TICAN Premium Quality Pork Products
Table of Contents
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Table of Contents
About TICAN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Pork Forends. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Pork Middles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Pork Loins and Tenderloins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Pork Belly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Pork Legs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Pork Ribs and Bones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Pork for Manufacturing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 Pork Byproducts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
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About TICAN
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TICAN is a modern and globally focused food company, driven by a strong sense of regional pride and tradition. Founded in 1928 when a group of local farmers started their own slaughterhouse, TICAN has grown to be the second largest slaughterhouse in Denmark. We export approximately 85–90% of our production to 140 countries around the world. Countries like Australia, Japan, Germany, the USA and Russia, have come to know the service that TICAN delivers and count on us for high quality meats at the right price. Simply put, our mission is to: “Meet customer needs, whilst maintaining the highest standard of meat quality”.
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About TICAN
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Raw Material – Our pigs come from TICAN’s 300 farmer co-ops in North West Denmark. To ensure that our farmers rear a consistently healthy hog, our settlement-per-kilo payment system is based on specific quality perimeters. The Danish standards on animal welfare, whereby vets work onsite to check the health of the pig, ensure that our safety levels are second to none. Meat Quality – Our ability to find solutions to our customer’s specialised needs – such as tailor-made, high quality cuts, 100% standardised cuts, bespoke packaging, and a guarantee of no foreign material – enables our customers to differentiate their products and brands from the competition.
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Pork Forends
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“I joined the industry over 30 years ago, working in the deboning section. I think quality has always been high, because traditionally we were working with trained butchers who knew what they were looking for. What is interesting today is that the quality demand is still high, but more and more it is coming from the consumer.” Favourite cut: Neck roast
Jan Iversen Plant manager, forends
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Pork Forends
Pork forend 1301 Pork forend with jowl.
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Pork forend 1304 Pork forend without jowl meat.
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Pork Forends
Pork shoulder 1309 Pork shoulder, tennis cut.
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Pork shoulder 1312 Pork shoulder, bone in, without collar.
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Pork Forends
Pork shoulder 1313 Pork shoulder boneless without shoulder chap and shank meat. Trimmed to app. 88% CL.
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Pork shoulder 1315 Pork shoulder boneless, rind on.
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Pork Forends
Pork shoulder 1316 1313 pork shoulder split in three pieces, each piece vacuum packed.
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Pork shoulder 1356 1350 pork shoulder split in four pieces, each piece vacuum packed.
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Pork Forends
Pork shoulder 1350 Pork shoulder boneless with shank and shoulder chap. Trimmed to app. 2 mm fat. App. 82% CL.
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Pork shoulder 9363 Pork shoulder boneless, rindless, with shank meat and chap. App. 77% CL.
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Pork Forends
Pork collar 1320 Pork collar, trimmed, boneless. With false lean.
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Pork collar 1327 Pork collar, trimmed, boneless. Narrow cut. With false lean, trimmed.
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Pork Forends
Pork collar 1328 Pork collar, trimmed, boneless. Narrow cut. Without false lean.
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Pork collar 9321 Pork collar Kataroosu, narrow cut, false lean with 5–8 mm fat, candy wrapped.
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Pork Middles
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“In our daily work, my colleagues and I have a strong focus on quality – not only the meat quality and specification – but also ensuring that our products are free from bones or soft-bones – or any kind of foreign material. I try to put myself in the place of the customer, and then try to eliminate any problems that could arise at their end.” Favourite cut: Loin
Jesper Madsen Manager, middle, loin and belly department
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Pork Middles
Pork middle 1401 Pork middle, rind on, bone in.
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Pork middle 1408 Pork middle, rind on, boneless.
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Pork Middles
Pork middle 1420 Pork middle, rindless, boneless max 12 mm fat.
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Pork Loins and Tenderloins
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“The thing that keeps me interested is the opportunity to do specialty cuts. Different cultures have different needs, like Japan, where once a year they require a particular cut for their Obon festival. We meet these specialised needs by pairing our production people with the customer’s production people.” Favourite cut: Loin
Jesper Madsen Manager, middle, loin and belly department
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Pork Loins and Tenderloins
Pork loin 1600 Pork loin, rind on, bone in.
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Pork loin 1550 Pork loin, rind and boneless, cut max. 25 mm from the dark muscle, max. 10 mm fat.
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Pork Loins and Tenderloins
Pork loin 1601 Pork loin, bone in, with oyster piece, defatted to 3 mm fat.
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Pork loin 1603 Pork loin, boneless, without oyster piece, trimmed to dark muscle.
