Case Studies of Value Added Production and Marketing
Case Studies of Value Added Production and Marketing
Case Studies of Value Added Production and Marketing
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Exhibit A - Whole Carcass Cutout Illustration - 4 <strong>of</strong> 19<br />
SHOULDER 2, 11.9 lbs<br />
Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation<br />
Identifier Weight (lbs)<br />
Cut 2 3.1 Stew Cubes/ Lean Trozos de puerco 2.49 Year round Freshness,<br />
Bone-out,<br />
Stew, Fried, Meatballs<br />
Thickness<br />
This item shall be prepared from any portion <strong>of</strong> the<br />
shoulder that is removed during final trimming. The<br />
Stew Cubes shall be free <strong>of</strong> bone <strong>and</strong> cartilage.<br />
SHOULDER 2, 11.9 lbs<br />
Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation<br />
Identifier Weight (lbs)<br />
Cut 3 2.2 Fore Shank Bistec de puerco 1.99 Year round Freshness, Fried, stew,<br />
Bone-out,<br />
cross cuts<br />
Thickness<br />
breaded, adobo<br />
The Fore-shank shall be removed from Shoulder Number 1<br />
at the knee separating the arm bone (humerus) from the<br />
shank (radius <strong>and</strong> ulna). Shank cross cuts are prepared<br />
by cutting perpendicular to the length <strong>of</strong> the shank at a<br />
cut thickness designated by the processor.<br />
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