482 JUDGING FARM ANIMALS 



weight, but also the styles of cutting and methods of pack- 

 ing by which they are prepared for different classes of trade. 

 Many of the grade names refer merely to different methods 

 of cutting and curing; but since they are applied only to 

 cuts of specified quality, thickness or weight, the grades are 

 in reality based on the latter factors to a large extent. The 

 various cuts differ considerably as to methods of grading; 

 consequently an adequate explanation of the factors in- 

 volved, and their relative importance, can be presented only 

 by describing the grades of each class. 



As a matter of simplicity and convenience, the following 

 parts will be briefly referred to as representing standard 

 cuts. 



The hams are cut off just in front of the point of the hips, 

 and are neatly trimmed as may be necessary. However, 

 there are two distinct types of ham cuts, the one given being 

 the American cut. The English and Scotch have a longer 

 cut beyond the point of hip. The leg should then be cut 

 off, and in some cases it is severed just above the hock, and 

 in other cases just below it. Hams pack better with a 

 shorter leg. 



The middle piece is the entire part between the end of 

 ham at hip, and back of shoulder. This is separated from 

 the shoulder between the fourth and fifth ribs. This middle 

 piece is of great importance, because it contains the side 

 from which bacon is produced, while its upper part fur- 

 nishes pork chops or roast pieces. Along the back in fat 

 hogs is a layer of white fat, sometimes over three inches 

 thick. This is what is known as a fat back. The packer 

 slices this off in long strips, from which lard is made. Be- 

 low the back is the loin piece, which furnishes some of the 

 most popular fresh meat of the carcass. In the lower third 

 is a part termed the belly strip. Bacon of various grades 

 and classes is made from the entire middle strip, and some 

 of the highest class bacon, such as the Wiltshire side, con- 

 sists of the side, ham and shoulder left in one piece, and 

 then specially treated for the purpose. However, such a 



