PORK PROCESSORS CATALOGUE

Transcription

1 PROCESSORS CATALOGUE

2 FRONT QUARTER CHOPPED COLLAR SC-06 From the front quarter From the first vertebra (atlas) up to the 3rd-4th rib. Marinate as requested. Bruising, clots, fat deposits and extraneous material removed Marinate as requested 17,91% 67,02% 12,59% 0,84% SHOULDER LINING SC-07 From the front quarter Extracted from the shoulder where it joins with the ham hock. Can have cuts no more than 5cm in length. With fat. Without remnants of meat, ganglia, hair, bile stain, and bruising. 9,11% 17,83% 74,54% 0,24% NORMAL SHOULDER SC-08 From the front quarter Skin on. Without ham, cube roll, fractures, ganglia, or flaps. No weight or size restrictions. 2 15,91% 63,03% 20,70% 1,09%

3 FRONT QUARTER SHOULDER WITHOUT LEAN SC-09 From the front quarter Shoulders carefully separated from the fat sheet Without cube roll, bruising, ganglia, clots, or flaps Normal, even coloration 10,8% 69,0% 16,5% 1,2% HOCK SC-11 From the front quarter Whole ham hock located between the elbow joint and the front feet Bruising, clots and black hair removed Normal, even coloration No weight or size restriction 17,7% 53,78% 6,7% 2,20% FRONT FEETS SC-12 Straight cut Must have a healthy appearance and normal, even coloration Hooves, fractures, bruising, clots, hair, and bile stain removed No weight or size restriction Cut along the length into two equal parts without cutting the upper border 20,8% 54,55% 13,8% 5,46% 3

4 FRONT QUARTER SHOULDER MEAT 64 SC-13 From the front quarter Separate without damaging or cutting into the surface of the meat Bones and fat removed Without fat deposits, tendons, ganglia, cartilage, or bruising Normal, even coloration No weight or size restriction Marinate as requested 18,3% 74,3% 4,1% 1-2% PEPPER SHOULDER SC-14 From the front quarter Piperine in finished product 150 ppm UP Lean content: 80% Fat content: 80% Without bone, skin, leftover ham hock, or rose meat Cartilage, tendons, bruising, hair, thick veins and pores removed Cut the boneless shoulder into pieces Includes 0.6% white pepper Not marinated 18.87% 69,85% 9.44% 1% SHOULDER MEAT WITH OUT FAT SC-15 From the front quarter Separate without damaging or cutting into the surface of the meat Without deposits of fat between the muscles, remnants of bones, ganglia, bruising, or clots. 4 19,90% 74,87% 3,53% 1,14%

5 FRONT QUARTER SHOULDER MEAT 77 SC-16 From the front quarter With a layer of fat including the cube roll Skin, bones, bruising, clots, ganglia, heads of tendons, cartilage, and fat deposits removed Normal, homogeneous color Not marinated 19,4% 69,5% 10,6% 1,1% SHOULDER MEAT 89 SC-17 From the front quarter Separate the shoulder from the fat sheet Without damaging or cutting into the surface of the meat Normal, homogeneous color Hair, skin, bone leftover, bruising, clots and ganglia removed 16,31% 60,36% 22,38% 0,94% 5

6 CENTRAL QUARTER RIB CAGE 79 SC-18 From the central quarter With breast bone Partially trimmed Bruising, ganglia, bile stain, and clots removed For Chile, portion and marinate as requested For packaging, cut into 2 strips according to the size No weight range 19,1% 64,9% 15,9% 0,9% RIBS CAGE 75 From the central quarter Breast bone on Inner and outer fat removed Includes rose meat May include brisket May come with diaphragm (thin skirt) No weight or size restriction Marinate as requested For packaging, portion into 2 or 3 pieces according to the size required SC-19 18,9% 65,2% 14,7% 0,9% LOIN SC-20 From the central quarter Trimmed up to the membrane Without tender, cartilage, PSE, remnants of bones, additional cuts, or clots Light bruising is accepted 6 23,28% 72,38% 3,95% 1,08%

7 CENTRAL QUARTER BONE IN BELLY SC-21 From the central quarter Separate without damaging or cutting into the surface of the meat Without bones or fat Fat deposits, tendons, ganglia, cartilage, and bruising removed Normal, even color No weight or size restriction Marinate as requested 14,89% 47,66% 38,21% 1,55% LEFTOVER BONE IN BREAST SC-22 From the central quarter Obtained by trimming up to the rib and belly With breast bone May come with leftover bone, bruising, or ganglia Marinate as requested 15,57% 60,93% 21,27% 1,08% SOFT BONE SC-23 From the central quarter Sternum bone Without fractures or bile stain 13,66% 49,18% 37,90% 0,73% 7

