—Thoroughly clean, strip from fat, remove lining for sale to pepsin factories. Hog pouches are used for head cheese stuffing or cleaned like tripe for sheep sausage.
Entrail Fats.
—All entrail fats are satisfactory for use in prime steam lard if properly cleaned.
CHAPTER XXI
PORK CUTTINGS
Hog Cutting — Variety and Classes of Hogs — Cutting Floor — Pork Cuts — Hams — Side Meats — Bellies — Backs — Loins — Shoulders — Butts and Plates — Percentage of Yield — Change Cuts One Side — Test on Five Sides — Complete Cutting Test.
Hog Cutting.
—The division of a carcass into its parts for disposal of fresh pork and for curing purposes, is a part of the expert work in the packing house business. The cuts placed in the curing cellar for shipment six or seven months hence and a prognostication as to what cut will meet a favorable future market; the sale, etc. are true problems.
There are a number of standard cuts, however, that are usually readily disposed of. A description of the various cuts, etc. is given herein. Use is made of much valuable data collected and published in the Illinois State Agricultural Department Bulletin previously referred to.
Variety and Classes of Hogs.
—A day’s buying of hogs unless selected to yield a given quality, is likely to yield the following classes: