. Types and market classes of live stock. er size and best quality. Thegeneral statement may also be made that all carcasses shouldweigh heavy for their size, thus insuring a high degree offinish or fatness. Bacon Carcasses. The packing house classes the heavier and fatter car-casses as lard hog carcasses, while the lighter, thinner onesare cut up into the bacon or English cuts, so called becausethey are suitable for the English trade. The principal Englishcuts are Wiltshire sides, Cumberland sides, and long-cut cuts are also sold under several other names dependingon some technical
. Types and market classes of live stock. er size and best quality. Thegeneral statement may also be made that all carcasses shouldweigh heavy for their size, thus insuring a high degree offinish or fatness. Bacon Carcasses. The packing house classes the heavier and fatter car-casses as lard hog carcasses, while the lighter, thinner onesare cut up into the bacon or English cuts, so called becausethey are suitable for the English trade. The principal Englishcuts are Wiltshire sides, Cumberland sides, and long-cut cuts are also sold under several other names dependingon some technical variations in the manner of preparing theside for the retail trade. The Wiltshire side comprises the 266 Types and Market Classes of Live Stock entire side (half the hog), minus the head, feet, shoulderblade, and hip bone. The belly is trimmed smooth and sides average 40 to 70 pounds and are selected especiallyfor thickness of lean meat and a light, even covering of fatfrom 1 to 2 inches thick, not exceeding IV2 inches in the. Fig. 70. Fat and Baton Carcasses Compared. Note the difference in size and especially the difference in fatnessbetween the fat carcass on the left and the bacon carcass on the right. best grades. They are made exclusively from choice, leanbacon hogs. The drawings which accompany this chaptershow a bacon side and indicate its division into the long-cutham and the long-cut middle or Cumberland. Types and Market Classes of Live Stock 267 Classification of Carcasses. The classification and grading of hog carcasses is basedon the uses to which they are adapted, or in other words, it isbased on the products into which they can be the shape, finish, quahty, and weight determinewhere the carcass will classify and grade. The generally recog-nized classes and grades and their respective weights as givenin Illinois bulletin No. 147 are as follows: Smooth Heavy, or Heavy Loin Carcasses 240—400 lb. Butcher, or Light Loin Carcasses 160
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