8 CENTRAL QUARTER SKINLESS BONELESS BELLY SC-24 From the central quarter Bones, skin, breastbone, ribs, nipples, bruising, clots, and PSE removed Normal, even color Even thickness of fat 13,38% 49,65% 38,09% 0,50% BACK BONE SC-25 From the central quarter Bone of the center-cut chop Without clots, fractures, and remnants of the vena cava For Korea, remove all of the smallest ones and those with little amount of meat May come with or without the end of the tail 19,2% 70.7 % 6.6 % 1.1% TAIL BONE SC-26 From the hind quarter (sacral bone) Skin, ganglia, flaps, bruising, fractures, and clots removed. Normal, even color 8 19,39% 65,25% 14,85% 1,09%

9 CENTRAL QUARTER FROM THE FRONT QUARTER SC-27 From the hind quarter Bones from the collar loin, without any rib bones Clots, fractures and fat on bones removed Without the first vertebra. 17,54% 63,44% 16,74% 1,08% TENDERLOI SC-28 Whole fillet extracted from whole chop cut Fat trimmed up to the membrane Fat deposits, bruising, clots, flaps, cuts and extraneous material removed No weight or size restriction May come with or without head 21,5% 73,39% 3,2% 1,48% CHOPPED LOIN SC-29 From the central quarter With bone and lateral cube roll Trimmed up to the membrane Without bruising, ganglia, or fractures 20,78% 66,86% 11,97% 1,09% 9

10 HIND QUARTER HIND FEET SC-30 Cut with a saw. Without hooves, fractures, bruising, clots, hair, or bile stain. Normal and even color. For packaging, cut along the length into two equal parts without cutting the upper border. No weight restriction 20,8% 48,63% 13,8% 5,70% LEG SC-31 From the hind quarter Cut with upper border rounded. Skin on Fractures, hair, bruising and clots removed Marinate as requested 20,56% 71,73% 4,64% 1,18% LEG 67 SC-32 From the hind quarter Without skin or hip bone. With femur Normal and even color. No fractures, clots, bruising, external ganglia and flaps For Chile, marinate as requested Internal ganglia are not extracted ,48% 68,39% 9,23% 1,61%

11 HIND QUARTER LEG ROUND CUT SC-33 From the hind quarter Hind foot without hoof. Marbling between 3 and 5 on a scale of 1 to 6 With membrane on the cap of topside or interior face Trim the corner of the topside to check marbling For the interior side trim up to the membrane With hip bone cap and head of tenderloin Make a beveled, taking out the fat deposits up to the membrane in a uniform and even manner Upper part of the leg is rounded to the level of the hip bone 18,41% 65,55% 12,91% 1,86% SKIN ON LEG FAT From the hind quarter Fat located under the skin of the leg. Homogeneous color Free of bruising, hair, skin remnants Fusion point 25.9º C SC % 11.9 % 84.4 % 0,1% SHANK SC-35 From the hind quarter Separate carefully so as not to make additional cuts. Normal and even color Hair, clots and bruising removed 16,13% 56,96% 16,21% 10,97% 11

12 HIND QUARTER BONELESS LEG SC-36 From the hind quarter Boneless and trimmed up to the membrane. Separated muscles and without upper leg Without ham traces, skin, ganglia, cartilage, bruising or topside vein For Mexico, comes with extra muscle 21,41% 74,80% 2,20% 1,24% BONELESS LEG SC-37 From the hind quarter Boneless, defatted whole legs Separated muscles Ham traces, skin, shank, ganglia, cartilage, and bruising removed Normal and even color PSE is accepted up to grade 2. Not marinated 21,41% 74,8% 2.2% 1,24% BONELESS LEG SC-38 From the hind quarter Boneless and defatted up to the membrane With muscles intact Ham traces, skin, ganglia, cartilage, and bruising removed Normal and even color For Chile or Mexico, marinate as requested 12

13 HIND QUARTER BONELESS LEG SC-39 Whole product: from the hind quarter Ham traces, bones and skin removed Boneless leg with muscles intact and light removal of fat from outer face Free of fat deposits, bruising, cartilage, clots and ganglia Normal and even color For Chile and/or South America, marinate as requested No weight range 18,4% 58,8% 8,9% 0,9% BONELESS LEG SC-40 From the hind quarter Skin, bones, ganglia, bruising and clots removed Light removal of fat No weight range Marinate as requested 20,33% 66,75% 12,49% 1,06% ROLL OUT SC-41 From the hind quarter Boneless and defatted up to the membrane Without ham, hip bone cap, ganglia, cartilage, or bruising With muscles intact and unopened Band of skin should cover the whole silverside Measurements: Width 20 cm Length: 30 cm approximately 20,67% 68,10% 11,93% 0,99% 13

