Types and market classes of live stock . pounds,provided the carcass is at the same time one of good shape,finish, and quality. Such carcasses come from hogs with alive weight of 200 to 260 pounds. Carcasses weighing 160 to200 pounds yield loins of the proper size and best quality. Thegeneral statement may also be made that all carcasses shouldweigh heavy for their size, thus insuring a high degree of finishor fatness. Bacon packing house classes the heavier and fatter carcassesas lard hog carcasses, whfle the lighter, thinner ones are cut up Types and Market Classes of Live Stoc
Types and market classes of live stock . pounds,provided the carcass is at the same time one of good shape,finish, and quality. Such carcasses come from hogs with alive weight of 200 to 260 pounds. Carcasses weighing 160 to200 pounds yield loins of the proper size and best quality. Thegeneral statement may also be made that all carcasses shouldweigh heavy for their size, thus insuring a high degree of finishor fatness. Bacon packing house classes the heavier and fatter carcassesas lard hog carcasses, whfle the lighter, thinner ones are cut up Types and Market Classes of Live Stock 307 into the bacon or English cuts, so called because they are suitablefor the English trade. The principal English cuts are Wiltshiresides, Cumberland sides, and long-cut hams. These cuts arealso sold under several other names depending on some technicalvariations in the manner of preparing the side for the retailtrade. The Wiltshire side comprises the entire side (half thehog), minus the head, feet, shoulder blade, and hip bone. The. Fig. 98. Fat and Bacon Carcasses Compared. Note the difference in size, and especially the difference in fatness, betweenthe fat carcass on the left and the bacon carcass on the right. belly is trimmed smooth and even. These sides average 40 to70 pounds and are selected especially for thickness of lean meatand a light, even covering of fat from 1 to 2 inches thick, notexceeding 1}/^ inches in the best grades. They are made ex-clusively from choice, lean bacon hogs. The best of these hogsweigh 175 to 190 pounds. The drawings which accompany 308 Types and Market Classes of Live Stock this chapter show a bacon side and indicate its division into thelong-cut ham and the long-cut middle or Cumberland. Classification of Carcasses. The classification and grading of hog carcasses is based onthe uses to which they are adapted, or in other words, it is basedon the products into which they can be converted. Thereforethe shape, finish, quality, and weight
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1919
