The modern packing house

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.

CUT INTO EXTRA SHORT RIBS WILL YIELD.

CUT INTO PORK LOINS, BELLY AND SHORT FAT BACKS WILL YIELD.

CUT INTO REGULAR SHORT RIBS AND ROUGH RIBS WILL YIELD.

CUT INTO ROUGH RIBS WILL YIELD.

CUT INTO REGULAR SHORT CLEARS WILL YIELD.

CUT INTO MESS PORK WILL YIELD.

CUT INTO CUMBERLANDS WILL YIELD.

120-lb. LIVE HOG.

170-lb. LIVE HOG.

145-lb. LIVE HOG.

190-lb. LIVE HOG.

CUT INTO ENGLISH LONG CLEARS WILL YIELD.

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.

HARD SHORT RIB TEST.

STANDARD SHORT RIB TEST.

EXTRA SHORT RIB TEST.

SHORT CLEAR TEST (SHORT RIB AND SPARE RIB REMOVED.)

EXTRA SHORT CLEAR TEST.

CLEAR BACK.—S. P. BELLY TEST.

CLEAR BACK.—D. S. BELLY TEST.

CLEAR BACK.—D. S. RIB BELLY TEST.

LOIN.—S. P. BELLY, D. S. FAT BACK TEST.

LOIN.—S. P. BELLY, FAT BACK (TANK) TEST.

LOIN.—D. S. BELLY, FAT BACK (TANK) TEST.

LOIN.—D. S. FAT BACKS. D. S. RIB BELLY TEST.

LOIN.—D. S. FAT BACK.—CLEAR BELLY TEST.

LOIN.—D. S. RIB BELLY. FAT BACKS (TANK TEST).

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.

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.

FIVE ROUGH RIBS CONVERTED TO RIB BELLIES IN SHORT CLEAR BACKS.

FIVE ROUGH RIBS CONVERTED TO SHORT CLEARS.

FIVE SIDES CLEAR BACKS.—CLEAR BELLIES.

FIVE ROUGH SIDES, MADE INTO PORK LOINS, CLEAR BELLIES.

FIVE ROUGH RIBS, TENDERLOIN IN, CONVERTED TO EXTRA SHORT CLEARS.

FIVE ROUGH RIBS, TENDERLOIN CONVERTED TO RIB BELLIES, PORK LOINS AND FAT BACKS.

EXTRA SHORT RIBS.

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.

SHOULDERS.

SIDES.

LARD.

MISCELLANEOUS.