. Cyclopedia of farm animals. Domestic animals; Animal products. 254 DRESSING, CARING FOR AND PRESERVING MEATS front shank is removed at the elbow-joint. If a saddle of mutton or of lamb is wanted, the carcass is not split through the center but both legs removed at once and the saddle or both loins left in one. Fig. 288. Utilizing mutton. Neck: stew; shoulder: chops, roast, boiling; rack: chops, roast; loin: chops, roast; leg: roast, steak; flank: stew; breast: stew; shank: stew. piece. Mutton-chops or lamb-chops are secured by- slicing the rack and the loin between the ribs and across the te
. Cyclopedia of farm animals. Domestic animals; Animal products. 254 DRESSING, CARING FOR AND PRESERVING MEATS front shank is removed at the elbow-joint. If a saddle of mutton or of lamb is wanted, the carcass is not split through the center but both legs removed at once and the saddle or both loins left in one. Fig. 288. Utilizing mutton. Neck: stew; shoulder: chops, roast, boiling; rack: chops, roast; loin: chops, roast; leg: roast, steak; flank: stew; breast: stew; shank: stew. piece. Mutton-chops or lamb-chops are secured by- slicing the rack and the loin between the ribs and across the tenderloin and sirloin muscles. Rib- chops should be one rib thick. The shoulder and legs are used for boiling and roasting pieces, the loins may be roasted although they are usually cut into chops, and the plate and flank are used for stews. Cutting pork. (Figs. 290, 291.)—Pork should be cut up and the parts desired for curing salted just as soon as may be after the carcass is cooled through. If the carcass has not been split through the spinal column for cooling, it may be laid on the block and the head removed between the fourth and fifth ribs, and the hams about two inches in front of the pelvic bones (Fig. 291). The hams, shoulder and middle pieces may then be split through the center more easily than if the at- tempt is made before the carcass is cut into sec- tions. The ham should be trimmed to a smooth, round piece with all surplus fat removed for lard. The feet may be removed at the hock with a knife, or about two inches above with a saw. The leaf- lard may be removed from the side, if not already done, when the hog is dressed. The lower two- thirds of the side should be removed, sawing across the ribs. The loin should then be removed, care being exercised to take only the lean meat with the ribs. The spare-ribs should be removed from the lower strip and the scraggy edges trimmed off for sausage-meat, the remainder of the side being cured for bacon or for salted pork.
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Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
