Category: Meat Retailing

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 […]

Mature mutton is graded on the basis of conformation, finish and quality. The grades are Prime of No. A 1, Choice or No. 1, Good or No. 2, Medium or No. 3, Common or No. 4, Cull or No. 5. Prime or No. A 1—Prime or No. A 1 grade mature mutton carcasses are ideal […]

The cutting up of lamb and mutton along certain standard lines is found all over the United States, with the exception of certain parts of the metropolitan district, New England and the Pacific coast, where shoulders are raised and honed. Aside from this, lamb and mutton carcasses are cut up according to the test furnished […]

It seems to be human nature that the average business man will always speak of the disadvantages of his particular profession or business. Seldom, if ever, are the obvious advantages pointed out. Comparing the retail meat business with practically all other lines, quite a number of advantages can be readily discovered, which are lacking in […]

Pork Cutting Methods The average meat retailer does not cut up whole hogs except in certain localities. Therefore, hog cutting methods and practices are confined almost entirely to the packing house industry. The great majority of retailers buy pork products already cut up, such as hams, shoulders, loins, fat backs and other cuts. Cutting tests […]

Beef from cattle slaughtered and dressed in accordance with certain prescribed Jewish rites is known as “kosher beef.” The term “kosher” means clean, or ceremonially clean. The method of slaughter differs from the usual custom in that the animal is not stunned before the throat is cut. The vital organs receive a special inspection, and […]

The same principle is applied to hams, shoulders and bacon. When large quantities of such products are, bought, it is customary to classify pork cuts as adopted by the Board of Directors, Chicago Board of Trade, which is used as a packing-house standard in the cutting and packing of pork products. The Board of Trade […]

The absolute lack of standardization in the retail meat industry becomes particularly noticeable when the various meat cutting methods as practiced in different sections throughout the United States are studied. Practically every retailer in a given locality uses a slightly different method of cutting. Every retailer has his own idea as to what is the […]

Regular or Short-Cut Hams—Regular or short-cut hams are rounded at the butt and have the foot removed at the hock joint, marrow not exposed. Skinned Hams—Skinned hams are the same in all respects as regular short-cut hams, except that the skin is removed down to within 4 inches of the hock and surplus fat is […]