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Pork Loins and Tenderloins
Pork loin 1606 Pork loin, boneless, sheet ribbed, without oyster piece, cut max. 25 mm from the dark muscle, max. 3 mm fat.
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Pork loin 1612 Pork loin, boneless, sheet ribbed, without oyster piece and false meat. Defatted to the membrane.
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Pork Loins and Tenderloins
Pork loin 1617 Pork loin, boneless, sheet ribbed, without oyster piece and false meat. Defatted to the membrane, with top muscle in the oyster end. 38
Pork loin 1660 Pork loin, boneless, sheet ribbed, without oyster piece and false meat. Max. 3 mm fat.
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Pork Loins and Tenderloins
Pork loin 1669 Pork loin, boneless, sheet ribbed, without false meat and gristle. Max. 3 mm fat. Cut close to the dark muscle line.
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Pork loin 1697 Pork loin, boneless, sheet ribbed, without oyster piece and false meat. Defatted to the membrane, without top muscle in the oyster end. Min 3.5 kg. 41
Pork Loins and Tenderloins
Pork tenderloin 1905 Pork tenderloin, trimmed. With chain, piece of flank and leg muscle.
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Pork tenderloin 1906 Pork tenderloin, trimmed. With chain, without piece of flank and leg muscle.
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Pork Loins and Tenderloins
Pork tenderloin 1908 Pork tenderloin, trimmed. Without chain, without piece of flank and leg muscle.
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Pork Belly
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“I started out in this industry as an apprentice over 20 years ago, and have seen a lot of changes in that time. Largely this has been with the technology used. When I started it was a really manual job, but today we have equipment that enables us to be more efficient, and to maintain a consistently high quality.” Favourite cut: Loin steak
Henrik Lawaetz
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Pork Belly
Pork belly 1801 Pork belly, rind on, bone in, full length and width.
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Pork belly 1812 Pork belly, rind on, single ribbed, width 230 +/- 10 mm, length 530 +/- 10 mm.
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Pork Belly
Pork belly 1815 Pork belly narrow cut, ribs single german cut, length max 56 cm, full width.
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Pork belly 1822 Pork belly, narrow cut, rind on, sheet ribbed, softbone in, width 200 +/- 10 mm, length 500 +/- 20 mm.
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Pork Belly
Pork belly 1863 Pork belly, rindless, boneless, single ribbed, without belly flank, width 230 +/- 10 mm, length 530 mm +/- 10 mm, weight 3.2–4.3 kg.
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Pork belly 1871 Pork belly, narrow cut, rindless, boneless, sheet ribbed, without belly flank, width 19–22 cm, length 48–54 cm.
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Pork Legs
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“I have been in this industry for over 35 years, so of course I think experience goes a long way in producing the best cut. The demand for quality and price comes from different areas today. We need to produce the highest quality cuts with the highest yield. That’s where an experienced knife comes in handy.” Favourite cut: Rib steak
Kim Sørensen Manager, leg department
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Pork Legs
Pork leg 1201 Pork leg, bone in, straight cut.
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Pork leg 1203 Pork leg, bone in, round cut, without tailbone, flank fat and flank meat.
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Pork Legs
Pork leg 1263 Pork leg, converter gammon, bone- and rindless, round cut.
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Pork leg 1277 Pork leg, converter gammon, boneless, round cut.
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Pork Legs
Pork leg 1282 Pork leg, horseshoe gammon, without starfat and flap, roundcut.
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Pork horseshoe chump-end 1221 Pork leg muscle, chump-end, app. 90% CL.
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Pork Legs
Pork top side 1267 Pork leg muscle, top side without cap.
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Pork thick flank 1259 Pork thick flank.
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Pork Legs
Pork leg eisbein 1934 Pork “Eisbein“/”Mini haxen” – Pork leg shank muscle with radius.
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Pork Ribs and Bones
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“Being a medium size company, TICAN has a lot of flexibility in terms of meeting the needs of our customers. We will sit down with a customer’s production and work out how we can improve our service, through cut, or packaging, so that our customers have less product handling at their end. This reduces their cost while increasing our value. Everybody wins.” Favourite cut: Loin
Jesper Madsen Manager, middle, loin and belly department
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Pork Ribs and Bones
Pork loin rib 1645 Pork loin back rib, narrow cut.
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Pork loin rib 1648 Pork loin back rib, wide cut.
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Pork Ribs and Bones
Pork sparerib 1838 Pork sparerib with breastbone, narrow cut.
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Pork sparerib 1839 Pork sparerib without breastbone, narrow cut.
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Pork Ribs and Bones
Pork loin flat bone 1646 Pork loin featherbone.
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Pork riblet 1330 Pork riblet, with breast bone.
