Show CUTTING PIGS CARCASS the method of cutting up a hog says dr W E carroll head bead of the department of animal husbandry at the utah agricultural college depends on what is desired one method results in a large amount of sausage another is a large amoun amount tol of fresh meat and still another is employed employ cd where much lard and little bacon or the reverse is desired the carcass should be thoroughly cooked cooled but not fro frozen zeri before the cutting is done while still hanging it is split down the back bone preferably with a saw the rest of the cutting is most conveniently done on a table the leaf fat is first aak taken out by beginning at the front and peeling it back with the fingers f agers next remove the should er ers 4 a cut straight L acro across SS between the fourth and fifth ribs the ham is taken oil off with a rounding cut the loin and ana ribs are removed from the side cutting as close to the ribs is as possible improves the quality of the ba baon bacon on but cuts down the ava available flable quantity of fresh lean moat meat the lean meat on the ribs can be trimmed for sausage or the untrimmed ribs may be used for chops or roasts the liams hams and shoulders are trimmed neat and smooth and legs are cut off about 2 inches above the hock and knee joints take the ribs and neck bone out of the should era and trim them down to the top of the shoulder blade the sides are cut lengthwise into 3 about even straight strips or if to be cured into 2 pieces the upper third the back strip is use used d for salt pork or lard and th tha lower two thirds for bacon the sides and ends of the pieces to be cured or salted should be trimmed rimmed straight |