. Types and market classes of live stock. nd 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
. Types and market classes of live stock. nd 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 cent, of the exporttrade in pork products, other than lard, consists of fresh meat. The Fat or Lard-Hog Carcass. Wholesale cuts. — After the carcass has been thoroughlychilled it is cut up into shoulders, hams, fat backs, loins, spareribs, and belly. These wholesale cuts are shown in the draw-ings which accompany this Fig 67. A View of the Pork Coolers. The part labeled fat back is a clear layer of externalfat containing no lean meat. Studies of the carcasses of cattleand sheep disclose the 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 exis
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