(2) Feet. The foot is removed at or above the hock joint, not exposing the
marrow, and producing a star like formation at the point of severance called the
star-joint. The hind feet are not acceptable for military procurement.
The following are terms with which the veterinary food inspection specialist
should be familiar.
a. Curl (dog ear). This is a small, tucked-in area on the anterior (brisket) end of
the belly that corresponds to the armpit of a human. Some bacon contracts use the curl
as a landmark for the removal of the brisket end.
b. Seeds. Mammary tissue, classified by color.
(1) White seeds indicate that the mammary tissue was inactive and helps
determine that the carcass was derived from a gilt.
(2) Red seeds indicate active mammary glands; therefore, the pork may
have come from a sow.
Black seeds are pigmented mammary tissue.
c. Belly Stripping. This is the removal of thin slices along the belly edge to
produce seedless bellies.
d. Flank Pocket. It is located near the posterior (flank) edge and is the thinnest
area of the belly.
e. Boot Jack. A slight V-shaped configuration produced on the belly when the
middle section is removed from the posterior section.
f. Featherbone. Large pieces of rib cartilage that remain on the belly, if the
cartilages are small and embedded, they are called buttons.
g. Comb Hanger. Sharp-toothed hook on which the belly is hung in the
h. Clear. Use of this term indicates that all the bones have been removed.
i. Scribe Line. A slight score on the belly that is sometimes left by the saw
when the ribs are cut in preparation for the removal of the loin and spareribs.
j. Snowballing. This is the removal of lean tissue to expose fat, also known as