Types and market classes of live stock . evidence of weak musclingand consequently of a lack of lean meat along the top where thehighest-priced bacon is found. The top of the hog should showa slight arch from head to tail as viewed from the side, the highestpoint beingover the-loin. A wide, flat back denotes a high degree Types and Market Classes of Live Stock 295 of fatness such as is wanted in the fat-hog carcass, but not inthe carcass of a bacon hog. A very narrow back is an indicationof a lack of flesh or lean meat. The loin furnishes the most valuable part of the side ofbacon and therefor
Types and market classes of live stock . evidence of weak musclingand consequently of a lack of lean meat along the top where thehighest-priced bacon is found. The top of the hog should showa slight arch from head to tail as viewed from the side, the highestpoint beingover the-loin. A wide, flat back denotes a high degree Types and Market Classes of Live Stock 295 of fatness such as is wanted in the fat-hog carcass, but not inthe carcass of a bacon hog. A very narrow back is an indicationof a lack of flesh or lean meat. The loin furnishes the most valuable part of the side ofbacon and therefore should be strongly developed. It shouldhave the same width and form as the back. From shoulderto hindquarter the top of the hog should exhibit a uniformwidth, uniform arch, and uniform fleshing. A side that is flat, straight, and deep, with a great dealof length, and carrying a firih, smooth covering of flesh is de-manded. The packer likes as long a side as can be had, butthe breeder must avoid extreme length because such hogs incline. Fig. 92. Correct Bacon Type. to be narrow and shallow bodied. They lack constitution andfeeding qualities to such an extent that they do not make eco-nomical gains on feed. The side of the bacon hog constitutesthe most important consideration in judging either breedingor market animals. Score cards for bacon hogs allow morepoints to the side than to any other part of the animal. Whenthe hog is standing, a straight-edge laid against his side, eithervertically or horizontally, should touch every point beneathit. There should be no signs of seams or wrinkles, but asmooth development everywhere. The side should also befirm in fleshing, without any softness just behind the shoulderor elsewhere. 296 Types and Market Classes of Live Stock The flank is important because a high flank injures theappearance of the carcass, necessitates more trimming in orderto give evenness to the lower border of the side of bacon, andalso is an indication that the belly
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1919
