PORK CUTTINGS
HOG CUTTING -- VARIETY AND CLASSES OF HOGS -- CUTTING FLOOR -- PORK
CUTS -- HAMS -- SIDE MEATS -- BELLIES -- BACKS -- LOINS -- SHOULDERS
-- BUTTS AND PLATES -- PERCENTAGE OF YIELD -- CHANGE CUTS ONE SIDE --
TEST ON FIVE SIDES -- COMPLETE CUTTING TEST.
=Hog Cutting.=--The division of a carcass into its parts for disposal
of fresh pork and for curing purposes, is a part of the expert work in
the packing house business. The cuts placed in the curing cellar for
shipment six or seven months hence and a prognostication as to what cut
will meet a favorable future market; the sale, etc. are true problems.
There are a number of standard cuts, however, that are usually readily
disposed of. A description of the various cuts, etc. is given herein.
Use is made of much valuable data collected and published in the
Illinois State Agricultural Department Bulletin previously referred to.
=Variety and Classes of Hogs.=--A day’s buying of hogs unless selected
to yield a given quality, is likely to yield the following classes:
Carcass Weights
Smooth Heavy or Heavy Loin Hogs 240 to 400 lb.
Butcher or Light Loin Hogs 160 to 240 lb.
Packing Hogs 100 to 400 lb.
Bacon or Marked Hogs 90 to 170 lb.
Shippers 100 to 200 lb.
Pigs 20 to 100 lb.
Different styles of dressing are characteristic of the different
classes of carcasses except heavy and light loin hogs, and shippers and
pigs. Dressed hogs of all classes are cut open along the underline and
through the aitch-bone and brisket, but the method of splitting and
trimming varies with the class, as follows:
“_Loin Hogs._--These are split down through the center of the back-bone
(‘loin-split’ or ‘center-split’) in order that pork loins may be cut
from the sides. They are dressed “packer style,” i. e., head off, leaf
out and hams faced.
[Illustration:
Inside.
Outside.
FIG. 108.--SMOOTH HEAVY HOGS.]
“_Packing Hogs._--Are usually split like loin hogs; sometimes on one
side of the back bone, making a hard and soft side.
“_Bacon Hogs._--Or those used for English meats are usually dressed
‘marked’; that is, a knife is passed down each side of the back bone
and the backbone removed. The hogs are dressed regular unless the ham
is intended for a long cut ham.
[Illustration: FIG. 109.--BUTCHER HOGS. =~A~=, HEAVY. =~B~=, LIGHT.]
“_Smooth Heavy or Heavy Loin Hogs._--The following description is of
the usual commercial selection of hogs: These are prime smooth hogs,
either barrows or good, clear (not seedy) sows, weighing 240 to 400
pounds, with from four to six inches of fat on the back; thick, wide,
level sides without depressions in the back; heavy hams, filled out
even with sides, full at the rump and well rounded down toward hocks,
without flabbiness. As their name indicates such hogs are suitable for
heavy loins. The remainder of the sides are being used for heavy short
clears or fat backs and bellies.
“_Butcher or Light Loin Hogs._--A large proportion of the fresh pork
sold in retail markets is pork loins, which are cut into chops and
roasts; hence light loin or ‘pork loin’ hogs are those from which these
cuts can be obtained to best advantage.
[Illustration: FIG. 110.--PACKING HOGS (SOWS). =~A~=, HEAVY. =~B~=,
MEDIUM.]
“To yield loins of the proper size and quality, a hog carcass should
weigh about 160 to 240 pounds and have the same shape, smoothness and
general quality described for heavy loin hogs. The covering of fat
should be two to four inches thick on the back. This class is composed
of barrows and smooth, clear sows. The weights most preferred for
butcher hogs are 200 to 220 pounds. They are principally cut up by
packers, the loins being sold to retail dealers or jobbers. Besides
loins, fat backs, clear bellies, extra ribs and extra short clears are
commonly made from sides of butcher hogs. The hams are cut short and
the shoulders principally made into picnics, New York-cut shoulders and
Boston butts. In some instances carcasses of this class are sold to
retail markets for fresh trade, in which case they are dressed either
‘head on’ or ‘head off’ as ordered. (See Fig. 109.)
[Illustration: FIG. 111.--CHOICE BACON HOGS.]
[Illustration: FIG. 112.--PORK CUTS.
English Cuts.
A, Long cut ham.
B, Long side or middle.
Domestic Cuts.
1. Short cut ham.
2. Loin.
3. Belly.
4. Picnic butt.
5. Boston butt.
6. Jowl.
7. Hock.
8. Fat back.
9. Clear plate.
2, 8. Back.
2, 3, 8. Side.
4, 7. Picnic shoulder.
5, 9. Shoulder butt.
8, 9. Long fat back.
4, 5, 7, 9. Rough shoulder.]
“_Quality of Packing Hogs._--This class includes mixed hogs of all
weights which are too coarse in quality, rough in shape or soft and
uneven in finish to be suitable primarily for fresh pork products or
smoked meats and are therefore principally packed in such forms as
barreled pork and dry-salt meats.
“_Heavy Packing Hogs._--These are also known as Rough Heavy or Mess
Pork Hogs, consist of rough and seedy sows, coarse barrows, boars and
stags averaging 240 to 400 pounds. All heavy hogs that are too rough to
be classed as loin hogs are included in this grade. Defects common to
these carcasses are thick, rough and wrinkled skin, dark-colored and
coarse-grained flesh, soft, oil fat, large bones and carcass bruises.
(Fig. 110.) They are more largely cut into short ribs and mess pork,
and less into loins, fat backs and bellies than Heavy Loin Hogs, and
consequently are more frequently ‘marked’ and side-split although at
times a large proportion of them are loin-split and pork loins taken
out. The hams are sweet pickled and shoulders made into picnics and
Boston butts.
“_Marked Hogs._--Light marked hogs are those that are suitable
primarily for sugarcured breakfast-bacon bellies and ‘English’ meats.
Since such meats must be comparatively lean, firm and of good quality,
the leading features of bacon hogs are long, deep, smooth sides with
a light, even covering of fat over the entire carcass and especially
uniform on the back and sides. The hams should be full but lean and
the shoulders light and smooth. The flesh must be firm, the fat solid
and the carcass sufficiently mature to insure proper curing. Hogs
which fulfil these conditions weigh 90 to 170 pounds dressed. The most
desirable weights are 120 to 150 pounds. They consist principally of
barrows, but for most grades of bacon, smooth clear sows that resemble
barrows in general quality and finish are used to some extent. The
products principally made from them are ‘English’ middles, backs and
bellies, domestic breakfast-bacon bellies, long-cut and short-cut hams.
Bacon hogs vary from choice to common in quality, finish and shape,
although no fixed grades are universally recognized among packers. This
grade is used for the manufacture of ‘Wiltshire’ and ‘Staffordshire’
sides, ‘English’ backs and bellies, and fancy breakfast-bacon bellies,
also ‘Cumberland’ sides to some extent. They weigh about 120 to 160
pounds.”
