FAT TYPE 



333 



FIG. 139. English and domestic cuts of swine carcass. (Courtesy of 

 Illinois Agricultural Experiment Station.) 



A Long cut ham. 



1 Short cut ham. 



2 Loin. 



3 Belly. 



4 Picnic butt. 



5 Boston butt. 



6 Jowl. 



7 Hock. 



8 Fat back. 



English cuts. 



B Long side or middle. 

 Domestic Cuts. 



9 Clear plate. 

 2, 8 Back. 

 2, 3, 8 Side. 



4, 7 Picnic shoulder. 



5, 9 Shoulder butt. 

 8, 9 Long fat back. 



4, 5, 7, 9 Rough shoulder. 



