SCORE CARD FOR BEEF CATTLE (Continued) 



Estimated Weights.... 

 Correct Weights.... 



EXERCISE No. 36 

 CUTS OF PORK 



Object: To learn the value of the different cuts of pork. 



Material : Outline of a dressed hog, and the prices of the 

 different cuts from the butcher's standpoint. 



Method : Make an outline of the dressed carcass. Write 

 the name of each cut in its proper place. After discussing 

 the value of each cut including weight and price, number the 

 cuts on the outline according to their importance. 



69 



