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Species
Location
Specifications
Price
 
Trim (Magro)
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11-Bone Frenched Rib - (Chuletero); 4 halves per box, 10 lbs avg. box weight
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Back Back Ribs - (Tira Costilla Espinazo); 12 pieces per box, 12 lbs avg. box weight
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Back Fat, Skin-On - (Tocino); 4 pieces per box, 17 lbs avg. box weight
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Belly - (Panceta) Raw, Skin-On; 2 pieces per box, 13 lbs avg. box weight
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Collar - (Cabacero); 6 pieces per box, 12 lbs avg. box weight
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End Loin - (Pluma); 20 pieces per box, 12 lbs avg. box weight
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Shoulder Eye Muscle - (Presa); 12 pieces per box, 18 lbs avg. box weight
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Shoulder Muscle, Skirt-like - (Secreto); 20 pieces per box, 19 lbs avg. box weight
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St. Louis Spare Ribs (1pc/pk, 6pk/bx, avg. 13 lb bx)
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Striploin, Boneless - (Lomo) - cut in a few pieces; 6 pieces per box, 17 lbs avg. box weight
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Tenderloin - (Solomillo); 20 pieces per box, 15 lbs avg. box weight
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Pork
Duroc
Duroc Belly Single Rib, 50 lb avg Case
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Pork
Duroc
Duroc Cheek Medallion Cleaned, 10 lb avg Case
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Pork
Duroc
Duroc 10 Bone Rib Rack, 25 lb avg Case
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Pork
Duroc
Duroc Tenderloin, 30 lb avg Case
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Pork
Duroc
Duroc Loin Boneless CC, 30 lb avg Case
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Pork
Duroc
Duroc Boston Butt Boneless, 60 lb avg Case
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Shoulder Boston Butt Bone In, 18 lb Case
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Fresh Side Belly, 16 lb Case
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Loin Boneless Chef Ready, 20 lb Case
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Short Loin Bone In, 17 lb Case
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10-12 Bone Rack, 29 lb Case
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SRF Kurobuta, Tenderloin Peeled 190, 10 lb Case
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Japanese Cut Shoulder, 33 lb Case
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11-Bone Frenched Rib - (Chuletero); 1 pc/pk, 4 pk/bx, 9 lbs avg. box weight
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Black Label Jamon: Bone-in; 1 pc/bx, 16.5-20lbs avg. box weight
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Black Label Jamon: Boneless; 1 pc/bx, 9.75-13.25 lbs.avg box weight
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End Loin - (Pluma); 1 pc/pk, 20 pk/bx, 13 lbs avg. box weight
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Shoulder Eye Steak - (Presa); 12 pc/bx, 18 lbs avg. box weight
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Skirt Steak - (Secreto); 1 pc/pk, 18 pk/bx, 17 lbs avg. box weight
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Striploin - (Lomo); 6 pc/bx, 14 lbs avg. box weight
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Tenderloin - (Solomillo); 20 pc/bx, 14 lbs avg. box weight
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