| IMPS NO. 415 Tenderloin |
|
|
| MBG NO. 415 | ||
| URMIS and COMMON NAMES: Pork Tenderloin. | ||
| COMMON USES: Roast; pork tenderloin; pork filet; pork tenderloin steak. | ||
| Weight Range [in pounds] | ||
| RANGE A | RANGE B | RANGE C |
| 1/4-1/2 | 1/2-3/4 | 3/4-1 |
| The tenderloin is removed from the loin intact. The side strip muscle and all glandular and bloody tissue shall be removed. Surface fat shall not exceed 1/8 in. in thickness. | ||