ANIMAL PRODUCTS 



239 



furnish the extra short clears, ex- 

 tra short ribs, pork loins, fat backs and 

 fat bellies. Hogs dress from 65 to 80 

 per cent. For hogs dressing about 70 

 per cent, the following percentages of 

 cuts are average yields, according to the 

 different methods of cutting. "A hog 

 cut into extra short clears will yield 26 

 per cent extra short clears, 9 per cent 

 loin, 12.5 per cent ham, 9 per cent shoul- 

 der, 13 per cent lard." Correspondingly 

 different results are obtained if hogs are 

 cut into extra short ribs; pork loins, 

 belly and short, fat backs; regular short 

 ribs; rough ribs; short clears; mess 

 pork, or Cumberland cuts. Hard, short 



Cuts of mutton_I n s heep and lambs 

 the dressed weight usually ranges from 

 53 to 62 per cent, being smaller in 

 lambs than in older sheep. The cuts 

 of mutton commonly recognized are 

 neck, shoulder, shank, rib, breast, loin 

 and leg. The leg, loin and rib are the 

 high priced cuts and determine the value 

 of the carcass. The neck piece is some- 

 times divided into neck and scrag end, 

 both together being called a chine. Like- 

 wise, the loin may be separated into 

 best end and chump end, and a flank 

 piece may be cut from the lower side of 

 the loin. Chops are cut from the loin. 



Fig. 164 OUTLINES OF PRIME STEER FITTED FOR THE BLOCK 



ribs are the same as standard short ribs 

 with the bone left in. 



Short clears are the same as short 

 ribs, with the spare ribs removed. Clear 

 back is the same as short clear with 

 the belly removed. According to the 

 method of cutting, we also obtain Amer- 

 ican short cut ham, English long cut 

 ham, skinned ham, Boston shoulder, 

 Xew York shoulder, dry salt shoulder, 

 square shoulder and California ham, 

 which is also shoulder. The clear belly be- 

 comes the rib belly if the spare ribs are 

 left in, and the clear back becomes the 

 rib back with the spare rib. Mess pork is 

 cut from the sides of fat, heavy hogs in 

 strips 6 inches wide and packed in pickle 

 at the rate of 200 pounds per barrel. 



leg, neck or breast. Cutlets are cut from 

 the thick end of the loin. The saddle 

 includes both of the loins and the 

 haunch consists of the leg and adjoin- 

 ing part of the loin. 



Kinds of veal — Veal does not keep 

 as well as other meats and is not adapted 

 for smoking and curing. It is, there- 

 fore, slaughtered for immediate con- 

 sumption or for sausage making. Calves 

 less than four weeks are not fit to eat 

 and are liable to condemnation. The 

 meat of immature calves is flabby and 

 watery. The fat around the kidneys is 

 yellow or gray and tough, while in older 

 calves it is white and of softer consist- 

 ency. The long bones also show a red 



