FRESH PORK

SERIES 400

EFFECTIVE: November 2014

INSTITUTIONAL

MEAT

PURCHASE

SPECIFICATIONS
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

9.0 Glossary 44
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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, Poultry and Seed (LPS) Program’s Quality Assessment Division (QAD) 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 product label. 

Purchasers desiring these services should contact:

USDA, AMS, LPS Program, QAD

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-3271

http://www.ams.usda.gov/AMSv1.0/QAD
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 the Purchaser.

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 shall 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

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 shall be used for marking of shipping containers. Abbreviation of the product 

name is recommended. Abbreviations, when used, shall be as follows:
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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 shall 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:

Option No. Maximum Percentage of Added Ingredients

1 7%

2 10%

3 12%

4 15%
6

5 Other

The use of ingredients, method of addition, and product labeling shall 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 shall 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 shall specify the state of refrigeration (chilled or frozen) for delivery of product. (See 

IMPS GENERAL REQUIREMENTS.)

3.3 Fat Limitations

Purchaser shall specify IMPS item number, product name, and fat content or thickness to be 

purchased. The fat thickness requirements are intended as guidelines. 

3.3.1 Carcasses & Sides

The purchaser shall specify maximum fat thickness as described below. 

3.3.2 Cuts, Roasts & Diced Items

The purchaser shall 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 be specified.

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)
7

5

Peeled/Denuded* (remaining fat shall 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 shall apply.

3.3.3 Portion-Cuts

The purchaser shall 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 shall 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 shall not exceed 1⁄8-inch (3 mm))

4

Peeled/Denuded* (remaining fat shall 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 shall not exceed 1⁄8-inch 

(3 mm))

*See Sections 6.4

3.3.4 Comminuted Products & Trimmings

When specified, fat limitations for these items shall 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 shall not exceed 22 

percent. However, the purchaser may specify any fat content provided it does not exceed 30 

percent and may specify discount ranges. 
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The purchaser shall 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 shall be used. 

3.3.5 Fat Content Verification

The fat content shall be specified by the purchaser and verified by one or any combination of the 

following PSO. If not specified, the fat content shall be verified with PSO #2 requirements.

Option No. Fat Content

1

Fat content shall be declared on the product label along 

with a nutrition facts panel in accordance with FSIS 

regulations

2

Contractor shall 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

3.4 Portion Cut Weight, Thickness & Shape

3.4.1 Weight & Thickness

The purchaser shall 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 shall 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.
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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 shall resemble the 

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

mechanically pressed and sliced shall be uniform in shape. Unless otherwise specified, patties 

shall be round.

3.5 Weight Range

Purchaser shall 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 respective weight 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

402 Leg, Skinned 17-20 20-28 28-up 22

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 23

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

402G Leg,3-Way, Boneless 14-16 16-20 20-up 24
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402H Leg, Tip 2-2.5 2.5-3 3-up 24

402J Leg, Inside Cap (IM) As Specified 24

402K Leg, Outside, Eye of Round (IM) .75-1 1-1.5 1.5-up 24

403 Shoulder 12-16 16-22 22-up 24

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

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

403D Shoulder, Riblet .5-1 1-up 25

404 Shoulder, Skinned 12-16 16-22 22-up 25

405 Shoulder, Picnic 6-8 8-11 11-up 25

405A Shoulder, Picnic, Boneless 4-6 6-9 9-up 26

405B Shoulder, Picnic, Cushion, Boneless As Specified 26

405C Shoulder, Pectoral Meat (IM) 1.5-dn 1.5-2 2-up 26

405D Shoulder, Shoulder Tender As Specified 26

406 Shoulder, Butt, Bone-In 6-8 8-11 11-up 26

406A Shoulder, Butt, Boneless 4-7 7-10 10-up 26

406B Shoulder, Butt, Boneless, Special 4-6 6-10 10-up 27

407 Shoulder Butt, Cellar Trimmed, Boneless 3-5 5-9 9-up 27

407A Shoulder, Collar Butt 4-down 4-up 27

408 Belly 12-16 16-20 20-up 27

408B Belly, Bone-In 14-16 16-18 18-up 27

409 Belly, Skinless 9-12 12-15 15-up 28

409A Belly, Single Ribbed, Skinless 12-16 16-20 20-up 28

410 Loin, Bone-In 14-18 18-24 24-up 28

Foodservice Cuts (continued)

