366 ANNUAL REPORT OP THE Off. Doc. 



moved and used for lard, if you want a large quantity of lean meat; 

 and in the packing house they are frequently cut this way. Here we 

 have the butt fat -, this is what you get if you buy Boston butts. The 

 top of the shoulder is what is commercially known as the Boston 

 butt, and is used for roasts or used for steak or chops, but when you 

 buy this, you should not pay as much as you pay for the chops out of 

 the loin, because it is an inferior piece of meat as compared to the 

 loin portion, because it comes from the front portion of the carcass. 

 The fat then is used for lard. Now if you were to cure this, we want 

 to trim up the edges the same as we did on the full shoulder. There 

 is your calf -trimmed shoulder; a small piece, very convenient for a 

 small family. If you want a large amount of fresh meat, that is the 

 way to trim them it gives you a small shoulder. 



Now the next step is to separate or cut the ham from the middle. 

 Now there is no set place to cut that. If you want a large amount 

 of ham, you can cut prett\^ well towards the loin. If you want only 

 a small ham and a large amount of loin, large amount of fresh meat, 

 you can cut it fairly well back. The place for the back cut depends 

 entirely on the condition of the trade. When the fresh meat trade 

 is strong, when there is a heavy demand for loins and the cellars are 

 fairly well filled with hams and there is not so much demand for 

 hams, the packer is going to cut the loin long, cut lose to tlie ham, 

 but when there is a strong demand for hams, he will cut them longer, 

 especially if there is not much demand for loin. Remove the lower 

 portion of the flank in that manner when you make you cut across 

 here. Do not come across at this angle but cut on this angle, and if 

 the cut is made right back of the pelvic bone at an angle of 45 de- 

 grees, this portion is left on the loin and can go as a commercial 

 loin if you are selling it on the market, and it gives you a pound or 

 a pound and a half more of marketable meat. Suppose we cut across 

 there — this would not be fit for chops or roasts and it would have to 

 go for sausage meat. Now that ham is partially trimmed. I remove 

 some of this fat, just enough to keep the outside of the lean covered. 



A Member: What would you call that, a bacon type of hog? 



PROF. TOMHAVE: No, this is the lard type. A hog that carries 

 as much fat over the back in proportion to the amount of lean is a 

 lard type. Notice the large amount of fat; it would take a con- 

 siderably larger hog that this one, the bacon type, to carry that 

 amount of fat over the outside. In heavy hogs these hams are fre- 

 quently skinned; in other words, when there is more fat on the out- 

 side of the ham than the cured meat trade demands, that is trimmed 

 off and goes into lard, because it is more economically used for that 

 purpose. 



A Member: What breed of hog is that? 



PROF. TOMHAVE: I presume it's a Berkshire. 



A Member: It hasn't got a Berkshire head. 



PROF. TOMHAVE: I will let you speculat" on that; he has got the 

 short, chubby ears. Now here you have your ham in this condition. 

 Sometimes in heavy hams we find that it is necessary to take out 

 this bone, but in a medium sized ham in this size, it is not necessary 

 to do so. Now I want to call your attention to this one point; you 



