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  • Lynch BBQ - Pork Belly, Rib In, Skinless 5/9

Lynch BBQ - Pork Belly, Rib In, Skinless 5/9

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$1.75
$1.75
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Description:


  • The belly is prepared from the side after the removal of the shoulder, leg, loin.
  • Shoulder and leg separation should be reasonably straight parallel cuts.
  • Loin shall be removed by a straight cut which extends from a point, which is ventral to, but not more than 3.0 inches from the outer edge of the longissimus dorsi (loin eye) muscle on the shoulder end, to a point on the leg and ventral to but not more than ½ of an inch from the outer edge of the tenderloin muscle.
  • Fatback is removed from belly.
  • Diagphram tissue is removed.
  • Scalped skin patches should be no larger than 2x4 inches in any dimension.


Defects:


  • Presence of tissue.
  • Scalped skin patches greater than 2x4 inches in either dimension.


Packaging Details:


  • Box: Butt Box
  • Cryovac Bag: Poly
  • Pieces/Bags: 1
  • Bags/Box: 8
  • Tare: 4.5
  • Target Weight: N/A
  • Weight Type: Catch
  • Max Weight: 72
  • Min. Weight: 40
  • Pallet Count: 30


Pallet Stacking:

5 Tie x 6 high


Pricing:

Pricing based by pound

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Locations

Miami,  FL
Prague, Czech Republic
​London, England 

Email

info@eiikonllc.com
  • Home
    • What We Do >
      • Dimetri
      • Dimetri Profiling
      • Milestones
  • Contracts Portfolio
    • Quick Procurement Categories
  • Supplier Showcase
  • Our Partners
    • ADP
  • Featured Publications
  • Prague 2017
  • Minority Chamber of Commerce | Univision Partnership