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

410A Loin, Sirloin End, Bone-In 4-6 6-8 8-up 29

410B Loin, Rib End, Bone-In 4.5-5.5 5.5-6.5 6.5-up 29

410C Fat Back Not Applicable 29

411 Loin, Bladeless, Bone-In 14-18 18-24 24-up 29

412 Loin, Center Cut, 8 Ribs, bone-In 6-8 8-11 11-up 30

412A Loin, , 8 Ribs, Chine Bone Off 5-7 7-10 10-up 30

412B Loin, , 8 Ribs, Boneless 4-5 5-7 7-up 30

412C Loin, , 11 Ribs, Bone-In 7-9 9-12 12-up 30

412D Loin, , 11 Ribs, Chine Bone Off, Bone-In 6-8 8-11 11-up 30

412F Loin, , Rib End, Boneless 2-dn 2-2.5 2.5-up 31

412G Loin, , Rib End (Rack) 7.5-dn 7.5-10 10-up 31

412H Loin, , Lumbar Half 7.5-dn 7.5-10 10-up 31

413 Loin, Boneless 8-10 10-13 13-up 31

413A Loin, Roast, Boneless 8-10 10-13 13-up 31

413B Loin, Boneless, Special 8-10 10-13 13-up 32

413C Loin, Loin Eye 5–8.5 8.5-11 11-up 32

413D Sirloin, Boneless 2-down 2-up 32

414 Loin, Center-Cut, 11 Ribs, Boneless 4-5 5-7 7-up 32

415 Tenderloin 1-1.5 1.5-2 2-up 32

415B Tenderloin, Butt Tender .5-down .5-up 32

416 Spareribs 2-4 4-6 6-up 33

416A Spareribs, St. Louis Style 2-3 3-4 4-up 33

416B Spareribs, Brisket Bones 0.33-0.5 0.5-1 1-up 33

416C Spareribs, Breast Bone (Sternum Off) 2-4 4-6 6-up 33

416D Breast Bones (Sternum) 1-1.5 1.5-2 2-up 33

417 Hocks 0.75-1.25 1.25-2 2-up 33

417A Shoulder Hocks 0.75-1.25 1.25-2 2-up 33

417B Leg Hocks Not Applicable 33

418 Trimmings Not Applicable 33
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419 Jowl Not Applicable 34

420 Front Feet Not Applicable 34

420A Hind Feet Not Applicable 34

421 Neck Bones As Specified 34

422 Loin, Back Ribs 1.5-1.75 1.75-2.25 2.25-up 34

424 Loin, Riblet Not Applicable 34

435 Diced Pork As Specified 34

435A Pork for Stewing As Specified 35

435B Pork for Kabobs As Specified 35

496 Ground Pork As Specified 35

496A Ground Pork and Soy Protein Product As Specified 36

496B Pork Patty Mix As Specified 37

496C Pork Patty Mix, NTE 10% Fat As Specified 37

Portion-Cuts

Item No. Product Name Suggested Portion Weight 

Range (Ounces) Page#

1400 Steak Cubed 3 - 6 38

1401 Steaks Cubed, Special 3 - 6 38

1401D Osso Bucco, Hind Shank 8 - 16 38

1402 Cutlets 3 - 6 38

1402G Leg Cutlets 3 - 6 38

1406 Butt Steaks 4 - 8 38

1407 Shoulder Butt Steaks, Boneless 4 - 8 38

1408 Shoulder, Short Ribs 8-16 38

1408B Short Ribs 8-10 39

Pockets Not Applicable 39

1410 Loin Chops 4 - 14 39

1412E Loin Chops, Center-Cut, One Muscle, Boneless 6 - 8

1413 Loin Chops, Boneless 3 – 8 41

1423 Loin, Country-Style Ribs 8-16 42

1423A Shoulder, Country-Style Ribs 8-16 42

1438 Steaks, Flaked and Formed, Frozen (As Specified) 43

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

Sliced, Frozen (As Specified) 43

1438B Steaks, Sliced and Formed, Frozen (As Specified) 43

1495 Coarse Chopped Pork (As Specified) 43

1496 Ground Pork Patties (As Specified) 44

1496A Ground Pork and Soy Protein Product Patties (As Specified) 44

1496B Pork Patties (As Specified) 44

1496C Pork Patties, NTE 10% Fat (As Specified) 44
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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) shall be used to 

make roasts firm and compact. Unless otherwise specified, roasts shall 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 shall be no more than 2.0 inches (5.0 cm) in 

length. Alternatively, roasts may be string tied by loops of twine uniformly spaced at no 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 shall be included along with packaging materials when determining 

tare weight.

3.7 Packaging & Packing

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

REQUIREMENTS.)

