IMPS NO. 417 Shoulder Hocks
MBG NO. 417
URMIS and COMMON NAMES: Fresh Pork Hocks.
COMMON USES: Boil; braise; pork kunckles; pork hock.
Weight Range [in pounds]
RANGE A	RANGE B	RANGE C
1/2 -1	1-1-1/2	1-1/2- 2-1/2
Hocks are prepared from shoulders or picnics. They shall be cut through, or above, the knee joint towards the elbow, and shall be at least, 2 in. in length.