPS.

3.1.1 Abbreviations
5

In conjunction with other markings that may be required in the General 

Requirements and by Food Safety and Inspection Service (FSIS) Regulations, the 

IMPS item number, “Pork” and the product name must be used for marking of

shipping containers. Abbreviation of the product name is recommended. 

Abbreviations, when used, must be as follows:

Bone in – Bn-in Fresh - Fr Regular – Reg

Boneless - Bnls Frozen - Frz Roast Ready – Rst-Rdy

Boned, Rolled & Tied - BRT Fatback - Ftbak Roast - Rst

Blade - Bld Ground - Grnd Short Cut – Sh Cut

Bladeless - Bldls Intermediate - Inter Short Shank - Sh Shnk

Cellar Trimmed - CT Individual Muscle - IM Shoulder - Shld

Center-Cut - Cntr Cut Not to exceed - NTE Sirloin - Sirln

Chop - Chp Partially - Part Skinned - Sknd

Cover - Cov Peeled - Pld Special - Sp

Defatted - Dfatd Picnic - Pix Tenderloin - Tender

Denuded - Dnd Porterhouse - Prthse Trimmed - Trmd

Extra - Ex Portion - Portn Untrimmed - Untrmd

The product names and abbreviations listed in this series have been reviewed and 

approved by USDA; FSIS; Office of Policy and Program Development (OPPD); 

Labeling and Program Delivery Staff, Washington D.C.

3.1.2 Added Ingredients

To enhance product performance (e.g. tenderness, juiciness), the purchaser may 

specify ingredients to be added to any IMPS fresh pork item. Ingredients may be 

added by immersion or injection. Unless otherwise specified, ingredients must be 

limited to water, salt, sodium phosphate, and antimicrobials. The purchaser may 

specify any one of the following levels of added ingredients within a purchase order:
6

Option No. Maximum Percentage of Added Ingredients

1 7%

2 10%

3 12%

4 15%

5 Other

The use of ingredients, method of addition, and product labeling must need to comply 

with FSIS Regulations and Policies.

3.1.3 Mechanical Tenderization

To enhance the tenderness of pork products, the purchaser may specify roasts or

raw materials to be made into portion cuts to be mechanically tenderized. When

specified, the roast or raw materials to be portioned must be mechanically 

tenderized by using the multiple probe method (pinning) not more than one time. 

Cubing is also recognized as an alternative form of tenderization.

3.2 State of Refrigeration

Purchaser must specify the state of refrigeration (chilled or frozen) for delivery of 

product. (See IMPS GENERAL REQUIREMENTS.)

3.3 Fat Limitations

Purchaser must specify IMPS item number, product name, and fat content or 

thickness tobe purchased. The fat thickness requirements are intended as

guidelines.

3.3.1 Carcasses & Sides

The purchaser must specify maximum fat thickness as described below.

3.3.2 Cuts, Roasts & Diced Items

The purchaser must specify maximum surface fat thickness requirements unless fat 

limitations for surface and/or seam fat are indicated in the item descriptions. 

Maximum fat thickness requirements may be specified in terms of “average” or “at 

any one point”. Alternative “average” and/or “at any one point” fat limitations may 

bespecified.
7

Option No. Maximum Average Thickness Maximum At 

Any One Point

1 3⁄4-inch (19 mm) "Commodity trim" 1.0 inch (25 mm)

2 1⁄4-inch (6 mm) 1⁄2-inch (13 mm)

3 1⁄8-inch (3 mm) 1⁄4-inch (6 mm)

4 Practically Free (75% lean/seam surface 

exposed) 1⁄8-inch (3 mm)

5

Peeled/Denuded* (remaining fat must not 

exceed 1.0 inch (25 mm) in the longest 

dimension and/or 1⁄8-inch (3 mm) in thickness) 1⁄8-inch (3 mm)

6

Peeled/Denuded, Surface Membrane 

Removed* (90% lean exposed) 1⁄8-inch (3 mm)

*See Section 6.4.

Note: When average fat thicknesses are specified by the purchaser or in item 

descriptions, the appropriate "Maximum at Any One Point" limitation must apply.

3.3.3 Portion-Cuts

The purchaser must specify the maximum (at any one point) thickness of surface fat 

on the edges of the portion cut unless fat limitations for surface and/or seam fat are 

indicated in the detailed item descriptions. Alternative fat limitations may be

specified. If not specified, surface fat thickness must not exceed 1⁄4-inch (6 mm) at 

any one point.

Option No. Maximum At Any One Point

1 1⁄4-inch (6 mm)

2 1⁄8-inch (3 mm)

3 Practically free (75% lean/seam surface exposed and 

remaining fat must not exceed 1⁄8-inch (3 mm))
8

4

Peeled/Denuded* (remaining fat must not exceed 1.0 inch 

(25 mm) in the longest dimension and/or 1⁄8-inch (3 mm) in 

thickness))

5

Peeled/Denuded, Surface Membrane Removed* (90% lean 

exposed and remaining fat must not exceed 1⁄8-inch (3 mm))

*See Sections 6.4

3.3.4 Comminuted Products & Trimmings

When specified, fat limitations for these items must be expressed in terms of a fat 

content percentage. Fat content describes the percentage of fat present in the

product. Unless otherwise specified, the fat content of ground and flaked and 

formed must not exceed 22 percent. However, the purchaser may specify any fat 

content provided it does notexceed 30 percent and may specify discount ranges.

The purchaser must specify the fat content analysis to be determined on a (1) 

composite analysis, or (2) average analysis method. (See IMPS QUALITY 

ASSURANCE PROVISIONS.) If the purchaser does not specify either method, the

procedures for average fat content analysis method must be used.

3.3.5 Fat Content Verification

The fat content must be specified by the purchaser and verified by one or any

combination of the following PSO. If not specified, the fat content must be verified 

with PSO #2 requirements.

Option No. Fat Content

1

Fat content must be declared on the product label along 

with a nutrition facts panel in accordance with FSIS 

regulations

2

Contractor must submit documentation of fat analysis 

to purchaser

3

Fat content certified by AMS (See QUALITY 

ASSURANCE PROVISIONS.)

4

Samples selected by AMS and sent to purchaser 

designated laboratory
9

3.4 Portion Cut Weight, Thickness & Shape

3.4.1 Weight & Thickness

The purchaser must specify the portion weight and/or thickness desired. For

assistance in specifying weight, see weight range tables. Unless other portion 

weight and/or thickness tolerances are specified by the purchaser, the following tables

must be used. When both weight and thickness are specified, it is recommended 

that those requirements be limited to items that are mechanically pressed and/or

sliced.

Portion Thickness Tolerances*

Specified Thickness Thickness Tolerance Thickness

Uniformity

1 inch (25 mm) or less +/- 3/16-inch (5 mm) 3/16-inch (5 mm)

More than 1 inch (25 mm) +/- 1⁄4-inch (6 mm) 1⁄4-inch (6 mm)

* Thickness measurements are not applicable within 1⁄4-inch (6 mm) of the edge. Also, value 

listed under thickness uniformity is the maximum allowable difference between the thinnest 

and thickest measurement of an individual chop.

Portion Weight Tolerances

Specified Weight Weight Tolerance Thickness Uniformity*

Less than 6.0 ounces (170 g) +/- 1⁄4 oz. (7 g) 3

/16-inch (5 mm)

6.0 (170 g) to 12.0 ounces (340 g) +/- 1⁄2 oz. (14 g) 1⁄4-inch (6 mm)

12.01 (341 g) to 24.0 ounces (680 g) +/- 3⁄4 oz. (21 g) 3⁄8-inch (9 mm)

24.01 ounces (681 g) or more +/- 1 oz. (28 g) 1⁄2-inch (13 mm)

3.4.2 Shape

Unless otherwise specified, the shape of whole muscle portions cuts must resemble 

the approximate shape relative to the cut of origin. Cubed and braising cuts which
10

are mechanically pressed and sliced must be uniform in shape. Unless otherwise

specified, patties must be round.

3.5 Weight Range

Purchaser must specify IMPS item number, product name, and weight range to be 

purchased. The following weight ranges are intended as guidelines. Carcass 

weights are not necessarily related to the weight of cuts within their 

respectiveweight range. Other weights or ranges may be specified.

Foodservice Cuts

Item No. Product Name Weight Ranges (Pounds) Page# A B C

400 Carcass 150-190 190-230 230-up 21

400A Whole Roasting Pig 30-50 50-70 70-up 21

401 Leg 17-20 20-28 28-up 21

401A Leg, Short Shank 17-20 20-28 28-up 22

401B Leg, Sirloin On 22-25 25-34 34-up 22

401C Leg, Skinned, Pelvic Bone Removed 16-18 18-20 20-up 22

401D Leg, Hind Shank 1.5-dn 1.5-2 2-up 22

401E Leg, Semi-Boneless, Handle-On 14-16 16-19 19-up 22

401F Leg, Hind Shank, Frenched 14-16 16-19 19-up 23

402 Leg, Skinned 17-20 20-28 28-up 23

402A Leg, Skinned, Short Shank 17-20 20-28 28-up 23

402B Leg, Boneless 8-10 10-14 14-up 23

402C Leg, Short Shank, Trimmed, Boneless 8-10 10-14 14-up 23

402D Leg, Outside 4-5 5-7 7-up 23

402E Leg, Outside, Flat Cut 3-4 4-6 6-up 24

402F Leg, Inside 3-4 4-6 6-up 24

402G Leg,3-Way, Boneless 14-16 16-20 20-up 24

402H Leg, Tip 2-2.5 2.5-3 3-up 24

402J Leg, Inside Cap (IM) As Specified 25

402K Leg, Outside, Eye of Round (IM) .75-1 1-1.5 1.5-up 25

403 Shoulder 12-16 16-22 22-up 25

403A Shoulder, Long Cut 14-18 18-24 24-up 25

403B Shoulder, Outside 12-16 16-22 22-up 25

403D Shoulder, Riblet .5-1 1-up 26

404 Shoulder, Skinned 12-16 16-22 22-up 26

405 Shoulder, Picnic 6-8 8-11 11-up 26

405A Shoulder, Picnic, Boneless 4-6 6-9 9-up 27

405B Shoulder, Picnic, Cushion, Boneless As Specified 27

405C Shoulder, Pectoral Meat (IM) 1.5-dn 1.5-2 2-up 27

405D Shoulder, Shoulder Tender As Specified 27

406 Shoulder, Butt, Bone-In 6-8 8-11 11-up 27

406A Shoulder, Butt, Boneless 4-7 7-10 10-up 28

406B Shoulder, Butt, Boneless, Special 4-6 6-10 10-up 28

406C Clear Plate Not Applicable 28

407 Shoulder Butt, Cellar Trimmed, Boneless 3-5 5-9 9-up 28

407A Shoulder, Collar Butt 4-down 4-up 28

408 Belly, Skin-On 12-16 16-20 20-up 28
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Item No. Product Name Weight Ranges (Pounds) Page# A B C

