Solutions
Industrial processing
Trimmings, primals and raw material specified by lean-to-fat ratio.
Processors buy to a formulation. What matters is the ratio, the consistency of that ratio between loads, and the microbiological and chemical specification the receiving plant works to.
The trimming range is graded by lean-to-fat ratio from 90/10 through 30/70, alongside collar and tenderloin trimmings. Fats, rinds and bones are listed separately for rendering, gelatine, broth and stock applications.
Industrial buyers usually need the full specification — organoleptic, chemical, microbiological, allergen and GMO statements — before contracting. These are held per product and released once verified; where a specification is still being confirmed, request it directly and the current documented version will be supplied.
From the catalogue
9008
30/70 Trimming
30/70 Trimming (9008), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Trimming4610
3D Leg
3D Leg (4610), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Leg3210
3D Shoulder
3D Shoulder (3210), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Shoulder4620
4D Leg
4D Leg (4620), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Leg3220
4D Shoulder
4D Shoulder (3220), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Shoulder9005
50/50 Trimming
50/50 Trimming (9005), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Trimming4630
5D Leg
5D Leg (4630), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Leg3230
5D Shoulder
5D Shoulder (3230), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Shoulder