TYPES AND MARKET CLASSES OF LIVE STOCK 



323 



in form, and show evidence of ripeness in condition. They are 

 principally barrows. Barrows sell more readily and at better 

 prices than sows. In a drove of butcher hogs there may be 

 present a few good sows without detracting from the value of 

 the drove. Good young sows are usually kept on the farm for 

 breeding purposes, and poor young sows and old sows will not 

 take on the finish required in the butcher hog class. Butcher 

 hogs yield light loin carcasses and shipper carcasses and are 

 commonly used in the fresh meat trade. This class yields the 

 pork chop, ham, and bacon. They range in age from six to 

 ten months. Except in age and weight, the three sub-classes 

 of butcher hogs are practically the same. The butcher hog 



Fig. 100. Prime Heavy Hogs. 



carried to sufficient weight becomes a prime heavy hog, but hog 

 growers do not, as a rule, find this practice a profitable one. 



Packing Hogs. 



This class ranks next to the butcher class in numbers. These 

 hogs are a poorer sort than butcher hogs, and it is here that we 

 find old brood sows and all other hogs that are heavy enough 

 for this class and not good enough to classify as butcher hogs 

 or as prime heavy hogs. However, it does not include the 

 poorest classes, such as roughs, boars, and coarse stags. This 

 is the class of hogs which, as the name indicates, is of particular 

 importance and interest to the packer. The side meat from 

 these hogs is used principally in the various processes of curing. 



