—Fresh pork cuts are taken more or less from all classes of hogs. Since the pork loin is by far the leading fresh cut, light loin hogs are more extensively used for fresh pork than any other class. The varying demand for loins determines to a considerable extent the method of cutting other classes of hogs from time to time. Tenderloins and spareribs are also primarily fresh cuts. Skinned shoulders, shoulder butts, hams, bellies, fat backs, and raw leaf fat are sold fresh to a small extent.
Skinned Ham.
Second Brand.
First Brand.
Third Brand.
FIG. 113—SHORT CUT HAMS.
FIG. 114.—SMOKED SHORT CUT HAMS—FIRST BRAND.
The grading of pork cuts is complex since it involves their quality, shape, proportions of fat and lean, and weight. Many of the grade names refer merely to different methods of cutting and curing; but since they are applied only to cuts of specified quality, thickness or weight, the grades are in reality based on the latter factors to a large extent. The various cuts differ considerably as to methods of grading; consequently an adequate explanation of the factors involved and their relative importance can be presented only by describing the grades of each class.