Types and market classes of live stock . Only the best hogs of these weights classify are usually barrows. They yield a heavy loin carcass. Butcher Hogs. This class is the most numerous and the most popular onthe market. Butcher hogs must be very good in quality, correct 322 Types and Market Classes of Live Stock 323 in form, and show evidence of ripeness in condition. They areprincipally barrows. Barrows sell more readily and at betterprices than sows. In a drove of butcher hogs there may bepresent a few good sows without detracting from the value ofthe drove. Good young sows are us
Types and market classes of live stock . Only the best hogs of these weights classify are usually barrows. They yield a heavy loin carcass. Butcher Hogs. This class is the most numerous and the most popular onthe market. Butcher hogs must be very good in quality, correct 322 Types and Market Classes of Live Stock 323 in form, and show evidence of ripeness in condition. They areprincipally barrows. Barrows sell more readily and at betterprices than sows. In a drove of butcher hogs there may bepresent a few good sows without detracting from the value ofthe drove. Good young sows are usually kept on the farm forbreeding purposes, and poor young sows and old sows will nottake on the finish required in the butcher hog class. Butcherhogs yield light loin carcasses and shipper carcasses and arecommonly used in the fresh meat trade. This class yields thepork chop, ham, and bacon. They range in age from six toten months. Except in age and weight, the three sub-classesof butcher hogs are practically the same. The butcher hog. Fig. 100. Prime Heavy Hogs. carried to sufficient weight becomes a prime heavy hog, but hoggrowers do not, as a rule, find this practice a profitable one. Packing Hogs. This class ranks next to the butcher class in numbers. Thesehogs are a poorer sort than butcher hogs, and it is here that wefind old brood sows and all other hogs that are heavy enoughfor this class and not good enough to classify as butcher hogsor as prime heavy hogs. However, it does not include thepoorest classes, such as roughs, boars, and coarse stags. Thisis the class of hogs which, as the name indicates, is of particularimportance and interest to the packer. The side meat fromthese hogs is used principally in the various processes of curing. 324 Types and Market Classes of Live Stock It is made into mess pork, short-cut mess pork, dry-salt sides,and the hams and shoulders are cured. These hogs range inage from nine months upward. A 200-pound packing hogis usually an older
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1919
