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Food > Labelling > Information Letters 

Retail Pork Cuts

INFORMATION

July, 2004

To: All Meat Processors, Wholesalers and Retailers and their Associations
All Consumer Associations

Re: Retail Pork Cuts

The purpose of this letter is to announce changes to the retail pork cut nomenclature system which has been in place since 1977.

On October 25, 1977 the establishment of a uniform meat cut nomenclature system was announced by Consumer and Corporate Affairs Canada (CCAC) with the publication in CCAC Communique No. 16 (http://www.inspection.gc.ca/english/fssa/labeti/retdet/bulletins/bulletinse.shtml) of a list of specific names for retail cuts of beef, pork, veal, lamb and poultry.

These common name requirements are now administered by the Canadian Food Inspection Agency (CFIA) and are described in the CFIA Meat Cuts Manual. (www.inspection.gc.ca/english/bureau/mcmancv/mcmancve.shtml)

This meat cut nomenclature system provides a level playing field for industry and protects consumers from the proliferation, and occasional misuse, of product names by requiring that retail meat cuts be identified in a meaningful and uniform way.

An industry committee has completed a review of pork cuts currently offered for retail sale and has concluded that a number of changes to the common name requirements are needed to facilitate the declaration of appropriate product descriptions using retail labelling equipment.

The new names for retail pork cuts described in Annex 1 (attached), have been developed in cooperation with meat processors and retailers and their associations, and with consumer associations. These changes to the pork cut nomenclature system will not require any change in cutting methods.

An information package has been developed and will be distributed by industry associations to their members. Your cooperation in using this information to achieve an early transition to the full use of these new names is appreciated.

 

Robert Carberry
Vice President, Programmes
Canadian Food Inspection Agency

 

Annex I

Pork Cut Nomenclature

Wholesale Cuts

Retail Cuts
 

Previous Name

New Name
Shoulder Foot no change
  Hock no change
  Jowl no change
  Neck Bones no change
  Riblets no change
  Picnic Shoulder

or

Shoulder Arm

 Shoulder Picnic
  Picnic Shoulder Shank Portion Shoulder Picnic Shank Portion
  Picnic Shoulder Butt Portion Shoulder Picnic Blade Portion
  Shoulder Butt

or

Shoulder Blade

 Shoulder Blade
Belly Side no change
  Side Ribs no change
  Breast Bones no change
  Side Ribs Breast Bone Removed Side Ribs Breast Bone Off
  Side Ribs Centre Cut no change
  Side Ribs Centre Cut Removed Side Ribs Centre Off
Loin Tenderloin no change
  Back Ribs no change
  Button Bones Button Bones
  Loin Tenderloin Portion,

or

Loin Tenderloin End

 Sirloin
  Loin Centre Cut Loin Centre
  Loin Rib Portion,

or

Loin Rib End

 Rib Chop

Rib Roast
  Loin Tenderloin Half Loin Sirloin Half
  Loin Rib Half Loin Rib Half
Leg Leg Shank Portion,

or

Leg Shank End

 Leg Shank Portion
  Leg Centre Cut Leg Centre
  Leg Butt Portion,

or

Leg Butt End

 Leg Butt Portion
  Leg Inside Leg Inside
  Leg Outside Leg Outside
  Leg Eye Leg Eye
  Leg Tip Leg Tip
  Shank no change
  Foot no change


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