Canadian Pork Buyers Guide

CANADIAN PORK BUYERS’ GUIDE
PORK SHOULDER
PORK LOIN
PORK LEG
PORK BELLY
LOIN, BACK RIBS CPI#C505
BELLY, RIB IN CPI#C410
SHOULDER, PICNIC
HOCK-ON CPI#C310
SHOULDER, BLADE (BUTT)
CPI#C320
LOIN, BONE-IN CPI#C200
PORK RIBS
LOIN, BONELESS CPI#C201
LEG (FRESH HAM) CPI#C100
LEG (FRESH HAM), FLANK REMOVED CPI#C101
BELLY, SIDE RIBS CPI#C500
BELLY, SKINLESS CPI#400
SHOULDER, BLADE (BUTT),
BONELESS CPI#C325
SHOULDER PICNIC, BONELESS,
GLOVE CUT STYLE, CPI#C316
LOIN, SHORT CUT BACK,
BONELESS CPI#205
LOIN, RIB RACK, NINE BONE,
FRENCHED CPI#C210
LEG (FRESH HAM), BONELESS,
SKINLESS CPI#C105
LEG (FRESH HAM), BONELESS, FOUR PIECE
(INSIDE, OUTSIDE, KNUCKLE, LIGHT BUTT) CPI#110
BELLY, SIDE RIBS, BREAST BONE
REMOVED CPI#C501
SHOULDER, PICNIC,
PECTORAL MEAT CPI#C346
FRONT SHANK MEAT,
BONELESS CPI#C319
SHOULDER, PICNIC, CUSHION,
BONELESS CPI#C345
LOIN, SHORT CUT BACK, BONELESS, FALSE LEAN AND BELLY
STRIP REMOVED CPI#C209
LOIN, TENDERLOIN
CPI#C227
LOIN, RIB CAP (FALSE LEAN)
CPI # 229
LOIN, SHORT CUT BACK, BONELESS,
MAIN MUSCLE CPI#C211
LOIN, SIRLOIN
CPI#C235
LEG (FRESH HAM), INSIDE,
BONELESS CPI#C107
LEG (FRESH HAM), INSIDE SHANK MEAT,
BONELESS CPI#C119
LEG (FRESH HAM), OUTSIDE,
BONELESS CPI#C106
LEG (FRESH HAM), HIND SHANK,
SKINLESS CPI#C120
LEG (FRESH HAM), KNUCKLE,
BONELESS CPI#C108
LEG (FRESH HAM), OUTSIDE SHANK MEAT,
BONELESS CPI#C118
BELLY, SKINLESS,
SINGLE RIBBED CPI#C405
BELLY, SKINLESS, SINGLE RIBBED,
SOFT BONE-IN CPI#C406
A
C A NA D
SHOULDER, PICNIC,
BONELESS CPI#C315
U AL I TY
AN C E
SHOULDER, BLADE (BUTT,)
CAPICOLA, BONELESS CPI#C330
RK Q
UR
BELLY, SIDE RIBS, CENTRE CUT
CPI#C502
PO
SS
I AN
BELLY, SKINLESS,
SQUARE CUT CPI#401
BUYERS’ GUIDE
RETAIL AND FOODSERVICE END-USER GUIDE
ON-FARM FOOD SAFETY
& ANIMAL CARE
SYSTEM
BRISKET BONE CPI#C821
SHOULDER, RIBLETS,
BARBECUE STYLE CPI#C515
SI
LOIN, BUTTON BONES
CPI#C506
N C E 19 98
CANADIAN PORK RETAIL AND FOODSERVICE END-USER GUIDE
COOKING METHODS
PORK RIB STEAK, BONELESS,
SLICED FOR YAKINIKU BARBECUE
3-4cm
PORK RIB CAP STEAK, SLICED
FOR YAKINIKU BARBECUE
4-7mm
PORK RIB CHOP
8-15mm
2-3cm
PORK RIB ROAST, RACK
PORK RIB ROAST, RACK,
COAT OF ARMS
PORK RIB CHOP, FRENCHED
3-4cm
2-3cm
PORK RIB CHOP, BONELESS
3-4cm
8-15mm
2-3cm
3-4cm
PORK RIB EYE STEAK, BONELESS
8-15mm
2-3cm
3-4cm
PORK LOIN CENTRE CHOP
8-15mm
2-3cm
3-4cm
PORK LOIN CENTRE CHOP, FRENCHED
8-15mm
2-3cm
PORK LOIN CENTRE CHOP, BONELESS
3-4cm
8-15mm
2-3cm
PORK LOIN CENTRE CHOP, BUTTERFLIED
3-4cm
8-15mm
2-3cm
PORK LOIN CENTRE CUT
ROAST, BONELESS
3-4cm
Oven Roast
Poach
Barbecue
Steam
Grill
Hot Pot
Pan Fry
Stir Fry
Broil
Deep Fry
4-7mm
SHOULDER
PORK SHOULDER BLADE ROAST
PORK SHOULDER BLADE STEAK
PORK SHOULDER BLADE,
CAPICOLA STEAK, BONELESS
BUTT (BLADE)
