. Types and market classes of live stock. ity,and the French come first with veal. The figures show thatthe consumption of pork, as compared with the consumptionof beef, is greater than might be supposed. Germans con-sume more pork than beef, and Americans eat equally of thetwo kinds of meat, but the table shows a different proportionfor the English and French. These variations may be due to 257 258 Types and Market Classes of Live Stock differences in the way appetites have been cultivated in thevarious countries, or to differences in the quantities of porkproduced and the cost of it. The typ
. Types and market classes of live stock. ity,and the French come first with veal. The figures show thatthe consumption of pork, as compared with the consumptionof beef, is greater than might be supposed. Germans con-sume more pork than beef, and Americans eat equally of thetwo kinds of meat, but the table shows a different proportionfor the English and French. These variations may be due to 257 258 Types and Market Classes of Live Stock differences in the way appetites have been cultivated in thevarious countries, or to differences in the quantities of porkproduced and the cost of it. The type of hogs found in the several countries variesconsiderably. In the United States the fat or lard type isproduced almost exclusively, this being particularly true ofthe cornbelt. The stock yards of this country receive prac-tically no bacon hogs; the St. Paul market is something ofan exception, although the number received there is com-paratively small. We shall, therefore, give more attentionto the fat carcass than to the bacon Fiy. 65. The Hojij Hoist. Slaughtering and dressing.—When the hog enters thepacking house, and this applies to both the fat hog and thebacon hog, he passes rapidly through the operations of (1)bleeding, (2) scalding, (3) scraping, (4) disembowehng, (5)removal of leaf fat, (6) splitting, (7) dry room (four hours),and (8) cooling. The legs, feet, cheek, and jowl are left aspart of the carcass. An exception is made in the case of pigsand some light hogs intended for the fresh pork trade, thesebeing dressed with the head on, leaf in, and the backbone notsplit. Some variation also occurs in the manner of splittingthe carcass. All dressed hogs are cut open along the underlineand through the aitch bone and brisket, but the best heavy Types and Market Classes of Live Stock 259 carcasses, called loin carcasses, are split through the center ofthe backbone, while the inferior heavy carcasses, called pack-ing carcasses, are sometimes split on one side o
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