=Cutting Floors.=--The hogs thoroughly chilled are ready for the
cutting room. To be safe, however, the hogs should show a temperature
of from 34° to 36° F. inside of the hams and shoulders. If this
temperature in the meat has been reached by gradual chilling, very
little trouble should be experienced in curing the meats. The proper
cutting of the hog carcass is one of the most important items in
the economical handling of hogs. The great variety of cuts and the
percentage of yield of the various cuts are given on succeeding
pages. For cutting and trimming economically it is essential that
suitable facilities be provided. A cutting floor must be laid out for
the quantity to be handled and for the style of meats to be cut. The
carcass being heavy, the use of slides, conveyor mechanical saws, etc.,
are resorted to.
In hog cutting floors of large capacity the arrangement is usually on
three floors or decks, the parts gravitating in the movement toward
a finished cut. It is preferable to do the cutting in a cooled room
in most climates and where a uniform temperature of 40° to 45° can
be maintained. Lower temperature would be better but it is difficult
to keep working people satisfied, particularly where female help is
employed, for trimming purposes.
Be it said that moisture and heat are not conducive to the keeping
quality of meats and it is to be avoided. The handling of cold meat in
warm rooms brings about this condition, consequently it is far better
to avoid exposure in cutting hogs into the several parts.
The usual method is to remove the ham, preferably by knife and hand
saw; to chop the shoulder, further separated by power saw; to pull the
loin and pass the side on for separation to backs and bellies. The
further finishing of the cuts, either immediately on separation from
the side or in an adjacent room, is a matter of space available.
=Pork Cuts.=--Fresh pork cuts are taken more or less from all classes
of hogs. Since the pork loin is by far the leading fresh cut, light
loin hogs are more extensively used for fresh pork than any other
class. The varying demand for loins determines to a considerable
extent the method of cutting other classes of hogs from time to time.
Tenderloins and spareribs are also primarily fresh cuts. Skinned
shoulders, shoulder butts, hams, bellies, fat backs, and raw leaf fat
are sold fresh to a small extent.
[Illustration:
Skinned Ham.
Second Brand.
First Brand.
Third Brand.
FIG. 113--SHORT CUT HAMS.]
[Illustration: FIG. 114.--SMOKED SHORT CUT HAMS--FIRST BRAND.]
The grading of pork cuts is complex since it involves their quality,
shape, proportions of fat and lean, and weight. Many of the grade names
refer merely to different methods of cutting and curing; but since they
are applied only to cuts of specified quality, thickness or weight,
the grades are in reality based on the latter factors to a large
extent. The various cuts differ considerably as to methods of grading;
consequently an adequate explanation of the factors involved and their
relative importance can be presented only by describing the grades of
each class.
=Hams.=--Hams are of two general kinds, short-cut and long-cut. The
former are made from comparatively fat, plump hams, trimmed short and
round at the butt, and the shank cut off at the hock joint. They are
sold either as Regular Short-Cut, Skinned, or Boneless Rolled Hams.
Long-cut hams are lean, long hams, with the butt left full and the foot
taken off at the first joint below the hock. The principal grades are
Regular Long-Cut, Stafford Cut, Manchester Cut and Italian Cut Hams.
_Short-Cut or American Cut Hams._--These are cut from the side midway
between the hench-bone and slip-bone,[A] trimmed round at the butt,
cushion[B] faced full, not undercut on the skin side, and shank cut off
in or above the hock joint. Until 1909 the Board of Trade required that
the shank be cut above the hock so as to expose the marrow. Practically
all hams are sold as sweet-pickled or smoked meats. For regular
delivery on the Chicago Board of Trade as sweet-pickled hams, they must
average, in lots, not to exceed 16 pounds, with no ham to weigh less
than 12 pounds and none to weigh over twenty pounds. The short-cut hams
is the leading ham cut and has to a large extent taken the place of the
long-cut ham in export trade.
[A] The hench-bone is the flat portion of the hip-bone that remains
attached to the socket joint of the ham when the hog is split. The
slip bone is the portion of the hip-bone that lies in contact with
the back-bone near the end of the loin.
[B] The cushion is the fat butt of the ham where the tail piece is
cut off.
[Illustration: FIG. 115.--BONELESS ROLLED HAMS.]
Short-cut hams are graded by packers according to the brand of smoked
hams for which they are suitable. For the first brand (known as “extra
selected” or “fancy-cured” hams) they are selected for thickness
and firmness of lean meat, plump, well rounded shape, solid, white
fat or medium thickness (one to two inches on a medium-weight ham),
smooth, soft skin, bright color, small shank and absence of bruises.
The bulk of this grade weigh 10 to 16 pounds, 10 to 12 pounds being
most desirable for family trade, and 14 to 16 pounds for hotels
and restaurants. See Fig. 113. Second brand or second grade hams
(frequently termed No. 1’s) are deficient in one or more of the points
just mentioned, but must be reasonably good in general quality and not
exceedingly deficient in any particular. Many of them are too fat for
the first brand. The third brand (also known as “seconds”), includes
those from which a skin-bruise has been removed, also thin, light hams
and any others which lack the shape and quality required for regular
meat market trade.
[Illustration:
Regular.
Manchester.
Stafford.
Italian.
FIG. 116.--LONG CUT HAMS.]
[Illustration:
Short Rib.
Extra Short Rib.
Short Clear.
Extra Short Clear.
FIG. 117.--SIDES.]
_Skinned Hams._--These are cut short as explained above, the skin is
removed down to the shank and the fat trimmed off within one inch of
the lean. Until 1909 the Board of Trade regulation required the fat to
be trimmed off within one-half inch of the lean. They are made from fat
hams of first and second grades, weighing from 12 to 30 pounds, but the
bulk weigh 16 to 22 pounds. Many skin-bruised hams are also skinned in
order to remove bruises.
_Boneless Rolled Hams._--These are made from sweet-pickled short-cut
hams by lifting the skin, removing the surplus fat and the bone, and
pressing or tying in the form of a roll with skin on. They are also
made from skinned hams. 15 to 26-pound hams of first and second brands
are used. These are usually prepared from cured hams.
_Regular Long Cut Hams._--These are lean, long hams with only one-half
to one and one-half inches of outside fat, and are “cut from the
side by separating with a knife the hip-bone from the rump, properly
rounded, foot unjointed at first joint below the hock.” They are not
faced; and the butt end is left full, which gives it a flat, lean
appearance. (Fig. 116.) Average weights are 10 to 20 pounds but usually
above 14 pounds. This cut is made from good and choice bacon hogs.
“Yorkshire” or “York” hams are cut slightly longer at the butt than
regular, but are otherwise as described above. “Smithfield” or Virginia
Style hams are long-cut and very lean, dry salt cured, long smoking,
spiced, and “aged” for several months before using. They weigh 9 to 18
pounds.
