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Primal and Portion Quality Requirements
Primal's and Portions to be derived from AUS-MEAT Category: * P *
Primal Weight : Loin (Cutlets) is derived from Pig carcases weighing between 60kg to 70kg.
Primal Fat Range: <12mm. (Subcutaneous).
Preparation and Portion Size
Wedge shape cutlets are not acceptable.
No knife scores or damage to muscle or fat.
Rib number: 6 ribs
Weight Range/Cut thickness: To be specified by customer. Thickness to be even.
Allowable tolerance: + or - 10grams
Packaging to customers requirements:
MW/VAC-LP.
Bone guard to be applied to vacuum pack bone in cuts.
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Packaging, Labeling and Food Safety
Inner Packaging: MW/VAC. (blown bags will not be accepted) or Layer packed LP.
Number of pieces per vacuum bag as per order.
Outer Packaging
Packaged Product to be packed in approved clean food grade cartons or approved clean designated plastic tubs lined with a sheet of plastic.
Cartons/tubs identified with the supplier's name and address.
Finished gross weight not to exceed 16Kg.
Condition: Fresh or Frozen as ordered
Labeling Requirements
Company Details
Date of Packaging
Use by Date
Net Weight
Product Description
Code identification (Eurest)
Portion size / number of pieces
Food Safety
Delivery Temp:
Maximum 5°C chilled
Maximum -15°C frozen
High Risk Product: High
Sensitive Customer: (as per order details)
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