| IMPS NO.403 Shoulder | ||
| MBG NO.403 | ||
| URMIS and COMMON NAMES: New York Shoulder. | ||
| COMMON USES: Roast; Bar-b-que pork; pork sausage; economy pork roast. | ||
| Weight Range [in pounds] | ||
| RANGE A | RANGE B | RANGE C |
| 8-12 | 12-16 | 16-20 |
|
The
shoulder
is
separated
from
the
side
by
a
straight
cut,
approximately
perpendicular
to
the
outer
skin
surface,
beginning
not
more
than
1
in.
behind
the
elbow
joint
but
not
exposing
the
elbow
joint,
and
continuing
across
the
hog
side.
Not
more
than
a
slight
enlargement
of
the
medial
ridge
of
the
blade
bone
shall
be
evident.
Meat
with
dark
discoloration,
the
neck
bones,
ribs,
breast
bones,
cartilage,
intercostal
meat,
and
breast
flap
shall
be
removed.
The
shoulder
shall
be
suitably
faced
without
appreciable
scoring
or
undue
removal
of
lean.
The
foot
shall
be
removed
at,
or
slightly
above,
th2
upper
joint
of
the
knee
by
a
straight
cut,
made
at
an
approximate
right
angle
to
the
shank
bones.
Unless
otherwise
specified,
shoulders
with
shorter
shanks
(but
not
cut
beyond
the
elbow
joint}
will
be
acceptable.
The jowl shall be removed by a straight cut perpendicular to the outer skin surface, and approximately parallel to the cut separating the shoulder from the side, which leaves not more than 1 in. of the jowl on the shoulder. The fat and skin shall be beveled so that they approximately meet the lean at the butt end. The exterior fat thickness, measured perpendicular to the skin at the approximate center of the butt, shall not exceed that indicated in the following schedule: |
||
| WEIGHT RANGE OF SHOULDER | MAXIMUM FAT THICKNESS | |
| Selection No.1 | Selection No.2 | |
| 8-12lb. | 1 1/4 in. | 1 3/4 in. |
| 12-16lb. | 1 3/4 in. | 2 1/4 in. |
| 16-20 lb. | 2 in. | 2 1/2 in |