14 HIND QUARTER BONELESS LEG SC-42 CERDO From the hind quarter Skin, bones, ganglia, bruising and clots removed Light removal of fat No weight range Marinate as requested 19,18% 65,85% 14,05% 1,00% SHANK SC-43 From the hind quarter Bone removed and fat trimmed up to the membrane Without ham, hip bone cap, ganglia, cartilage, or bruising Deboned in the normal way without separating the muscles Band of fat over the silverside is 5 mm thick Not marinated % % % 10.97% 14

15 TRIMMINGS TRIM CUTS SC-44 From cuts of meat from all productive lines Bruising, clots, bone and ganglia removed For Chile and South America, the proportion is: 70% meat and 30% fat +/-5% For Korea, Mexico, and Europe (Romania), the proportion is: 60% meat and 40% fat Chile and South America 14,11% 53,86% 30,61% 0,71% Korea, Mexico, Europe 17,05% 56,90% 25,00% 0,75% CUTTING FAT SC-45 Cuts of pork fat Cuts obtained through different processes * Fat content equal to or greater than 80% Equal to or lower than 20% meat (lean) No weight or size restriction Fusion point 29.8º C 11,2% 39,5% 47,2% 0,6% CUTTING FAT SC-46 Cuts of back fat Without meat, hairs, clots, or bruising. Fusion point 29.8º C 4,58% 12,87% 81,75% 0,06% 15

16 TRIMMINGS TRIM 80/20 SC-47 Offcuts of meat Cartilage, bones, ganglia, clots and bruising removed 80% meat (lean) 20% fat 18,9% 64,2% 16,3% 1% TRIM 85/15 SC-48 All square pieces of meat between 5 and 7 cm. For Mexico, Korea, and Cuba, it is obtained through the trimming of tenderloin, belly, loin, and boneless leg For North America it is obtained from trimming boneless leg Clots, bruising, ganglia, cartilage and extraneous material removed Fat percentage no more than 15 %. Meat percentage no more than 85% 20,50% 73,87% 4,22% 1,93% LEAN TRIMMING SC-50 From membrane and meat from boneless leg 43, 45 & 50, and head off tenderloin without membrane Has been de-membraned in a de-membraning machine Without bits of meat with fat, bruising, clots, cartilage, bones, or ganglia ,08% 72,62% 6,13% 1,05%

17 HEAD EARS From the head. External ear of the pig. Without internal ear, hairs, bruising, or excessive cuts. SC-01 24,16% 61,88% 13,92% 0,81% FACE SKIN WITHOUT EARS SC-02 Head skin Ears, internal ear, masseter, hairs and bruising removed. With meat and tongue. May come with or without snout. Must have a healthy appearance and even coloration. 15,89% 54,99% 28,47% 0,75% FACE SKIN SC-03 Head skin Ears, eyelashes, tongue, meat, hyoid apparatus, hairs and snout removed ,16% 61,88% 13,92% 0,81% 17

18 HEAD TONGUE SC-04 CERDO Part of the head Carefully separated without causing excessive cuts. Without stem, remnants of feed, blood, cartilage, and ganglia. 24,16% 61,88% 13,92% 0,81% HEAD 84 Pork head Ears, tongue and masseter removed May come with hair. Retains snout as requested. SC-05 19,36% 52,33% 21,98% 5,79% TONGUE From the front quarter Without remnants of meat, bruising, or extraneous material No weight or size restriction Fusion point 29.0º C SC % 71.23% 10.01% 0.92% 18

19 FAT PIECES BELLY SKIN SC-50 Skin of the fat sheet Mechanically separated by a skinning machine Cut on both sides horizontally Hair, clots, bruising, fat, meat leftover and flaps removed Red dye stains are accepted May have stains caused by flames. 24,9% 26,11% 47,99% 0,12% BELLY SKIN SC-51 Skin from front, center, and hind quarters Normal and even color Bruising, faint marks, and stains caused by flame treatment are accepted Without excessive amounts of hair and dye stains Extraneous material removed 21,9% 47,98% 26,26% 0,49% FROM THE CENTER QUARTER SC-52 From the hind quarter Without skin or hip bone With femur Normal and even color Without fractures, clots, bruising, external ganglia, or flaps Internal ganglia are not extracted. 10% 40,5% 47,1% 0,5% 19

