pork rib and bone product guide

PORK RIB AND
BONE PRODUCT
GUIDE
Back Ribs
Femur Bones
Other Common Descriptions:
CPI # C 800: Pork Femur Bones (leg bone, round
bone, ham bone)
Other Common Descriptions:
CPI # 505: Back Ribs, End Removed | CMC # 416A:
Back Ribs, Tail Off | CFIA-MCM: Back Ribs |
MBG # 422: Pork Loin, Back Ribs, | ESS # 1645
Pork Loin Ribs, Narrow Cut
Backbones
Side Ribs
CPI # C 805: Backbones
Other Common Descriptions:
CPI # C500: Side Spareribs, Regular Trim | CMC
# 416: Side Ribs | CFIA-MCM: Side Ribs | MBG
# 416: Pork Side Ribs | ESS # 1830: Pork Spareribs
Blade Bone
Other Common Descriptions:
CPI # C 810 (scapula, shoulder blade, paddle
bone, blade bone)
Side Ribs, Centre Cut
Other Common Descriptions:
CPI # C502: Centre Cut Spareribs | CFIA-MCM:
Side Rib, Centre Cut | MBG # 416A: Pork Spareribs,
St-Louis Style
Neckbones
CPI # C512: Neckbone, Riblet Off | MBG # 421:
Pork Neck Bones
14th
13th
12th
11th
Button Bones
Brisket Bones
10th
Other Common Descriptions:
CPI # C506: Backrib Ends | CFIA-MCM: Button
Bones | MBG # 424: Pork Loin Riblet (paddle,
finger bones)
Other Common Descriptions:
MBG # 416 B: Pork Spareribs, Breast Bones |
ESS # 1841: Pork Soft Bones
9th
8th
7th
6th
5th
Shoulder Riblets
4th
3rd
Other Common Descriptions:
CPI # 514: Shoulder Riblet | CFIA-MCM: Riblets|
ESS # 1330: Pork Riblets
2nd
Sternum Bones
Other Common Descriptions:
CPI # C820: Sternum Bone | CFIA-MCM: Breast
Bone | MBG # Pork Breast Bone
1st
Shoulder Riblets,
Barbecue Style
Other Common Descriptions:
CPI # 515: Shoulder Riblet, Barbecue Style
CAUDAL
DORSAL
VENTRAL
CRANIAL
Discription sources: CPI: Canada Pork International Pork Buyers Guide I CMC: Canadian Meat Council Food Service Manual I CFIA-MCM: Canadian Food Inspection Agency Meat Cuts Manual I MBG: Meat Buyers Guide - North American Meat Processors Association I ESS: ESS-Foods – The Pork Catalogue
Canada Pork International
I
Technical Services 2009