Pork Loins.
—These are made from sides of loin hogs, with the belly and back-fat cut off; they contain the back-bone, back-ribs and tenderloins, and have but a small amount of fat (one-fourth to one-half inch) on the outside. The weights of regular pork loins are 8 to 18 pounds and the price usually varies inversely with the weight. 14 pounds is the heaviest average generally used for fresh trade. Extra or Long Pork Loins include, in addition to the regular loin, the top or lean cut of the shoulder, but this cut is seldom made.
Tenderloins consist of short round muscles lying underneath and on each side of the back-bone; they are attached to the “slip-bone” and extend from the loin butt almost to the last rib. They weigh one-fourth to one pound each, but those weighing three-fourths pound or over are most extensively used. They are cut from hogs that are too heavy and rough to yield regular pork loins, and from which short ribs, mess pork and boneless loins are made.
Loin Rolls.
—These are made from heavy loins (15 to 22 pounds) by boning them completely.
Shoulders.
—The standard grades are Rough, Regular, Picnic, New York Cut, Skinned, Square, New Orleans Cut and Boneless Rolled Shoulders.
Rough Shoulders.
—These are untrimmed shoulders as cut from the hog, separated from the side between the first and second ribs and with the jowl cut off square.