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Unread 02-09-2011, 06:25 PM   #16
arlieque
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I think this is a easy fix too....cook what you want but must be turned in as pulled pork only? Bet that wont fly? haha
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Unread 02-09-2011, 06:53 PM   #17
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Quote:
Originally Posted by Rub View Post
I didn't say you couldn't, I said that's not the way a shoulder is cut for typical US packing/sale. Obviously they do it all the time (for export) which is why we have pork collars.
They do it for the US also... There is a spec and a IMPS item number for it.
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Unread 02-09-2011, 07:14 PM   #18
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Is that the 403A shoulder? I'm trying to learn this stuff.
I was picking the brain of the Director of Food Service Marketing of the National Pork Board, he was pretty patient with me.
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Unread 02-09-2011, 10:40 PM   #19
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Quote:
Originally Posted by Rub View Post
Is that the 403A shoulder? I'm trying to learn this stuff.
I was picking the brain of the Director of Food Service Marketing of the National Pork Board, he was pretty patient with me.
Yes....
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Unread 02-10-2011, 06:50 AM   #20
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They are voting on it Friday.

"
  1. I motion that a Rep Advisory be created to state that the American term "Pork Collar" is indeed a part of the shoulder, and that it be accepted as a meat in the Pork category as long as it is 5 pounds or greater. "
Now I guess this means having packaging if it is small or it means the reps may get a scale. If you pretrim be able to prove when purchased it was more than 5 lbs.
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Unread 02-10-2011, 07:57 AM   #21
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Scales are the only way to be sure I suppose.. it's gotta be 5lbs after trimming also.
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Unread 02-10-2011, 08:07 AM   #22
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Quote:
Originally Posted by Ford View Post
They are voting on it Friday.

"
  1. I motion that a Rep Advisory be created to state that the American term "Pork Collar" is indeed a part of the shoulder, and that it be accepted as a meat in the Pork category as long as it is 5 pounds or greater. "
Now I guess this means having packaging if it is small or it means the reps may get a scale. If you pretrim be able to prove when purchased it was more than 5 lbs.
It doesn't matter what it weighed when purchased. It only matters what it weighs when it goes on the cooker, and at that time, it has to weigh 5 lbs. or more.
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Unread 02-10-2011, 12:44 PM   #23
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I've been in contact with them as well. I know a coupl eof folks to get in the door at least!!! ;0

They have no pictures, information or anything on pork collar for the National Pork Board. I had to forward them information that I obtained from another source and it was all European information.

so my guess is that is not a recognized cut in the US.

Quote:
Originally Posted by Rub View Post
Is that the 403A shoulder? I'm trying to learn this stuff.
I was picking the brain of the Director of Food Service Marketing of the National Pork Board, he was pretty patient with me.
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Unread 02-10-2011, 12:55 PM   #24
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I have a few pics at home they sent me and I'll see about getting them up later today.
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Unread 02-10-2011, 01:32 PM   #25
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Was that Anne? She passed me to the expert and he didn't have anything...

Quote:
Originally Posted by Rub View Post
I have a few pics at home they sent me and I'll see about getting them up later today.
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Unread 02-10-2011, 01:46 PM   #26
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I hope they put something out on this. I know Ford said they were voting on it.. but I didn't see anything specific in the agenda.. unless is was in the referenced attachment that isn't posted.
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Unread 02-10-2011, 01:57 PM   #27
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It's a little more detailed than what is in the agenda... I've been preavy to a couple of emails with cc'ing...
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Unread 02-10-2011, 01:59 PM   #28
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good deal.. anybody calling in? If not.. how soon do they post the mp3 file?
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Unread 02-10-2011, 02:04 PM   #29
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It's usually within 2 days the latest... But the meetings are usually earlier in the week. So maybe by Tuesday?
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Unread 02-10-2011, 04:12 PM   #30
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Quote:
Originally Posted by Scottie View Post
Was that Anne? She passed me to the expert and he didn't have anything...
No, it was Stephen Gerike - Director of Food Service Marketing, National Pork Board. Here's the pics he sent:


And here's the explanation from the email:

Rob,

The Pork Collar Butt is a European and Canadian specification for a boneless pork butt that is cut from the Pork, Outside Shoulder, Long Cut. This is a shoulder that is separated from the loin at the 4th and 5th rib as opposed to the 2nd rib break that is more conventional in the US. It’s basically a boneless butt with the blade/rib section still attached. The extra lean is what is normally sold as country style ribs. As US packers cut more pork carcasses for export, this break is becoming more prevalent. This break is used to create a shorter loin for the Japanese Market and the collar butt is a by-product of the growing export business.

Intrepret as you will.
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