| Pork Chops [message #342521] |
Mon, 15 April 2019 05:56 |
Bruce Hart
Messages: 1501
Registered: October 2011
Location: La Grange, Wyoming
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I inherited a batch of GMCMI newsletters (Fall 1982 thru summer 2012) a few years ago and decided to go through them.
Fall of 2005 has an article detailing the different degrees punched in the pork chops.
Copied from the article:
The marking numbers stamped on the narrow side of the pork chop i.e. 14,15,17,19 reflect the foundry/batch number.
The chops were all the same until the 6-sided hole is punched in at the desired angle i.e. 23,25,28, and 30 degrees.
In 1973 GM used a 23 degree.
In 1974 they used a 28 degrees.
From 1974 to 1976 they used a 25 degrees or 30 degrees.
In 1977 They went back to a 23 degrees pork chop.
Bruce Hart
1976 Palm Beach
1977 28' Kingsley
La Grange, Wyoming
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