514 DOMESTIC ANIMALS, DAIRYING, ETC. 



cated by the depth and evenness of fat covering the carcass, espe- 

 cially along the back and over the sides; also by the amount and 

 quality of leaf fat. (The leaf is the eternal fat of the carcass. It 

 includes the kidney fat and extends down to the flanks and skirt 

 (diaphragm.) It is essential that the fat be white and firm. The 

 depth of covering and proportion of leaf fat desired are described and 

 illustrated in connection with the various classes. 



Quality implies firm, bright, smooth-grained flesh and solid, 

 white fat evenly distributed over the carcass; smooth, thin, mel- 

 low skin free from wrinkles, blotches or bruises; moderately small, 

 fine shanks and head; soft, red chine-bones, back-bone and brisket; 

 and an absence of coarseness in general. Points of special import- 

 ance in selecting dressed hogs are the development and quality of 

 loins and sides, and the size, shape, firmness and covering of the 

 hams. Coarse or extremely large shoulders, neck and jowls, are 

 indications of stagginess, and seedy sows are classified as packing hogs 

 because of their coarse quality. The importance of weight in grad- 

 ing dressed hogs varies according to the class. In general, weight is 

 >a very important factor, and in the case of loin hogs it determines 

 not only the grade but also the class to which a carcass belongs. 



Pork Cuts. The various cuts made from dressed hogs may be 

 divided into the following general classes: Hams, sides, bellies, 

 backs, loins, shoulders, butts and plates and miscellaneous. 



These products are quoted and handled according to the man- 

 ner in which they are prepared or packed viz., Fresh pork cuts, dry- 

 salt and bacon meats, barreled or plain-pickled pork, sweet-pickled 

 meats, smoked meats, English meats and boiled meats. It will be 

 necessary to define these terms before attempting to describe the 

 grades and uses of the different classes of cuts. 



Fresh pork cuts are sold either chilled or frozen. The bulk of 

 the uncured product is disposed of within a few days after slaughter, 

 during which time it is chilled at temperature slightly above the 

 freezing point. Freezing is employed for the storage of pork loins 

 and other fresh cuts and edible offal when supply exceeds demand, 

 and in some cases for keeping bellies, hams, shoulders and other 

 cuts intended for future curing. Frozen pork, however, is not quoted 

 nor handled to the same relative extent as frozen beef and mutton. 

 Cut meats may also be kept without curing by packing in brine and 

 storing at about 15 F., until it is desired to cure them in the regular 

 manner. Cuts packed in a light brine and kept slightly above the 

 freezing point for a short time are sometimes sold as "partly cured" 

 meats. 



Fresh pork cuts are taken more or less from all classes of hogs. 

 Since the pork loin is by far the leading fresh cut, light loin hogs 

 are more extensively used for fresh pork than any other class. The 

 varying demand for loins determines to a considerable extent the 

 method of cutting other classes of hogs from time to time. Tender- 

 loins and spareribs are also primarily fresh cuts. Skinned shoulders, 

 shoulder butts, hams, bellies, fat backs, and raw leaf fat are sold fresh 

 to a small extent. Some packers purchase their raw material in the 



