308 TYPES AND MARKET CLASSES OF LIVE STOCK 



this chapter show a bacon side and indicate its division into the 

 long-cut ham and the long-cut middle or Cumberland. 



Classification of Carcasses. 



The classification and grading of hog carcasses is based on 

 the uses to which they are adapted, or in other words, it is based 

 on the products into which they can be converted. Therefore 

 the shape, finish, quality, and weight determine where the car- 

 cass will classify and grade. The generally recognized classes 

 and grades* and their respective weights are as follows: 



Smooth heavy, or heavy loin carcasses. These are from 

 prime, smooth hogs, either barrows or good clear (not seedy) 

 sows. These carcasses weigh 240 to 320 pounds and have four 

 to six inches of fat on the back. The flesh and fat must be 

 deep, firm, and even, the flesh bright colored, the fat white, 

 and the bones not coarse. As the name indicates, such car- 

 casses are especially suitable for making heavy loins, the re- 

 mainder of the side being made into a heavy fat back and dry- 

 salt belly. These carcasses yield a very heavy ham. The 

 per cent, of such carcasses is a very small part of the general 

 supply. 



Butcher, or light loin carcasses. A large proportion of 

 the fresh pork sold in retail markets is pork loins, which are 

 cut into chops and roasts, and light loin carcasses are so named 

 because these cuts can be obtained from them to best advantage. 

 To yield loins of the proper size and quality, a hog carcass should 

 weigh about 160 to 240 pounds and have the same shape, smooth- 

 ness, and general quality previously described. Thick, firm 

 flesh, smooth, soft skin, and solid, white fat are especially im- 

 portant. The covering of fat on the back should be two to 

 four inches. Barrows and smooth clear sows furnish carcasses 

 of this class. The weights most preferred are 160 to 200 pounds. 

 The carcass is cut up into the regular American or fat-hog cuts. 



*H1. Bui. 147. 



