TYPES AND MARKET CLASSES OF LIVE STOCK 



303 



75.19 per cent. If the heads and leaf fat are included, the 

 dressing yield was 81.95 per cent. The following table repre- 

 sents averages of the 24 hogs. 



From carcass of hog having live weight of 300 pounds. 



Note. The above table includes both sides of the carcass. The shoulder 

 cut is a rough shoulder, including the jowl. "Miscellaneous" includes lean 

 trimmings, tail, neckbones, and rough feet. "Cutting fat" includes small fat 

 trimmings from the hams, fat backs, bellies, and other cuts. It is rendered 

 into lard. 



High-priced and low-priced cuts. There is not much 

 variation in the wholesale price of the various cuts of pork 

 much less variation than occurs in the wholesale price of the 

 various cuts of beef, mutton, or lamb. The rib and loin cuts 

 of the beef carcass sell far above the other cuts, and the rib and 

 loin development, together with the development of the round, 

 practically determine the value of the beef carcass. In the 

 fat-hog carcass, values are rather evenly distributed, although 

 the ham may be said to be the most valuable part of the hog. 

 A study of the swine carcass emphasizes the importance of 

 good development in all parts of the hog, and especially is this 

 true of the back, loin, and hams. The top of the hog and the 

 hams hold most of the value of the carcass, but the shoulder 

 and belly are almost equally valuable. 



Qualifications of a good carcass. The value of the fat- 

 hog carcass depends upon shape, finish, quality, and weight. 

 These various factors will now be discussed. 



1. Shape. The shape desired is one combining great 

 width of side and back, in proportion to length of body, straight, 

 even lines, and well-filled hams and shoulders. A neat, trim 