3.8 Quality Assurance

The purchaser may consult the IMPS Quality Assurance Provisions 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 shall specify within a contract or purchase order that product 

shall be certified or that the producer is operating under an approved IMPS Process Verified 

Program by the USDA, AMS, LPS Program, QAD. The IMPS Quality Assurance Provisions

(QAP), http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003293, will be used to determine 

compliance. Purchasers desiring these services should contact:

USDA, AMS, LPS Program, QAD

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-3271
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5.0 Material Requirements

All products offered shall comply with the following material requirements and the individual item 

descriptions. For certification, product shall 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 shall be in the fresh-chilled state (not previously frozen) when 

examined for excellent condition; i.e., exposed lean and fat surfaces shall 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 shall 

show no more than slight darkening or discoloration due to dehydration, aging, and/or microbial 

activity. The fat shall show no more than very slight discoloration due to oxidation or microbial 

activity. No odors foreign to fresh meat shall be present. Changes in color and odors 

characteristically associated with vacuum packaged meat in excellent condition shall be 

acceptable. Also, product shall show no evidence of freezing, defrosting, or mishandling. 

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 shall maintain their 

approximate original shape. Products thus produced shall be packaged, packed, and returned 

promptly to the freezer. 

6.2 Lean Quality

All pork shall 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 shall not be 

acceptable. 

6.3 Workmanship

The cutting, trimming, and boning of cuts shall be accomplished with sufficient care to allow each 

cut to retain its identity and to avoid objectionable scores in the lean. Ragged edges shall be 

removed close to the lean surfaces. Except for cuts that are separated through natural seams, 

all cut surfaces shall 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 shall be 

removed or included from an adjacent cut.
14

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

description, chops shall 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 shall be sliced from end to end, and all suitable portions shall be included. Portion cut

items shall be practically free of: (1) fractures, (2) tag ends, and (3) knife scores. Individual 

chops shall remain intact when suspended 1⁄2-inch (13 mm) from the outer edge.

6.4 Fat Trimming

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

removing the fat following the contour of the underlying muscle 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 shall 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 shall 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 third was 

0.4 inch in depth, then the average would be 0.3 inch).
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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 shall be used for evaluating fat above a natural depression in a muscle and fat occurring 

between adjacent muscles.
16

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 portion-cut 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 shall 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 shall be applied to take into account any natural 

depression occurring in a muscle and/or when a seam of fat occurs between adjacent muscles. 

However, when fat limitations for Peeled/Denuded or Peeled/Denuded, Surface Membrane 

Removed are specified, the bridging method shall be used for evaluating fat above a natural 

depression in a muscle and fat occurring between adjacent muscles.

6.4.6 Seam Fat

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 the various areas 

of seam fat and taking multiple measurements in these areas. The average shall be 

determined by evaluating the areas that each thickness (width) represents.

For chop items, the bridging and/or planing methods shall 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 shall 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 their width.

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.
17

Pork cuts shall 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 is affected.
18

7.0 Diagrams
19

7.2 Pork Side Primal Diagram – New diagram coming soon!
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 shall be dressed "packer style"; i.e., without the 

head and kidneys and practically free of internal fat. There shall not be any objectionable 

scores on the outside of the carcass and, unless otherwise specified, the carcass shall be skin 

on. Mutilated feet must be removed at the hock or upper knee joint (as applicable). 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 shall be removed by a 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 shall 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 shall not be split, the head shall 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 shall 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 

shall be removed. The skin and collar fat over the inside muscle (M. semimembranosus) shall 

be smooth and well rounded such that the innermost curvature of the skin is trimmed back at 

least half the distance from the stifle joint to the posterior edge of the aitch bone. The skin 

overlying the medial side of the quadriceps group shall be removed and fat overlying the 

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

beneath the leg face measured at the skin edge and directly under the bone shall not exceed 

that indicated in the following schedule: 

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)
22

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

401 except the shank shall 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 shall 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 shall 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 shall 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 shall be “faced” by a 

straight cut that exposes the M. semitendinosus, and a cross section of the ball of the femur. 

This cut may sever the quadriceps group. Further, the shank and heel meat shall 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 shall be completely 

removed, minimizing scoring to adjacent lean. The exposed shank bone shall be trimmed 

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

from the skin edge. However, fat thickness at the tail end of the pelvic area shall 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 shall 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 shall be removed. The loin end shall be 

exposed by a straight cut anterior to the quadriceps group. The cut shall 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 

shall be folded into the femur cavity. The 

tendinous ends shall 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) shall be removed. Additionally, the shank shall 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 shall 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) 

shall be removed. The popliteal lymph gland and surrounding fat in excess of 1⁄4-inch (6 mm) in 

depth shall 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 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.

Option No. Description

1

The inner shank (M. gastronemius and M. flexor 

digitorum superficialis) shall be removed by a cut 

through the natural seam.

Item No. 402E – Pork Leg, Outside, Flat Cut – The item shall 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.
24

Item No. 402F - Pork Leg, Inside - This boneless item shall 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) shall 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. 

Item No. 402G - Pork Leg, 3-Way, Boneless - This item shall consist of inside (top), outside 

(bottom), and leg tip (knuckle) portions of the leg individually packaged and placed into the same 

container. The inside shall be as described in Item No. 402F. The outside shall be as 

described in Item No. 402D. The leg tip (knuckle) portion shall be as described in Item No. 

