368 ANNUAL REPORT OF THE Off. Doc. 



PROF. TOMHAVE: We will come to that in a minute and I will 

 show you where you are losing out. In the packing house they have 

 what they call a draw-shade that takes this fat off of one piece that 

 is made to fit the back of the loin. Since we don't have one of those 

 here, we will have to do the best we can with this knife, but when you 

 remove this and must mutilate one or the other, mutilate the fat 

 back portion because that is going into the lard kettle. I left a little 

 too much fat on there. 



SECRETARY nRITCHFIELD : The Jack Spratts are not all dead 

 yet 



PROF. TOMHAVE: I know, but they are too few and far between. 

 Now you notice here we have the fat back taken off, nothing but fat, 

 just a little sprinkling of lean there, but notice how much better it 

 is to put this into the lard kettle than to try to make the boy or 

 girl or even yourself eat it. You don't care for it, some of you may 

 think you do, but you really don't. 



A Member: We used to. 



PROF. TOMHAVE: Yes, but you don't any more. Twenty-five 

 years ago you would think nothing of taking that whole loin and 

 cutting a piece off and eating that fat, but you don't eat it to-day, 

 you have passed that stage. Noav here we have a commercial loin. 

 I am sorry that I haven't a small cleaver, I asked for a cleaver and 

 they sent me a splitting cleaver, but we will get that all right. Now 

 there you have that beautiful bundle of muscle fiber over the back 

 of the loin, protected from every side. Notice this rib on the inside, 

 this spinous process there that layer of fat on the outside. You can 

 put that into the oven and roast it and retain all of these juices, but 

 if you cut right through there, you have mutilated that beautiful 

 piece of meat, you are putting this choicest portion of the carcass 

 into the curing vessel, drying it up and wasting a very choice and 

 palatable piece of meat, whereas, if you leave it in this manner, you 

 can prepare it for roasts, you can prepare it for chops, and put a 

 piece of meat on the table that you can carve with pleasure. When 

 you cut this cut, as you say you do, you have the other side in ex- 

 actly the same condition. The result is that these vertebrae, held 

 together as they are, it is impossible to get to them and separate 

 them so that you can carve through and cut across the grain of the 

 meat. Your wife will tell you that the way to carve meat is to cut 

 across the grain of the meat. If you were to carve this loin, you 

 would want to cut across this way, but you cannot do it where that 

 line is left entirely intact on both sides. 



Now, what you want to do is to take a cleaver, if you happen to 

 have one, and if you do not, take a hatchet or take an axe and just 

 break through the back of these vertebrae. You notice there in one 

 place where I cut in too far, the muscles are all cut so that when 

 you put that on the table and start to carve there, you can get 

 through that rib, which is impossible if that loin is left intact. You 

 can sear this end, turn it around and sear the other end, put it into 

 the roasting pan and there is absolutely no chance for the juices to 

 escape, and when that pork roast comes on your table, you will have 

 something you will relish : it is not hard and dry. All the moisture 

 it contains is kept in there, and that is what we want and that is 