“Stafford” Hams are cut about two inches shorter at the butt end than
regular long-cut hams, hench-bone taken out exposing the socket joint,
and foot cut off at the first joint below the hock. They are cut from
good and choice bacon hogs and cured for English trade. This grade is
made principally from 14 to 18-pound hams. See Fig. 116.
“Manchester” Hams are a very lean grade of long-cut hams comparatively
flat in shape, butted like “Staffords,” and averaging 14 to 18 pounds.
See Fig. 116.
“Italian” Hams are very thin, long hams, of 9 to 18-pounds average,
and of common to good quality. The hench-bone is removed as from
“Staffords,” the leg is left extra long, the butt trimmed like American
or short-cut hams, the ham pressed flat, dry-salt cured, smoked dark
and seasoned with pepper. See Fig. 116.
Numerous other styles of grades of hams which were formerly packed in
large quantities, especially for export trade, are no longer made or
used sufficiently to be regarded as standard products.
=Side Meats.=--This class includes various grades and cuts of Short
Ribs, Short Clears and “English” Bacon Sides.
_Short Rib Sides._--Regular Short Ribs are middles of hogs from which
short-cut hams and regular or New York shoulders have been taken off,
with back-bone and tenderloin removed, hench-bone and breast-bone
sawed or cut down smooth and even with face of side, feather of blade
not removed and no incision made in the side. This is a regular Board
of Trade cut and is quoted in provision reports simply as “Ribs.” It
is made from medium to heavy packing hogs, in averages from 25 to 80
pounds, but principally from 45 to 65 pounds. On the Board of Trade
regular ribs averaging not less than 30 nor more than 60 pounds are
deliverable at contract price; those over 60 and not over 70 pounds
average are deliverable at a discount of 20 cents per 100 pounds; those
over 70 and not over 80 pounds are discounted 30 cents, per 100 pounds.
Regular ribs are mainly shipped south either as dry-salt or bacon meat.
Many are afterward converted into other cuts, as extra ribs, extra
clears, backs and bellies, as determined by current prices of the
various cuts.
Jobbing or Rough Short Ribs consist of short ribs with the back-bone
left in, the hog being center-split leaving equal part of the back-bone
on each side. They are sold at a discount of two per cent under regular
ribs and must average not less than 30 nor more than 50 pounds for
Board of Trade delivery.
Hard Short Ribs are made the same as Jobbing Ribs except that the
hog is split so as to leave the back-bone all on one side. The side
containing the back-bone is known as the Hard Side or Hard Short Rib
and the other as the Soft Side, the latter being the same as the
Regular Short Rib. They usually weigh 50 to 70 pounds, are cut from
heavy packing hogs and are sold principally in the South as dry-salt
pork.
Extra Short Ribs or “Extra Ribs” are made from Short Ribs by removing
the loin. They average 35 to 50 pounds. 20 to 30 per cent of the stocks
of sides usually consist of Extra Ribs.
Square Cut or “English” Short Ribs are the middles of hogs from which
square shoulders and long-cut hams have been cut, thus making the side
shorter than a regular rib, square-cut and with the feather of the
blade-bone out. They are selected from the better grades of medium
weight packing hogs, and average 20 to 30 pounds.
_Short Clear Sides._--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.
[Illustration: FIG. 118.--SHORT RIBS. CUT FOR MESS PORK.]
[Illustration:
Heavy.
Medium.
Light.
FIG. 119.--PORK LOINS.]
“Cumberland Sides” have the end from which the ham is taken cut
square; the leg cut off below the knee joint; the shoulder ribs,
neckbone, back-bone and blood vein taken out; breast-bone sawed or
cut down smooth and even with the face of the side; and should not be
back-strapped or flanked. They are made from good and choice bacon hogs
and average 20 to 60 pounds, but the bulk run 25 to 40 pounds. This is
by far the leading export side cut, and being made in various grades
and averages is suitable for converting into other English side cuts,
such as “Yorkshires,” “Birminghams,” “Staffords.”
[Illustration:
Wiltshire.
Cumberland.
Dublin.
Long clear.
Yorkshire.
Staffordshire.
FIG. 120.--LONG SIDES.]
Long Rib Sides are made from the same as Cumberlands except the
shoulder bones are taken out and the leg cut off close to the breast.
The average weight is 18 to 25 pounds.
Long Clear Sides are cut the same as long ribs and in addition have
the ribs taken out. For English trade, they are made from good bacon
hogs weighing 120 to 160 pounds dressed, and the sides weigh 18 to
26 pounds. For regular Board of Trade delivery they must not average
less than 45 pounds. The latter are used in domestic trade and
Continental Europe, and are made from the heaviest bacon hogs and from
comparatively lean butcher hogs. Extra long clears are made like long
clears except that the loin is also removed. They are seldom used.
“Dublin” Middles are thin lean sides cut like “Cumberlands” and in
addition the leg cut off close to the breast. They are made from light,
common bacon hogs and pigs. The sides weigh 12 to 20 pounds. See Fig.
120.
=Bellies.=--The grades of this cut are Dry-Salt, Sweet-Pickle,
Breakfast-Bacon and “English” Bellies.
_Dry Salt Bellies._--These are made from short rib sides of mixed
packing hogs by cutting off the back. For delivery on the Board of
Trade they must be “Well cut and trimmed; no bellies that are coarse,
bruised, soft or unsound shall be accepted.” However, they are not as
closely trimmed as sweet-pickle bellies. They are made in averages from
10 to 45 pounds. They are quoted as Dry-Salt Rib and Dry-Salt Clear
Bellies, the latter having the ribs removed and being made usually from
bellies weighing less than 25 pounds. When smoked they are known as
“Bacon Meats.”
_Sweet-Pickle Bellies._--These are made from butcher bacon and good
packing hogs, being “well cut and trimmed, to average, in lots, not to
exceed 14 pounds.” The edges are squared and trimmed more closely than
Dry-Salt bellies. They are made in 6 to 14 pound averages.
_Breakfast-Bacon Bellies._--These are clear bellies cut from bacon or
light butcher hogs and selected with reference to firmness, color,
proportions of fat and lean, smooth skin and general quality. They
are trimmed still more closely than the regular sweet-pickle bellies.
Selected bellies of this class weighing 4 to 10 pounds are known as
Fancy or Special Breakfast Bacon Bellies and are made into the best
brands of sugar-cured breakfast-bacon. The second brand includes
bellies that are too fat for fancy bacon, or which lack the necessary
firmness of flesh and thin smooth skin. They weigh 4 to 16 pounds.
[Illustration:
Dry Salt Rib.
Sweet Pickle Rib.
English Clear.
Sweet Pickle Clear.
Fancy Clear.
FIG. 121.--BELLIES.]
[Illustration:
English Rib.
English Clear.
Short Fat Back.
Sweet Pickle Clear.
FIG. 122.--BACKS.]
_“English” Bellies._--These are clear bellies weighing 10 to 20
pounds, cut from choice heavy bacon hogs and light butcher barrows,
and selected for firmness and a large proportion of lean. They are cut
square on all edges.