402H. All bones and cartilage shall 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 shall consist of the leg tip portion of the leg (M.

tensor fasciae latae and quadriceps group). This item may also be referred 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 shall 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 shall consist of the M. 

semitendinosus and shall 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 shall not expose the elbow. The outer tip of the M.

subscapularis shall not extend past the dorsal edge of the base of the medial ridge of the blade 

bone. The foot shall be removed at or slightly above to the upper knee joint by a straight cut 

approximately perpendicular to the shank bones. The jowl shall 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) shall be removed. The fat and 

skin shall 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, shall not exceed 1.5 inches (3.8 cm)

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

except that the shoulder shall be separated from the carcass by a straight cut approximately 

perpendicular to the length of the carcass between the 4th and 6th ribs.
25

Item No. 403B - Pork Shoulder, Outside - This item shall 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 shall be removed at or above the knee joint. The thick end 

(arm end) shall 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) shall consist of the blade bone and muscles overlying the blade bone (M.

supraspinatus, M. infraspinatus, M. latissimus dorsi and may contain the M. subscapularis and 

M. teres major). All sides shall 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) shall be removed. This item shall 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 shall 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 shall be trimmed. The skin shall 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 shall 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 the skin collar. At least traces of the false lean shall be exposed. 

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

be removed by a straight cut, dorsal to the shoulder joint, at an approximate right angle with the 

belly side. The jowl shall 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 shall be beveled to meet the lean on 

the dorsal edge. The fat thickness, measured at the center of the butt side, shall not exceed 1.0 

inch (2.5 cm).

Option No. Description

1 All skin is removed.
26

2 The shank shall be removed by a cut passing through a point 

at or above the elbow joint.

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

All bones, cartilage, and skin shall be removed. The belly side of the picnic shall expose a 

cross-section of the cushion (M. triceps brachii group). The butt side shall expose a full 

cross-section of the M. supraspinatus with no more than a slight enlargement of tendons. The 

jowl shall 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 shall be removed to a point where a cross-sectional cut exposes at least 75 percent 

lean.

Option No. Description

1 The skin shall remain.

2 The shank meat shall be removed.

Item No. 405B - Pork Shoulder, Picnic, Cushion, Boneless - This item shall consist of the M.

triceps brachii group from Item No. 405A and shall be practically free of fat. Tendons shall 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 adjacent muscles.

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 shall be removed. At least traces of false lean (M. trapezius) shall be exposed. 

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

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

also be referred to as the “Boston Butt” or “Blade”.

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

bones, cartilages, and skin shall be removed. The loin side of the butt shall expose the M.

longissimus equal to or larger than the combined areas of the M. splenius and M. semispinalis 
27

capitis. The picnic side shall expose a cross-section of the M. supraspinatus with no more than 

a slight enlargement of tendons. The jowl shall 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) shall be exposed. The lean and fat overlying the blade shall remain firmly attached. 

When specified, the neck shall 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) shall be removed and the remaining roast shall be 

trimmed practically free of surface fat.

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 shall 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 shall be no less than 1.0 inches (26 mm) and no more than 2.0 inches (5 cm) in width.

Option No. Description

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

Item 403A – Pork Shoulder, Long Cut.

Item No. 408 - Pork Belly - The belly is prepared from the side after removal of the leg, 

shoulder, loin, fat back, and spareribs. All bones and cartilages shall be removed. Practically 

all leaf fat shall be removed. The fat back shall be removed by a straight cut not more than 1.5 

inches (3.8 cm) from the outermost dorsal curvature of scribe line. The anterior (shoulder) and 

posterior (leg) ends of the belly shall be reasonably straight and parallel. No side of the belly 

shall be more than 2.0 inches (5.0 cm) longer than its opposing side. The width of the flank 

muscle (M. rectus abdominis) shall 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 shall be trimmed to 

within 3⁄4-inch (19 mm) from the lean. The area ventral to the scribe line shall be free of scores 

and "snowballs" (exposed areas of fat) which measure 3.0 in2 (19.4 cm2

) or more. The belly 

shall be free of enlarged, soft, porous, dark, or seedy mammary tissue. The scribe line is not 

considered a score but shall be not more than 1⁄4-inch (6 mm) in depth at any point. 

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 shall be no less than 11 intact ribs, costal 

cartilages, and sternum.

Option No. Description
28

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. 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. 

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 the scribe line. The fat and teat 

line on the ventral edge shall 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 shall 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 shall not extend past the center of the base 

of the medial ridge of the blade bone. The belly side shall 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 shall 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 shall 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) shall be exposed. Lumbar and pelvic fat shall be 
29

trimmed to 1⁄2-inch (13 mm) or less in depth. The tenderloin shall remain intact. The 

diaphragm and hanging tender shall be removed. The spinal cord groove shall 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. 

