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.
LOINS & RIBS
Loin whole 14/17
Loin whole boneless
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 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
Feet (Regular, Cut)
Tongue, Jowl, Ears
Offals: Kidneys, Liver, Stomach