In hog cutting floors of large capacity the arrangement is usually on three floors or decks, the parts gravitating in the movement toward a finished cut. It is preferable to do the cutting in a cooled room in most climates and where a uniform temperature of 40° to 45° can be maintained. Lower temperature would be better but it is difficult to keep working people satisfied, particularly where female help is employed, for trimming purposes. Be it said that moisture and heat are not conducive to the keeping quality of meats and it is to be avoided. The handling of cold meat in warm rooms brings about this condition, consequently it is far better to avoid exposure in cutting hogs into the several parts. The usual method is to remove the ham, preferably by knife and hand saw; to chop the shoulder, further separated by power saw; to pull the loin and pass the side on for separation to backs and bellies. The further finishing of the cuts, either immediately on separation from the side or in an adjacent room, is a matter of space available. =Pork Cuts.=--Fresh pork cuts are taken more or less from all classes of hogs. Since the pork loin is by far the leading fresh cut, light loin hogs are more extensively used for fresh pork than any other class. The varying demand for loins determines to a considerable extent the method of cutting other classes of hogs from time to time. Tenderloins and spareribs are also primarily fresh cuts. Skinned shoulders, shoulder butts, hams, bellies, fat backs, and raw leaf fat are sold fresh to a small extent. [Illustration: Skinned Ham. Second Brand. First Brand. Third Brand. FIG. 113--SHORT CUT HAMS.] [Illustration: FIG. 114.--SMOKED SHORT CUT HAMS--FIRST BRAND.] The grading of pork cuts is complex since it involves their quality, shape, proportions of fat and lean, and weight. Many of the grade names refer merely to different methods of cutting and curing; but since they are applied only to cuts of specified quality, thickness or weight, the grades are in reality based on the latter factors to a large extent. The various cuts differ considerably as to methods of grading; consequently an adequate explanation of the factors involved and their relative importance can be presented only by describing the grades of each class. =Hams.=--Hams are of two general kinds, short-cut and long-cut. The former are made from comparatively fat, plump hams, trimmed short and round at the butt, and the shank cut off at the hock joint. They are sold either as Regular Short-Cut, Skinned, or Boneless Rolled Hams. Long-cut hams are lean, long hams, with the butt left full and the foot taken off at the first joint below the hock. The principal grades are Regular Long-Cut, Stafford Cut, Manchester Cut and Italian Cut Hams.