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The most common
institutional pork cuts are derived from the pork loin. Pork legs are sometimes
roasted fresh but more often are cured. The belly is used almost exclusively to
produce bacon and the shoulder is used mostly for sausage material.
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Pork Loin, IMPS 410. The
pork loin is used both for roasting and as chops. The center cut section is most
commonly cut into Pork Chops, Center Cut, IMPS 1412 (pictured right) |
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Pork Loin, Center Cut, IMPS 412.
The center cut section contain large solid meat muscles with little connective
tissue. Pork Chops, Center Cut, With Pocket, IMPS 1410A, (pictured right) are
stuffed with various stuffings to produce unique combinations of flavors. |
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Pork Loin, Boneless, IMPS 413.
Produced when pork loins boned whole. This item can be prepared for roasting
or sliced into Pork Chops, Boneless. Also produced are Pork Tenderloins, IMPS 415,
(pictured right). Tenderloins are solid meat with very little connective tissue and
are the most tender cut. |
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Pork Loin, Center Cut, Netted, IMPS 413A.
This item is prepared for roasting. |
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Crest Meat Company, Inc.
18481 Vineyard Road, PO Box 1208
Hammond, Louisiana 70404
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