. Types and market classes of live stock. he 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 carcas
. Types and market classes of live stock. he 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 of the back-bone. Bacon carcasses are usually cut with a knife on eachside of the backbone and then split on one side and the back-bone taken out, making sides suitable for the English baconcuts. The offal and the dressing percentage.—The parts whichthe hog loses in dressing are the blood, viscera, head, leaf fat,and hair. The dressing percentage is determined as easily as. Fig, 66. Dressing Hogs. with cattle and sheep. Hogs easily dress 83 to 85 per hogs in the carcass contests at the International Show have dressed as high as 89, , and ; butthese were hogs of show-yard quality weighing 417, 429, and520 pounds respectively, and had been without feed or waterfor more than twenty-four hours prior to killing. The chieffactors determining the dressing percentage of a hog are fat-ness and paunchiness, of which the former is by far the moreimportant. The wholesale trade in pork. — Only about one or twoper cent, of the hogs slaughtered by the large packing housesare sold as whole carcasses. About three-fourths of the whole-sale trade in pork consists of various cured meats and fresh 260 Types and Market Classes of Live Stock cuts, the remainder consisting principally of lard and a smallpercentage of sausage and canned meats. Only about twentyper cent, of the domestic trade and five per c
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