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 shall have no less 

than two rib bones and no more than six rib bones.

Item No. 410C – PorkFat Back – This item shall be produced as described in Item No. 410 and 

shall 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 shall be removed. 

On the shoulder end, the M. longissimus shall 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) shall be removed in their entirety.

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 the M. 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 item number.

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) shall be removed

7 Tenderloin, as described in Item No. 415, shall 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
30

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

Item No. 412 - Pork Loin, Center-Cut, 8 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 shall be removed to leave not more than eight (8) ribs present. Floating rib(s) 

which do not show a cross-section at the belly side are exempt. The belly shall 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 

shall be trimmed to an average of 1⁄4-inch (6 mm) in depth. Lumbar fat shall be trimmed to not 

exceed 1⁄2-inch (13 mm) in depth. The tenderloin shall remain intact. The spinal cord groove 

shall 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 the chine bone 

shall be removed such that the ventral edge of the spinal groove is not evident on the length of 

the loin. The M. longissimus shall 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 shall be removed. On the blade end, the M.

longissimus shall be at least twice as large as the M. spinalis dorsi. The sirloin is removed 

anterior to the hip bone cartilage and shall expose the M. gluteus medius. The belly shall be 

removed by a cut 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 ventral to, but not more than 3.0 inches (7.5 cm) from, 

the M. longissimus. To facilitate packaging, this item may be “butterflied” perpendicular to 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 shall be removed to leave no more than 11 ribs present. Floating rib(s) which do 

not show a cross-section at the belly side are exempt. The belly shall 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 shall be removed. Lumbar fat shall be trimmed to not 

exceed 1⁄2-inch (13 mm) in depth. The tenderloin shall remain intact. The spinal groove shall 

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 item is as 

described Item No. 412C. The tenderloin is removed. The protruding edge of the chine bone 

shall be removed such that the ventral edge of the spinal groove is not evident on the length of 

the loin. The M. longissimus shall 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 shall be removed posterior to the M. spinalis dorsi.
31

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 shall be removed 

posterior to the last 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 shall not exceed 2.5 

inches (6.3 cm) from the outer edge of the M. 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 shall be removed posterior to the last rib. The remaining 

portion shall contain no less than four 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 shall be 

removed. The leg end of the loin shall 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 shall be 

exposed on the leg end. On the shoulder end, the M. longissimus shall be equal to or larger 

than the combined areas of the M. splenius and M. semispinalis capitis. The belly shall 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 shall not exceed 1⁄4-inch (6 mm) in depth, except in the hip pocket which has no 

measurable fat requirement but shall 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

12

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 shall be cut into two (2) pieces of approximately equal length. 

The pieces shall be positioned with the boned surfaces together, such that the blade and sirloin 

ends are not on the same end. The pieces shall 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 shall be netted or tied.

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 shall be removed. The belly shall be removed immediately ventral to the M.
32

longissimus and M. gluteus medius. The M. iliocostalis and the M. obliquus internus abdominis 

shall be removed. Binding agents shall be used to bind the boned surface of each half of the 

loin together. Binding agents and their application shall be in accordance with FSIS regulations

and the product name shall 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 shall be removed. On the blade end, the M.

longissimus shall be approximately equal to or larger than the M. spinalis dorsi and the M.

rhomboideus shall not be present. The sirloin is removed anterior to the hip bone cartilage 

exposing the M. gluteus medius. The belly shall 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, but not more than 3.0 inches (7.5 cm) from the M. 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 shall 

be removed intact. The side muscle (M. psoas minor) shall be removed. The anterior portion 

(tail end) shall be trimmed so that the tail is not split more than 1.0 inch (25 mm). The tenderloin 

shall be practically free of fat.

Option No. Description

1 The side muscle (M. psoas minor) shall 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 shall consist of the M. psoas major, M. psoas 

minor and M. iliacus.

Item No. 416 - Pork Spareribs - Spareribs shall 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 shall be removed close to the inside surface of the ribs. The lean shall 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 shall not exceed 1⁄4-inch (6 mm) average depth. Leaf fat shall be 

trimmed practically free from the diaphragm and M. transverse abdominis. This item may also 
33

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

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

No. 416 except the sternum and the ventral portion of the costal cartilages shall be removed 

along with the flank portion. The breast shall be removed at a point which is dorsal to the 

curvature of the costal cartilages. When specified, the diaphragm shall be removed, and the 

spareribs shall be separated into two approximate equal portions by a lengthwise cut. This item 

may also be referred to as “Side Ribs, Center-Cut”

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 shall 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 

shall 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 shall be at least 2.0 inches (5.0 cm) in 

length. 

