_New Orleans Cut Shoulders._--These are made 1¹⁄₂ ribs wide, smooth and rounded on neck end, part of shoulder butt left on and neck-bone out. They are cut principally in 12 to 14 pound averages, but are also made from 10 to 16 pounds, from shoulders that are too rough and fat to make New York Cut or Picnic Shoulders. _Boneless Rolled Picnics._--These are made from heavy picnics by lifting the skin, removing the surplus fat and the bone, pressing or rolling and tying with cord in the form of a roll in the same manner as rolled hams. They are also made from skinned picnics. Boneless rolled shoulders are made similarly from regular shoulders. =Butts and Plates.=--Butts are cut from the end or top of the shoulder and from the jowl. Plates are made from shoulder butts. The various grades of these cuts are Boston Style, Milwaukee Style, Boneless, Buffalo Style, New York Style, Picnic, Dry-Salt and Square-Cut Butts; Regular Plates, Clear Plates and Back Plates. [Illustration: Rough. New York. Skinned. New Orleans. Square. FIG. 124.--SHOULDERS.] [Illustration: Boston Butt. Regular Plate. Clear Plate. Picnic Butt. Boneless Butt. New York Butt. FIG. 125.--BUTTS AND PLATES.] [Illustration: Heavy. Light. FIG. 126.--PICNICS.] [Illustration: Spare Ribs (full sheet). Spare Ribs (half sheet). Dry salt butt (jowl). Square cut butt. Virginia style jowl. FIG. 127.] _Boston Style Butts._--These are the ends or top pieces cut from heavy shoulders when making picnics; the neck-bone, ribs and surplus fat being removed and the piece trimmed smooth. They include the end of the shoulder blade. Average weights are 3 to 7 pounds. _Milwaukee Style Butts._--These are the same as Boston butts with the neck-bone and rib left on. _Boneless Butts or Lean Butts._--Also termed Cala Butts--These consist of the lean, boneless portion of Boston butts between the blade-bone and neck-bone. _Buffalo Style Butts._--These are cut the same as boneless butts except that the neck-bone is left in. They are used fresh. _New York Style Butts._--These are shoulder butts cut from picnics of the thinner and lighter grades. They contain the neck-bone, fat and lean, and are mainly plain-pickled. _Picnic Butts._--These are picnics from which the surplus fat and the skin are removed and the shank cut off close to the breast. They are not trimmed as closely as regular picnics. _Dry-Salt Butts._--These are made from the jowl (lower part of the neck and cheek) with the edges trimmed smooth and the piece pounded flat. They weigh 3 to 5 pounds. _Square-Cut Butts._--These are also made from the jowl but are more closely trimmed and squared. They average 2 to 4 pounds. _Regular Plates._--These are made from shoulder butts by removing a boneless butt, thus making a fat piece with a facing of lean, containing the end of the blade-bone, and weighing 6 to 12 pounds.