Case Studies of Value Added Production and Marketing

Exhibit A - Whole Carcass Cutout Illustration - 6 of 19
WHOLE CARCASS, 187 lbs
Primal Cut Primal Cut Classification Primal Cut Identifier Primal Cut Classification Quality Preparation
Identifier Weight (lbs) Weight (lbs)
Ham 1 23.1 Table Top Ham Ham 2 23.5 “Hanging
Ham”
Ham A
Ham B
Ham A is processed from the intact carcass using the
TableTop method of processing. The intact carcass
is positioned on the table loin side down. Both
hams are removed from the carcass by a strait cut
perpendicular to the backbone. An initial knife cut
is made at the base of the ham at a point perpendicular
to the last lumbar vertebra. The initial knife
cut will cut through the lean tissue to the backbone
and a cleaver (or machette) can be used to cut
through the backbone and remove the hams connected
at the tailbones (caudal vertebra). The hams
are then separated by a bandsaw or hand saw by
splitting the tail bones (caudal vertebra). The hind
foot is removed at a point below the hock by a saw
or knife separation. At this point the ham can be
skinned or left intact. Ham A will include all caudal
vertebra (tailbones), pelvic bone, leg bone (femur),
and hind shank (tibia and fibula) and associated
muscles.
• Major muscles include:
Semimembranosus, Semitendinosus,
Gracilis, Adductor, Biceps femoris, and
Quadraceps femoris.
Ham B is process from the intact carcass using the
Hanging Carcass method of processing. After the
hanging carcass is skinned, Ham B is removed by
following the natural seam between the flank and
the ham knuckle (Quadraceps femoris) to a point
where the ball of the leg bone (femur) is attached to
the pelvic bone. Remove the ham by separating the
femur from the pelvic bone by following the natural
curve of the pelvic bone (Ileum) separating the
pelvic bone from the inside ham
(Semimembranosus) muscle at the joint. At this
point, the ham is removed from the intact carcass
by cutting through the sirloin (Gluteus medius and
Biceps femoris) muscle leaving the hipbone and tailbones
(caudal vertebra) attached to the carcass.
Ham B will be removed including the leg bone
(femur) and hind shank/hock (tibia and fibula) and
associated muscles.
• Major muscles will include:
Semimembranosus, Semitendinosus,
Gracilis, Adductor, Biceps femoris, and
Quadraceps femoris and a portion of the
(Gluteus medius and Biceps femoris.
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