Mindblown: a blog about philosophy.

  • Disadvantages Of The Retail Meat Business

    While the meat retailer enjoys some especially fine advantages in his business, there are, of course, disadvantages. These are: 1. Dealing in perishable products. 2. Long working hours. 3. Irregularity in selling hours and days. 4. Lack of standardized product and cutting methods. Dealing in Perishable Products The handling of perishable products is always considered […]

  • Definitions Of Various Sausages

    Since definitions of various cuts of meat have been furnished, because they are of real interest to every meat retailer, he is naturally interested in definitions of various kinds of sausages. Therefore recipes and definitions have been furnished for the benefit of the meat retailer. Dry Sausage What is “dry sausage”? Dry sausage distinguishes itself […]

  • Sausage And Bologna Making

    The greatest percentage of sausage and bologna manufactured today is made by the meat packers and wholesale sausage manufacturers. It stands to reason that large sausage production, quantity buying, and specialization enables the large wholesale manufacturer to produce these products at a comparatively lower cost than the average retailer. Many retailers, however, find that there […]

  • Pork Fats

    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 […]

  • Pork Carcasses

    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 […]

  • Export Cuts Of Pork

    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 […]

  • Pork Shoulders

    Picnic—A picnic shoulder comprises the lower end of the shoulder cut two and one-half ribs wide with the foot removed about one inch above the knee joint. It is trimmed full on the face and has butt removed at the joint above the shoulder joint where the blade bone begins to widen. New York Style […]

  • Sides

    Regular Short Ribs—Sides of heavy hogs, so cut that the ham, shoulder, tenderloin and backbone are removed, but with the “feather” or blade bones and parts of all ribs left in, are called regular short ribs. Extra Short Ribs—Sides of medium-weight hogs so cut that the ham, shoulder and pork loin are removed and half […]

  • Hams

    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 […]

  • Pork And Pork Cuts

    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 […]

Got any book recommendations?