Home Pork Making :: CHAPTER XIV. PACKING HOUSE CUTS OF PORK.

CHAPTER XIV. PACKING HOUSE CUTS OF PORK.

While considering primarily the proper curing of pork for use on the farm and for home manufacture by farmers, it will not be out of the way to become acquainted with some of the leading cuts of meat as made by the big pork packers at Chicago and elsewhere. In the speculative markets, a large business is done in “mess pork,” “short ribs” and lard. These are known as the speculative commodities in pork product. The prices established, controlled largely by the amount offered and the character of the demand, regulate to a considerable extent the market for other cuts of pork, such as long clear middles, hams and shoulders. Our illustrations of some of the leading cuts of meats, furnished us through the courtesy of Hately Bros., prominent pork packers in Chicago, together with accompanying descriptions, give a very good idea of the shape pork product takes as handled in the big markets of the world.

FIG. 29. MESS PORK.


FIG. 30. SHORT RIBS.		FIG. 31. SHOULDER.

MESS PORK.

This standard cut, Fig. 29, is made from heavy fat hogs. The hog is first split down the back, the backbone being left on one side. Ham and shoulders taken off, the sides are then cut in uniform strips of four or five pieces. Equal portions of both sides are then packed in barrels, 200 lbs. net, the pieces numbering not more than sixteen nor less than nine. Barrels to be filled with a pickle made with 40 lbs. of salt to each barrel.

SHORT RIBS.

These are made from the sides, with the ham and shoulder taken off and backbone removed; haunchbone and breastbone sawed or cut down smooth and level with the face of the side. The pieces (Fig. 30) are made to average 32 lbs. and over.

SHOULDERS.

Regular shoulders (Fig. 31), or commonly called dry salted shoulders, are cut off the sides between first and second ribs, so as not to expose forearm joint. Shank cut off at knee joint. Neck bone taken out and neck trimmed smooth. Shoulders butted off square at top. Made to average 12 to 14, 14 to 16, and 16 to 18 lbs. On the wholesale markets can usually be bought at about the price per pound of live hogs.

HAMS.

American cut hams are cut short inside the haunchbone, are well rounded at butt and all fat trimmed off the face of the hams to make as lean as possible. See Fig. 32. Cut off above the hock joint. Hams are made to average 10 to 12, 12 to 14, 14 to 16, 16 to 18, and 18 to 20 lbs.

PICNIC HAMS.

This is a contradictory term, for the picnic ham is in truth a shoulder. Picnic hams (Fig. 33) are made from shoulders cut off sides between second and third ribs. Shank bone cut off one inch above knee joint, and neck bone taken out. Butt taken off through the middle of the blade and nicely rounded to imitate a ham. Made to average 5 to 6, 6 to 8, 8 to 10, and 10 to 14 lbs.

WILTSHIRE CUT BACON.

This cut (Fig. 34) is from hogs weighing about 150 lbs. Formerly the hair was removed by singeing, but this method is not so much employed now. The Wiltshire bacon is consumed almost entirely in London, Bristol and the south of England generally.


FIG. 32. AMERICAN CUT HAM.		FIG. 33. PICNIC HAM.

STANDARD LARD.

The following is the rule in force at Chicago for the manufacture of standard prime steam lard: Standard prime steam lard shall be solely the product of the trimmings and other fat parts of hogs, rendered in tanks by the direct application of steam and without subsequent change in grain or character by the use of agitators or other machinery, except as such change may unavoidably come from transportation. It must have proper color, flavor and soundness for keeping, and no material which has been salted must be included. The name and location of the renderer and the grade of the lard shall be plainly branded on each package at the time of packing.

NEUTRAL LARD.

This is made at the big packing houses from pure leaf lard, which after being thoroughly chilled is rendered in open tanks at a temperature of about 120 degrees. The portion rendered at this temperature is run into packages and allowed to cool before closing tightly.

Lard stearine is made from the fat of hogs which is rendered and then pressed and the oil extracted. The oil is used for lubricating purposes, and the stearine by lard refiners in order to harden the lard, especially in warm weather.

Clyx.com