408B Belly, Bone-In 14-16 16-18 18-up 29

408C Belly, Outside Skirt (IM) Not Applicable 29

408D Belly, Inside Skirt (IM) Not Applicable 29

409 Belly, Skinless 9-12 12-15 15-up 29

409A Belly, Single Ribbed, Skinless 12-16 16-20 20-up 29

410 Loin, Bone-In 14-18 18-24 24-up 30

410A Loin, Sirloin End, Bone-In 4-6 6-8 8-up 30

410B Loin, Rib End, Bone-In 4.5-5.5 5.5-6.5 6.5-up 30

410C Fat Back Not Applicable 30

411 Loin, Bladeless, Bone-In 14-18 18-24 24-up 31

412 Loin, Center Cut, 8 Ribs, bone-In 6-8 8-11 11-up 31

412A Loin, 8 Ribs, Chine Bone Off 5-7 7-10 10-up 32

412B Loin, 8 Ribs, Boneless 4-5 5-7 7-up 32

412C Loin, 11 Ribs, Bone-In 7-9 9-12 12-up 32

412D Loin, 11 Ribs, Chine Bone Off, Bone-In 6-8 8-11 11-up 32

412F Loin, Rib End, Boneless 2-dn 2-2.5 2.5-up 32

412G Loin, Rib End (Rack) 7.5-dn 7.5-10 10-up 32

412H Loin, Lumbar Half 7.5-dn 7.5-10 10-up 33

413 Loin, Boneless 8-10 10-13 13-up 33

413A Loin, Roast, Boneless 8-10 10-13 13-up 33

413B Loin, Boneless, Special 8-10 10-13 13-up 34

413C Loin, Loin Eye 5–8.5 8.5-11 11-up 34

413D Sirloin, Boneless 2-down 2-up 34

414 Loin, Center-Cut, 11 Ribs, Boneless 4-5 5-7 7-up 34

415 Tenderloin 1-1.5 1.5-2 2-up 35

415B Tenderloin, Butt Tender .5-down .5-up 35

416 Spareribs 2-4 4-6 6-up 35

416A Spareribs, St. Louis Style 2-3 3-4 4-up 35

416B Spareribs, Brisket Bones 0.33-0.5 0.5-1 1-up 35

416C Spareribs, Breast Bone (Sternum Off) 2-4 4-6 6-up 35

416D Breast Bones (Sternum) 1-1.5 1.5-2 2-up 35

417 Hocks 0.75-1.25 1.25-2 2-up 35

417A Shoulder Hocks 0.75-1.25 1.25-2 2-up 36

417B Leg Hocks Not Applicable 36

418 Trimmings Not Applicable 36

419 Jowl Not Applicable 36

420 Front Feet Not Applicable 36

420A Hind Feet Not Applicable 36

421 Neck Bones As Specified 37

422 Loin, Back Ribs 1.5-1.75 1.75-2.25 2.25-up 37

424 Loin, Riblet Not Applicable 37

435 Diced Pork As Specified 37

435A Pork for Stewing As Specified 38

435B Pork for Kabobs As Specified 38

496 Ground Pork As Specified 38

496A Ground Pork and Soy Protein Product As Specified 39

496B Pork Patty Mix As Specified 40

496C Pork Patty Mix, NTE 10% Fat As Specified 40
12

Portion-Cuts

Item No. Product Name Suggested Portion Weight 

Range (Ounces) Page#

1400 Steak Cubed 3 - 6 40

1401 Steaks Cubed, Special 3 - 6 40

1401D Osso Bucco, Hind Shank 8 - 16 41

1402 Cutlets 3 - 6 41

1402G Leg Cutlets 3 - 6 41

1406 Butt Steaks 4 - 8 41

1407 Shoulder Butt Steaks, Boneless 4 - 8 41

1408 Shoulder, Short Ribs 8-16 41

1408B Short Ribs 8-10 42

1410 Loin Chops 4 - 14 42

Pockets Not Applicable 42

1413 Loin Chops, Boneless 3 – 8 44

1414 Loin Chops, Center-Cut, One Muscle, Boneless 6 - 8 44

1423 Loin, Country-Style Ribs 8-16 45

1423A Shoulder, Country-Style Ribs 8-16 45

1438 Steaks, Flaked and Formed, Frozen (As Specified) 46

1438A Sandwich Steaks, Flaked, Chopped, Formed and Wafer 

Sliced, Frozen (As Specified) 46

1438B Steaks, Sliced and Formed, Frozen (As Specified) 46

1495 Coarse Chopped Pork (As Specified) 47

1496 Ground Pork Patties (As Specified) 47

1496A Ground Pork and Soy Protein Product Patties (As Specified) 47

1496B Pork Patties (As Specified) 47

1496C Pork Patties, NTE 10% Fat (As Specified) 47

3.6 Netting & Tying

Many of the item descriptions require roasts to be netted or tied to facilitate 

institutional style cookery methods. The purchaser may specify the netting and tying

requirements for such items as needed.

When tying is required, stretchable netting (or any other equivalent material) must

be used to make roasts firm and compact. Unless otherwise specified, roasts 

must be netted so that all portions are held intact, without any portions protruding 

through the ends of the netting.

Conversely, excess netting at the portion ends must be no more than 2.0 inches (5.0 

cm) in length. Alternatively, roasts may be string tied by loops of twine uniformly 
13

spaced atno more than approximately 2.0 inches (5.0 cm) intervals (along the items

length). When tying does not make roasts firm and compact, lengthwise tying may

be used. For net weight verification, netting and tying material must be included 

along with packaging materials when determining tare weight.

3.7 Packaging & Packing

Purchaser must specify packaging and packing for delivery of product. (See IMPS 

GENERAL REQUIREMENTS.)

3.8 Quality Assurance

The purchaser may consult the IMPS QAP for options regarding production 

examination and lot acceptance criteria in terms of acceptable AQLs.

4.0 USDA Certification and Verification

4.1 Contact Information

When requested, the purchaser must specify within a contract or purchase order 

that product must be certified or that the producer is operating under an approved 

IMPS Process Verified Program by the USDA, AMS, LP Program. The IMPS 

Quality Assurance Provisions (QAP), 

https://www.ams.usda.gov/sites/default/files/media/QualityAssuranceProvisionsIM

PS.pdf

will be used to determine compliance. Purchasers desiring these services should

contact:

USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-5705

5.0 Material Requirements

All products offered must comply with the following material requirements and the

individual item descriptions. For certification, product must be evaluated in 

accordance with the IMPS QUALITY ASSURANCE PROVISIONS.

6.0 Quality

6.1 Excellent Condition

All product offered as meeting the specification requirements must be in excellent 

condition. For certification, product must be in the fresh-chilled state (not previously 

frozen) when examined for excellent condition; i.e., exposed lean and fat surfaces 
14

must be of a color and bloom normally associated with the class, grade, and cut of

meat, and typical of meat which has been properly stored and handled. Cut surfaces 

and naturally exposed lean surfaces must show no more than slight darkening or

discoloration due to dehydration, aging, and/or microbial activity. The fat must show 

no more than very slight discoloration due to oxidation or microbial activity. No odors 

foreign to fresh meat must be present. Changes in color and odors characteristically 

associated with vacuum packaged meat in excellent condition must be acceptable. 

Also, product must show no evidence of freezing, defrosting, ormishandling.

Pork must be maintained in excellent condition through processing, storage, and 

transit.

Portion cut and ground items to be delivered frozen may be produced from frozen 

meat cuts which have been previously certified in the fresh chilled state, provided 

such cuts show no evidence of deterioration. Unless otherwise specified, portion cut 

items must maintain their approximate original shape. Products thus produced must

be packaged, packed,and returned promptly to the freezer.

6.2 Lean Quality

All pork must be practically free from bruises, blood clots, bloody tissue, blood 

discoloration, exposed spinal cord portions, or any other conditions which would 

negatively affect the use of the product.

The lean must: (1) be at least slightly firm; (2) possess a bright, reasonably uniform

color (slight two-toned color is permissible), ranging from light pink to light red; (3) 

have a fine, smooth texture; and (4) exhibit no evidence of the pale, soft, and 

exudative (PSE) condition. The skin must be thin, smooth, and pliable. Dark, coarse 

textured lean, oily and soft fat must not be acceptable.

6.3 Workmanship

The cutting, trimming, and boning of cuts must be accomplished with sufficient care to

allow each cut to retain its identity and to avoid objectionable scores in the lean. 

Ragged edges must be removed close to the lean surfaces. Exceptfor cuts that are 

separated through natural seams, all cut surfaces must form approximate right

angles with the skin surface. With the exception of specifically defined cut 

separations, no more than a slight amount of lean, fat, or bone must be removed or 

included from an adjacent cut.

Except for chops which are cubed or unless otherwise specified in the individual item 

description, chops must be cut in full slices in a straight line reasonably perpendicular

to the outer surface and at an approximate right angle to the length of the cut being

sliced or portioned. The entire cut must be sliced from end to end, and all suitable

portions must be included. Portion cut items must be practically free of: (1) fractures, 

(2) tag ends, and (3) knife scores. Individual chops must remain intact when 

suspended 1⁄2-inch (13 mm) from the outeredge.
15

6.4 Fat Trimming

Trimming to remove fat on the exterior surface of a cut must be accomplished by 

smoothly removing the fat following the contour of the underlyingmuscle surface. 

Beveling of the edges only is not acceptable. Two terms used for describing fat trim

limitations are: (1) maximum fat thickness at any one point and (2) average fat

thickness. Fat thickness requirements may apply to surface fat (external and/or 

exterior fat in relationship to the item) and seam fat (fat between adjacent muscles 

within an item) as specified by the purchaser or within the detailed item description.

6.4.1 Peeled/Denuded

The term "peeled" implies surface fat and muscle separation through natural seams 

so that the resulting cut's seamed surface ("silver" or "blue" tissue) is exposed with

remaining "flake" fat not to exceed 1.0 inch (25 mm) in the longest dimension and/or 1⁄8-

inch (3 mm) in depth at any point. The term "denuded" implies all surface fat is

removed so that the resulting cut's seamed surface ("silver" or "blue tissue") is 

exposed with remaining "flake" fat not to exceed (NTE) 1.0 inch (25 mm) in any 

dimension and/or 1⁄8-inch (3 mm) in depth at any point.

6.4.2 Peeled/Denuded, Surface Membrane Removed

Peeled/denuded, surface membrane removed requires the surface membrane 

("silver" or "blue" tissue) to be removed (skinned); the resulting cut surface must

expose at least 90% lean with remaining "flake" fat NTE 1⁄8-inch (3 mm) in depth.

