Types and market classes of live stock . antities ofpork produced and the cost of it. In the combined slaughter of beef, mutton, and pork inthe United States, beef constituted 48 per cent, of the total in 297 298 Types and Market Classes of Live Stock 1909, mutton and lamb constituted only per cent., and porkconstituted per cent. These proportions are practicallythe same as those recorded for the year 1900. Figures for 1914show that approximately 54 per cent, of the total dressed weightof meat handled by wholesale slaughtering and meat packingestablishments consisted of pork, 38 per c
Types and market classes of live stock . antities ofpork produced and the cost of it. In the combined slaughter of beef, mutton, and pork inthe United States, beef constituted 48 per cent, of the total in 297 298 Types and Market Classes of Live Stock 1909, mutton and lamb constituted only per cent., and porkconstituted per cent. These proportions are practicallythe same as those recorded for the year 1900. Figures for 1914show that approximately 54 per cent, of the total dressed weightof meat handled by wholesale slaughtering and meat packingestablishments consisted of pork, 38 per cent, of beef, 6 per cent,of mutton and lamb, and 2 per cent, of veal. The type of hogs found in the several countries varies con-siderably. In the United States the fat or lard type is producedalmost exclusively, this being particularly true of the stock yards of this country receive practically no baconhogs; the St. Paul market is something of an exception, althoughthe number received there is comparatively small. We Fig. 93. The Hog Hoist. therefore, give more attention to the fat carcass than to thebacon carcass. Slaughtering and dressing.—When the hog enters thepacking house, and this applies to both the fat hog and the baconhog, he passes rapidly through the operations of (1) bleeding,(2) scalding, (3) scraping, (4) singeing, (5) removal of head, (6) dis-emboweling, (7) splitting, (8) removal of leaf fat 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 openalon
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