The heads cleaned, they are skinned, the tongue is taken out, cheek meat cut off, jaws pulled, brains removed from skulls, skull frame cut into, to separate the teeth section and upper part of skull, cleansed of lithoids; snouts and ears are separated from face pieces and prepared for food products. =Plucks.=--Plucks are separated into livers, lungs and hearts. The hearts are used as sausage meat. The livers are selected for quality and many sold at retail. Defective livers are used for meat meal or digester tankage. =Hog Paunches.=--Thoroughly clean, strip from fat, remove lining for sale to pepsin factories. Hog pouches are used for head cheese stuffing or cleaned like tripe for sheep sausage. =Entrail Fats.=--All entrail fats are satisfactory for use in prime steam lard if properly cleaned. CHAPTER XXI PORK CUTTINGS HOG CUTTING -- VARIETY AND CLASSES OF HOGS -- CUTTING FLOOR -- PORK CUTS -- HAMS -- SIDE MEATS -- BELLIES -- BACKS -- LOINS -- SHOULDERS -- BUTTS AND PLATES -- PERCENTAGE OF YIELD -- CHANGE CUTS ONE SIDE -- TEST ON FIVE SIDES -- COMPLETE CUTTING TEST. =Hog Cutting.=--The division of a carcass into its parts for disposal of fresh pork and for curing purposes, is a part of the expert work in the packing house business. The cuts placed in the curing cellar for shipment six or seven months hence and a prognostication as to what cut will meet a favorable future market; the sale, etc. are true problems. There are a number of standard cuts, however, that are usually readily disposed of. A description of the various cuts, etc. is given herein. Use is made of much valuable data collected and published in the Illinois State Agricultural Department Bulletin previously referred to. =Variety and Classes of Hogs.=--A day’s buying of hogs unless selected to yield a given quality, is likely to yield the following classes: Carcass Weights Smooth Heavy or Heavy Loin Hogs 240 to 400 lb. Butcher or Light Loin Hogs 160 to 240 lb. Packing Hogs 100 to 400 lb. Bacon or Marked Hogs 90 to 170 lb. Shippers 100 to 200 lb. Pigs 20 to 100 lb. Different styles of dressing are characteristic of the different classes of carcasses except heavy and light loin hogs, and shippers and pigs. Dressed hogs of all classes are cut open along the underline and through the aitch-bone and brisket, but the method of splitting and trimming varies with the class, as follows: “_Loin Hogs._--These are split down through the center of the back-bone (‘loin-split’ or ‘center-split’) in order that pork loins may be cut from the sides. They are dressed “packer style,” i. e., head off, leaf out and hams faced. [Illustration: Inside. Outside. FIG. 108.--SMOOTH HEAVY HOGS.] “_Packing Hogs._--Are usually split like loin hogs; sometimes on one side of the back bone, making a hard and soft side.