CUTTING

Use the following guidelines in determining cutting and packaging instructions for the processor if the carcass is not cut and wrapped on the farm.

Chops.—Can be broiled, braised, or pan fried. Chops should be at least one-half to three-fourths of an inch thick for frying or braising, and 1 inch thick for broiling. Figure one or two chops per serving. Allow three-fourths of a pound of uncooked meat (bone-in) per person as a guide.

Roasts.—Allow three-fourths of a pound per serving for bone-in roasts (ham, picnic, shoulder) and one-half pound per serving for boneless roast (boned and rolled Boston butt or shoulder).

Sausage.—Allow one-third pound per serving.

Carcass Cutting Equipment

Elaborate and expensive equipment is not necessary but certain items are essential. The following equipment is recommended ([fig. 59]):

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Figure 59.—Equipment for cutting.

  1. Steel
  2. Boning knife
  3. Large steak knife
  4. Meat saw
  5. Freezer paper (see section on “[wrapping]”)
  6. Freezer tape
  7. Meat grinder (electric or hand powered)
  8. Clean water

Cutting the Carcass

Remove the hind foot by sawing through the hock joint at the right angle to the length of the foot ([fig. 60]).

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Figure 60.—Removing hind foot.

The ham may be removed two ways. The long-cut ham is cut off at the pelvic arch (bend in the backbone) perpendicular to the length of the side ([fig. 61]). This style ham lends itself to dry salt curing and aging. The popular short-cut ham is separated from the side by a cut approximately halfway between the pelvic arch and the end of the pelvic bone at a right angle to the shank ([fig. 62]).

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Figure 61.—Removing long ham.

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Figure 62.—Removing short ham.

The front foot is removed by sawing through the hock (knee) joint at a right angle to the length of the foot ([fig. 63]). A shoulder hock may be cut off about halfway up the leg ([fig. 64]). To separate the shoulder from the loin and belly, locate the second rib from the front and saw through the center of this rib ([fig. 65]).

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Figure 63.—Removing front foot.

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Figure 64.—Shoulder hock.

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Figure 65.—Shoulder removal.

The remaining part (middle) is divided into the loin and the belly by a straight cut from the edge of the tenderloin muscle on the ham end through a point on the first rib about 2 inches from the protruding edge of the split backbone (figs. [66] and [67]).

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Figure 66.—Separating middle from loin.

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Figure 67.—Separating middle from loin.

The tail, backbone, and flank are removed from the ham; and the fat over the inside (top), in the pelvic area, and along each side is trimmed close to the lean ([fig. 68]). Most of the skin and fat are left on the long-cut ham with only a short bevel at the butt (loin) end. Five or six inches of skin may be removed from the short-cut ham by cutting under the skin approximately half the distance between the butt edge and the hock ([fig. 69]). The exposed fat is then smoothly tapered to a thickness of about one-half inch at the butt end ([fig. 70]).

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Figure 68.—Trimming short ham.

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Figure 69.—Trimming short ham.

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Figure 70.—Trimmed short ham.

The fat back is removed from the loin. Starting along the backbone side at the shoulder end, cut and lift the fat over the curve of the loin muscles, being careful not to cut into the lean ([fig. 71]). Surface fat on the loin can then be trimmed to approximately one-fourth inch in thickness ([fig. 72]). The loin can be roasted whole, cut into smaller roasts, or sliced into chops ([fig. 73]). Shoulder, rib, loin, and sirloin chops are made from the loin. However, the most popular chops are from the shoulder end and the center (loin) portion. The ham end is more often roasted. Cut chops one-half to three-fourths of an inch thick for broiling or frying. Chops for stuffing are easily made by cutting them two ribs thick and making a pocket between the ribs. Be careful not to cut through the outer fat surface ([fig. 74]) when making chops for stuffing.

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Figure 71.—Trimming loin.

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Figure 72.—Trimmed loin.

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Figure 73.—Loin roasts and chops.

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Figure 74.—Loin chops.

Remove the neck bones from the shoulder by cutting beneath the ribs to the backbone and along each side of the vertebrae, then lift and cut closely around the vertebrae to complete their removal ([fig. 75]). Cut off the flap of skin, fat, and lean where the hock joins the shoulder ([fig. 76]). The jowl is removed by a straight cut, parallel to the cut which separates the shoulder from the side, just behind the curve or “dip” in the skin where the ear was removed ([fig. 77]). Bevel the fat and skin at the top edge of the shoulder ([fig. 78]).

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Figure 75.—Removing neck bones.

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Figure 76.—Trimming pork shoulder.

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Figure 77.—Removing jowl.

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Figure 78.—Trimmed pork shoulder.

The shoulder can be divided into a picnic shoulder and a blade Boston roast by making a cut at a right angle to the sides, starting one-half inch below the edge of the blade bone (figs. [79] and [80]). Bevel the skin and fat along the edge of the picnic shoulder ([fig. 81]). Remove the skin and fat (clear plate) from the Boston roast by starting at the corner over the blade bone and lifting it up and back ([fig. 82]). Trim the surface fat to a thickness of approximately one-fourth inch ([fig. 83]).

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Figure 79.—Preparing Boston and picnic shoulder.

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Figure 80.—Boston and picnic shoulder.

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Figure 81.—Trimmed picnic shoulder.

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Figure 82.—Trimming Boston shoulder.

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Figure 83.—Trimmed Boston shoulder.

The blade Boston roast can be sliced into steaks or used as a roast. It can be made into a boneless cut by removing the portion of the blade bone ([fig. 84]). The roast can be rolled and tied with strong twine or cord to make an easily carved roast ([fig. 85]). Be sure to tie the roast so that the back muscles run lengthwise.

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Figure 84.—Removing blade bone.

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Figure 85.—Boneless, tied Boston shoulder.

Separate the spareribs from the belly by cutting closely underneath the ribs beginning at the flank end of the ribs ([fig. 86]).

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Figure 86.—Removing spareribs.

Prepare a bacon side from the belly by first trimming the lean at the shoulder end approximately the same thickness as the lean in the area where the spareribs were removed. Remove any thin or ragged pieces of lean. Turn the belly over and press it flat. Remove the lower edge by a straight cut, parallel to the cut separating the belly from the loin and just inside the teat line on gilt and barrow bellies ([fig. 87]). Any enlarged or dark mammary glands should be removed. Trim the flank edge at a slight angle so the bacon side is approximately 1 inch longer on the midline edge—the side opposite the cut made to separate the loin from the belly. This extra length will compensate for differences in shrinkage during curing.

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Figure 87.—Trimming belly.

Sausage is made from the fat and lean trimmings produced from making trimmed hams, loins, bellies, picnic shoulders, and Boston roasts. If lean or additional sausage is desired, a picnic shoulder can be boned and added to the trimmings. Sausage should have a lean content of more than 50 percent. Remove skin, bone, cartilage, and bloody portions from the meat before grinding ([fig. 88]).

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Figure 88.—Skinning pork trimmings.

Wrapping

Fresh pork should be properly wrapped, quickly frozen, and stored at a temperature of -10° F or lower immediately after cutting. Proper wrapping is essential to maintain meat quality:

Figure 89.—Wrapping procedures.