2-3cm
8-15mm
2-3cm
RIB END
CENTRE CUT
8-15mm
PORK DINNER STYLE
SAUSAGE
PORK SHOULDER BLADE,
CAPICOLA ROAST, BONELESS
PORK SHOULDER PICNIC,
CUSHION STEAK, BONELESS
PORK ITALIAN STYLE
SAUSAGE
PORK SHOULDER BLADE, CAPICOLA
STEAK, BONELESS, FOR STIR FRY
2-3cm
2-3mm
PORK SHOULDER BLADE CUBES
FOR KABOBS
PORK JOWL STEAK, SLICED FOR
SHABU SHABU HOT POT
4-7mm
PORK JOWL STEAK, SLICED FOR
YAKINIKU BARBECUE
2-3mm
4-7mm
2-3mm
JOWL
3-4cm
PORK TENDERLOIN,
SATAY, MEDALLIONS, BUTTERFLIED
PORK LOIN, CENTRE STEAK, BONELESS,
SLICED FOR SHABU SHABU HOT POT
8-15mm
PORK SIRLOIN CHOP, BONELESS
BELLY
PORK BELLY, SIDE
PORK STEAK
PORK BELLY, SIDE PORK, SLICED
FOR SHABU SHABU HOT POT
4-7mm
FRONT LEG,
LACONE CPI#C350
NECKBONES CPI#C512
LIVER CPI#C705
SPLEEN CPI#C713
3-4cm
TAIL CPI#C130
JOWL CPI#C620
TONGUE CPI#C700
TONGUE ROOT CPI#C701
DIAPHRAGM CPI#C725
STOMACH CPI#C706
8-15mm
PORK LEG INSIDE STEAK,
BONELESS
PORK LEG OUTSIDE STEAK,
BONELESS
PORK LEG TIP ROAST,
BONELESS
PORK LEG EYE STEAK,
BONELESS
PORK LEG EYE ROAST,
BONELESS
PORK LEG SHANK STEAK,
CUT FOR OSSO BUCO
2-3cm
4-7mm
4-7mm
8-15mm
2-3cm
8-15mm
2-3cm
4-7mm
8-15mm
2-3cm
Extra Thin Slice
Butterflied
4-7mm
Thin Slice
String Tied
8-15mm
Medium Slice
Netted
2-3cm
Thick Slice
Score Cut
3-4cm
Extra Thick Slice
Dice Cut 2x2cm
SHOULDER,
RIBLETS CPI#C514
BACKBONE CPI#C805
PO
RK Q
U AL I TY
A
AN C E
2-3cm
3-4cm
Frenched
2-3mm
UR
8-15mm
KIDNEY CPI#C715
SS
4-7mm
PORK LEG OUTSIDE ROAST,
BONELESS
PORK LEG INSIDE ROAST,
BONELESS
PORK BELLY, SIDE PORK, SLICED
FOR YAKINIKU BARBECUE
2-3mm
HEART CPI#C710
FABRICATION / CUTTING METHODS
SHANK
PORK BELLY, SIDE
PORK ROAST, SKINLESS
2-3cm
LEG
HOCK
PORK BELLY, SIDE
PORK ROAST
PORK SIRLOIN CHOP, TENDERIZED
FRONT FOOT CPI#C352
2-3cm
8-15mm
PICNIC
PORK SHOULDER PICNIC ROAST,
BONELESS
SIRLOIN
PORK SHOULDER BLADE, CAPICOLA STEAK,
BONELESS, SLICED FOR YAKINIKU BARBECUE
4-7mm
8-15mm
LOIN
SHOULDER,
HOCK CPI#C355
I AN
PORK RIB END, BONELESS,
COUNTRY STYLE
Braise
PORK VARIETY MEATS
C A NA D
PORK RIB ROAST, BONELESS
Pot Roast
PORK SUNDRIES
ON-FARM FOOD SAFETY
& ANIMAL CARE
SYSTEM
SI
GROUND PORK, MEAT LOAF
ROAST, SPICED
GROUND PORK, MEAT LOAF,
SPICED
EXTRA LEAN
GROUND PORK
EXTRA LEAN GROUND
PORK PATTY
GROUND PORK, GRILLING STICKS
AND MEAT BALLS, SPICED
PORK SHOULDER, RIBLETS,
BARBECUE STYLE
2-3cm
PORK LOIN, BACK RIBS
2-3cm
3-4cm
PORK SIDE RIBS AND BELLY
2-3cm
3-4cm
PORK SIDE RIBS, BREAST BONE OFF
3-4cm
PORK SIDE RIBS, CENTRE CUT
3-4cm
PORK LOIN BUTTON BONES
3-4cm
PORK LEG CUBES, BONELESS,
CUT FOR FONDUE
PORK LEG INSIDE STEAK, BONELESS,
SLICED FOR SHABU SHABU HOT POT
2-3mm
PORK LEG INSIDE SCALOPPINI,
BONELESS
4-7mm
8-15mm
N C E 19 98
220 Laurier Avenue West | Suite 900, Ottawa, Ontario, Canada K1P 5Z9 | www.canadapork.com