§ 17. Cooling the Carcass
As a rule, the butchers in Canton cut up the carcass immediately after gutting. This may be necessary in a warm climate where no ice is used to facilitate cooling, in order to prevent the meat from souring, but the meat handles much better if it is cooled before it is cut up. This may be done during the cold weather of the winter season by butchering in the evening and allowing the carcass to cool over night, or by placing the meat in a refrigerator, at a temperature of from 34 to 40 degrees Fahrenheit. Freshly killed meat absorbs odors very readily and there should be no fresh paint, tar, kerosene, or like substances near the fresh meat.
Fig. 8. A good lard hog. Note the full back and hams, short neck, deep sides, short legs, and excellent quality.
Fig. 9. Dressed carcass: 1, hams; 2, bacon; 3, fatback; 4, shoulder; 5, jowl; 6, shoulder butt; 7, leaf lard; 8, ribs; 9, fat back and chops; 10, head.