JUDGING FAT HOGS 271 



forequarters of a fat hog is the shoulders, which should 

 be level on top, well packed with flesh, and broad and deep. 

 The breast should be full, as this indicates a vigorous consti- 

 tution. The legs should be straight, short, and strong, with 

 hard, clean bone. 



Body 83 Per Cent. The body is the most important part 

 of the animal from the butcher's standpoint, for it is this part 

 of the animal that supplies most of the dressed meat. The 

 back should have a straight top line, although a gradual rise 

 from both the neck and the tail to the center of the back 

 usually renders the animal stronger and able to carry more 

 flesh. The back should be broad and carry its width well 

 forward and back. It should be evenly and thickly fleshed. 

 The underline should run nearly parallel with the top line. 



Hindquarters 17 Per Cent. The hams are the most im- 

 portant part of the hindquarters. The ham should be wide, 

 plump, full, and carry down well to the hock. The hind legs 

 should be short, strong, and placed wide apart. 