[Illustration: FIG. 123.--SMOKED BREAKFAST BACON BELLIES (FIRST BRAND).]
=Backs.=--The grades of backs are Short Ribs, Short Clear, Short Fat
and Long Fat Backs.
_Short Rib Backs._--These are made from short rib sides by cutting off
the belly; they therefore contain the loin, back fat and back-ribs but
not the back-bone nor tenderloin. It is a dry-salt cut, weighing 25 to
45 pounds and is not commonly made. Hard Backs are made from hard rib
sides, thus containing the back-bone. “English” Rib Backs are made from
Square Short Ribs, and average 12 to 20 pounds.
_Short Clear Backs._--These are “made from the sides of smooth hogs
from which the bellies have been cut, back-bone and ribs taken out and
the lean left on, tail-bone sawed off even with the face of the meat,
and trimmed smooth and square on all edges.” They are cut from medium
and heavy packing hogs. The weights run from 16 to 40 pounds. “English”
Short Clear Backs are lighter than regulars, averaging 10 to 20
pounds, and are shorter at the butt end, being cut off in front of the
hip-bone. Pickled Clear Backs are short clear backs of light weight and
lean quality. They weigh 6 to 10 pounds and are sweet-pickled, smoked,
and sold as “Loin Back Bacon” or “Breakfast Bacon Backs.”
_Short Fat Backs._--These are “made from the sides of heavy,
well-fatted hogs from which the bellies have been cut, back-bone and
ribs taken out and all the lean taken off, to be trimmed smoothly and
properly squared on all the edges.” It is made from packing and loin
hogs when cutting pork loins, and is usually quoted as a dry-salt cut
in 8 to 20 pound averages.
Export Short Fat Backs have the blade-bone taken out, are more closely
trimmed and squared than domestic fat backs and are made principally in
heavy averages, 16 to 40 pounds. Paprika Fat Backs are thin, light fat
backs, weighing 4 to 8 pounds.
_Long Fat Backs._--These consist of “the upper half of the side cut
through the center of the ribs from the ham to and including the
shoulder, with the loin and blade-bone taken out, trimmed smoothly and
squared on all edges.” It is a dry-salt cut, not as commonly made as
formerly and used only for export trade.
=Loins.=--Loins, consisting of the back with the fat trimmed off, are
sold either as Regular Pork Loins or as Loin Rolls.
_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.
_Regular Shoulders._--These are “cut as close as possible to the back
part of the forearm joint without exposing the knuckle, (leaving two
ribs on the shoulder) butted off square on top, the neck-bone and short
ribs taken out, neck squared off, blood vein lifted and cut out, breast
flap cut off on or above the knee joint.” They are made principally
from hogs that are too heavy and rough for New York style shoulders,
and at times when the supply of “picnics” exceeds the demand. Sausage
Shoulders are regular-cut shoulders which are unsuitable for dry-salt
or sweet-pickle because of being trimmed to remove bruises, cut from
“shoulder stuck” hogs, or otherwise deficient, and are used for the
purpose which their name indicates. Bladed Shoulders are cut the same
as Regulars except the shoulder-blade is taken out and the corners
rounded.
_Picnics or Calas._--Formerly termed California hams--These are cut
2¹⁄₂ ribs wide, trimmed and packed as follows: “Shank cut off above the
knee joint, trimmed as full on the face (lean surface) as possible,
butt taken off to the edge of the blade, well rounded at the butt
in the shape of a ham, breast flap taken off, and trimmed close and
smooth, reasonably uniform in size, and to average, in lots, not to
exceed 12 pounds. The lighter averages (4 to 8 pounds) are sometimes
termed Boston Shoulders, and were formerly butted shorter than Calas
and only slightly rounded. Skinned Picnics are made from the fatter
grades of Picnics by removing the skin and trimming the fat off within
one-half inch of the lean. They average 6 to 10 pounds.
_New York Cut Shoulders._--These are cut two ribs wide, butted one inch
from blade-bone, trimmed smooth, neck and breast flap cut off, and
shank cut off between knee and brisket. 8 to 14-pound grades are made
for domestic trade and the bulk weigh 10 to 12 pounds.
_Skinned Shoulders._--These are cut similar to New York Cut Shoulders
and in addition the skin is taken off down to the shank and the fat
trimmed off close to the lean. They weigh 6 to 16 pounds, and are sold
fresh, sweet-pickled and smoked. Skinned shoulders with the shank cut
off close to the breast are termed “Chicago Shoulders,” or “Skinned
Shoulders, hock off.”
_Square or 3-Rib Shoulders._--These are cut three ribs wide, squared on
all sides, neck-bones out, breast flap off, foot cut off at the knee
joint, butted just above blade-bone, and so trimmed as to expose the
lean as much as possible. This is the leading “English” shoulder cut,
and is made in averages from 10 to 20 pounds.
_New Orleans Cut Shoulders._--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.
[Illustration:
Rough.
New York.
Skinned.
New Orleans.
Square.
FIG. 124.--SHOULDERS.]
[Illustration:
Boston Butt.
Regular Plate.
Clear Plate.
Picnic Butt.
Boneless Butt.
New York Butt.
FIG. 125.--BUTTS AND PLATES.]
[Illustration:
Heavy.
Light.
FIG. 126.--PICNICS.]
[Illustration:
Spare Ribs (full sheet).
Spare Ribs (half sheet).
Dry salt butt (jowl).
Square cut butt.
Virginia style jowl.
FIG. 127.]
_Boston Style Butts._--These are the ends or top pieces cut from heavy
shoulders when making picnics; the neck-bone, ribs and surplus fat
being removed and the piece trimmed smooth. They include the end of
the shoulder blade. Average weights are 3 to 7 pounds.
_Milwaukee Style Butts._--These are the same as Boston butts with the
neck-bone and rib left on.
_Boneless Butts or Lean Butts._--Also termed Cala Butts--These consist
of the lean, boneless portion of Boston butts between the blade-bone
and neck-bone.
_Buffalo Style Butts._--These are cut the same as boneless butts except
that the neck-bone is left in. They are used fresh.
_New York Style Butts._--These are shoulder butts cut from picnics of
the thinner and lighter grades. They contain the neck-bone, fat and
lean, and are mainly plain-pickled.
_Picnic Butts._--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.
In the percentages given it is estimated that the offal, such as hair,
blood, fertilizer, casings, blade bones, etc., will cover the cost of
killing and cutting and in figuring these tests prices of green meat
should be used.
CUT INTO EXTRA SHORT CLEARS WILL YIELD.
Per
cent.
Extra short clears 26
Loin 9
Ham 12¹⁄₂
Shoulder 9
Lard 13
-----
Total 69¹⁄₂
CUT INTO EXTRA SHORT RIBS WILL YIELD.
Per
cent.
Extra short ribs 26¹⁄₂
Loin 9
Ham 12¹⁄₂
Shoulder 9
Lard 13
-----
Total 70
CUT INTO PORK LOINS, BELLY AND SHORT FAT BACKS WILL YIELD.
