TYPES AND MARKET CLASSES OF LIVE STOCK 331 



Comparison of the hog market with the cattle and sheep 

 markets brings out strikingly the fact that there is considerable 

 spread in the price of cattle and sheep, and relatively little spread 

 in the price of hogs. A report for any day of the year will sub- 

 stantiate this statement. Between the best cattle and the 

 poorest cattle on the market, there is a tremendous difference 

 in price per cwt., and even between the best and poorest fat 

 steers there is a great difference. The same is true of sheep. 

 The price of cattle and sheep is determined very largely by 

 condition and quality, but hogs sell almost entirely by weight. 

 The condition and quality of hogs vary considerably and affect the 

 price, but do not affect the price to any great degree. Omitting 

 pigs, roughs, and boars, which make up a small percentage of a 

 day's run, one dollar will usually cover the spread on the bulk of 

 hogs sold each day. There are several reasons for the small 

 spread in price of hogs. 1. Packers have discovered and de- 

 veloped methods of curing cuts from the poorer hogs which enable 

 them to put this meat on the market in attractive and appetizing 

 form. This has increased the price of the plainer classes of hogs. 

 2. Hogs do not vary so much in dressing percentage as cattle 

 and sheep. 3. All hogs are strictly meat animals, whereas the 

 cattle market receives a considerable number of dairy animals, 

 and the sheep market receives a large number of Merinos. 

 4. Age does not make pork as tough as beef and mutton. 

 Juiciness and color are less variable in pork than in other meats. 



In 1915, the U. S. Office of Markets and Rural Organiza- 

 tion* conducted an investigation which indicated that 35 per 

 cent, of the hog crop is marketed in the fall, 41 per cent, in the 

 winter, 18 per cent, in the spring, and 6 per cent, in the summer. 

 About 60 per cent, of the annual pig crop is farrowed in March, 

 April, and May, and is sent to market from eight to ten months 

 later weighing from 200 to 250 pounds or over. The largest 

 supply of hogs on the market occurs in November, December, 

 and January. Lowest prices most frequently occur in Decem- 

 ber and January. Highest prices are usually made in March 

 and April and in September and October, due to the relatively 

 small number of hogs received in these months. Light hogs 

 are normally at a higher price level than heavy hogs during 

 spring and summer when there is a demand for fresh meats, but 

 in the winter packing season heavy hogs bring the highest price. 



*U. S. Dept. Agr. Report 113. 



