1.3 Primal cuts of bacon: Fore-ends

1.3.1 For cured fore-ends the product shall comply with the following specification:

• Visual lean at cut face minimum 70% VL

1.3.2 For fore-end joints, steaks and rashers, products derived from bacon fore-ends in their natural form, or from fore-ends or fore-end meat which has been formed by pressing into moulds or casings and possibly heat-treated or smoked, shall comply with the following specification:

• The product shall retain its integral muscle structure. 
• The product shall comply with the following minimum standards for leanness (Minimum, % VL):

Joints
Neck-end	45%
Bacon	75%
Shoulder	75%
Picnic	75%
Fore-hock	75%
Collar	70%

Rashers
Top back	70%
Collar	70%
Cooked rashers	50%

Steaks
Bacon	75%
Shoulder	75%
Picnic	75%
Fore-hock	75%
Collar	75%

• The lean meat may be encased in an added covering of back fat and or rind.