. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . Skip or Rough Hog. Rough Packing Sow 68 THE PACKERS ENCYCLOPEDIA higher grades cannot be materia41y deficient in condition, form and are four-snb-classes, divided as to weight, as in deciding uponrelative market values of this general class weight is usually the mostimportant factor, sin
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . Skip or Rough Hog. Rough Packing Sow 68 THE PACKERS ENCYCLOPEDIA higher grades cannot be materia41y deficient in condition, form and are four-snb-classes, divided as to weight, as in deciding uponrelative market values of this general class weight is usually the mostimportant factor, since the weight of the live animal determines the ap-proximate weight of the various dressed cuts. The heavy weight sub-class embraces hogs weighing from 250 poundsup, and grading from medium to choice, that are usually referred to bythe trade as heavy butchers, and frequently, when weighing over 300pounds, and of excellent quality, condition, and conformation, as primeheavies. The number of prime %eavies found in our markets today islimited. The light and medium weight sub-classes embrace hogs weighingfrom 150 to 250 pounds, that are commonly known in the trade as lightand medium weight butchers. These are usually the most popularweight hogs, since they furnish chops, hams and bacon (the most valuablecuts of
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Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