Item No. 417A - Pork Shoulder Hock – Shoulder hocks shall be separated from the front feet at 

or above the upper knee joint of the knee. Shoulder hocks shall be at least 2.0 inches (5.0 cm) 

in length. 

Item No. 417B - Pork Leg Hock - Leg hocks shall be separated from the hind feet at or above 

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

Item No. 418 - Pork Trimmings - Trimmings shall be prepared from any portion of the carcass 

(Item No. 400) which yields product which will meet the end item requirements. Trimmings shall 

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 shall be removed to a point where a cross-sectional cut exposes at 

least 75 percent lean. Ground product is not permitted. Unless otherwise specified, trimmings 

derived from automatic deboning machines and/or advance lean retrieval systems shall 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 shall be reasonably rectangular in shape and trimmed of loose tissue, bloody 

discoloration and other significant objectionable materials. Unless otherwise specified, the 

jowls shall have all skin removed, and will be slashed

Option No. Description
34

1 The jowl shall be trimmed to be practically free of 

surface fat over the M. pectoralis superficialis.

Item No. 420 - Pork Front Feet - The feet shall be removed at or above the upper knee joint of 

the front legs. The feet shall be trimmed practically free of hair and hair roots. 

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

hind legs. The feet shall 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 shall 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 shall consist of at least eight (8) ribs and 

related M. intercostal from a loin. The back rib sections shall be intact, and the bodies of the 

thoracic vertebrae shall be removed except that small portions of the vertebrae may remain 

between the rib ends. When specified, the "skin" (peritoneum) shall be removed from the inside 

surface of the ribs and M. intercostal. This item may also be referred to as “Baby Back Ribs”. 

Purchaser may specify number of ribs.

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 shall; 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 shall be trimmed practically free of surface fat.

Purchaser may specify number of bones.

Item No. 435 - Diced Pork - Diced pork shall be prepared from any portion of the carcass (Item 

No. 400) which yields product that meets the end item requirements. Unless otherwise 

specified, inner shank (heel portion of the leg), shank meat and jowls shall be excluded. Dices 

shall 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) shall 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 

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

specified, at least 75 percent, by weight, of the resulting dices shall be of a size equivalent to not 

less than a 3⁄4-inch (19 mm) cube or not more than a 1.5 inches (3.8 cm) cube, and no individual 

surface shall be more than 2.5 inches (6.3 cm) in length. The surface and/or seam fat shall 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 Fat Limitations).
35

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 shall be of a size 

equivalent to not less than a 3⁄4-inch (19 mm) cube or not more than a 1.5 inches (3.8 cm) cube 

and no individual surface shall be more than 2.5 inches (6.3 cm) in length. The fat thickness of 

the surface and/or seam fat shall 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 shall be of a size 

equivalent to not less than a 1.0 inch (25 mm) cube or not more than a 1.5 inches (3.8 cm) cube, 

and no individual surface shall be more than 3.0 inches (7.5 cm) in length. The fat thickness of 

the surface and/or seam fat shall 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 shall 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 

shall be removed. The tendinous ends of shanks shall 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 final grinding. 

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” shall be produced and labeled in 

accordance with FSIS regulations. Grinding equipment shall have sharp knives and plates. 

Unless otherwise specified, the boneless meat shall 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 shall 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 shall not be 

mixed after final grinding. Initial reduction in size, blending, final grinding and packaging shall 

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 shall 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. 
36

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 of fat content. The 

term “coarse ground” shall appear on the product label.

Unless otherwise specified, fat content shall not exceed 22 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) shall be added. Source (i.e., soy), Type1/ (flour, 

concentrate, or isolate), and Texture (granular or flaked) of SPP shall be specified by the 

purchaser. The SPP may be used dry, partially hydrated, or fully hydrated. If not specified, the 

dry SPP shall 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 shall be used: 

Equation

[(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 shall be declared on the manufacturer's label.

Type Protein (%) As-Is Basis

Flour 50.0

Concentrate 65.0

Isolate 85.0

The SPP shall be hydrated for the length of time listed on the product label. If this information is 

not available, the product shall be hydrated until all water is absorbed. The purchaser shall 

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 in the combined 

finished product shall not exceed 20 percent. The hydrated SPP shall be used in the same 

working day in which it was hydrated. The hydrated SPP shall 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.
37

Item No. 496C - Pork Patty Mix, NTE 10% Fat - This item is as described in Item No. 496, 

except that the fat content shall not exceed 10 percent. Additional ingredients may be added to 

enhance product acceptability. Such ingredients shall 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 shall be prepared from any portion of the 

carcass which yields product that meets the end item requirements. However, shank and inner 

shank meat shall be excluded. Unless otherwise specified, the steaks shall be cubed (while in 

the fresh chilled state) twice at approximate right angles. Knitting of two or more pieces and 

folding the meat when cubing is permissible. After cubing, surface and seam fat shall not 

exceed 15 percent of the total area on either side of the steak. Individual steaks shall remain 

intact when suspended 1⁄2-inch (13 mm) from the outer edge. The steaks shall be free of 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 shall 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 shall be prepared from Item No. 

