. Types and market classes of live stock. fact that it is easily possible to feed asteer or a wether too long, and thus make the animal too fatto suit the consumer. One-half to three-fourths of an inchof external fat is all that is wanted on the carcasses of cattle,and for mutton and lamb the desired thickness is proportion-ate to the requirements for cattle. With fat hogs we find anentirely different state of affairs, for the packer wants a verythick layer of external fat over the top of the hog. This heavylayer of fat constitutes a separate cut known as the fat back,which may be rendered int
. Types and market classes of live stock. fact that it is easily possible to feed asteer or a wether too long, and thus make the animal too fatto suit the consumer. One-half to three-fourths of an inchof external fat is all that is wanted on the carcasses of cattle,and for mutton and lamb the desired thickness is proportion-ate to the requirements for cattle. With fat hogs we find anentirely different state of affairs, for the packer wants a verythick layer of external fat over the top of the hog. This heavylayer of fat constitutes a separate cut known as the fat back,which may be rendered into lard, or dry salted and sold as a Types and Market Classes of Live Stock 261 dry-salt cut. When manufactured into lard they render 85to 88 per cent. About one-half of them are sold as a dry-saltcut for which a demand exists in the South and in is far more valuable than tallow, hence the difference inthe packers attitude toward very heavy fatness in the lardhog as compared with a similar degree of fatness in cattle Wholesale Cuts of Pork. English Cuts—A, Long-cut ham; B, long side or middle. American Cuts—1, Ham; 2, loin; 3, belly; 4, picnic butt; 5, Bostonbutt; 6, jowl; 7, hock; 8, fat back; 9, clear plate; 2 and 8, back; 2, 3, and8, side; 4 and 7, picnic shoulder; 5 and 9, shoulder butt; 8 and 9, long fatback; 4, 5, 7, and 9, rough shoulder. The belly contains stripes of lean and is suitable fora breakfast bacon belly if the cut is from a light, thin the hog is heavy, the belly cut is dry salted or pickled andsold as a dry-salt belly or as a sweet-pickle belly, as thecase may be. 262 Types and Market Classes of Live Stock The following table gives the weights of the variouswholesale cuts of pork, the per cent, of live weight includedin each cut, the wholesale prices per pound, and the totalwholesale price of each cut. This table was compiled from un-published data of a slaughtering and cutting test conductedby Mr. J. M. Evvard of the Iowa Elx
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidtypesmarketclass01vaug
