Types and market classes of live stock . at and kidneys, (9)facing hams, (10) dry room (four hours), and (11) cooling. Thisis known as the packer style of dressing. The legs, feet, andjowl are left as part of the carcass. An exception is made inthe case of pigs and some light hogs intended for the fresh porktrade, these being shipper dressed, which means that the Types and Market Classes of Live Stock 299 head is left on, the leaf fat and kidneys in, the hams not faced,and the backbone not split. Some variation also occurs in themanner of splitting the carcass. All dressed hogs are cut openalo
Types and market classes of live stock . at and kidneys, (9)facing hams, (10) dry room (four hours), and (11) cooling. Thisis known as the packer style of dressing. The legs, feet, andjowl are left as part of the carcass. An exception is made inthe case of pigs and some light hogs intended for the fresh porktrade, these being shipper dressed, which means that the Types and Market Classes of Live Stock 299 head is left on, the leaf fat and kidneys in, the hams not faced,and the backbone not split. Some variation also occurs in themanner of splitting the carcass. All dressed hogs are cut openalong the underline and through the aitch bone and brisket,but the best heavy carcasses, called loin carcasses, are splitthrough the center of the backbone, while the inferior heavycarcasses, called packing carcasses, are sometimes split on oneside of the backbone. Bacon carcasses are usually cut with aknife on each side of the backbone and then split on one sideand the backbone taken out, making sides suitable for the Eng-lish bacon Fig. 94. Dressing Hogs. The oflFal and the dressing percentage.—The parts whichthe hog loses in dressing are the blood, hair, head, viscera, leaffat, kidneys, and ham facings. The dressing percentage isdetermined in the same manner as with cattle and sheep. Hogsdressed packer style range in dressing percentage from 68 to^SOper cent., and average about 75 per^cent. Hogs dressed shipperstyle have a dressing percentage about 8 per cent, higher thanthose dressed packer style, the difference being due to the head,leaf fat, kidneys, and ham facings, which are not removed inthe shipper style of dressing. Hogs dressed shipper style easilydress 83 to 85 per cent. Some hogs in the carcass contests atthe International Live Stock Show have dressed as high as 89,, and ; but these were hogs of show-yard quality weigh-ing 417, 429, and 520 pounds respectively, they had been with- 300 Types and Market Classes of Live Stock out feed or water for more
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