6.4.3 Cuts & Roast Items

For cuts and roast items, the maximum fat thickness at any one point is evaluated by 

visually determining the area of a cut which has the most fat thickness and measure 

the thickness (depth) at this point. The average fat thickness is evaluated by visually

determining the areas of surface fat and taking multiple measurements in these

areas only. The average must be determined by evaluating the amount of surface

area that each thickness represents (e.g., if one third of the fat surface was 0.2 inch 

in depth, one third was 0.3 inch in depth and one thirdwas

0.4 inch in depth, then the average would be 0.3 inch).

6.4.4 Bridging & Planing

When a natural depression occurs in a muscle, only the fat above the portion of the 

depression which is more than 3⁄4-inch (19 mm) in width is considered (this method is 

known as "bridging"). When a seam of fat occurs between adjacent muscles only the

fat above the level of the involved muscles is measured (this method is known as

"planing"). However, when fat limitations for Peeled/Denuded or Peeled/Denuded, 

Surface Membrane Removed are specified, the bridging method must be used for
16

evaluating fat above a natural depression in a muscle and fat occurring between 

adjacent muscles.

6.4.5 Diced & Portion-Cut Items

For diced and portion-cut items, the maximum fat thickness at any one point is 

evaluated by determining the areas on the edges of either side of the dice or portioncut which has the thickest amount of fat, and measuring the thickness (depth) of fat 

in these areas. The average fat thickness is evaluated by visually determining the 

various areas of surface fat and taking multiple measurements in these areas. The 

average must be determined by evaluating the amount of surface area that each 

thickness represents.

The actual measurements of fat are made on the edges of the cut and by probing or

scoring the fat surface as necessary in a manner that reveals the actual fat

thickness. For portion-cut items, the bridging and/or the planing methods must be 

applied to take into account any natural depression occurring in a muscle and/or 

when a seam of fat occurs between adjacentmuscles. However, when fat limitations 

for Peeled/Denuded or Peeled/Denuded, Surface Membrane Removed are 

specified, the bridging method must be used for evaluating fat above a natural 

depression in a muscle and fat occurring between adjacent muscles.

6.4.6 Seam Fat
17

For the purpose of measuring seam fat, when specified, the maximum fat thickness 

at any one point is evaluated by visually determining the areas of fat between layers 

of lean (muscles) on any side of the cut which have the thickest (widest) deposits of 

fat and measuring the width in these areas. The average fat thickness is evaluated 

by visually determining thevarious areas of seam fat and taking multiple 

measurements in these areas. The average must be determined by evaluating the 

areas that each thickness (width)represents.

For chop items, the bridging and/or planing methods must be applied to take into 

account the irregular widths of the seam fat within a muscle depression or between

adjacent muscles in order to reveal the actual fat thickness (width) of fat within a

seam. Seam fat must be evaluated no closer than 3⁄4-inch (19 mm) from the contour

(projected perimeter when symmetrically formed or unformed) of the outer edge of 

the chop.

6.5 Lean-to-Fat Ratio

Fresh Legs, shoulders, shoulder picnics, shoulder butts, and loins must have at least a

moderate degree of meatiness, based on a composite evaluation of thickness of 

muscling and quantity of intermuscular and external fat.

Bellies must indicate at least a slightly high ratio of lean to fat and have uniform

distribution of fat and lean layers. They may vary in thickness from slightly thick to 

moderately thick and must be moderately uniform in thickness and moderately long in 

relation to theirwidth.

6.6 Skeletal Structure

When present, bones must not be ossified to a degree that cartilage is not evident in

the pelvic, spinal, and scapular sections. The split chine bones, spinous processes,

and cross-cut sections of bones must be porous. The color of the bones must range 

from red to deep pink. The exterior surfaces of the rib bones must show at least 

some redness.

Pork cuts must be free of dislocated or enlarged joints or other malformations of the 

skeletal structure. However, cuts with bones broken during processing are 

acceptable if the bones are not splintered to the extent that the lean around the 

fracture isaffected.
18

7.0 Diagrams
19

7.2 Pork Side Primal Diagram – New diagram comingsoon!
20

7.3 Primal Separations Diagram – New diagram coming soon!
21

8.0 Cut Descriptions

8.1 Myology

A reference for identification of muscles is the University of Nebraska’s "Porcine 

Myology & Muscle Profiling" Web site (http://porcine.unl.edu) produced by the 

National Pork Board (http://pork.org) on behalf of the Pork Checkoff Program.

8.2 Foodservice Cut Descriptions

Item No. 400 - Pork Carcass - The carcass must be dressed "packer style"; i.e., 

without the head and kidneys and practically free of internal fat. There must not be

any objectionable scores on the outside of the carcass and, unless otherwise 

specified, the carcass must be skin on. Mutilated feet must be removed at the hock

or upper knee joint (as applicable). Carcasses with a "stuck" shoulder 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 attached to the carcass. The jowl may remain intact with each

carcass side, except that minor trimming is acceptable for removal of bloody portions

and ragged edges. However, excessively trimmed or mutilated jowls must be 

removed bya reasonably straight cut perpendicular to the length of the carcass and 

is not more than 1.0 inch (25 mm) anterior to the ear dip. The carcasses must be 

split into reasonably uniform 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 on at least 75 percent of both sides of the back bone.

Item No. 400A - Whole Roasting Pig - This item is as described in Item No. 400

except that the carcass must not be split, the head must remain, internal fat and 

membranous portion of the diaphragm may remain.

Item No. 401 - Pork Leg - The leg is separated from the side by a straight cut 

approximately perpendicular to a line parallel to the shank bones. The cut passes

through a point which is not less than 1.5 inches (3.8 cm) from the anterior edge of 

the aitch bone. The foot must be removed at or slightly above the hock joint. The 

tail, vertebrae, flank muscle (M. rectus abdominis), M. cutaneous trunci, prefemoral

lymph gland, and any other exposed lymph glands must be removed. The skin and 

collar fat over the inside muscle (M. semimembranosus) must 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 of the quadriceps group must be removed and fat overlying 

the quadriceps group and pelvic area must be removed close to the lean. The fat

thickness beneath the leg face measured at the skin edge and directly under the 

bone must not exceed that indicated in the following schedule:
22

Weight Range Maximum Fat Thickness

A 17-20 lbs. (7.7-9.1 kg) 1-1⁄2 in. (3.8 cm)

B 20-28 lbs. (9.1-12.7 kg) 1-3⁄4 in. (4.3 cm)

C 28 lbs. (12.7 kg) - up 2.0 in. (5.0 cm)

Item No. 401A - Pork Leg, Short Shank - This item is as described in Item No. 401 

except the shank must be removed by a straight cut made at an approximate right 

angle to the shank bones exposing a cross section of the M. gastrocnemius.

Item No. 401B - Pork Leg, Sirloin On-This item is as described in Item No. 401, except

that the loin is removed by a straight cut immediately anterior to the hip bone and related

cartilage leaving no less than 1-1⁄2 lumbar vertebrae on the leg. When specified, the 

shank must be removed as described in Item No. 401A and may be labeled

accordingly.

Item No. 401C - Pork Leg, Skinned, Pelvic Bone Removed - This item is as

described in Item No. 401A, except that the pelvic bone (aitch or hip), fat and lean

above the pelvic bone (oyster), vertebrae, flank and M. ilio psoas are removed. 

Unless otherwise specified, all skin must be removed. The purchaser may request 

this item be made from Item No. 401B, which will include the sirloin.

Item No. 401D – Pork Leg, Hind Shank – The item will consist of the skinless hind

shank of the pork leg. It is separated from the leg by a straight cut passing through 

the stifle joint. The foot will be removed at or slightly above the hock joint.

Option No. Description

1

The shank must be frenched by trimming it to be practically free of 

lean and fat from the posterior end (hock joint) so that the shank 

bone is exposed for a distance of 1.0 inch (25 mm).

Item No. 401E – Pork Leg, Handle On, Semi-Boneless – This item is as described

in Item No. 401, except that the pelvic bone (aitch or hip), fat and lean above the 

pelvic bone (oyster), vertebrae, flank (M. rectus abdominis), M. ilio psoas are

excluded. The leg must be “faced” by a straight cut that exposes the M. 

semitendinosus, and a cross section of the ball of thefemur. This cut may sever the

quadriceps group. Further, the shank and heel meat must be excluded from the tibia

(shank bone) by a straight cut perpendicular to the ventral edge of the leg leaving no 

less than 3.5 inches (8.8 cm) of the shank bone exposed. The fibula must be

completely removed, minimizing scoring to adjacent lean. The exposed shank bone 

must be trimmed practically free of lean. Unless otherwise specified, all skin must be
23

removed. This item may also be referred to as a “Steamship Leg of Pork”.

Item No. 401F – Pork Leg, Hind Shank portion, Frenched – This item is derived

from Item No. 401D. It consists of the Fibula bone and shank meat. The Fibula 

bone is separated at both extremities and part of the shank muscle, M. flexor 

digitorum superficialis, remains attached to the bone. This item may also be referred 

to as a “Pork Drumstick”.

Item No. 402 – Pork Leg, Skinned - This item is as described in Item No. 401 

except the skin and fat on the outside of the leg must be trimmed. The skin must be 

removed anterior to a straight line parallel to the leg face, which starts at a point that

does not exceed 25 percent of the distance from the stifle joint to the leg face. The fat

exposed by the removal of the skin must be trimmed to not exceed 1⁄2-inch (13 mm) in

depth at any point which is 1.5 inches (3.8 cm) or more from the skin edge. However,

fat thickness at the tail end of the pelvic area must not exceed 1.0 inch (25 mm).

Item No. 402A - Pork Leg, Skinned, Short Shank - This item is as described in 

Item No. 402 except the shank must be removed as described in Item No. 401A.

Item No. 402B - Pork Leg, Boneless - This item is prepared from Item No. 401. All

bones, cartilages, skin, flank muscle (M. rectus abdominis), M. cutaneous trunci, fat

and lean above the aitch bone, shank meat and exposed lymph glands must be

removed. The loin end must be exposed by a straight cut anterior to the quadriceps

group. The cut must not be less than 1.0 inch (25 mm) and not more than 3.0 inches 

(7.5 cm) from the anterior end of the femur pocket. Purchaser may request this item 

be netted or tied.

Option No. Description

1

Shank meat which is firmly attached may remain and must be 

folded into the femur cavity. The tendinous ends must be 

excluded.

Item No. 402C - Pork Leg, Short Shank, Trimmed, Boneless - This item is as 

described in Item No. 402B except the popliteal lymph gland and surrounding (star)

fat in excess of 1⁄4-inch (6 mm) must be removed. Additionally, the shank must be 

removed by a straight cut made at an approximate right angle to the length of the 

shank exposing the M. gastrocnemius.

