The belly is prepared from the side after removal of the leg, shoulder, loin, fat back, and spareribs. All bones and cartilages, and practically all leaf fat shall be excluded.
The fat back shall also be excluded by a straight cut not more than 1.5 inches (3.8 cm) from the outermost dorsal curvature of scribe line. The anterior (shoulder) and posterior (leg) ends of the belly shall be reasonably straight and parallel.
No side of the belly shall be more than 2.0 inches (5.0 cm) longer than its opposing side. The width of the flank muscle (rectus abdominis) shall be at least 25 percent of the width of the belly on the leg end.
The fat on the ventral side of the belly and adjacent to the flank shall be trimmed to within 0.75 inch (19 mm) from the lean. The area ventral to the scribe line shall be free of scores and “snowballs” (exposed areas of fat) which measure 3.0 square inches (19.4 sq cm) or more. The belly shall be free of enlarged, soft, porous, dark, or seedy mammary tissue.
The scribe line is not considered a score but shall not be more than 0.25 inch (6 mm) in depth at any point.