Per
cent.
Loin 9
Belly 12
Backs 12
Shoulders 9
Hams 12¹⁄₂
Lard 13
-----
Total 67¹⁄₂
CUT INTO REGULAR SHORT RIBS AND ROUGH RIBS WILL YIELD.
Per
cent.
Ribs 37
Hams 12¹⁄₂
Shoulders 8
Lard 14¹⁄₂
-----
Total 72
CUT INTO ROUGH RIBS WILL YIELD.
Per
cent.
Rough ribs 37¹⁄₂
Hams 12¹⁄₂
Shoulders 8
Lard 14¹⁄₂
-----
Total 72¹⁄₂
CUT INTO REGULAR SHORT CLEARS WILL YIELD.
Per
cent.
Short clears 36
Hams 12¹⁄₂
Shoulders 8
Lard 14¹⁄₂
-----
Total 71
CUT INTO MESS PORK WILL YIELD.
Per
cent.
Mess pork 38
Hams 12¹⁄₂
Shoulders 8
Lard 14¹⁄₂
-----
Total 73
CUT INTO CUMBERLANDS WILL YIELD.
120-lb. LIVE HOG.
Per
cent.
Cumberlands 37
American cut hams 14
Lard 10
--
Total 61
170-lb. LIVE HOG.
Per
cent.
Cumberlands 39
American cut hams 14
Lard 11¹⁄₂
-----
Total 64
145-lb. LIVE HOG.
Per
cent.
Cumberlands 38
American cut hams 14
Lard 11
--
Total 63
190-lb. LIVE HOG.
Per
cent.
Cumberlands 40
American cut hams 14
Lard 12¹⁄₂
-----
Total 66¹⁄₂
CUT INTO ENGLISH LONG CLEARS WILL YIELD.
Per
cent.
Long clear 38
American cut hams 14
Lard 12¹⁄₂
-----
Total 64¹⁄₂
=Change Cuts One Side.=--The following tests indicate how one side
might be manipulated and changed to various cuts. This side weighed
forty-four pounds, with ham and shoulder removed. The prices were those
current at the time of making the tests and indicates the variable
commercial value of the side by the various manipulations. The same
weight side of meat made into different cuts varies in value from $4.00
to $4.34:
SUMMARY OF TESTS.
Product Value
Hard ribs $4.2428
Standard ribs 4.1648
Short clear 4.1724
Back and dry salt bellies 4.2790
Back and dry salt rib bellies 4.3281
Back and sweet pickle bellies 4.1979
Extra rib 4.2743
Extra short clear 4.2739
Dry salt fat backs and dry salt rib bellies 4.3435
Dry salt fat backs and dry salt bellies 4.2947
Dry salt fat backs and sweet pickle clear bellies 4.2635
Fat back (tank) and dry salt rib bellies 4.0677
Fat back (tank) and dry salt clear bellies 4.0317
Fat back (tank) and sweet pickle clear bellies 4.0005
[Illustration: FIG. 128.--HARD SHORT RIBS. (NOT DELIVERABLE, BOARD OF
TRADE.)]
HARD SHORT RIB TEST.
===============+=====+========+=======
Yield | Lbs.| Per lb.| Value
---------------+-----+--------+-------
Hard short ribs|43 |$0.09675|$4.1603
Lean trimmings | ¹⁄₄| .07 | .0175
Fat trimmings | ¹⁄₂| .065 | .0325
Tenderloins | ¹⁄₄| .13 | .0325
---------------+-----+--------+-------
Totals |44 | ... |$4.2428
---------------+-----+--------+-------
[Illustration: FIG. 129.--SHORT RIB.]
STANDARD SHORT RIB TEST.
===================+=====+=======+=======
Yield | Lbs.|Per lb.| Value
-------------------+-----+-------+-------
Standard short ribs|41³⁄₄| $0.097|$4.0498
Lean trimmings | ¹⁄₂| .07 | .0350
Fat trimmings | ¹⁄₂| .065| .0325
Tenderloins | ¹⁄₄| .13 | .0325
Back bone | 1 | .015| .0150
-------------------+-----+-------+-------
Totals |44 | ... |$4.1648
-------------------+-----+-------+-------
[Illustration: FIG. 130.--EXTRA SHORT RIB.]
EXTRA SHORT RIB TEST.
===============+=====+========+=======
Yield | Lbs.| Per lb.| Value
---------------+-----+--------+-------
Extra short rib|34¹⁄₂|$0.0965 |$3.3293
Pork loin | 8¹⁄₂| .105 | .9031
Lean trimmings | ¹⁄₄| .06625| .0175
Fat trimmings | ³⁄₄| .0965 | .0244
---------------+-----+--------+-------
Totals |44 | ... |$4.2743
---------------+-----+--------+-------
[Illustration: FIG. 131.--SHORT CLEAR (SHORT RIB AND SPARE RIB
REMOVED.)]
SHORT CLEAR TEST (SHORT RIB AND SPARE RIB REMOVED.)
==============+=====+========+=======
Yield | Lbs.| Per lb.| Value
--------------+-----+--------+-------
Short clears |39³⁄₄|$0.10025|$3.9497
Lean trimmings| ¹⁄₂| .07 | .0350
Fat trimmings | ¹⁄₂| .065 | .0325
Tenderloins | ¹⁄₄| .13 | .0325
Back bone | 1 | .015 | .0150
Spare ribs | 2 | .055 | .1100
--------------+-----+--------+-------
Totals |44 | ... |$4.1724
--------------+-----+--------+-------
[Illustration: FIG. 132.--EXTRA SHORT CLEAR.]
EXTRA SHORT CLEAR TEST.
==================+=====+========+=======
Yield | Lbs.| Per lb.| Value
------------------+-----+--------+-------
Extra short clears|33¹⁄₂|$0.097 |$3.2495
Pork loins | 8¹⁄₂| .10675| .9031
Lean trimmings | ¹⁄₄| .07 | .0175
Fat trimmings | ³⁄₄| .065 | .0488
Spare ribs | 1 | .055 | .0550
------------------+-----+--------+-------
Totals |44 | ... |$4.2739
------------------+-----+--------+-------
[Illustration: FIG. 133.--CLEAR BACK.]
CLEAR BACK.--S. P. BELLY TEST.
============================+=====+========+=======
Yield | Lbs.| Per lb.| Value
----------------------------+-----+--------+-------
Clear backs |21³⁄₄|$0.10075|$2.1903
Clear bellies (sweet pickle)|15¹⁄₄| .105 | 1.6013
Lean trimmings | 1 | .07 | .0700
Fat trimmings | 2³⁄₄| .065 | .1788
Tenderloin | ¹⁄₄| .13 | .0325
Back bone | 1 | .015 | .0150
Spare ribs | 2 | .055 | .1100
----------------------------+-----+--------+-------
Totals |44 | ... |$4.1979
----------------------------+-----+--------+-------
CLEAR BACK.--D. S. BELLY TEST.
