• Trim fat cover to 1/4″ with maximum 3/8″ in any spot, beveling edges and ridges as necessary to meet this requirement, Do not tip fat back side of neck end unless it is ragged or loose but remove any excess surface fat. Bevel down from the fat side through the false lean and just tip the outside edge of the second half moon on the jowl side of the neck end leaving a rounded appearance, Fat cover over the false lean in the jowl area should be 1/4″ +/- 1/8″, Abscesses, bruises, blood clots, tag ends and feather bones must be removed.

Protein: Pork

Product Code: 920080