an oven roast. This cut is well flavored, slices well and yields a good proportion of lean. The illustration shows the ways of trimming a leg of lamb. 1 is long-cut loin, 2 has had chops (3) removed, and the bone end is Frenched. roast, and the round may make a roast or steaks (cutlets) according to demand. Veal Round Steak Shoulders of lamb or veal are square-cut. These may have the shoulder bone removed and the backbone cut between the ribs for Square-Cut Shoulder ease in carving. Stuffing frequently is put into the space left after removal of the bone. This extends the meat dish and adds its flavor to the meat during cooking. TYPICAL PORK CUTS Hogs are used fresh as pork, cured as ham and bacon, and to supply the household fat, lard. The division of the carcass into cuts is designed to separate the portions most suit¬ able for these different uses. A large share of the pork produced in this country is cured by salting and smoking. Originally developed as a means of extend¬ ing the farm meat supply over the year, cured hams, cured shoulders, and bacon now form an important group of meats into which much of the pork slaughtered in industrial plants goes. On the farm the hams, shoul¬ ders, bacon, and meaty portions from the cheek jowl are put aside to be cured. The backbone and the spare ribs and the stripped- out tenderloins are used fresh. The strip of fat down the back may be salted as 'Tat back” or go into lard. The portions left over are divided into fat and lean for lard or sausage. Some of the sausage is smoked to add to its flavor and extend its life. On the retail market meaty portions with a minimum of fat are preferred for fresh use. While fresh hams and shoulders are found on the retail market, the fresh cuts most fre¬ quently used in the retail trade are the loin and spare ribs, cuts not suitable for curing. Short Loin Portion The wholesale pork loin is a long cut that extends along the backbone from the pelvic bone to the shoulder blade. It contains the backbone, the tenderloin, and the meaty por¬ tion along the loin and rib. The chops or roasts cut from a wholesale pork loin vary in quality with the portion from which they are cut. The most desirable and the highest in price are the center-cut chops. These cor¬ respond to the short loin and rib chops in lamb or veal. The end chops contain more bone. These correspond to sirloin cuts at one end and the shoulder cuts at the other. Roasts and chops from this portion serve three or four persons per pound. Chop from the Sirloin Section The spareribs on the retail market are stripped off the bacon belly and contain a large amount of bone to lean. Cured ham is sold whole, as a half ham, or sliced. The butt half contains more lean than the shank half and costs more per pound, but is more difficult to carve. The center portion is preferred for slicing and costs more per pound than either whole or half hams. Skinned fresh and cured hams cost slightly [188] 1. Foot 2. Ham 3. Fat back 4. Loin 5. Clear plate 6. Boston 7. Neck bones 8. Jowl 9. Bacon belly 10. Spareribs 11. Picnic 12. Foot Location of Pork Cuts and Their Relation to the Skeleton more per pound than those sold with the skin on. Tenderized hams have been partially cooked during smoking. All hams require thorough cooking except those labeled as cooked.

AI-modernized reading of the original text

an oven roast. This cut is well flavored, slices well and yields a good proportion of lean. The illustration shows the ways of trimming a leg of lamb. 1 is long-cut loin, 2 has had chops (3) removed, and the bone end is Frenched. roast, and the round may make a roast or steaks (cutlets) according to demand. Veal Round Steak Shoulders of lamb or veal are square-cut. These may have the shoulder bone removed and the backbone cut between the ribs for Square-Cut Shoulder ease in carving. Stuffing frequently is put into the space left after removal of the bone. This extends the meat dish and adds its flavor to the meat during cooking. TYPICAL PORK CUTS Hogs are used fresh as pork, cured as ham and bacon, and to supply the household fat, lard. The division of the carcass into cuts is designed to separate the portions most suit¬ able for these different uses. A large share of the pork produced in this country is cured by salting and smoking. Originally developed as a means of extend¬ ing the farm meat supply over the year, cured hams, cured shoulders, and bacon now form an important group of meats into which much of the pork slaughtered in industrial plants goes. On the farm the hams, shoul¬ ders, bacon, and meaty portions from the cheek jowl are put aside to be cured. The backbone and the spare ribs and the strippedout tenderloins are used fresh. The strip of fat down the back may be salted as 'Tat back” or go into lard. The portions left over are divided into fat and lean for lard or sausage. Some of the sausage is smoked to add to its flavor and extend its life. On the retail market meaty portions with a minimum of fat are preferred for fresh use. While fresh hams and shoulders are found on the retail market, the fresh cuts most fre¬ quently used in the retail trade are the loin and spare ribs, cuts not suitable for curing. Short Loin Portion The wholesale pork loin is a long cut that extends along the backbone from the pelvic bone to the shoulder blade. It contains the backbone, the tenderloin, and the meaty por¬ tion along the loin and rib. The chops or roasts cut from a wholesale pork loin vary in quality with the portion from which they are cut. The most desirable and the highest in price are the center-cut chops. These cor¬ respond to the short loin and rib chops in lamb or veal. The end chops contain more bone. These correspond to sirloin cuts at one end and the shoulder cuts at the other. Roasts and chops from this portion serve three or four persons per pound. Chop from the Sirloin Section The spareribs on the retail market are stripped off the bacon belly and contain a large amount of bone to lean. Cured ham is sold whole, as a half ham, or sliced. The butt half contains more lean than the shank half and costs more per pound, but is more difficult to carve. The center portion is preferred for slicing and costs more per pound than either whole or half hams. Skinned fresh and cured hams cost slightly [188] 1. Foot 2. Ham 3. Fat back 4. Loin 5. Clear plate 6. Boston 7. Neck bones 8. Jowl 9. Bacon belly 10. Spareribs 11. Picnic 12. Foot Location of Pork Cuts and Their Relation to the Skeleton more per pound than those sold with the skin on. Tenderized hams have been partially cooked during smoking. All hams require thorough cooking except those labeled as cooked.

Foods, their selection and preparation