========================+=====+========+=======
Yield | Lbs.| Per lb.| Value
------------------------+-----+--------+-------
Clear back |21³⁄₄|$0.10075|$2.1914
Clear bellies (dry salt)|17¹⁄₂| .1045 | 1.8288
Lean trimmings | ³⁄₄| .07 | .0525
Fat trimmings | ³⁄₄| .065 | .0488
Tenderloin | ¹⁄₄| .13 | .0325
Back bone | 1 | .015 | .0150
Spare ribs | 2 | .055 | .1100
------------------------+-----+--------+-------
Totals |44 | ... |$4.2790
------------------------+-----+--------+-------
CLEAR BACK.--D. S. RIB BELLY TEST.
======================+=====+========+=======
Yield | Lbs.| Per lb.| Value
----------------------+-----+--------+-------
Clear back |21³⁄₄|$0.10075|$2.1903
Rib bellies (dry salt)|19¹⁄₂| .102 | 1.9890
Lean trimmings | ³⁄₄| .07 | .0525
Fat trimmings | ³⁄₄| .065 | .0488
Tenderloin | ¹⁄₄| .13 | .0325
Back bone | 1 | .015 | .0150
----------------------+-----+--------+-------
Totals |44 | ... |$4.3281
----------------------+-----+--------+-------
LOIN.--S. P. BELLY, D. S. FAT BACK TEST.
============================+=====+========+=======
Yield | Lbs.| Per lb.| Value
----------------------------+-----+--------+-------
Fat backs (dry salt) |16¹⁄₂|$0.09525|$1.5716
Clear bellies (sweet pickle)|14 | .105 | 1.4700
Pork loins | 8¹⁄₂| .10675| .9031
Lean trimmings | ³⁄₄| .07 | .0525
Fat trimmings | 3¹⁄₄| .065 | .2113
Spare ribs | 1 | .055 | .0550
----------------------------+-----+--------+-------
Totals |44 | ... |$4.2635
----------------------------+-----+--------+-------
LOIN.--S. P. BELLY, FAT BACK (TANK) TEST.
============================+=====+========+=======
Yield | Lbs.| Per lb.| Value
----------------------------+-----+--------+-------
Clear bellies (sweet pickle)|14 |$0.105 |$1.4700
Pork loins | 8¹⁄₂| .10675| .9031
Lean trimmings | 1¹⁄₂| .07 | .1050
Fat trimmings | 3¹⁄₄| .065 | .2113
Back fat, tank |15³⁄₄| .07975| 1.2561
Spare ribs | 1 | .055 | .0550
----------------------------+-----+--------+-------
Totals |44 | ... |$4.0005
----------------------------+-----+--------+-------
LOIN.--D. S. BELLY, FAT BACK (TANK) TEST.
========================+=====+========+=======
Yield | Lbs.| Per lb.| Value
------------------------+-----+--------+-------
Fat backs, tank |15³⁄₄|$0.07975|$1.2561
Pork loins | 8¹⁄₂| .10675| .9031
Lean trimmings | 1 | .07 | .0700
Fat trimmings | 2 | .065 | .1300
Clear bellies (dry salt)|15³⁄₄| .10275| 1.6175
Spare ribs | 1 | .055 | .0550
------------------------+-----+--------+-------
Totals |44 | ... |$4.0317
------------------------+-----+--------+-------
[Illustration: FIG. 134.--RIB BELLY.]
LOIN.--D. S. FAT BACKS. D. S. RIB BELLY TEST.
======================+=====+========+=======
Yield | Lbs.| Per lb.| Value
----------------------+-----+--------+-------
Rib bellies (dry salt)|16³⁄₄|$0.10275|$1.7203
Fat backs (dry salt) |16¹⁄₂| .09525| 1.5716
Pork loin | 8¹⁄₂| .10675| .9031
Lean trimmings | ¹⁄₄| .07 | .0175
Fat trimmings | 2 | .065 | .1300
----------------------+-----+--------+-------
Totals |44 | ... |$4.3435
----------------------+-----+--------+-------
LOIN.--D. S. FAT BACK.--CLEAR BELLY TEST.
========================+=====+========+=======
Yield | Lbs.| Per lb.| Value
------------------------+-----+--------+-------
Fat backs (dry salt) |16¹⁄₂|$0.09525|$1.5716
Clear bellies (dry salt)|15³⁄₄| .10275| 1.6175
Pork loin | 8¹⁄₂| .10675| .9031
Lean trimmings | ¹⁄₄| .07 | .0175
Fat trimmings | 2 | .065 | .1300
Spare ribs | 1 | .055 | .0550
------------------------+-----+--------+-------
Totals |44 | ... |$4.2947
------------------------+-----+--------+-------
LOIN.--D. S. RIB BELLY. FAT BACKS (TANK TEST).
======================+=====+=========+=======
Yield | Lbs.| Per lb. | Value
----------------------+-----+---------+-------
Fat backs, tank |15³⁄₄|$0.07975 |$1.2561
Pork loins | 8¹⁄₂| .10675 | .9031
Lean trimmings | 1 | .07 | .0700
Fat trimmings | 2 | .065 | .1300
Rib bellies (dry salt)|16³⁄₄| .102 | 1.7085
----------------------+-----+---------+-------
Totals |44 | ... |$4.0677
----------------------+-----+---------+-------
=Tests on Five Sides.=--The following tests show the results of cutting
sides in various manner and are useful as showing the percentage yield
in various lots:
RECAPITULATION.
Value
per cwt.
Five rough ribs, tenderloin in, made into extra short clears $9.910
Five rough sides with the tenderloin in, made into extra
short ribs and pork loins 9.946
Five rough sides made into extra short clears, this cut being
the same as the previous one, except that the spare rib is
removed from the side 9.880
Five rough ribs, tenderloin in, made into regular ribs 9.734
Five rough sides made into pork loins, clear bellies, which
consist of taking out the spare ribs and fat backs 9.600
Five rough ribs with tenderloin in, made into rib bellies,
pork loins and fat backs 9.614
Five rough ribs made into short clear backs by removing spare
rib on loin and leaving spare ribs in bellies 9.700
Five rough ribs made into short clear backs, removing the
spare rib from the bellies, making them clear bellies 9.700
In the foregoing tests the prices were effective at the time the tests
were made. The percentages are accurate. It will be noted that the
different cuts vary in value from $9.60 to $9.91, a variation of 31c
per hundred pounds. From this will readily be seen the advantage of
cutting hogs according to the market conditions.
FIVE ROUGH RIBS, TENDERLOIN IN, MADE INTO REGULAR RIBS.
=================+====+======+=======+======
| | Per | |
Yield |Lbs.| cent.|Per lb.| Value
-----------------+----+------+-------+------
Five regular ribs| 350| 95.89|$0.0980|$34.30
Back bones | 8| 2.19| .02 | .16
Tenderloins | 5| 1.37| .19 | .95
Fat | 2| .55| .0625| .12
-----------------+----+------+-------+------
Totals | 365|100.00| ... |$35.53
-----------------+----+------+-------+------
Value, $9.734 per 100 pounds.
