1. All bones and cartilage shall be removed (1). 2. The fat back shall be removed by a straight cut not more than 1.5 inches from the outermost dorsal curvature of the scribe line (11). 3. The anterior (shoulder) and posterior (ham) ends shall be reasonably straight and parallel to each other and perpendicular to the length of the belly (17). 4. The width of the flank muscle (rectus abdominous) shall be at least 25% of the width of the belly on the ham end (15). 5. The area ventral to the scribe line, where the spareribs were removed, shall be free of “snowballs” (exposed areas of fat) which measure 3 square inches or more (15). 6. The belly should be free of exposed lymph glands (13). 7. The belly shall be practically free of leaf fat (8). Display: skin side down.