Item No. 402D - Pork Leg, Outside - This boneless item must consist of the outside 

muscles (M. biceps femoris, M. gluteus superficialis, and M. semitendinosus) from

the leg. The inner shank (M. gastrocnemius) may remain; however, the "mouse" (M. 

flexor digitorum superficialis) must be removed. The popliteal lymph gland and

surrounding fat in excess of 1⁄4-inch (6 mm) in depth must be removed. The purchaser

may specify outsides from two legs to be reversed, and the boned surfaces placed 

together to produce a uniformly thick roast (when this option is specified, the 
24

purchaser may also specify the item to be divided into approximately equal portions 

by a straight cut(s) at a right angle to the length of the cut). Purchaser may specify 

additional trim specifications.

Item No. 402E – Pork Leg, Outside, Flat Cut – The item must consist of the M. 

biceps femoris and M. gluteal superficialis. The flat cut is separated from the eye 

(M. semitendinousus) and inner shank (M. gastronemuis) by cutting through the 

natural seams.

Item No. 402F - Pork Leg, Inside - This boneless item must consist of the M.

semimembranosus and related muscles of the inside portion of the leg which are

removed from the outside and tip portions of the leg along the natural seam. All 

bones, cartilage, exposed heavy (opaque) connective tissue, lean and fat overlying 

the aitch bone (oyster), and the M. gracilis membrane (opaque portion) must be

removed. The purchaser may specify insides from two hams to be packaged 

together by placing the seamed surfaces together to produce a uniformly thick roast.

Option No. Description

1

The inside cap (M. gracilis), Item No. 402J, must be removed

from the inside leg by cutting through the natural seams. This 

item may also be referred to as “Leg, Inside, COff”.

Item No. 402G - Pork Leg, 3-Way, Boneless - This item must consist of inside 

(top), outside (bottom), and leg tip (knuckle) portions of the leg individually packaged

and placed into the same container. The inside must be as described in Item No. 

402F. The outside must be as described in Item No. 402D. The leg tip (knuckle) 

portion must be as described in Item No. 402H. All bones and cartilage must be 

removed. The purchaser may specify the packaging of individual roasts consisting of

two insides, two outsides, two leg tips (knuckle) be placed into the same container.

Item No. 402H - Pork Leg, Tip - This item must consist of the leg tip portion of the

leg (M. tensor fasciae latae and quadriceps group). This item may also be referred 

Option No. Description

1

The inner shank (M. gastronemius and M. flexor digitorum 

superficialis) must be removed by a cut through the natural 

seam.
25

to as a “Knuckle”.

Option No. Description

1

The purchaser may specify the removal of the M. tensor 

fasciae latae from the quadriceps group through the natural

seam. This item may also be referred to as a “Pocket Roast”.

Item No. 402J – Pork Leg, Inside Cap (IM) – This item must consist of the M. 

gracilis that is separated from the inside leg by cutting through the natural seams.

Item No. 402K – Pork Leg, Outside, Eye of Round (IM) - This item must consist of 

the M. semitendinosus and must be removed from the outside leg by cutting through

the natural seams. This item may also be referred to as the “finger or thumb muscle”

Item No. 403 - Pork Shoulder - The shoulder is separated from the side by a 

straight cut, approximately perpendicular to the length of the side, posterior to, but not

more than 1.0 inch (25 mm) from, the tip of the elbow and must not expose the

elbow. The outer tip of the M. subscapularis must not extend past the dorsal edge of 

the base of the medial ridge of the blade bone. The foot must be removed at or 

slightly above to the upper knee joint by astraight cut approximately perpendicular to 

the shank bones. The jowl must be removed by a straight cut approximately parallel

with the loin side which is anterior to, but not more than 1.0 inch (25 mm) from the 

innermost curvature of the ear dip. The neck bones, ribs, breast bones, and

associated cartilage, and breast flap (through the major crease) must be removed. 

The fat and skin must be beveled to meet the lean on the dorsal edge. The exterior 

fat thickness at the dorsal skin edge, measured at the center of the cut, must not 

exceed 1.5 inches (3.8cm)

Item No. 403A - Pork Shoulder, Long Cut - This item is as described in Item 

No. 403, except that the shoulder must be separated from the carcass by a 

straight cut approximately perpendicular to the length of the carcass between the 

4th and 6th ribs.

Item No. 403B - Pork Shoulder, Outside - This item must consist of the shank, 

humerus, and blade bone and associated outside muscles of the shoulder (Item No’s. 

403 or 403A). It may be prepared from the carcass prior to separation of the loin and 

belly by cutting through the breast flap and M. pectorales superficialis and following

the natural seam to a point immediately medial to the blade cartilage. The shank 

must be removed at or above the knee joint. The thick end (arm end) must include

the shank and humerus bones and overlying lean (M. latissimus dorsi, M. triceps

brachii group (cushion), and minor muscles associated with the humerus). The thin

end (blade end) must consist of the blade bone and muscles overlying the blade 

bone (M. supraspinatus, M. infraspinatus, M. latissimus dorsi and may contain the M. 
26

subscapularisand M. teres major). All sides must be trimmed following the natural

curvature of the major muscles and the scapula. The purchaser may specify all skin 

to be removed.

Item No. 403D - Pork Shoulder, Riblet - This item consists of the rib and breast bone

(sternum) that are removed during the fabrication of Item 403, Pork Shoulder. The 

back bone (vertebrae and feather bones) must be removed. This item must have no 

less than 2 ribs.

Option No. Description

1

The purchaser may specify that the shoulder riblets be 

removed during the fabrication of a long cut shoulder, Item 

403A.This item must have no less than 4 ribs.

2 The purchaser may specify that the breast bone (sternum) be 

removed.

Item No. 404 - Pork Shoulder, Skinned -The shoulder is as described in Item No. 

403 except the skin and fat on the outside of the shoulder must be trimmed. The 

skin must be removed dorsal to a straight line parallel to the dorsal side which starts

at a point that does not exceed 25 percent of the distance from the elbow joint to the

dorsal side. The fat exposed by the removal of the skin must be trimmed to not 

exceed 1⁄2-inch (13 mm) in depth at any point 1.5 inches (3.8 cm) or more from the 

edge of theskin collar. At least traces of the false lean must be exposed.

Item No. 405 - Pork Shoulder, Picnic - This item is prepared from Item No. 403. The

butt must be removed by a straight cut, dorsal to the shoulder joint, at an approximate

right angle with the belly side. The jowl must be removed by a straight cut

approximately parallel with the belly side which is not more than 1.0 inch (25 mm) 

anterior from the half-moon muscle (M. pectorales profundus), measured on the butt

side. The fat and skin must be beveled to meet the lean on the dorsal edge. The fat

thickness, measured at the center of the butt side, must not exceed 1.0 inch (2.5 cm).

Option No. Description

1 All skin is removed.

2 The shank must be removed by a cut passing through a point at 

or above the elbow joint.
27

Item No. 405A - Pork Shoulder, Picnic, Boneless - This item is prepared from 

Item No. 405. All bones, cartilage, and skin must be removed. The belly side of the 

picnic must expose a cross-section of the cushion (M. triceps brachii group). The 

butt side must expose a full cross-section of the M. supraspinatus with no more than 

a slight enlargement of tendons. The jowl must be removed by a cut which is not 

more than 1.0 inch (25 mm) anterior from the half-moon muscle (M. pectorales 

profundus), measured on the butt side. The tendinous ends of the shank must be

removed to a point where a cross-sectional cut exposes at least 75 percent lean.

Item No. 405B - Pork Shoulder, Picnic, Cushion, Boneless - This item must consist

of the M. triceps brachii group from Item No. 405A and must be practically free of fat. 

Tendons must be trimmed flush with the lean.

Item No. 405C – Pork Shoulder, Pectoral Meat (IM) – This item will consist of the 

M. pectorales profundus that is removed from the shoulder by cutting through the 

natural seams.

Item No. 405D – Pork Shoulder, Shoulder Tender – This item will consist of the M. 

teres major that is removed from the medial side of the outside shoulder. It is located

immediately ventral to the blade bone and is removed by cutting along the natural 

seams from the adjacentmuscles.

Option No. Description

1 The skin must remain.

2 The shank meat must be removed.

3 The picnic cushion (M. triceps brachii group), Item No. 405B, 

must be removed.
28

Item No. 406 - Pork Shoulder, Butt, Bone-In - This item is as described in Item No. 

403 except that the picnic is removed as described in Item No. 405. Skin, neck 

bones and related cartilage must be removed. At least traces of false lean (M. 

trapezius) must be exposed. This item may also be referred to as the “Boston Butt” 

or “Blade”.

Option No. Description

1 The neck must be removed by a straight cut approximately parallel to 

the loin side, immediately anterior to the half-moon muscle (M. 

pectorales profundus). 

Item No. 406A - Pork Shoulder, Butt, Boneless - This item is prepared from Item No. 

406. All bones, cartilages, and skin must be removed. The loin side of the butt must

expose the M. longissimus equal to or larger than the combined areas of the M. 

splenius and M. semispinalis capitis. The picnic side must expose a cross-section of

the M. supraspinatus with no more than a slight enlargement of tendons. The jowl 

must be removed by a straight cut, approximately parallel with the loin side, which is 

not more than 1.0 inch (25 mm) anterior to the half-moon muscle (M. pectorales

profundus), measured on the picnic side. At least traces of false lean (M. trapezius) 

must be exposed. The lean and fat overlying the blade must remain firmly attached. 

When specified, the neck must be removed by a straight cut approximately parallel to 

the loin side, immediately anterior to the half-moon muscle (M. pectorales profundus). 

Purchaser may specify that the boneless butt be netted or tied. This item may also be

referred to as “Boston Butt, Boneless” or “Blade, Boneless”.

Item No. 406B - Pork Shoulder, Butt, Boneless, Special - This item is as described 

in Item No. 406A except the false lean (M. trapezius) must be removed and the

remaining roast must be trimmed practically free of surface fat.

Item No. 406C – Pork Clear Plate – This is the layer of fat over the pork shoulder, 

butt, Item. No. 406.

Item No. 407 - Pork Shoulder, Butt, Cellar Trimmed, Boneless - The butt is as 

described in Item No. 406A except the lean and fat immediately overlying the blade 

must be removed.

Item No. 407A – Pork Shoulder, Collar Butt – This item is as described within Item 

No. 407, except a ‘collar’ (consisting of skin and back fat above the most dorsal point 

of where the blade bone and over lying lean had been removed) extends from the 

anterior end to the loin end. The collar must be no less than 1.0 inches (26 mm) and 

no more than 2.0 inches (5 cm) in width.

Option No. Description
29

1 The purchaser may specify that the collar butt be made from 

Item 403A – Pork Shoulder, Long Cut.

