346 FARM AND SCHOOL PROBLEMS. 



Carcasses are classified as to: 



1. Kind, steers, heifers, cows, bulls, stags. 



2. Form, thickness, finish, quality, soundness, weight. 



3. Grade, prime, choice, good, medium, common, canners. 



Carcasses are further classified as follows : 



"Native" 



Beef, grain fed, compact, thick, mature, from medium to prime 



steers, heifers, cows of heavy weight. 

 "Westerns" 



Rangy in form, "grassy" in color, coarse in quality; common to 



good cows and steers inferior to natives. 

 "Yearlings" 



Beef carcasses of young steers and heifers 400 to 700 pounds 



dressed weight for retailing on the block. 

 "Kosher" beef 



Medium to choice carcasses of steers, cows, and heifers 



slaughtered, inspected, cleaned and labeled in accordance to 



Jewish rites. 

 "Distillers" 



Carcasses of steers, bulls, and stags of soft washy flesh and 



high color and characteristics of cattle fattened on distillery 



slops. 

 "Shippers" 



Carcasses of steers, heifers, and cows of medium to prime 



grades for shipping to eastern cities. 

 "Export beefs" 



Carcasses of medium to choice steers, good choice heifers, heavy 



cows, bulls and stags. 



Cured beef products are : 



1. Barreled beef packed in brine. 



2. Smoked beef cured in sweet pickle, dried and smoked. 



3. Canned beef sealed in tins or glass jars after curing and cooking. 



Pork. 



Dressed hogs are classified as follows : 



(1) smooth heavy, (2) butcher, (3) packing, (4) bacon, (5) ship- 

 pers, (6) pigs. 



Packing hogs are selected for weight. 



Bacon hogs are selected chiefly for quality and finish. 



