—These are picnics from which the surplus fat and the skin are removed and the shank cut off close to the breast. They are not trimmed as closely as regular picnics.
Dry-Salt Butts.
—These are made from the jowl (lower part of the neck and cheek) with the edges trimmed smooth and the piece pounded flat. They weigh 3 to 5 pounds.
Square-Cut Butts.
—These are also made from the jowl but are more closely trimmed and squared. They average 2 to 4 pounds.
Regular Plates.
—These are made from shoulder butts by removing a boneless butt, thus making a fat piece with a facing of lean, containing the end of the blade-bone, and weighing 6 to 12 pounds.
Percentages of Yield.
—The variety of cuts into which a hog can be divided are many and the tables following indicate the percentages of yield of the different cuts, based on the live weight of the hogs. The percentage of yield of lard includes both prime steam lard and leaf. It should be understood that the total yield of the various cuts mentioned will vary slightly in different markets, and in the same market at different seasons of the year, according to the quality of the hog. These variations will not be more than 2 per cent, probably, on the total yield.
The percentages here given are about an average, or possibly a little under the average, and are based on hogs averaging from 240 to 275 pounds live weight. Extra short clears, extra short ribs, pork loins, fat backs and bellies are made out of mixed packing hogs, averaging 220 to 300 pounds; at some seasons of the year averaging twenty-five to thirty pounds heavier.