Tenderloin is prepared from the Side by removing the muscles in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium. The side strap remains attached.
Loin is prepared from a Middle (H.A.P. 4072) by the removal of the Belly (H.A.P. 4082) by a cut at a specified distance from the eye muscle and parallel to the dorsal edge.
Spare Ribs are prepared by the removal of the sternum and ventral portion of the costal cartilage. The diaphragm and transverse abdominis is removed.
Belly (boneless) is prepared from a Middle (bone in) (H.A.P. 4072) by the removal of all bones and cartilage. Specify by which method the ribs are removed. Costal and sternum cartilage is removed completely.
Eye of Loin is prepared from a Loin (H.A.P. 4343) and consists of the eye muscle portion carefully remove along the natural seam. Intercostals and attached other muscle portions are removed.
Loin Back Ribs are prepared from a Rib Loin (H.A.P. 4111) by the removal of the ribs and intercostal muscles in one piece.
Brisket Bone is prepared from a bone in Belly by cutting through the costal cartilages, separating and removing the brisket bone (sternum) from the ribs.
Loin is prepared from a Middle (H.A.P. 4322) by removal of the Belly (H.A.P. 4332) by a straight cutting line parallel to the dorsal edge and measured from the ventral edge of the eye muscle at the 4th rib.
Rib Loin is prepared from a Loin (H.A.P. 4101) by the removal of the vertebrae.
Belly is prepared from the Middle (H.A.P. 4072) by the removal of the Belly at a specified distance from the eye of meat at the 4th rib and by a straight cutting line parallel to the dorsal and ventral edges.
