k. Streak of Lean. The retractor penis muscle, which is observed on the
untrimmed belly wall.
l. Leaf Fat. The heavy layer of fat that lines the inside surfaces of the
abdominal cavities of hog carcasses.
m. False Lean. The trapezius and latissimus dorsi muscles that are imbedded in
the fat overlying the pork shoulder or loin.
TERMS FOR HAM SURFACES
To properly inspect hams, the inspector should be familiar with the terms used
for the surfaces of hams.
a. Face. The inside surface of the ham with the aitch bone exposed.
b. Cushion. The meaty, posterior edge of the ham that is opposite the flank
c. Flank Side. The anterior or forward edge of the ham, opposite the cushion.
d. Skin Side. The outside or lateral side of the ham.
e. Butt End. The surface where the cut was made to remove the posterior
section from the side.
f. Shank End. The end of the ham where the foot was removed.
g. Wrinkle or Crease. The point where the cushion and shank join.
h. Collar. The portion of skin remaining on the shank end of the ham after
i. Collar Line. The point on a skinned ham after removal of the skin.
a. General. The official standards for swine were developed and are currently
amended and maintained by the USDA. They provide for segregation of swine first
according to its intended use, either slaughter or feeder swine, then as to the class as
determined by sex condition, and then as to grade, which is determined by the apparent
relative excellence and desirability of the animal for a particular use. The difference
between slaughter and feeder is slaughter swine are those that are intended for
slaughter immediately or in the near future and feeder swine are intended for slaughter
after a period of feeding. The military procures only barrows and gilts.