—Regular Short Clears are made from regular short ribs by removing the ribs and cutting reasonably square at each end. They are graded and handled in the same manner as short ribs. Short Clears average 30 to 70 pounds and to grade regular must average not less than 35 pounds. It is primarily a domestic cut but is exported to some extent. Square-Cut Short Clears are the same as Square-Cut Short Ribs except the ribs are taken out.
Extra Short Clear Sides or “Extra Clears” are made the same as short clears except that the loin is also removed. They may be made from extra short ribs by cutting out the ribs. The pieces weigh 25 to 60 pounds, and must average not less than 30 nor more than 60 pounds to grade regular.
“English” Bacon Sides.
—These so-called sides or long middles include both the side and shoulder, and in one instance (Wiltshires) the ham is also included. After arrival in Great Britain, they are usually made into “rolled sides,” which are dried for English trade, but in Scotland are usually smoked.
“Wiltshire” Sides consist of the side, ham and shoulder left together in one piece; the blade-bone is taken out, foot cut off, the shoulder trimmed the same as “Cumberlands,” hip-bone taken out, not backstrapped, the belly trimmed smooth and even, and leg of the ham cut off below the hock joint. These sides average 40 to 70 pounds and are selected especially for thickness of lean meat with a light, even covering of fat from 1¹⁄₄ to 2 inches thick, not exceeding 1³⁄₄ inches in the best grades. They are made exclusively from choice lean bacon hogs, and are the highest grade of English bacon sides.
FIG. 118.—SHORT RIBS. CUT FOR MESS PORK.
Heavy.
Medium.