THE PORK CARCASS AND ITS CUTS 



483 



^u iiffyStandardPaticCats 

 CMcaff o^^le 



type of bacon is not com- 

 mon in America, tlie smaller 

 side, free of shoulder and 

 ham, being used. 



The shoulder is separated 

 from the head, just back of 

 the ears, and the leg is cut 

 off above the knee joint. 

 The shoulder is prepared 

 into several styles of cuts, 

 and is often sold under 

 the trade name of picnic or 

 California ham. Pieces 

 called butts are cut from 

 the top of the shoulder and 

 from the jowl. 



The head is not very 

 valuable, but is used as 

 fresh meat, for scrapple, sausage and head cheese. It is 

 also pickled. 



The relative amounts and values of pork cuts, as secured 

 from a 250-pound hog, that dressed out about 80 per cent, 

 are thus reported by Wallace's Farmer (Dec. 8, 1911) : 



Cuts and Products Weight Price 



lbs. per lb. 



Hams 35 $0.17 



Shoulders 30 .10 



Sides— thick 25 .10 



Sides— thin 21 .20 



Lard 30 .15 



Spare ribs, head, feet, backbone .... 40 .07 



Sausage 18 .20 



Total 199 Av. $0.14.1 



FIk.263. — "The various cuts differ con- 

 siderably as to methods of grading." 



