. The principles and practice of judging live-stock . Livestock. Fig. 135. — Hog carcass cuts. 1, short-cut ham; 2, loin; 3, belly; 4, picnic butt; 5, Boston butt; 6, jowl; 7, hock; 8, fat back; 9, clear plate ; 2, 8, back; 2, 3, 8, side; 4, 7, picnic shoulder; 5, 9, shoulder butt; 8, 9, long fat back ; 4, 5, 7, 9, rough shoulder. (Illinois Bulletin 147.) T 273 Digitized by Microsoft®. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the origin
. The principles and practice of judging live-stock . Livestock. Fig. 135. — Hog carcass cuts. 1, short-cut ham; 2, loin; 3, belly; 4, picnic butt; 5, Boston butt; 6, jowl; 7, hock; 8, fat back; 9, clear plate ; 2, 8, back; 2, 3, 8, side; 4, 7, picnic shoulder; 5, 9, shoulder butt; 8, 9, long fat back ; 4, 5, 7, 9, rough shoulder. (Illinois Bulletin 147.) T 273 Digitized by Microsoft®. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Gay, Carl Warren, 1877-. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1914