Item No. 408 - Pork Belly, Skin-On - The belly is prepared from the side after 

removal of the leg, shoulder, loin, fat back, and spareribs. All bones and cartilages 

must be removed. Practically all leaf fat must be removed. The fat back must be

removed by a straight cut not more than 1.5 inches (3.8 cm) from the outermost 

dorsal curvature ofscribe line. The anterior (shoulder) and posterior (leg) ends of the 

belly must be reasonably straight and parallel. No side of the belly must be more than 

2.0 inches (5.0 cm) longer than its opposing side. The width of the flank muscle (M. 

rectus abdominis) must be at least 25 percent of the width of the belly on the leg 

(sirloin) end. The fat on the ventral side of the belly and adjacent to the flank must be

trimmed to within 3⁄4-inch (19 mm) from the lean. The area ventral to the scribe line 

must be free of scores and "snowballs" (exposed areas of fat) which measure 3.0 in2 

(19.4 cm2) or more. The belly must be free of enlarged, soft, porous, dark, or seedy

mammary tissue. The scribe line is not considered a score but must be not more 

than 1⁄4-inch (6 mm) in depth at anypoint.

Item No. 408B Pork Belly, Bone - In - This item contains the belly and spareribs left 

intact and is prepared as described in Item No. 408. There must be no less than 11 

intact ribs, costal cartilages, and sternum.

Option No. Description

1 The purchaser may request this item to have no less than 9 

intact ribs.

2 The skin is removed as described in Item No. 409.

Item No. 408C – Pork Belly, Outside Skirt (IM) - This item is removed from the 

408B bone-in belly. The outside skirt shall consist of the diaphragm which may 

have the serous membrane (peritoneum) attached. The membrane portion must 

be trimmed close to the lean.

Item No. 408D – Pork Belly, Inside Skirt (IM) – This item is removed from the 

408B bone-in belly. This item shall consist of the M. transversus abdominis only. 

The serous membrane (peritoneum) shall be removed. The lean surface shall be 

trimmed practically free of fat.

Item No. 409 - Pork Belly, Skinless - The skinless belly is as described in Item No. 

408 except the skin is removed leaving a smooth skinned surface which is practically 

free of hair roots and scores.
30

Option No. Description

1

Purchaser may specify that the fat back be excluded by a 

straight cut no more than 0.5 inch (13 mm) dorsal to the 

outermost curvature of thescribe line. The fat and teat line on the

ventral edge must be eliminated by a straight cut immediately 

ventral to the lean edge.

Item No. 409A - Pork Belly, Single Ribbed, Skinless - This item is as described in 

Item No. 408B except that the rib bones are removed individually leaving the M. 

intercostal (rib fingers), costal cartilages, sternum, and M. transversus abdominis 

intact.

Option No. Description

1 Purchaser may specify that skin may remain and that the 

costal cartilages and/or sternum be removed.

Item No. 410 - Pork Loin - The loin is that portion of the side remaining after 

removal of the shoulder, leg, belly, and fat back leaving a portion of the blade bone, 

its overlying lean and fat, not less than two (2) sacral, but no caudal vertebrae on the

loin. The shoulder and leg must be separated from the loin by straight cuts which are

reasonably perpendicular to the split surface of the backbone. The outer tip of the M. 

subscapularis must not extend past the center of the base of the medial ridge of the

blade bone. The belly side must be removed by a straight cut (a slight dorsal

curvature is acceptable) which extends from a point which is ventral to but not more

than 3.0 inches (7.5 cm) from the M. longissimus on the shoulder end, to a point on the

leg end ventral to but not more than 1⁄2-inch (13 mm) from the tenderloin. Surface fat 

must be trimmed to an average of 1⁄4-inch (6 mm) in depth or less except in the hip

bone area. The hip bone area is defined as the area contained within two (2) parallel 

lines, 2.0 inches (5.0 cm) on either side of the anterior end of the hip bone and

associated cartilage. Fat in the hip bone area must be trimmed to the same contour 

as the rest of the trimmed fat surface of the loin. At least 2.0 inches (5.0 cm) of the

false lean (M. trapezius) must be exposed. Lumbar and pelvic fat must be trimmed to 

1⁄2-inch (13 mm) or less in depth. The tenderloin must remain intact. The diaphragm

and hanging tender must be removed. The spinal cord groove must be evident on at 

least 75 percent of the vertebrae.

Item No. 410A - Pork Loin, Sirloin End, Bone-In- This item is prepared from Item

No. 410 and as described in Item No. 412 for the preparation of a bone-in, center-cut 

pork loin wherein the sirloin end, bone-in is removed by a straight cut anterior to the 

hip bone and related cartilage exposing the M. gluteus medius. Unless otherwise 

specified, a portion of the tenderloin may remain.
31

Item No. 410B – Pork Loin, Rib End, Bone-In – This item is prepared from Item 

No. 410 and as described in Item No. 412 for the preparation of a bone-in, center-cut

pork loin wherein the rib end, bone-in is removed by a straight cut from the pork loin

so that the rib end must have no less than two rib bones and no more than six rib

bones.

Item No. 410C – Pork Fat Back – This item must be produced as described in Item

No. 410 and must be an average of 0.5 inch (13 mm) thick.

Option No. Description

1 Purchaser may request this item with the skin removed.

2 Purchaser may request specific fat thickness.

Item No. 411 - Pork Loin, Bladeless, Bone-In - The loin is as described in Item No. 

410 except the blade bone, associated cartilage, and associated overlying lean and 

fat must be removed. On the shoulder end, the M. longissimus must be equal to or 

larger than the combined areas of the M. splenius and M. semispinalis capitis. When

specified by the purchaser, all false lean (M. trapezius and M. latissimus dorsi) must

be removed in theirentirety. The purchaser may specify the following options for all

applicable pork loins in the 412, 413, and 414 series. Option No’s. 1-4 are belly strap 

removal options (ventral to theM. longissimus; blade end x sirloin end), Option No. 5 

is for trim, and Option No’s. 6-11 are muscle and/or rib count designations. More 

than one of these options may be specified for a single itemnumber.

Option No. Description

1 2.0 in. (5.0 cm) x 1.0 in. (25 mm)

2 1.0 in. (25 mm) x 1.0 in. (25 mm)

3 0.0 in. (0.0 mm) x 0.0 in. (0.0 mm)

4 Other belly removal dimensions as specified by the purchaser

5 All false lean removed (M. trapezius and M. latissimus dorsi)

6 M. multifidus dorsi (tiger) must be removed

7 Tenderloin, as described in Item No. 415, must be removed

8 Eight (8) Rib End (Rack), Center-Cut

9 Nine (9) Rib End (Rack), Center-Cut

10 Ten (10) Rib End (Rack), Center-Cut

11 Eleven (11) Rib End (Rack), Center-Cut

Item No. 412 - Pork Loin, Center-Cut, 8 Ribs, Bone-In - This item is prepared from 
32

Item No. 410. The blade and the sirloin portions are removed by straight cutsmade

approximately perpendicular to the split surface of the backbone and the length of the

loin. The sirloin is removed anterior to the hip bone and associated cartilage exposing

the M. gluteus medius. The blade portion must be removed to leave not more than 

eight (8)ribs present. Floating rib(s) which do not show a cross-section at the belly 

sideare exempt. The belly must be removed by a straight cut (a slight dorsal

curvature is acceptable) from a point that is ventral to, but not more than 4.0 inches

(10.0 cm) from, the M. longissimus at the blade end to a point on the sirloin end which 

is ventral to, but not more than 3.0 inches (7.5 cm) from the M. longissimus. Surface

fat must be trimmed to an average of 1⁄4-inch (6 mm) in depth. Lumbar fat must be 

trimmed to not exceed 1⁄2-inch (13 mm) in depth. The tenderloin must remain intact. 

The spinal cord groove must be evident on at least 75 percent of the vertebrae.

Item No. 412A - Pork Loin, Center-Cut, 8 Ribs, Chine Bone Off, Bone-in - This 

item is as described in Item No. 412. The tenderloin is removed. The protruding 

edge of thechine bone must be removed such that the ventral edge of the spinal 

groove is not evident on the length of the loin. The M. longissimus must not be

scored.

Item No. 412B - Pork Loin, Center-Cut, 8 Ribs, Boneless - This item is prepared 

from Item No. 412. The tenderloin, all bones and cartilages must be removed. On 

the blade end,the M. longissimus must be at least twice as large as the M. spinalis

dorsi. The sirloin is removed anterior to the hip bone cartilage and must expose the 

M. gluteus medius. The belly must be removed by a cut ventral to, but not more than 

4.0 inches (10.0 cm) from, the M. longissimusat the blade end to a point on the sirloin

end ventral to, but not more than 3.0 inches (7.5 cm) from, the M. longissimus. To 

facilitate packaging, this item may be “butterflied” perpendicularto the length of the

loin.

Item No. 412C - Pork Loin, Center-Cut, 11 Ribs, Bone-In - This item is prepared 

from Item No. 410. The blade and the sirloin portions are removed by straight cuts

made approximately perpendicular to the split surface of the backbone and the 

length of the loin. The sirloin is removed anterior to the hip bone and associated

cartilage exposing the M. gluteus medius. The blade portion must be removed to 

leave no more than 11 ribs present. Floating rib(s) which do not show a crosssection at the belly side are exempt. The belly must be removed by a straight cut

from a point that is ventral to, but not more than 3.0 inches (7.5 cm) from, the M. 

longissimus at the blade end to a point on the sirloin end ventral to, but not more 

than 3.0 inches (7.5 cm) from, the M. longissimus (a slight dorsal curvature is

acceptable). The blade bone, related cartilage, and overlying lean and fat must be

removed. Lumbar fat must be trimmed to not exceed 1⁄2-inch (13 mm) in depth. The 

tenderloin must remain intact. The spinal groove must be evident on at least 75 

percent of the vertebrae.

Item No. 412D - Pork Loin, Center-Cut, 11 Ribs, Chine Bone Off, Bone-In - This 
33

item is as described Item No. 412C. The tenderloin is removed. The protruding 

edge of the chine bone must be removed such that the ventral edge of the spinal 

groove is not evident on the length of the loin. The M. longissimus must not be

scored.

Item No. 412F - Pork Loin, Center-Cut, Rib End, Boneless - This item is as 

described in Item No. 412B or 414, except that the sirloin end must be removed 

posterior to the M. spinalis dorsi.

Item No. 412G - Pork Loin, Center-Cut, Rib End (Rack) - This item- often referred 

to as a “center-cut”, is as described in Item No. 412A or 412D, except the lumbar half

must be removed posterior to thelast rib. To make the item roast ready, the

purchaser may specify removal of the feather bones. Also, the purchaser may

request that the rib bones be frenched by the exclusion of the M. intercostal between 

and over the ribs leaving not more than 1.5 inches (3.8 cm) of the rib bones

exposed. The remaining M. intercostal between and over ribs must not exceed 2.5

inches (6.3 cm) from the outer edge of theM. longissimus. A roast-ready, frenched,

center-cut is often used to produce pork loin crown roast. This item may also be

referred to as a “Center-Cut Rack”.

