The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1919-01-23
Plenty of Fat Meat on the Farm;
New Method Of Butchering Hogs


The usual farm method of cutting
up hog Is to sever the ribs on each
side of the backbone, take out the
backbone. and split the carcass down
the midline. The ribs are taken out
before the sides are blocked"
Another method 10 to split with
saw or cleaver as near the mid-line
as possible. Then divide each half
into four parts, head. shoulder. mid
die and hams. as shown in accompany
ing illustration, left side. Remove the
leaf backward with the fingers. start.
ing at the front end. The kidneys
are in this fat.
The head is generally removed be-
fore the carcass is split into halves
Cut about an inch back OF the ears.
making complete circle around the
head. II the cut does not happen to
strike the atlas joint, twist the head
and 1t will yield. The latest part OF
the head can be used for lard and the
more fieshy parts may be used for
sausage or headcheese. The jowl is
sometimes used for cooking with sauer
kraut or baked beans and In the spring
with turnip green's.
How to Cut Meat.
One-half the carcass should be
placed on the cutting table and cut
up. Cut of the front foot about one
inch above the knee and the hind foot
the same distance above the hook.
The feet can be used to make picked
pigs feet or pigs feet jelly. The shout
der cut is made between the fourth
and fifth ribs. Remove the ribs from
the shoulders, also the piece of back
bone which may he attached. Cut close
to the ribs in removing them, so as to
leave as much meat on the shoulder
as possible.
These are spare ribs" and make
an excellent dish when fried or baked
II only small amount Of cured meat
is desired, the top Of the shoulder may
be cut of about one-third the distance
from the top and parallel to it. The
fat OF the shoulder top may be used
for lard and the lean meat for steak or
roasts. 1t should be trimmed up
smoothly. The fat trimmings should
be used for lard and the lean trim
mings for sausage.
How to Remove Siam.
The ham is removed from the mid
die by cutting just back of the rise in
the backbone. Cut from the flank to-
ward the root of the tail to an angle
of about IS degrees. Loin meat is
thus saved which would otherwise be
trimmed Off the ham and used for
sausage. Remove the ribs from the
side. cutting as close to the ribs as
possible.
The loin and fatback are cut off in
one piece; cut parallel with the back
Just below the tenderloin muscle on
the rear part of the middle Remove
the fat on the top of the loin, but do
not cut into the loin meat. The lean
meat is used for chops or roasts and
the fatback for lard. The remainder
of the middle should then be trimmed
for bacon. II it is a very large side,
1t may be cut in two pieces. Trim all
sides and edges as square as possible.
Ham.
All rough and hanging pieces of
meat should be trimmed from the
ham. The ham should then be trim
med smoothly, exposing as little meat
as possible, because the curing hard
ems it. All lean trimmings should Be
saved for sausage and fat trimmings
for lard. The other half Of the car.
cass should be cut up in similar fash
ion.
After the carcass has been cut up
and the pieces are trimmed and shap-
ed properly for the curing process,
there are considerable pieces of lean
meat, fat meat and fat which can be
used for making sausage and lard.
The fat should be separated from the
lean and used for lard. The meat
should be cut into convenient pieces
to pass through the grinder.
The leaf lard Is Of the best quality.
The back strip of the side also makes
good lard, as do the trimmings of the
ham, shoulder and neck Intestinal