328 



JUDGING SWINE 



Fig. 135. — 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 outs. 



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. 



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