1. Shoulder end shall be removed to leave no more than 8 ribs attached to the backbone and extends to the cut surface of the belly side (20). 2. Ham end shall be removed by a cut that passes through a point immediately anterior to the hip bone cartilage (10). There shall be no evidence of removal of cartilage (10). Gluteus medius must be present (14). 3. Belly side shall be removed by a straight cut (slightly concave curvature is permissible) from a point on the first rib of the loin which is not more than 4 inches from the junction of the foremost rib and the foremost vertebra (11) to a point on the ham end which is not more than 1inch from the most lateral point – either the outer tip of the longissimus dorsi or the hip bone cartilage (or the evidence of removal) (11). The longissimus dorsi and or psoas majorshall not be scored on any part of the loin (14). 4. Diaphragm and hanging tender shall be removed (5). 5. Surface fat shall not exceed 0.25 inch in depth over the major loin muscles (longissimus dorsi and gluteus medius) (6). Display: External fat side down