Use the following guidelines in determining cutting and packaging
instructions for the processor if the carcass is not cut and wrapped
on the farm.
_Chops_.—Can be broiled, braised, or pan fried. Chops should be at least
one-half to three-fourths of an inch thick for frying or braising, and
1 inch thick for broiling. Figure one or two chops per serving. Allow
three-fourths of a pound of uncooked meat (bone-in) per person as a
guide.
_Roasts_.—Allow three-fourths of a pound per serving for bone-in roasts
(ham, picnic, shoulder) and one-half pound per serving for boneless
roast (boned and rolled Boston butt or shoulder).
_Sausage_.—Allow one-third pound per serving.