The boot jack is located on which cut of pork?
Match the trade term in Column I to the definition in Column II.
a. The retractor penis muscle, on the belly wall
b. The removal of lean tissue, to expose fat
c. A slight score on the belly, when the ribs are cut
d. The removal of all the bones
e. Sharp-toothed hook, where the belly is hung
Streak of lean
f. Large pieces of rib cartilage that remain on the
is the portion of skin remaining on the shank end of a ham after
is the point on a skinned ham after the skin is