The shoulder cut is made between the fourth and fifth ribs, where the ribs leave the backbone. The cut should be made at right angles with the top and bottom edges of the middle piece in order to make a rectangular middle piece. This necessitates a diagonal cut across the end of the fourth rib. If the shoulders are to be cured, remove the ribs and the backbone from the shoulder piece. Cut close to the ribs in removing them in order to leave as much meat on the shoulder as is possible. Cut off the top of the shoulder with about one and one-half inches of the cartilage and bone at the top. This removes most of the fat meat and trims the shoulder for curing. The shoulder should be further trimmed by cutting off rough parts with a sharp knife. § 20. Middle Part Separate the hams from the middle by cutting just back of the beginning of the rise in the backbone. The ribs should be separated from the side meat. If it is desired to make pork chops, care should be taken to leave the long muscle on either side of the backbone attached to the backbone and ribs. The end of the ribs should then be cut off with a cleaver, leaving about three inches of the ribs attached to the backbone to form part of the chops. In preparing the chops for roasting, cuts should be made through the meat between the ribs and between the vertebrae. It is the custom for butchers in Canton to remove all the meat from the ribs and backbone. The sides are then cut into strips about one inch wide, cutting from the top to the bottom, and used, fresh or cured. The ribs and backbone are then cut into small parts and prepared in a very tasty way with a sweet dressing. The dish prepared in this manner is known as _chue p’aai kwat_ (豬排骨). If the side meat is to be made into cured bacon, the first method of separating the ribs from the meat is followed. This leaves the side meat about one and a half to two inches thick. The strip of pure fat meat along the top, known as the fat back, the strip of belly fat at the bottom, up to, and including the teats, should be removed. The middle piece which is left after thus trimming, is used for making cured bacon. The fat back and the belly strip can be used for lard. § 21. Hams If the hams are to be cured, all sharp points should be smoothed off, giving a neat, rounded shape to the ham. § 22. Trimmings The small pieces of meat cut from the shoulders, hams, and middle pieces in trimming, maybe used fresh, or made into sausage. The fat of the trimmings may be used for making lard. § 23. Head The fattest part of the head may be used for lard, or cut into strips about three quarters of an inch wide and cured, or it may be used for making sausage or head cheese. The snout, ears, and tongue may be used fresh or pickled. § 24. Feet The small amount of meat on the feet is considered very delicious. The feet may be either cooked for immediate use, or they may be pickled. Killing and Dressing Beef § 25. Tools