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Pork Ribs and Bones
Pork neck bone 1344 Pork neck bone with riblet.
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Pork neck bone 1345 Pork neck bone, without riblet.
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Pork Ribs and Bones
Pork humerous bone 1972 Pork forend humerous bone.
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Pork soft bone 1841 Pork soft bone.
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Pork Ribs and Bones
Pork tip bone 1997 Pork tip bone.
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Pork tail bone 4904 Pork tail bone.
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Pork for Manufacturing
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“I joined TICAN thirty-years ago in the deboning department. Today I am managing our packing plant. Basically, we receive the finished cuts, pack them how the customer wants them, and get them shipped out. This is where we win over our competitors. We work closely with the customer to find out how we can pack their meat in order to cut product handling, and therefore costs, on their side. It’s a very personal service.” Favourite cut: Loin
Søren Andersen Manager, packing and dispatch department
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Pork for Manufacturing
Pork shank meat 1247 Pork shank meat, bone- and rindless, app. 92% CL.
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Pork forend trimmings 1342 Pork forend trimmings, app. 70% CL.
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Pork for Manufacturing
Pork shoulder chaps 1334 Pork shoulder chaps, rindless, app. 50% CL.
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Pork shank meat 1347 Pork shank meat, app. 94% CL.
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Pork for Manufacturing
Pork shoulder jowl 1962 Pork shoulder jowl, rindless, app. 50% CL.
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Pork shoulder maxi jowl 1965 Pork shoulder maxi jowl, rindless, app. 50% CL.
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Pork for Manufacturing
Pork oyster piece 1621 Pork oyster piece, app. 95% CL.
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Pork shoulder maxi jowl, rind on 1966 Pork shoulder maxi jowl, rind on.
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Pork for Manufacturing
Pork loin trimmings 1640 Pork loin trimmings, app. 60% CL.
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Pork belly strips 1831 Pork belly strips, rindless, app. 65% CL.
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Pork for Manufacturing
Pork belly flanks 1835 Pork belly flanks, rindless, app. 65% CL.
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Pork leg trimmings 1242 Pork leg trimmings, app. 80% CL.
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Pork for Manufacturing
Pork neck fat 1340 Pork neck fat.
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Pork cutting fat 1341 Pork cutting fat from for ends.
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Pork for Manufacturing
Pork cutting fat 1343 Pork soft cutting fat from for ends.
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Pork back fat 1702 Pork back fat.
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Pork for Manufacturing
Pork cutting fat 1705 Pork cutting fat.
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Pork belly rind 1909 Pork belly rind, wide.
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Pork for Manufacturing
Pork back rind 1703 Pork back rind.
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Pork shank rind 1236 Pork shank rind.
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Pork for Manufacturing
Pork mixed rind 1911 Pork mixed rind.
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Pork MDM 4940 Pork Mechanical Deboned Meat, plate frozen.
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Pork for Manufacturing
Pork soft fat 1834 Pork soft fat.
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Pork leg trimmings 1270 Pork leg trimmings app. 87–90% CL.
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Pork for Manufacturing
Pork leg trimmings 1296 Pork LM meat app. 90–92% CL.
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Pork Byproducts
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“Safety is a big part of my job. When processing over 7000 pigs a day across two lines, efficiency is the only way to meet today’s demands while guaranteeing safety. As a co-op of close to 400 farmers, we know the conditions under which our pigs are reared. But still, we have trained vets in our stables round the clock to check the animals as they enter our processing plant.” Favourite cut: Loin fillet
Søren Nielsen Manager, slaughtering department
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Pork Byproducts
Pork half head 4012 Pork half head.
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Pork front feet 1903 Pork front feet.
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Pork Byproducts
Pork hind feet 1904 Pork hind feet.
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Pork tail 4905 Pork tail without tailbone.
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Pork Byproducts
Pork ear flaps 1923 Pork ear flaps without ear root.
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Pork diaphragm 4948 Pork diaphragm with membrane.
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Pork Byproducts
Pork liver 4951 Pork liver.
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Pork heart 4953 Pork heart.
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Pork Byproducts
Pork uteri 4957 Pork uteri.
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Pork brain 4956 Pork brain.
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Pork Byproducts
Pork tongue 4969 Pork tongue, swiss cut, without root meat.
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Pork tongue root meat 4962 Pork tongue root meat.
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Pork Byproducts
Pork kidney 4952 Pork kidney.
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Tican Fresh Meat A/S
Strandvejen 6
DK-7700 Thisted
Tel. +45 9919 2300
Fax +45 9792 4703
CVR no. 26 786576
[email protected]
www.tican.com