Item No. 412H - Pork Loin, Center-Cut, Lumbar Half - This item is as described 

in Item No. 412A or 412D, except the rib half must be removed posterior to the last

rib. The remaining portion must contain no less thanfour transverse processes 

(“paddle” or “finger” bones).

Item No. 413 - Pork Loin, Whole, Boneless - This item is prepared from Item No. 

410.All skin, bones, cartilages, the tenderloin, and lean and fat overlying the blade 

bone must be removed. The leg end of the loin must be exposed by a straight cut

which shows no evidence of the quadriceps group or the M. longissimus. The sirloin 

may be removed immediately anterior to the hip bone pocket. In such cases, both

the M. longissimus and M. gluteus medius must be exposed on the leg end. On the 

shoulder end, the M. longissimus must be equal to or larger than the combined areas 

of the M. splenius and M. semispinalis capitis. The belly must be removed by a cut 

from a point ventral to but not more than 2.0 inches (5.0 cm) from the M. longissimus

at the shoulder end to a point on the leg end, no more than 1.0 inch (25 mm), ventral to 

the M. longissimus and/or M. gluteus medius (a slight dorsal curvature is

acceptable). Surface fat must not exceed 1⁄4-inch (6 mm) in depth, except in the hip 

pocket which has no measurable fat requirement but must be trimmed to the same

contour as the rest of the trimmed fat surface. The hip bone area is defined as the

area contained within two (2) parallel lines, 1.0 inch (25 mm) on either side of the hip

pocket area. To facilitate packaging, this item may be “butterflied” perpendicular to 

the length of the loin. This item may also be referred to as the “Loin, Long Cut”.

Option No. Description
34

1

The sirloin is removed by a straight cut immediately anterior to 

the hip cartilage. When prepared this way, and PSO 3 (belly 

strap off), the item may also be referred to as “Loin, Short-Cut 

Back, Main Muscle” or “Loin, Canadian Back”.

Item No. 413A - Pork Loin, Roast, Boneless - The loin is prepared as described in 

Item No. 413 except that the boneless loin must be cut into two (2) pieces of 

approximately equal length. The pieces must be positioned with the boned surfaces

together, such that the blade and sirloin ends are not on the same end. The pieces 

must be trimmed so that one piece of the boneless loin will not extend more than 1.0 

inch (25 mm) in total length past its opposing piece. The boneless loin must be 

netted or tied.

Option No. Description

1 Blade and rib half of the roast, the item may also be referred 

to as “Loin, Rib End, Boneless.” Commonly referred as 

Chef’s Prime or Ribeye Roll.

Item No. 413B - Pork Loin, Special, Boneless - This item is prepared as described

in Item No. 413A except that the entire M. infraspinatus, M. supraspinatus, M. 

latissimus dorsi, and M. trapezius must be removed. The belly must be removed 

immediately ventral to the M. longissimus and M. gluteus medius. The M. iliocostalis

and the M. obliquus internus abdominis must be removed. Binding agents must be 

used to bind the boned surface of each half of the loin together. Binding agents and

their application must be in accordance with FSIS regulations and the product name 

must be changed accordingly.

Item No. 413C – Pork Loin, Loin Eye – This item will consist of the M. 

longissimus and M. multifidus dorsi. This item may also be referred to as “Loin, 

Short Cut, Main Muscle”

Item No. 413D - Pork Sirloin, Boneless - This item is prepared as described in 

Item No. 413. The sirloin is the portion of the full loin that remains after the center 

cut loin is removed by a straight cut anterior to the hip bone and related cartilage.

Item No. 414 - Pork Loin, Center-Cut, 11 Ribs, Boneless - This item is prepared 

from Item No. 412C. The tenderloin, all bones and cartilages must be removed.On 

the blade end, the M. longissimus must be approximately equal to or larger than the 

M. spinalis dorsi and the M. rhomboideus must not be present. The sirloin is 

removed anterior to the hip bone cartilage exposing the M. gluteus medius. The belly

must be removed by a cut from a point ventral to, but not more than 3.0 inches (7.5 

cm) from, the M. longissimus at the blade end to a point on the sirloin end ventral to, 
35

but not more than 3.0 inches (7.5 cm) from theM. longissimus. To facilitate 

packaging, this item may be “butterflied” perpendicular to the length of the loin. This 

item can also be referred to as a “Loin, Short-Cut”.

Item No. 415 - Pork Tenderloin - This item is prepared from Item No. 410. The

tenderloin must be removed intact. The side muscle (M. psoas minor) must be 

removed. The anterior portion (tail end) must be trimmed so that the tail is not split

more than 1.0 inch (25 mm). The tenderloin must be practically free of fat.

Option No. Description

1 The side muscle (M. psoas minor) must remain attached.

2

The thick (posterior) end is removed anterior to the M. illiacus. 

The side muscle is removed so that only the M. psoas major 

remains.

Item No. 415B – Pork Tenderloin, Butt Tender - The butt tenderloin is derived from 

Item No. 410A. It is removed from the pelvic bone and must consist of the M. psoas 

major,M. psoas minor and M. iliacus.

Item No. 416 - Pork Spareribs - Spareribs must contain at least 11 ribs and 

associated costal cartilages and may include portions of the sternum and diaphragm. 

The membranous portion of the diaphragm must be removed close to the lean. Any 

portion of the diaphragm not firmly attached must be removed close to the inside 

surface of the ribs. The lean must not extend more than 2.0 inches (5.0 cm) past the

curvature of the last rib and costal cartilage. Heart fat on the inside surface of the ribs 

must not exceed 1⁄4-inch (6 mm)average depth. Leaf fat must be trimmed practically 

free from the diaphragm and M. transverse abdominis. This item may also be 

referred to as “Side Ribs”. Purchaser may specify number of ribs.

Item No. 416A - Pork Spareribs, St. Louis Style - The spareribs must be as

described in Item No. 416 except the sternum and the ventral portion of the costal 

cartilages must be removed along with the flank portion. The breast must be 

removed at a point which is dorsal to the curvature of the costal cartilages. When 

specified, the diaphragm must be removed, and the spareribs must be separated into

two approximate equal portions by a lengthwise cut. This item may also be referred 

to as “Side Ribs, Center-Cut”
36

Item No. 416B - Pork Spareribs, Brisket Bones - This item consists of the sternum, 

costal cartilages and attached lean which have been removed from Item No. 416A. 

This item may also be referred to as “Rib Tips”.

Item No. 416C - Pork Spareribs, Breast Bone (Sternum) Off - This item is as 

described in Item No. 416 except that the sternum is removed. This item may also 

be referred to as “Side Ribs, Breast Bone (Sternum) Off”

Item No. 416D - Pork Breast Bone (Sternum) - This item must consist of the 

breast bone (sternum) and associated lean and fat.

Item No. 417 – Pork Hocks - Hocks may come from either the front feet or the hind

feet and must be separated from the front feet at or above the upper knee joint of 

the knee or separated from the hind feet at or above the hock joint. Hocks must be 

at least 2.0 inches (5.0 cm) in length.

Item No. 417A - Pork Shoulder Hock – Shoulder hocks must be separated from the

front feet at or above the upper knee joint of the knee. Shoulder hocks must be at 

least 2.0 inches (5.0 cm) in length.

Item No. 417B - Pork Leg Hock - Leg hocks must be separated from the hind feet 

at or above the hock joint. Leg hocks must be at least 2.0 inches (5.0 cm) in length.

Item No. 418 - Pork Trimmings - Trimmings must be prepared from any portion of 

the carcass (Item No. 400) which yields product which will meet the end item

requirements. Trimmings must be free of bones, cartilages, skin, seedy mammary 

tissue, exposed heavy tendons and lymph glands (including the prefemoral, popliteal,

prescapular, and other exposed lymph glands). The tendinous ends of shanks must

be removed to a point where a cross-sectional cut exposes at least 75 percent lean. 

Ground product isnot permitted. Unless otherwisespecified, trimmings derived from 

automatic deboning machines and/or advance lean retrieval systems must be 

excluded. The purchaser may further specify fat limitation in terms of fat content

percentage (refer to Section 3.3 Fat Limitations).

Item No. 419 - Pork Jowl - The jowl is removed from the shoulder as described in 

Item No. 403. Jowls must be reasonably rectangular in shape and trimmed of loose 

tissue, bloody discoloration and other significant objectionable materials. Unless 

otherwise specified, the jowls must have all skin removed, and will be slashed

Option No. Description

1 The jowl must be trimmed to be practically free of surface fat 

over the M. pectoralis superficialis.

Item No. 420 - Pork Front Feet - The feet must be removed at or above the upper
37

knee joint of the front legs. The feet must be trimmed practically free of hair and hair

roots.

Item No. 420A - Pork Hind Feet - The feet must be removed at or above the hock 

joint of the hind legs. The feet must be trimmed practically free of hair and hair

roots.

Option No. Description

1 Purchaser may request that items No. 420 and 420A be 

split lengthwise (2 pieces) or quartered (4 pieces).

Item No. 421 - Pork Neck Bones - The neck bones must contain at least two (2) 

cervical vertebrae and at least one (1), but not more than four (4) thoracic vertebrae, 

adjoining ribs and M. intercostal lean.

Item No. 422 - Pork Loin, Back Ribs - The back ribs must consist of at least eight 

(8) ribs and related M. intercostal from a loin. The back rib sections must be intact, 

and the bodies of the thoracic vertebrae must be removed except that small portions 

of the vertebrae may remain between the rib ends. This item may also be referred to 

as “Baby BackRibs”. Purchaser may specify number of ribs.

Option No. Description

1 The "skin" (peritoneum) must be removed from the inside 

surface of the ribs and intercostal meat (M. intercostal). This 

item may be referred to as “Back Ribs, Peeled.”

Item No. 424 - Pork Loin, Riblet - This item is derived from the transverse

processes and associated lean from the lumbar vertebrae of any IMPS bone in pork 

loin after removal of the tenderloin and the loineye. Riblets must; contain no less 

than 4 transverse processes (sometimes referred to as “paddle” or “finger” bones); 

be held intact by associated lean; and include no more than two rib bones. This 

item must be trimmed practically free of surface fat. Purchaser may specify number 

of bones.

