—These are made 1¹⁄₂ ribs wide, smooth and rounded on neck end, part of shoulder butt left on and neck-bone out. They are cut principally in 12 to 14 pound averages, but are also made from 10 to 16 pounds, from shoulders that are too rough and fat to make New York Cut or Picnic Shoulders.
Boneless Rolled Picnics.
—These are made from heavy picnics by lifting the skin, removing the surplus fat and the bone, pressing or rolling and tying with cord in the form of a roll in the same manner as rolled hams. They are also made from skinned picnics. Boneless rolled shoulders are made similarly from regular shoulders.
Butts and Plates.
—Butts are cut from the end or top of the shoulder and from the jowl. Plates are made from shoulder butts. The various grades of these cuts are Boston Style, Milwaukee Style, Boneless, Buffalo Style, New York Style, Picnic, Dry-Salt and Square-Cut Butts; Regular Plates, Clear Plates and Back Plates.
Rough.
New York.
Skinned.
New Orleans.