FIVE ROUGH RIBS CONVERTED TO RIB BELLIES IN SHORT CLEAR BACKS.
======================+======+======+=======+======
| | Per | |
Yield | Lbs. | cent.|Per lb.| Value
----------------------+------+------+-------+------
Five short clear backs|128 | 47.76|$0.0975|$12.48
Five rib bellies |112 | 41.79| .101 | 11.31
Tenderloins | 4 | 1.49| .19 | .76
Ribs | 6¹⁄₂| 2.42| .08 | .52
Fat trimmings | 9 | 3.36| .0625| .56
Blade bones | 3 | 1.12| .07 | .21
Back bones | 5 | 1.87| .02 | .10
Lean trimmings | ¹⁄₂| .19| .0775| .04
----------------------+------+------+-------+------
Totals |268 |100.00| ... |$25.98
----------------------+------+------+-------+------
Value, $9.70 per 100 pounds.
FIVE ROUGH RIBS CONVERTED TO SHORT CLEARS.
============+======+======+========+======
| | Per | |
Yield | Lbs. | cent.| Per lb.| Value
------------+------+------+--------+------
Short clears|330¹⁄₂| 90.55|$0.10125|$33.46
Spare ribs | 16 | 4.38| .08 | 1.28
Tail bones | 3¹⁄₂| .96| .03 | .10
Back bones | 8 | 2.19| .02 | .16
Tenderloins | 5 | 1.37| .19 | .95
Fat | 2 | .55| .0625 | .12
------------+------+------+--------+--------
Totals |365 |100.00| ... |$36.07
------------+------+------+--------+--------
Value, $9.88 per 100 pounds.
FIVE SIDES CLEAR BACKS.--CLEAR BELLIES.
======================+======+======+=======+======
| | Per | |
Yield | Lbs. | cent.|Per lb.| Value
----------------------+------+------+-------+------
Five short clear backs|128 | 47.76|$0.0975|$12.48
Five clear bellies |105 | 39.18| .1025| 10.76
Spare ribs | 7 | 2.61| .08 | .56
Tenderloins | 4 | 1.49| .19 | .76
Ribs | 6¹⁄₂| 2.42| .08 | .52
Fat trimmings | 9 | 3.36| .0625| .56
Blade bones | 3 | 1.12| .07 | .21
Back bones | 5 | 1.87| .02 | .10
Lean trimmings | ¹⁄₂| .19| .0775| .04
----------------------+------+------+-------+------
Totals |268 |100.00| ... |$25.99
----------------------+------+------+-------+------
Value, $9.70 per 100 pounds.
FIVE ROUGH SIDES, MADE INTO PORK LOINS, CLEAR BELLIES.
==================+======+======+=======+======
| | Per | |
Yield | Lbs. | cent.|Per lb.| Value
------------------+------+------+-------+------
Five pork loins | 63¹⁄₂| 22.64|$0.1075|$ 6.82
Five clear bellies|101 | 36.01| .1025| 10.35
Spare ribs | 8¹⁄₂| 3.03| .08 | .68
Five fat backs | 85 | 30.30| .09 | 7.65
Fat trimmings | 18¹⁄₂| 6.59| .0625| 1.16
Lean trimmings | ¹⁄₂| .18| .0775| .04
Blade bones | 3¹⁄₂| 1.25| .07 | .24
------------------+------+------+-------+------
Totals |280¹⁄₂|100.00| ... |$26.94
------------------+------+------+-------+------
Value, $9.60 per 100 pounds.
FIVE ROUGH RIBS, TENDERLOIN IN, CONVERTED TO EXTRA SHORT CLEARS.
=======================+====+======+========+======
| | Per | |
Yield |Lbs.| cent.| Per lb.| Value
-----------------------+----+------+--------+------
Five extra short clears| 189| 72.69|$0.09875|$18.66
Spare ribs | 5| 1.93| .08 | .40
Five pork loins | 57| 21.92| .1075 | 6.13
Fat trimmings | 8| 3.08| .0625 | .50
Lean trimmings | 1| .38| .0775 | .08
-----------------------+----+------+--------+------
Totals | 260|100.00| ... |$25.77
-----------------------+----+------+--------+------
Value, $9.91 per 100 pounds.
FIVE ROUGH RIBS, TENDERLOIN CONVERTED TO RIB BELLIES, PORK LOINS AND
FAT BACKS.
================+======+======+=======+======
| | Per | |
Yield | Lbs. | cent.|Per lb.| Value
----------------+------+------+-------+------
Five pork loins | 63¹⁄₂| 22.64|$0.1075|$ 6.82
Five rib bellies|109¹⁄₂| 39.04| .101 | 11.06
Five fat backs | 85 | 30.30| .09 | 7.65
Fat trimmings | 18¹⁄₂| 6.59| .0625| 1.16
Lean trimmings | ¹⁄₂| .18| .0775| .04
Blade bones | 3¹⁄₂| 1.25| .07 | .24
----------------+------+------+-------+------
Totals |280¹⁄₂|100.00| ... |$26.79
----------------+------+------+-------+------
Value, $9.614 per 100 pounds.
EXTRA SHORT RIBS.
=====================+====+======+========+======
| | Per | |
Yield |Lbs.| cent.| Per lb.| Value
---------------------+----+------+--------+------
Five extra short ribs| 194| 74.62|$0.09875|$19.15
Five pork loins | 57| 21.92| .1075 | 6.13
Fat trimmings | 8| 3.08| .0625 | .50
Lean trimmings | 1| .38| .0775 | .08
---------------------+----+------+--------+------
Totals | 260|100.00| ... |$25.86
---------------------+----+------+--------+------
Value, $9.946 per 100 pounds.
=Special Test on 1,265 Mixed Hogs.=--Average Live Weight 245 Pounds. In
all well-managed houses a test is made at least weekly to determine the
actual profit or loss appearing. These tests are of value as a guide
when buying hogs to secure a quality best adapted to make cuts sell to
the best advantage. The following tests on 1,265 live hogs, averaging
245 pounds, shows the method in use. It will be noted that this test is
carried through carefully, taking the market price on the various cuts.
The recapitulation shows the actual results at the time the test was
made. All percentages of cuts of meats shown in the following tables
are figured from the live weight of hogs:
HAMS.