Item No. 435 - Diced Pork - Diced pork must be prepared from any portion of the

carcass (Item No. 400) which yields product that meets the end item requirements. 
38

Unless otherwise specified, inner shank (heel portion of the leg), shank meat and

jowls must be excluded. Dices must be free of bones, cartilages, skin, heavy 

connective tissue, seedy mammary tissue, and lymph glands. When inner shank is 

allowed by the purchaser, the M. flexor digitorum superficialis (“mouse” muscle) 

must be removed from the M. gastrocnemius through the natural seams. To 

facilitate dicing, meat may be frozen and/or tempered, one time only. The meat must

be either hand diced or mechanically diced (grinding is not permitted). Unless

otherwise specified, at least 75 percent, by weight, of the resulting dices must be of a

size equivalent to not less than a 3⁄4-inch (19 mm) cube or not more than 1.5 inches

(3.8 cm) cube, and no individual surface must be more than 2.5 inches (6.3 cm) in

length. The surface and/or seam fatmust not exceed 1⁄4-inch (6 mm) thickness at

any point. The purchaser may further specify fat limitation in terms of fat content 

percentage (refer to Section 3.3 FatLimitations).

Item No. 435A - Pork for Stewing - This item is as described in Item No. 435 

except (unless otherwise specified) at least 85 percent, by weight, of the resulting 

dices must be of a size equivalent to not less than a 3⁄4-inch (19 mm) cube or not 

more than 1.5 inches (3.8 cm) cube and no individual surface must be more than 2.5

inches (6.3 cm) in length. The fat thickness of the surface and/or seam fat must not 

exceed 1⁄4-inch (6 mm) at any point. The purchaser may further specify fat limitation 

in terms of fat content percentage (refer to Section 3.3 Fat Limitations).

Item No. 435B - Pork for Kabobs - This item is as described in Item No. 435 except 

(unless otherwise specified) at least 90 percent, by weight, of the resulting dices 

must be of a size equivalent to not less than 1.0 inch (25 mm) cube or not more than a

1.5 inches (3.8 cm) cube, and no individual surface must be more than 3.0 inches

(7.5 cm) in length. The fat thickness of the surface and/or seam fat must not exceed 

1⁄8-inch (3 mm) at any point.

Item No. 496 - Ground Pork - Unless otherwise specified, ground pork may be 

prepared from any portion of the carcass (Item No. 400). The meat must be free of 

bones, cartilages, skin, seedy mammary tissue, heavy exposed tendons, exposed 

heavy (opaque) connective tissue, prefemoral, popliteal, prescapular lymph glands 

specifically and other exposed lymph glands must be removed. The tendinous ends

of shanks must be removed so that a cross-sectional cut exposes at least 75 percent

lean. Meat from automatic deboning machines is acceptable provided it is ground on 

the same day as deboning.

Ground pork may be derived from boneless meat which has been previously 

frozen and stockpiled. The purchaser may specify the maximum amount of 

previously frozen boneless meat that can be mixed with fresh chilled meat prior to 

finalgrinding.

When specified by the purchaser, “lean finely textured pork” may be combined with 

boneless pork meeting the above material requirements provided it does not exceed

20 percent by weight of the combined finished product. “Lean finely textured pork” 
39

must be produced and labeled in accordance with FSIS regulations. Grinding 

equipment must have sharp knives and plates.

Unless otherwise specified, the boneless meat must be ground at least once through 

a plate having holes not larger than 1.0 inch (25 mm) in diameter. Alternatively, 

boneless pork may be chopped or machine cut by any method provided the texture

and appearance of the product after final grinding is typical of ground pork prepared 

by grinding only. Unless otherwise specified, final grinding must be through a plate 

having holes 3/16-inch (5 mm)in diameter. Pork may be thoroughly blended at least 

once prior to final grinding. However, the ground pork must not be mixed after final

grinding. Initial reduction in size, blending, final grinding and packaging must be a 

continuous sequence.

The purchaser may specify the use of a bone collector/extruder system on the final 

grind (

3

/16-inch (5 mm) or smaller plate) to remove objectionable materials (bone,

cartilage, connective tissue, etc.). Objectionable material removed during final

grinding may not be reintroduced into the finished product. For certification purposes, 

the purchaser may waive examination for trimming defects provided (1) the use of a

bone collector/extruder system is specified and (2) the producer assures that the other 

objectionable materials listed in the material requirements are removed.

When coarse ground pork is specified, boneless meat must be ground once through 

a plate having holes no larger than 1.0 inch (25 mm) and no smaller than 5⁄8-inch (16 

mm) in diameter.

Alternatively, the boneless meat may be ground twice, with the smallest plate having 

holes no larger than 1.0 inch (25 mm) and no smaller than 3⁄4-inch (19 mm) in

diameter. Coarse ground meat may be blended after grinding or between grinds to 

assure uniformity offat content. The term “coarse ground” must appear on the 

product label.

Unless otherwise specified, fat content must not exceed22 percent. Purchaser,

however, may specify any fat content provided it does not exceed 30 percent.

Item No. 496A - Ground Pork and Soy Protein Product - This item as described 

in Item No. 496 except that soy protein product (SPP) must be added. Source (i.e., 

soy), Type1/ (flour, concentrate, or isolate), and Texture (granular or flaked) of SPP 

must be specified by the purchaser. The SPP may be used dry, partially hydrated, or

fully hydrated. If not specified, the dry SPP must be fully hydrated to yield a 

minimum of 18 percent protein. To determine the maximum amount of water to be 

mixed with the dry SPP to yield 18 percent protein in the mixture, the following 

equation must be used:

Equation
40

[(Percent Protein of SPP on “As-Is” Basis / 18) – 1] = x

x = maximum pounds of water to be added to each pound of dry SPP.

1/

Any one or combination of the following types of SPP may be used. When a combination 

of these are produced by the SPP manufacturer, the amount of each type and minimum 

protein content (as is basis) of the mixture must be declared on the manufacturer's label.

Type Protein (%) As-Is Basis

Flour 50.0

Concentrate 65.0

Isolate 85.0

The SPP must be hydrated for the length of time listed on the product label. If this

information is not available, the product must be hydrated until all wateris absorbed. 

The purchaser must specify any level of substitution of hydrated SPP in the 

combined finished product up to 30 percent. If not specified, the maximum percent 

of hydrated protein product inthe combined finished product must not exceed 20

percent. The hydrated SPP must be used in the same working day in which it was

hydrated. The hydrated SPP must be blended with the raw meat (in the specified 

ratio) following the initial reduction in size.

SPP hydrated and frozen by the SPP manufacturer may be used provided that: (1) 

the protein content of the hydrated product (as specifically stated on the 

manufacturer's label) is not less than 18 percent: (2) the product may be tempered, 

but not thawed, prior to use; and (3) no additional water may be added.

Item No. 496B - Pork Patty Mix - This item is as described in Item No. 496A 

except that SPP does not need to comply with FNS Regulations.

Item No. 496C - Pork Patty Mix, NTE 10% Fat - This item is as described in Item 

No. 496, except that the fat content must not exceed 10 percent. Additional

ingredients may be added to enhance product acceptability. Such ingredients must

not exceed 10 percent of the combined finished product. The purchaser may specify 

the ingredients that will be allowed.

8.3 Portion-Cut Descriptions

Item No. 1400 - Pork Steak Cubed - Cubed steaks must be prepared from any 

portion of the carcass which yields product that meets the end item requirements. 

However, shank and inner shank meat must be excluded. Unless otherwise 

specified, the steaks must be cubed (while in the fresh chilled state) twice at 

approximate right angles. Knitting of two or more pieces and folding the meat when 
41

cubing is permissible. After cubing, surface and seam fat must not exceed 15 

percent of the total area on either side of the steak. Individual steaks must remain

intact when suspended 1⁄2-inch (13 mm) from the outer edge. The steaks must be 

freeof heavy connective tissue, bones, cartilages, and lymph glands.

Item No. 1401 - Pork Steaks Cubed, Special - This item is as described in Item No. 

1400 except the steaks must be prepared from any combination of lean from the leg, 

sirloin, loin, and shoulder sections (excluding shank and inner shank meat) of the

carcass. Knitting of two or more pieces and folding the meat when cubing is not

permissible.

Item No. 1401D – Pork Osso Buco, Hind Shank – This item must be prepared 

from Item No. 401D. The hind shank portions must be cut to a thickness as 

specified by the purchaser and approximately perpendicular to the bone length. The 

resulting cross section surfaces (both sides) must display at least 75 percent 

exposed lean.

Item No. 1402 - Pork Cutlets - Cutlets must be prepared from any combination of

lean from the leg, loin, sirloin, or shoulder sections (excluding shank and inner shank 

meat) of the carcass which yields product that meets the end item requirements. The 

cutlets must be free of heavy (opaque) connective tissue, bones, cartilages, and

lymph glands. When specified, the raw materials must be mechanically tenderized 

by using the multiple probe method (pinning) not more than one time. Pressing, 

knitting, or folding two pieces of meat together is not permissible. Surface and seam 

fat must not exceed an average of 1⁄8-inch (3 mm)in thickness and the thickness at

any one point must not exceed 1⁄4-inch (6 mm). Surface fat, measuring 0.1 inch (2

mm) or more in thickness, must not exceed 50 percent of the circumference of the

cutlet. Individual cutlets must remain intact when suspended 1⁄2-inch (13 mm) from 

the outeredge.

Alternatively, the purchaser may specify surface and seam fat limitations in terms of 

maximum surface area percentage. Both surface and seam fat of the total cut surface

on either side of the cutlet must not exceed the percentage specified by the

purchaser.

Item No. 1402G - Pork Leg Cutlets - This item is as described in Item No. 1402 

except that boneless pork must be derived from any item meeting the end item 

requirements for Item No. 402G.

Item No. 1406 - Pork Butt Steaks - The steaks are prepared from Item No. 406. The

slicing of steaks must start on the loin side of the butt. This item is also referred to a

“Boston Butt Steaks” or “Blade Steaks”.

Item No. 1407 - Pork Shoulder Butt Steaks, Boneless - The steaks are prepared 

from Item No. 407. The slicing of steaks must start on the loin side ofthe butt. This 

item is also referred to a “Boston Butt Steaks, Boneless” or “Blade Steaks,
42

Boneless”.

Item No. 1408 - Pork Shoulder, Short Ribs - This item is made from Item No. 403A 

- Pork Shoulder Long Cut. Prior to removal of the neck bones and ribs from a 

shoulder that contains 4- 6 ribs, the short ribs are removed by making a scribe cut

through the ribs immediately ventral to the ventral curvature of the neck bones

(cervical vertebrae) and detaching the ribs, sternum and the M. serratus ventralis 

intact by cutting through the natural seams. The M. serratus ventralis must be 

continuous for at least two ribs on the dorsal side.

Option No. Description

1 The sternum must be removed by cutting through the costal 

cartilages.

Item No. 1408B - Pork Short Ribs - This item is made from Item No. 408B - Pork 

Belly, Bone In. This item must be derived from the anterior portion of the belly and 

must consist of the intact rib bones, and the M. latissimus dorsi and M. serratus 

ventralis. The M. serratus ventralis must be continuous for at least two ribs on both 

the dorsal and ventral sides. The skin, lean and fat dorsal to the rib bones, sternum 

and ventral portions of the costal cartilages must be removed. Unless otherwise 

specified, this item must be portioned to contain no more than 3 ribs.

