• Remove heart fat, leaf lard and any loose or stringy fat, Trim off any jagged lean edges along the mid line edge to give a smooth rounded appearance, Remove diaphragm tissue extension protruding from the skirt beyond 0.3 inch in width and 3 inches in length, Lean extending beyond last rib at the flank end should not exceed 3 inches in length, Remove any belly fat exceeding 0.3 inch in depth below the brisket bone, Remove any excess fat covering over the face of the ribs (due to deep pull), Remove excess muscle & fat extending past the natural seam on the outside edge of the flank wing muscle along the mid line.

Protein: Pork

Product Code: 965780

• 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

• 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 remove.

Protein: Pork

Product Code: 920390