401D. The hind shank portions shall be cut to a thickness as specified by the purchaser and 

approximately perpendicular to the bone length. The resulting cross section surfaces (both 

sides) shall display at least 75 percent exposed lean.

Item No. 1402 - Pork Cutlets - Cutlets shall 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 shall be free of heavy 

(opaque) connective tissue, bones, cartilages, and lymph glands. When specified, the raw 

materials shall 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 shall not exceed an average of 1⁄8-inch (3 mm) in thickness 

and the thickness at any one point shall not exceed 1⁄4-inch (6 mm). Surface fat, measuring 0.1 

inch (2 mm) or more in thickness, shall not exceed 50 percent of the circumference of the cutlet. 

Individual cutlets shall remain intact when suspended 1⁄2-inch (13 mm) from the outer edge. 

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 shall 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 shall 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 shall start on the loin side of the butt. This item is also referred to a “Boston Butt Steaks” 

or “Blade Steaks”.
38

Item No. 1407 - Pork Shoulder Butt Steaks, Boneless - The steaks are prepared from Item 

No. 407. The slicing of steaks shall start on the loin side of the butt. This item is also referred 

to a “Boston Butt Steaks, Boneless” or “Blade Steaks, 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

shall be continuous for at least two ribs on the dorsal side.

Option No. Description

1 The sternum shall 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 shall be derived from the anterior portion of the belly and shall consist of the intact 

rib bones, and the M. latissimus dorsi and M. serratus ventralis. The M. serratus ventralis shall 

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 shall be 

removed. Unless otherwise specified, this item shall 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 shall be excluded. Unless otherwise specified, the tail 

length (distance from the M. longissimus dorsi) shall 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 shall 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 shall 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:

Option No. Description
39

1

Center-Cut Chops – Chops shall 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 3 and 4 below. 

2

Porter House Chops – These chops are derived from the 

portion of the pork loin that is anterior to the hip 

bone/cartilage and shall 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 shall be at least 0.5 inch on both sides of the 

chop.

3

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) shall 

be expose on at least one side of the chop. 

4

Ribeye Chops – These chops are derived from item number 

412G or the rib portion of any bone-in 8, 9, 10, or 11 rib 

Center-Cut Pork Loin. Each chop shall consist of at 

least one rib.

5

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 shall be made from Ribeye Chops 

with a tail length of 3.0 inches (7.5 cm). The exposed 

portion of the ribs shall not exceed one half the distance 

between the end of the rib bone and the M. longissimus 

dorsi. 

6

NY Chops – These chops are derived the lumbar region of any 

center-cut pork loin. The tenderloin and protruding 

edge of the chine bone shall be removed. 

7 Blade Chops – These chops are derived from the blade end of 

the pork loin and shall include the blade bone/cartilage.

8

Sirloin Chops – These chops are derived from the sirloin and 

shall 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. 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 shall be removed approximately 1.5 
40

(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 shall be excluded. This 

item shall be practically free of fat and sliced at the thickness and/or portion weight specified by 

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 shall consist of the M. longissimus dorsi only.

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 shall be excluded. Unless otherwise specified, the 

tail length (distance from the M. longissimus dorsi) shall 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

Center-Cut Chops, Boneless – Chops shall 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 3 below.

2

Ribeye Chops, Boneless – The boneless ribeye chops shall be 

derived from the rib portion of the Item No. 414 and 

shall consist of the M. longissimus dorsi and M. spinalis

dorsi. The longissimus shall appear equal or larger than 

the M. spinalis dorsi. 

3

New York Chops, Boneless – The boneless New York Chops 

shall be derived from the lumbar region of the Item No. 

414. The M. spinalis dorsi shall not be present. 

4 Blade Chops, Boneless – This item shall be derived from the 

boneless blade portion of Item No. 413.

5

Sirloin Chops, Boneless - This item shall be derived from the 

boneless sirloin. The boneless chops shall include the 

M. gluteus medius. 
41

6

Loin End Chops, Boneless – This item shall include all suitable 

lean from the boneless blade and sirloin portions of 

Item No. 413.

Item No. 1423 - Pork Loin, Country-Style Ribs - This item shall be prepared from the blade 

end of a pork loin and shall include not less than three (3) or more than six (6) ribs. The chine 

bones shall be removed by a cut which exposes lean meat between the feather bones and ribs. 

Country-Style ribs shall 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 shall be removed. The chine bone 

shall be removed as described above. The country style 

ribs shall 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 in the other. Both portions shall be packed 

into the same container. 

