302 



TYPES AND MARKET CLASSES OF LIVE STOCK 



The belly contains streaks of lean and is suitable for a 

 "breakfast bacon belly" if the cut is from a light-weight hog. 

 If the hog is heavy, the belly cut is dry salted or pickled and 

 sold as a "dry-salt belly" or as a "sweet-pickle belly," as the 

 case may be. 



The following table gives the weights of the various whole- 

 sale cuts of pork, the per cent, of live weight included in each 

 cut, the wholesale prices per pound, and the total wholesale 

 price of each cut. This table was compiled from unpublished 



Fig. 96. 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, Boston butt; 

 6, jowl; 7, hock; 8, fat back; 9, clear plate; 2 and 8, back; 2, 3, and 8, side; 

 4 and 7, picnic shoulder; 5 and 9, shoulder butt; 8 and 9, long fat back; 4, 5, 7, 

 and 9, rough shoulder. 



data of a slaughtering and cutting test conducted by J. M. 

 Evvard of the Iowa Station, in cooperation with Sulzberger & 

 Sons' Company of Chicago. The test included 24 Duroc-Jersey 

 hogs which averaged 300 pounds live weight and which dressed 