========================+============+======+======+========+=========
| | |Green |Average |
| Average Wt.|No. of|Weight| Price |
Product | Lbs. |Pieces| Lbs. |Per lb. | Value
------------------------+------------+------+------+--------+---------
Amer. cut hams |10 and under| 68| 616|$0.11375|$ 70.07
Amer. cut hams |11-13 | 143| 1,740| .0975 | 169.65
Amer. cut hams |14-16 | 658| 9,965| .0925 | 921.76
Amer. cut hams |18 and over | 590|11,114| .0925 | 1,028.04
Amer. cut hams |(skinned) | 415| 7,503| .1025 | 769.06
Special hams |11-13 | 223| 2,892| .10 | 289.20
Special hams |14-16 | 337| 5,187| .095 | 492.77
Face and cushion bruised| | | | |
hams | | 9| 145| .085 | 12.33
No. 2 hams |14 and under| 63| 933| .0925 | 86.30
No. 2 hams |15 and over | 24| 288| .0875 | 25.30
------------------------+------------+------+------+--------+---------
Totals | | 2,530|40,383|$0.0957 |$3,864.48
------------------------+------------+------+------+--------+---------
SHOULDERS.
==================+===============+======+======+========+=========
| | |Green | Average|
| Average Wt. |No. of|Weight| Price |
Product | Lbs. |Pieces| Lbs. | Per lb.| Value
------------------+---------------+------+------+--------+---------
N. Y. shoulders | ... | 77| 680|$0.0675 |$ 45.90
Rough | ... | 8| 202| .07375| 14.90
Skinned | ... | 283| 2,731| .075 | 204.83
Three rib | ... | 18| 250| .08 | 20.00
California hams | 5¹⁄₂ and under| 929| 4,705| } |
California hams | 5¹⁄₂ - 7 | 856| 5,838| }.06125| 828.90
California hams | 8 - 10 | 324| 2,532| } |
California hams |10 and over | 45| 458| } |
Clear plates | ... | | 890| .05775| 51.40
Boneless ham butts| ... | | 382| .075 | 28.65
Jowl butts | ... | | 214| .0425 | 9.10
Rough butts | ... | | 245| .07675| 18.07
Boston butts | ... | | 6,703| .075 | 502.73
Barrel pork | ... | | 1,110| .06025| 66.88
------------------+---------------+------+------+--------+---------
Totals | ... | 2,530|26,940|$0.0664 |$1,791.36
------------------+---------------+------+------+--------+---------
SIDES.
===========================+=======+======+=======+========+=========
|Average| | Green | Average|
| Wt. |No. of| Weight| Price |
Product | Lbs. |Pieces| Lbs. | Per lb.| Value
---------------------------+-------+------+-------+--------+---------
Dry salt fancy bellies | 4- 6 | 85| 383|$0.11 |$ 42.13
Sweet pickle clear bellies | 6- 8 | 53| 275| .1075 | 29.56
Sweet pickle clear bellies | 8-10 | 252| 2,158| .1025 | 221.19
Sweet pickle clear bellies | 10-13 | 274| 3,059| .095 | 288.70
Sweet pickle clear bellies | 13-15 | 67| 893| .0875 | 78.13
Dry salt clear bellies | 18-20 | 144| 2,803| .07775| 217.93
Dry salt clear bellies | 25-30 | 135| 3,711| .076 | 282.04
Regular short ribs | 60-70 | 116| 7,731| .072 | 556.63
Extra short ribs | 30-40 | 1,404| 52,600| .069 | 3,629.40
Fat backs | 10-12 | 110| 1,246| .057 | 71.02
Fat backs | 25-30 | 10| 260| .065 | 16.90
Back pork | ... | ... | 3,330| .0585 | 194.80
Back fat (fifty K. R. lard)| ... | ... | 5,100| .057 | 290.70
Brisket pork | ... | ... | 245| .08 | 19.60
Regular loins | ... | 2,414| 27,268| .1025 | 2,794.97
---------------------------+-------+------+-------+--------+---------
Totals | ... | 5,064|111,042|$0.0787 |$8,733.70
---------------------------+-------+------+-------+--------+---------
LARD.
==========================+======+========+=========
|Green | Average|
|Weight| Price |
Product | Lbs. | Per lb.| Value
--------------------------+------+--------+---------
Prime steam lard (killing)|16,075| ... | ...
Prime steam lard (cutting)|17,059| ... | ...
--------------------------+------+--------+---------
Totals |33,134|$0.07125|$2,289.55
--------------------------+------+--------+---------
Leaf lard | 7,965|$0.07 |$ 557.55
--------------------------+------+--------+---------
MISCELLANEOUS.
===========+======+=======+=======
|Green |Average|
|Weight| Price |
Product | Lbs. |Per lb.| Value
-----------+------+-------+-------
Spare ribs | 1,474|$0.04 |$ 58.96
Tenderloins| 75| .15 | 11.25
Tails | 96| .02 | 1.92
Neck bones | 1,012| .01 | 10.12
Blade bones| 296| .04 | 11.84
Trimmings | 7,383| .04 | 295.32
Feet | 4,803| .01 | 48.03
-----------+------+-------+-------
Totals |15,139|$0.0289|$437.44
-----------+------+-------+-------
OFFAL.
===================+======+======+=======+=======
| |Green |Average|
|No. of|Weight| Price |
Product |Pieces| Lbs. |Per lb.| Value
-------------------+------+------+-------+-------
Cheek and head meat| ... | 1,664| $0.02 |$ 33.28
Tongues | ... | 950| .055| 52.25
Hearts | ... | 335| .01 | 3.35
Kidneys | ... | 380| .01 | 3.80
Brains | ... | 46| .02 | .92
Plucks | 600 | ...| .02 | 12.00
Heads | ... | 102| .035| 3.57
Ears | ... | 25| .02 | .50
Snouts | ... | 985| .02 | 19.70
-------------------+------+------+-------+-------
Totals | ... | 4,487| ... |$129.37
-------------------+------+------+-------+-------
Estimated value of blood and casings at 6c per head, $77.10. Added to
$129.37, the value of the offal, makes a total value of $206.47.
RECAPITULATION.
=======================+=====+=======+========+==========
| Per | |Average |
| cent| Lbs. | Price |
Product |Yield| Weight| Per lb.| Value
-----------------------+-----+-------+--------+----------
Hams |13.04| 40,383|$0.0957 |$ 3,864.38
Shoulders | 8.70| 26,940| .0665 | 1,791.36
Sides |35.86|111,042| .0787 | 8,733.70
Prime steam lard |10.38| 32,134| .07125| 2,289.55
Leaf lard | 2.57| 7,965| .07 | 557.55
Miscellaneous | 4.89| 15,139| .289 | 437.44
Offal ($0.167 per head)| ... | ... | ... | 206.47
No. 1 grease | ... | 1,281| .07125| 91.27
-----------------------+-----+-------+--------+----------
Total yield |75.44|234,884| ... |$17,971.72
-----------------------+-----+-------+--------+----------
NET RESULTS
1,265 hogs--Net live weight 309,925 pounds at average
$0.0533 per lb. $16,518.90
--Killing expense 642.50
13 condemned for No. 1 grease, weighing 3,158 lbs. and
7 condemned for No. 2 grease, weighing 1,908
lbs., at average, $0.0150 per lb. 75.99
----------
Total $17,237.39
Gain, $733.33, or 58c per hog, or 23c per 100 pounds alive.
Prices on preceding tests are changeable--the percentage yield is
practically the same at present.