Option No. Description

1 The purchaser may specify removal of the M. latissimus dorsi

and seam fat.

Item No. 1410 – Pork Loin Chops – The chops are prepared from all suitable lean 

from Item No. 410 and will include blade, rib, t-bone, porter house, and sirloin

chops. Misshapen chops associated with the hip bone pocket must be

excluded. Unless otherwise specified, the tail length (distance from the M. 

longissimus dorsi) must not exceed 1.0 inch (2.5 cm). Other tail length options: are 3

inches (7.5 cm) (recommended for frenched chops, see PSO – 5), 2 inches (5.0 cm) 

and No tail (trimmed to meet specified fat trim).

Pockets – When specified by the purchaser for applicable pork loin chops in the

1410 and 1413 series, the pocket must be made by a cut into the M. longissimus

leaving no less than 1⁄4-inch (6 mm) and not more than 1⁄2-inch (13 mm) of intact lean

from the edge to the innermost point of the pocket. The cut must not puncture either 

surface containing the cross-section of the M. longissimus.

The purchaser may specify chops that are derived from specific portions of the pork

loin by using the Purchaser Specified Options for Pork Loin Chops listed below:
43

Option No. Description

1

Blade Chops – These chops are derived from the blade end of 

the pork loin and must include the blade bone/cartilage.

2

Ribeye Chops – These chops are derived from item number 

412G or the rib portion of any bone-in 8, 9, 10, or 11 rib CenterCut Pork Loin. Each chop must consist of at least one rib.

3

Ribeye Chops, Frenched - The purchaser may specify that the 

rib chops be frenched by removing the the intercostal meat and 

lean and fat over and around the rib bones ventral to the M. 

longissimus dorsi. Unless otherwise specified, the chops must 

be made from Ribeye Chops with a tail length of 3.0 inches (7.5 

cm). The exposed portion of the ribs must not exceed one half 

the distance between the end of the rib bone and the M. 

longissimus dorsi.

4

Center-Cut Chops – Chops must be derived from any pork loin 

item after the removal of the blade and sirloin portions of the 

loin and will include both Ribeye and T-bone chops as 

described within PSO’s 2 and 5.

5

NY Chops – These chops are derived the lumbar region of any 

center-cut pork loin. The tenderloin and protruding edge of the 

chine bone must be removed.

6

T-Bone Chops – These Chops are the same as the Porter 

House Chops except that the any portion of the tenderloin (M. 

psoas minor and/or M. psoas major) must be expose on at least 

one side of the chop.

7

Porter House Chops – These chops are derived from the 

portion of the pork loin that is anterior to the hip bone/cartilage 

and must have the M. psoas major exposed on both sides of the 

chop. When measured parallel to the back bone, the width of 

the M. psoas major must be at least 0.5 inch on both sides of 

the chop.
44

8

Sirloin Chops – These chops are derived from the sirloin and 

must include the suitable lean associated with the hip (pelvic) 

bone.

9 End Chops – These chops are derived from the blade and/or 

the sirloin portions of any bone in pork loin.

Item No. 1413 – Pork Loin Chops, Boneless – The boneless loin chops are

prepared from all suitable lean from Item No. 413 and will include blade, center-cut,

and sirloin chops. Misshapen chops associated with the hip bone pocket must be 

excluded. Unless otherwise specified, the tail length (distance from the M. 

longissimus dorsi) must not exceed 1.0 inch (2.5 cm). Other tail length options: are 3

inches (7.5 cm) (recommended for frenched chops, see PSO – 5), 2 inches (5.0 cm) 

and No tail (trimmed to meet specified fat trim). The purchaser may specify chops 

that are derived from specific portions of the boneless pork loin by using the 

Purchaser Specified Options for Pork Loin Chops, Boneless listed below:

Option No. Description

1 Blade Chops, Boneless – This item must be derived from the 

boneless blade portion of Item No. 413.

2

Ribeye Chops, Boneless – The boneless ribeye chops must be 

derived from the rib portion of the Item No. 414 and must consist

of the M. longissimus dorsi and M. spinalis dorsi. The

longissimus must appear equal or larger than the M. spinalis

dorsi.

3

Center-Cut Chops, Boneless – Chops must be derived from the 

center portion (blade and sirloin removed) of item No. 413. The 

center cut chops include both the Rib eye chops and New York 

chops, as described in PSO’s 2 and 4.

4

New York Chops, Boneless – The boneless New York Chops 

must be derived from the lumbar region of the Item No. 

414. The M. spinalis dorsi must not be present.

5

Sirloin Chops, Boneless - This item must be derived from the 

boneless sirloin. The boneless chops must includethe M. gluteus 

medius.
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6 Loin End Chops, Boneless – This item must include all suitable 

lean from the boneless blade and sirloin portions of Item No. 413.

Item No. 1414 - Pork Loin Chops, Center-Cut, One Muscle, Boneless - This 

item may be prepared from Item No’s. 412B or 414 except that the sirloin must be

removed approximately 1.5 (3.8 cm) inches anterior to the hip cartilage so that the 

M. longissimus appears as one muscle. All muscles other than the M. longissimus 

and the M. multifidus dorsi mustbe excluded. This item must be practically free of 

fat and sliced at the thickness and/or portion weight specifiedby the purchaser. 

This item may also be referred to as the “America’s Cut” when sliced to a thickness 

of not less than 1-1⁄4 inches (3.2 cm) or not more than 1-1⁄2 inches (3.8 cm).

Option No. Description

1 The chops must consist of the M. longissimus dorsi only.

Item No. 1423 - Pork Loin, Country-Style Ribs - This item must be prepared from 

the blade end of a pork loin and must include not less than three (3) or more than 

six (6) ribs. The chine bones must be removed by a cut which exposes lean meat

between the feather bones and ribs. Country-Style ribs must be divided into

approximately equal portions by cutting through the flesh from the rib end (ventral)

side to the feather bone side without severing the M. trapezius, leaving both portions

attached. This cut leaves the blade bone and overlying lean and fat in one portion 

and the ribs and feather bones in the other.

Option No. Description

1

The purchaser may specify the blade bone, related cartilage,

and overlying lean and fat must be removed. The chine bone 

must be removed as described above. The country style ribs 

must be separated into approximately equal portions by cutting 

through the flesh where the chine bones were removed. This 

cut leaves the ribs in one portion and the feather bones inthe

other. Both portions mustbe packed into the same container.
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2

Pork Loin, Country-Style Ribs, Boneless – This item must

be prepared from the boneless blade end of the pork

loin. The lean and fat overlying the blade may remain is firmly 

attached. This item must be divided into approximately equal 

portions by cutting through the flesh from the rib end (ventral 

side) to the dorsal side (where the feather bones were) without

severing the M. trapezius, leaving both portions attached. This 

cut usually splits the M. longissimus dorsi so that a portion will 

remains on both sides of the portion.

Item No. 1423A Pork Shoulder, Country-Style Ribs - The purchaser may specify

that this item be derived from Item No. 406 - Pork Shoulder, Butt, Bone-In.The 

Shoulder, Country-Style ribs must be divided into approximately equal portions by 

cutting through the flesh from the rib end (ventral) side to the side where the feather

bones were without severing the M. trapezius, leaving both portions attached. This

cut leaves the blade bone and overlying lean and fat in one portion and a boneless 

portion in the other.

Option No. Description

1

Pork Shoulder, Country-Style Ribs, Boneless - This item is 

prepared from Item No. 406A – Pork Shoulder, Butt, Boneless. 

This item must be divided into approximately equal portions by 

cutting through the flesh from the rib end (ventral) side to the 

side where the feather bones were without severing the M. 

trapezius, leaving both portions attached. The lean and fat 

overlying the blade may remain is firmly attached.

Item No. 1438 - Pork Steaks, Flaked and Formed, Frozen - This item must be 

prepared from boneless pork that complies with the material requirements of Item 

No. 496 and must be flaked (grinding is not permitted) and formed. The flaking and 

forming process must be in compliance with FSIS Regulations. Product must

comply with fat content requirements of Item No. 496. The purchaser must specify 

shape and weight of steaks. When specified, the flaked and formed steaks may be 

cubed (the term “cubed” may be included in the product label). When specified the 

steaks must be breaded and labeled appropriately. The breading and its application 

must be in accordance with FSIS Regulations.

Item No. 1438A - Pork Sandwich Steaks, Flaked, Chopped, Formed and Wafer 

Sliced, Frozen - The steaks must be prepared from boneless pork that complies 

with the material requirements of Item No. 496. The flaking, chopping, forming, and 

slicing process must be in compliance with FSIS Regulations and must produce

steaks which are moderately fine textured. Product must comply with fat content
47

requirements of Item No. 496. Each steak must consist of two or more thin slices 

weighing approximately 1.0 ounce (28 g) each. No more than a minor amount of 

green/brown/gray rings must be present. Steaks must be packaged with paper

separators between each steak. Unless otherwise specified, slices must be

approximately 4-3⁄4 x 7-1⁄2 inches (11.9 x 18.8 cm). The purchaser must specify 

weight and/or number of slices per pound.

Item No. 1438B - Pork Steaks, Sliced and Formed, Frozen - The steak must be

prepared from boneless pork that complies with Item No. 418. The slicing and 

forming process must be in accordance with FSIS Regulations. Ingredients may be 

added for the purpose of tenderizing and binding and must appear on product label. 

The purchaser must specify weight, shape, and/or thickness of steaks.

Item No. 1495 - Coarse Chopped Pork - This item must be prepared from any 

portion of the carcass (Item No. 400) which yields product meeting the end item

requirements. However, shank meat and jowls must be excluded. All skin, bones, 

cartilages, heavy connective tissue, and prefemoral, popliteal, prescapular lymph 

glands and any other exposed lymph glands and all surface and seam fat in excess

of 1⁄8-inch (3 mm) must be removed. The boneless meat must be ground once through 

a plate with holes measuring 3⁄4-inch (19 mm). Alternatively, the boneless meat may 

be chopped or machine cut by any method which yields equivalent results. 

However, if specified by the purchaser, the meat must be hand diced to the size

desired.

The purchaser may specify the following options for any item in the 1496 series.

Option No. Description

1 Perforations (to facilitate heat transfer during cooking)

2 Shape (oval, round, square, etc.)

3 Style (plate fill method)

Item No. 1496 - Ground Pork Patties- This item must be prepared from Item No. 

496.

Item No. 1496A - Ground Pork and Soy Protein Product Patties - The 

patties must be prepared from Item No. 496A.

Item No. 1496B - Pork Patties - This item is prepared from Item No. 496B.

Item No. 1496C - Pork Patties, NTE 10% Fat- The patties must be prepared 

from Item No. 496C
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