WHOLE PORK

Today’s pork has exciting new developments. We can develop the exact portion cuts needed with great tasting; premium cuts of fresh pork, while providing you with cost control convenience, and consistency.

Each portion is carefully selected from top quality producers based on consistency in color scores, texture, firmness and natural marbling. Scientific research has proven that pork quality can be best achieved by controlling a balanced pH level.

pH is directly related to pork quality, color, firmness and water holding capacity. The best practice to control pH is to have happy pigs. We demand humane handling practices developed by Dr. Temple Grandin and the American Meat Institute Foundation. Happy pigs produce the best “Chef ready pork”.

Prime Meats Premium Pork is founded on the Heirloom breed. The difference is a much higher level of natural marbling throughout the meat. Occasionally referred to as “black pig”, it stands for excellence and the highest pork quality based in a long line of traceably superior genetics.

Our pork is not the dry lean white meat pork, but has a buttery flavor and when pan seared, oven roasted or grilled, the center is a rosy red like a good medium rare steak. Prime Meats pork has much less weight loss during cooking than ordinary pork according to many chefs.

We bring exciting new innovations to market like Wet Aged Pork Porterhouse Chops and Rib Chops. We specify that each qualifying loin or rack needs to be wet aged a minimum of 14 days to elevate a unique flavor beyond comparison.

BOSTON BUTTS

Bone in – Thin & Thick Slices

Boneless (Slices, Cubes, Dices)

LOINS & RIBS

Loin whole 14/17

Loin whole boneless

Tenderloin

Ribs 2dn ( St. Louis style)

Ribs 3-5 dn whole rack fresh

Ribs 3-5 dn whole rack frozen

Smoked loin center cut

Ribs, diced 1 1/2″

CHOPS

Chops 4oz , 6oz, B/L 6oz

Chops C/C 12oz Db Bone French Cut

Chops C/C 12 Oz Enhanced

Loin Chops C/C 8oz

Rack Chops 6-14oz French Cut

PIC-NIC & HAMS

Picnic B/I, B/L

Fresh Hams B/I (Cut-thin,sliced)

Fresh Hams BRT

Smoked Ham

VARIETY PORK MEATS

Feet (Regular, Cut)

Tail

Neck Bone

Tongue, Jowl, Ears

Bacon Sliced

Offals: Kidneys, Liver, Stomach

Ground & Trim Extra Lean 80/20

WHOLE PORK

Whole head On (100-130 lbs) Fresh

Whole h/L Fresh

Small Pig (20-60 lbs) Frozen

BELLIES, FAT & SKINS

Cushion meat

Bellies fresh 8/10

Bellies fat skins

Fat / Lard

Casings

Pork Skins cooked