Japanese pork carcass segmentation method
Japan divides the pig carcass into 7 parts: shoulder, back, abdomen, buttocks, shoulders, waist, and arms. At the same time, each part is divided into two grades: superior and standard according to its quality and appearance.
Shoulder: cut from between the fourth thoracic vertebra and the fifth thoracic vertebra, remove the arm bone, sternum, ribs, vertebrae, scapula and forearm bone, the fat thickness does not exceed 12mm, and plastic.
Back: cut at the deepest part of the inner surface of the shoulder, and cut parallel to the backline at the 1st and 3rd places from the outer edge of the ventral side. Remove the vertebrae, ribs and scapular cartilage. Fat thickness is required to be within 10mm, plastic surgery.
Abdomen: The incision site is the same as above, the diaphragm and abdominal fat are removed, the ribs, costal cartilage and sternum are removed, the shape is roughly rectangular, the fat thickness is within 15mm, and the surface fat is reshaped.
Buttocks and legs: Cut off at the last lumbar vertebrae, remove the femur, hip bone, sacrum, coccyx, ischium and lower leg bone. If the fat thickness is within 12mm, plastic surgery is required.
Shoulder and back: the upper part of the shoulder joint is cut parallel to the back line, and the upper end of the scapula is cut parallel to the back line, and the fat thickness is less than 12mm.
Waist: From the front, bottom and back of the pubic bone, the psoas major muscle (tenderloin) is removed, the surrounding fat is removed, and plastic surgery is performed.
Arm: the lower part of the shoulder joint cut away, the fat thickness does not exceed 12mm, plastic surgery.
American pork carcass segmentation method
The United States divides the pig carcass into hind hoof meat, leg meat, rib meat, rib meat, shoulder meat, front hoof meat and cheek meat, shoulder blade meat, and tenderloin meat, as shown in the figure below.
Post time: Aug-04-2023