20 FAT PIECES EXCESS FAT SHEET SC-53 Bits of skin and fat from the line of the leg, shoulder, ribs, chop, and fat sheet Without bruising, clots, ganglia, or extraneous material Not weight or size restriction Light presence of hair is accepted. 12,02% 38,59% 48,64% 0,62% MIX FAT SC-54 Bacon offcuts (from the line of fat sheets and chops) May present bruising Without remnants of hair and skin, or mechanically-caused fat stains. 20,5% 6,74% 92,01% 0,10% BACK FAT SC-55 Fat obtained from trimming the loin, chop, belly, and collar loin. Skin, hair, bruising, clots, ganglia and cartilage removed Fusion point 29.1 C 20 2,96% 7,13% 86,92% 0,07%

21 FAT PIECES LEFTOVER FAT SC-56 Offcuts from the lower part of the belly Without skin, hair, bruising, clots, or ganglia Not weight restriction Fusion point 25.8 C 12,7% 49,8% 35,7% 0,74% BACK FAT SC-57 Upper central part of the fat sheet Small cuts and up to one severe bruise is accepted Without meat, hair, skin, clots, ganglia, or holes Fusion point 29.1 C 2,96% 7,13% 86,92% 0,07% NORMAL FAT SHEET SC-58 Whole fat sheet, skin on With fat, bits of meat, and jowl butt Split into 2 portions horizontally Hair, clots, bruising, black hair and extraneous material removed Fusion point 28.9 C 12,90% 38,28% 41,10% 0,62% 21

22 FAT SHEET JOWL BUTT SC-59 From the front portion of the fat sheet. Normal and even color Without skin, hair, clusters of ganglia, clots, or bruising. 13,34% 50,34% 36,24% 0,82% LEFTOVER FAT SHEET 30 SC-60 Obtained from the fat sheet Without skin, back fat, jowl butt, subcutaneous muscle, or bruising Fusion point 29.5 C 8,66% 48,31% 42,17% 0,56% LEAF LAD SC-61 Fat located in the abdominal cavity. Without bits of fat, bruising, or clots. Bruising accepted Without remnants of hair, skin, or mechanicallycaused fat stains. 22 1,1% 6,4% 101,1% 0,1%

23 BY-PRODUCTS HALF CUT HEART SC-62 Pig heart Halved lengthways Without deep cuts, clots, remnants of liver, or the vena aorta. 17,72% 77,70% 4,56% 1,15% KIDNEYS SC-63 By-product. Without covering membrane Lengthways cut as a result of sanitary inspection Normal and even color Without signs of hydronephrosis, bruising, or clots. Not weight or size restriction 14,8% 74,95% 3,5% 1,11% LIVER SC-64 By-product To be extracted carefully Avoid causing tears in the surface Should only show the cut from the sanitary inspection Wash and remove the heart Without the gall bladder, hanging fat, or vena aorta 19,34% 75,77% 3,78% 1,55% 23

24 BY-PRODUCTS FAT (CHALECO) SC-65 From the fat of the small intestine Without fecal stains or remnants of intestines Fusion point 45.0 C 8,46% 28,29% 57,7% 0,33% FAT (EPIPLON) SC-66 Fat that surrounds the digestive system Must be extracted with care so as to avoid tearing Fusion point 24.9 C 2,36% 22,63% 76,86% 0,13% MDM SC-67 Meat recovered from some of the bones Bones of the head, chest (sternum), hip (leg), scapula (shoulder), neck (chop), and central backbone are used. Pink coloration and thick consistency ,36% 56,86% 28,49% 1,47%

25 BY-PRODUCTS LONG INTESTIN SC-68 By-product Separate intestine from fat Without intestinal material, remnants of mucosa, layers of muscle, or orifices Normal and even color Short length no less than 2 meters Only one short length per bundle Maximum 2 lengths per tubbing Each bundle should not exceed 19 lengths Measure, size, salt, and corrugate 9,94% 85,14% 3,44% 2,43% 25

26 INTESTINES LONG INTESTINE SALTED SC-69 By-product Separate intestines from fat Without intestinal material, remnants of mucosa, layers of muscle, or orifices Each length should not measure less than 2 meters, and for the specific sizes of 33 and 35 the minimum length should be between 1.5 and 2 meters. Each bundle should not exceed 19 lengths. Measure, size and salt 9,94% 85,14% 3,44% 2,43% 26

27 BY-PRODUCTS LYMPH SC-70 The ganglia are obtained from the following production lines: Line of shoulder, clusters of ganglia from the start of the jowl butt (when bleeding) Line of legs, popliteal ganglia Line of jowl butt, cluster from jowl butt Line of tenderloin, string from tenderloin. 13,03% 68,3% 16,35% 1,49% CUTTING FAT FROM TENDER LOIN SC-71 Fat from cleaning tenderloin and diaphragm Bruising, clots, meat remnants and extraneous material removed Not weight or size restriction 7,21% 19,41% 71,34% 0,25% 27

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