No. 5. DEPARTMENT OF AGRICULTURE. 369 



the thing that makes a piece of roast desirable. If you were to cut 

 this up for chops — now another thing, just think how much more you 

 would enjoy a nice pork chop like that than to have it cut off there, 

 with that bone in the center coming from both sides, a little piece 

 on the outside, a very small amount of meat there and mostly bone, 

 have a pick a little off on each side ; but when you have this chop all 

 intact, look at that beautiful bundle of muscle fiber, how much more 

 attractive it is, and you will get more enjoyment out of it and cer- 

 tainly you are making a much more economical use of the carcass 

 than where you split right down the backbone. 



Some of you are interested to know where the tenderloin is found. 

 There, notice that beautiful piece of meat. This is the portion that 

 comes right out of that portion of the carcass and corresponds to the 

 porterhouse steak of beef. Your heavy bundle of muscle fiber or the 

 sirloin muscle on the outside, the tenderloin muscle below that bone 

 — notice how that is separated. If I'd cut a little further down there, 

 we would have that same T-bone we get in the case of steak. 



SECRETARY CRITCHFIELD: That is what we call the fish. 



PROF. TOMHAVE: Yes tenderloin is a nice piece of meat, I ad- 

 mit, but you get so much enjoyment out of eating it when you eat a 

 sirloin and tenderloin together. 



A Member: When you put the tenderloin in sausage, how do you 

 cut it then? 



PROF. TOMHAVE: You don't want to put the tenderloin in sau- 

 sage; take the trimmings, the more inferior parts, for sausage. 



A Member: Down our way, practically all of it is put in sausage. 



PROF. TOMHAVE: The whole hog? 



A Member: All the tenderloin. 



PROF. TOMHAVE: Then you are putting into sausage the best 

 piece of meat you are getting out of that whole carcass. 



A Member: It makes better sausage meat. 



PROF. TOMHAVE: I'd rather have mine fresh. 



A Member: What part do you put into scrapple? 



PROF. TOMHAVE: Generally trimmed portions, portions from 

 the head and pieces of that kind go into scrapple, the trimmings. 

 When you remove these ribs, cut just as close to the ribs as you pos- 

 sibly can. There are what we call the prime spare ribs. If you want 

 to buy spare ribs, these are the ribs to buy rather than those I took 

 from the neck, because these are more tractable and other choicer 

 ribs. You notice here there is that beautiful layer of lean over the 

 outside. Very often people will insist on putting meat into the cur- 

 ing vessel with these ribs left on. Take them off, remove them from 

 the middle portion, because they can be used to such better advant- 

 age while fresh than where they pass through the curing stage. Be- 

 for you trim this up, put it into the curing vessel, take a flat instru- 

 ment of one kind of another, take a cleaver and flatten it out. In the 

 packing house you probable notice they have a hydraulic press that 



24—5—1915 



