Handbook of meat inspection . arters with the neck, thorax andabdominal muscles form one part, while the juicy back with the legsform another part. No further Classification occurs in cuttiug up thesheep, (Fig. 16.) Hogs are first separated into two lateral halves by a dividingplane extending from the head to the tail. Thereupon the legs or 152 THE ART OF BUTCHERING hams (the most valuable pari of tlie liog) are separated, and thenthe Separation of tlie lialves of the head (cheeks) and the lowerportions takes place. The remaining part of the halved trunk,together with the anterior estremities,
Handbook of meat inspection . arters with the neck, thorax andabdominal muscles form one part, while the juicy back with the legsform another part. No further Classification occurs in cuttiug up thesheep, (Fig. 16.) Hogs are first separated into two lateral halves by a dividingplane extending from the head to the tail. Thereupon the legs or 152 THE ART OF BUTCHERING hams (the most valuable pari of tlie liog) are separated, and thenthe Separation of tlie lialves of the head (cheeks) and the lowerportions takes place. The remaining part of the halved trunk,together with the anterior estremities, is divided into an upper andlower portion by a cut extending and upward from theShoulder Joint. Thereby the abdominal musculature is left on thelower portion. The npper part f urnishes the bog back (carr6), orthe carbonade meat, the nieat of the roast ribs (cutlets), theso-called spare rib and the withers, while the nnder portion fur-nishes the Shoulder, the breast piece and the flank ( sides, smokedmeat), Fig. Classification of Quality: 1, ham; 2, loin; 3, Quality: 4, withers; 5, Shoulder and breast. III. Quality: 6, flank. IV. Quality: 7, heatl with cheeks; 8, feet. Zschokke, in a very noteworthy work, condemns, as an evilpractice, the habit of butchers in cutting infco various kiuds ofpathological tissue, especially tuberculous areas ; also the habit ofholding the knife between the lips or teeth. In tliis connection ifcshould not be forgotten that butchers represent a considerable con-tingent to the number of human beings who die of practice of artificial respiration, during which the assistantStands upon the slaughtered animal and stamps upou the abdomenand tliorax, is to be characterized as a bad habit and shouki be for-bidden, since the stomach contents may thus be forced through thepharyngeal cavity into the trachea and bronchi. Likewise, washiugthe luugs in impure water, washing the meat, and, finally, drawingout the b
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