. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . rearm joint, fat end butted, neckbone and ribs taken out, neck squared,breast flap trimmed off and foot to be cut off in or above the knee joint. New Orleans Shoulders.—Shall be made the same as D. S. regularshoulders, except that they must be cut from one (1) inch to two (2)inches narrower, part of t
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . rearm joint, fat end butted, neckbone and ribs taken out, neck squared,breast flap trimmed off and foot to be cut off in or above the knee joint. New Orleans Shoulders.—Shall be made the same as D. S. regularshoulders, except that they must be cut from one (1) inch to two (2)inches narrower, part of the neck left on, and the leg cut off below theknee joint. Regular Plates.—Shall be made from the fat end of the shoulder, withpart of the bladebone left in, and the neck side squared. Clear Plates.—Shall be made from the fat end of the shoulder, withthe bladebone removed and the neck side squared. Jowl Butts.—Shall be made from the jowl, slightly faced, and theloose pieces cut off. Wiltshire Sides.—Shall be from nice smooth selected shoulder, side and ham left together in one piece. The foreleg tobe cut off at or above the knee joint, and the hind leg at or above thehock joint. The shoulder ribs, neckbone, backbone, aitchbone, skirt and 86 THE PACKERS ENCYCLOPEDIA. D. S. Short Rib D. S. Extra Short Rib
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Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
