1. Butt face shall be cut not less than 1.5 inch (11) and not more than 3 inches (11) from the knob of the aitch bone. 2. Foot shall be removed at or slightly above the hock joint and not into the major muscles of the ham (9). 3. Caudal (tail) bones shall be removed (22). 4. Skin collar shall be rounded (7). 5. Lymph glands and associated fat in flank area shall be removed flush with the surface (13). 6. Flank muscles (rectus abdominus and obliques abdominus internis) shall be removed (14). Display: ham collar up.