Category: Meat Retailing

The principal export cuts are Wiltshire sides, Cumberland sides, and regular long clears. Other export cuts which are not generally made are long ribs, Dublin middles, export short clears, export short fat backs, export pork loins, and English bellies. Wiltshire Sides—This cut includes the ham, full side, and shoulder, all in one piece. Cumberland Sides—This […]

Philadelphia and vicinity have a method of meat cutting all their own Retailers claim that it is most difficult to try and break away from this tradition, or of educating the public to other cuts which are more generally used throughout the United States. Investigations disclose the fact that this style of cutting is traceable […]

Suckling or Roasting Pigs—Are from 8 to 30 lbs. in weight, generally frozen—in demand around Thanksgiving, Christmas and New Year’s Day. Dressed Pigs—Are from 30 to 100 lbs., generally known as Shipper or Market Pigs. The season for these is September 1st to February 15th. During the early part of this season the light pigs […]

Wholesale and Retail Cuts of Beef There are certain standard cuts of beef which are known in practically all parts of the United States. Beef rounds, loins and ribs may be considered standard names. There is, however, such a variety of names as they apply to retail cuts to be too numerous to mention. Quite […]

Leaf Lard—Is the pure fat of the hog which surrounds the kidneys and is usually put up in cone shape and flat pieces. Neck Fat (Jowls; Skin On and Skin Off)—Is the fat cheek of the hog. Used largely by sausage manufacturers. Caul Fat or Hog Cauls—Is the fat covering the intestines. Kettle Rendered Lard—Is […]

Classes and Grades of Calves Illustrations Nos. 83 and 84 show a choice, good, medium and common veal carcass. There is not as yet an official method in effect for the grading of calves, as this work has not been completed by the United States government. In the proposed standardization of the government, however, there […]

Reprinted from Bulletin of the United States Department of Agriculture Lamb Lamb is a general term which refers to the flesh of young animals of the ovine species of both sexes. The age at which the change from lamb to yearling sheep takes place in the live animals is approximately 12 to 14 months. Lamb […]

The act of grading naturally follows that of classifying and is a continuation of the same analytical process In the present case, the whole commodity has been divided into two major groups—lamb and mutton, the latter being further subdivided into yearling mutton and mature mutton. These groups are frequently called classes, but are really age […]

Lamb carcasses are graded as Prime or No. A 1, Choice or No. 1, Good or No. 2, Medium or No. 3, Common or No. 4, and Cull or No. 5. Prime or No. A 1—Prime or No. A 1 Grade lamb carcasses are practically ideal in conformation, finish, and quality The general outlines of […]

Yearling Mutton Carcasses Yearling mutton carcasses are from animals of the ovine species that have passed the lamb age and lost, to an appreciable extent, the characteristics which are peculiar to lamb, but have not reached that stage of maturity at time of slaughter when they could be properly classed as mutton. The age limits […]