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Class of Fresh
Hams
Fresh Hams 3-4-1-2
I placed this class of Fresh Hams 3-4-1-2. In my top pair,
I placed 3, an outstanding top, over 4 due to greater trimness
and muscling resulting in a higher percentage of trimmed center
cut slices. 3 displayed less fat under and along the buttface,
over the ham collar and over the forecushion. Also, 3 presented
a greater amount of exposed lean in the buttface, a fuller forecushion,
a deeper, wider center section and a plumper cushion. I grant
4 revealed a higher degree of marbling in a firmer buttface.
In my middle pair, I placed 4 over 1, as 4 was a trimmer ham
as evidenced by less fat under and along the buttface, over
the forecushion and less seam fat in the buttface which would
yield a greater percentage of consumable lean portion. In addition,
4 featured a deeper center section. Furthermore, 4 revealed
more marbling in a more reddish-pink colered, firmer buttface.
I admit 1 exhibited a wider buttface and wider center section.
In an easy bottom pair, I placed 1 over 2 due to superior
trimness and muscling resulting in a higher percentage of trimmed
center cut slices with greater consumer value. 1 displayed les
fat under and along the buttface and over the forecushion. Additionally,
1 featured a much greater amount of exposed lean in a wider
buttface, a fuller forecushion and a wider center section. I
concede 2 revealed less muscle separation in a firmer buttface.
I placed 2 last as it was by far the fattest, lightest muscled
ham in the class. 2 displayed the most fat under and along the
buttface and over the forecushion. In addition, 2 possessed
the least amount of exposed lean in the narrowest buttface and
the narrowest center section. Therefore, 2 would yield the lowest
percentage of edible lean portion and have the least value for
the consumer's purchase power.
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