. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . ess out a higher percentage of carcass. Prime hogs will dress about78 to 80%, and Hghter hogs not well finished around 65%, head off and leafout. In the percentages given here the hair, blood and viscera are notincluded. The average dressing percentage of good, fair and common hogs,showing the yield,
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . ess out a higher percentage of carcass. Prime hogs will dress about78 to 80%, and Hghter hogs not well finished around 65%, head off and leafout. In the percentages given here the hair, blood and viscera are notincluded. The average dressing percentage of good, fair and common hogs,showing the yield, and percentages of the various cuts, is shown in thefollowing tests : Good Fair Common Cut % % % Hams Shoulders Sides: Bacon Belly Fat Backs Loins Rendered lard, from cutting Cutting trimmings Total dressed carcass Rendered lard, from killing Leaf fat Killing products: Livers, hearts, greases, tankage, etc ^ Total yield Loss in moisture, etc , Percentage of barrows 70 THE PACKERS ENCYCLOPEDIA Short Cut Ham Belly Back Short Cut Ham Belly. Jowls Packing Hog Carcass, Showing Domestic Cuts DRESSING YIELDS OF HOGS 71 Special cuts for export or other purposes do not change the figureson total percent, but affect only the percentage of each cut, theamount of trimmings, etc., based on the figures given. As a general guide each Superintendent will, of course, have his owntests, from which he can figure the yield of the carcass on various cutswhich he usually makes. Here is a second test made on two heavy, rough hogs, which willserve as an example of the various cuts which may be expected from acarcass of this type. Cut Weight Per Cent Skinned hams 51 lbs. Ham skins 1^/^ lbs. .49 Boston butts 23 lbs. Jumbo loins (tenderloin
Size: 1190px × 2100px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
