296 TYPES AND MARKET CLASSES OF LIVE STOCK 



The flank is important because a high flank injures the 

 appearance of the carcass,, necessitates more trimming in order 

 to give evenness to the lower border of the side of bacon, and 

 also is an indication that the belly meat is too thin. When the 

 flank is carried down well, the flesh is usually carried well down 

 on the ham, the belly meat is thick and fleshy, and the develop- 

 ment of the side is made more uniform in depth and thickness. 



The belly should be straight, trim, firm, thick, and free 

 from flabbiness. This part yields good bacon, but it is not 

 so high priced as that from the loin and back. 



The rump should not be broad and flat, which indicates 

 too much fat, but should have the same width as the rest of 

 the top and should be rounding from side to side across the 

 top, the same as the back and loin. It should be long also, and 

 should round slightly toward the tail, but should not be droop- 

 ing with the tail set low. 



A heavy, bulging ham is not an indicationof correct bacon 

 type. Such hams must have a great deal of fat trimmed off them 

 in preparing the side of bacon for the market. The ham of the 

 bacon hog should taper toward the hock and should be smooth 

 and firm, especially at the lower part where flabbiness is likely 

 to occur. The flesh should carry well around the bone, inside 

 as well as outside, and should not taper off too suddenly below, 

 but let down well toward the hocks. The ham of the bacon 

 hog is often called the gammon. 



The hind legs should be straight and strong, the pasterns 

 upright, and the weight carried full on the toes. 