2

Pork Loin, Country-Style Ribs, Boneless – This item shall 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 shall 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 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 

shall 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
42

1

Pork Shoulder, Country-Style Ribs, Boneless - This item is 

prepared from Item No. 406A – Pork Shoulder, Butt, 

Boneless. This item shall 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 shall be prepared from 

boneless pork that complies with the material requirements of Item No. 496 and shall be flaked 

(grinding is not permitted) and formed. The flaking and forming process shall be in compliance 

with FSIS Regulations. Product shall comply with fat content requirements of Item No. 496. 

The purchaser shall 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 shall be breaded and labeled appropriately. The breading and its

application shall be in accordance with FSIS Regulations.

Item No. 1438A - Pork Sandwich Steaks, Flaked, Chopped, Formed and Wafer Sliced, 

Frozen - The steaks shall be prepared from boneless pork that complies with the material 

requirements of Item No. 496. The flaking, chopping, forming, and slicing process shall be in 

compliance with FSIS Regulations and shall produce steaks which are moderately fine textured. 

Product shall comply with fat content requirements of Item No. 496. Each steak shall 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 shall be present. Steaks shall be packaged with paper 

separators between each steak. Unless otherwise specified, slices shall be approximately 4-3⁄4 

x 7-1⁄2 inches (11.9 x 18.8 cm). The purchaser shall specify weight and/or number of slices per 

pound.

Item No. 1438B - Pork Steaks, Sliced and Formed, Frozen - The steak shall be prepared from 

boneless pork that complies with Item No. 418. The slicing and forming process shall be in 

accordance with FSIS Regulations. Ingredients may be added for the purpose of tenderizing 

and binding and shall appear on product label. The purchaser shall specify weight, shape, 

and/or thickness of steaks.

Item No. 1495 - Coarse Chopped Pork - This item shall be prepared from any portion of the 

carcass (Item No. 400) which yields product meeting the end item requirements. However, 

shank meat and jowls shall 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) shall be removed. The boneless meat shall 

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 shall be hand diced to the size desired. 

The purchaser may specify the following options for any item in the 1496 series.

Option No. Description
43

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 shall be prepared from Item No. 496. 

Item No. 1496A - Ground Pork and Soy Protein Product Patties - The patties shall 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 shall be prepared from Item No. 

496C

9.0 Glossary

Anterior – Toward the front of the carcass, or forward of.

Blast Frozen – Products are frozen rapidly at extremely low temperatures (≤ -10oF) in 

conjunction with high-velocity air movement around the product.

Block Ready – A cut that is marketed ready for further processing or portioning.

BRT – Boned, rolled and tied (or netted).

Butterfly – To split chops, cutlets and roasts in half, leaving the halves hinged on one edge.

Carcass – The dressed, harvested animal containing two “sides”.

Center-Cut – Term used to indicate the interior portion of a cut after removal of outer edges or 

ends to create a more desirable, uniform portion.

Chain – The side muscle of the tenderloin.

Chilled – A temperature related term generally used to describe “fresh” product.

Chine Bone – A part of the backbone that remains after the carcass is split.

Comminuted – Reduction of meat particle size, using such methods as grinding, dicing and 

chopping.

Dorsal to – Toward the upper or top line of the carcass away from the belly.

End Cuts – Cuts made from the ends of primal or sub-primal cuts. Ends often lack the 

uniformity of the adjacent cuts.

Evisceration – The process of removing the internal organs from the carcass during harvest.

False Lean – The cutaneous muscle imbedded in the fat overlying the shoulder area of a side of 

pork.
44

Frenched – The process by which the bone is exposed after removing the intercostal meat 

and/or the lean and fat surrounding it to provide a decorative appearance.

Fresh – Refers to meats that have not been canned, cured, smoked, or cooked. In addition to 

the above, the product must never have been frozen.

Frozen – Refers to meats that have been reduced in temperature to below the freezing 

temperature of meat (<28o

F).

IM – Acronym for Individual Muscle designating that a cut is composed of one muscle only.

IQF – Acronym for Individually Quick Frozen. Refers to cuts that have been individually quick 

frozen at extremely low temperatures immediately after processing.

Lateral – Away from the median plane that divides the carcass vertically into right and left sides.

Leaf Fat – The fat lining from the abdominal wall in pork.

Medial – Towards the median plane that divides the carcass vertically into right and left sides.

Net Weight – Weight of the contents of a container after the weight of the packaging and packing 

materials has been deducted.

Posterior to – Towards the rear of the carcass, or backward of.

Primal Cuts – Basic major cuts into which carcasses and sides are separated.

PSE – Acronym for Pale, Soft and Exudative pork.

Side – One matched half of a pork carcass.

Sub-Primal Cuts – Smaller cuts derived from primal cuts.

Ventral – Toward the belly of the carcass away from the upper or top line.