Judging 395 



grained, rather than dark and coarse. 1 These desirable 

 features mean that the carcass will yield the high-priced 

 market cuts with a minimum of trimming ; that the 

 shrinkage in curing the hams and bacon will be small ; 

 and that the flavor, quality, and general attractiveness of 

 the cuts, both cured and fresh, will be of the best all 

 of which mean a caracass whose products command the 

 highest prices in the open market. 



A compilation by E. R. Gentry 2 of the killing records 

 of medium-weight butcher hogs dressed by Armour and 

 Company gives the following average percentages of the 

 different cuts and products : 



r < TTm PER CENT OP 



LIVE WEIGHT 



Hams 12.50 



Shoulders 10.50 



Belly bacon 11.50 



Fat backs 9.95 



Loins 9.75 



Prime steam lard 12.50 



Tenderloins, spareribs, tails, snouts, etc. . . 6.50 



Total dressed carcass 73.20 



Leaf fat 2.80 



Casings, heart, liver, cheek meat, etc. . . 12.00 



Total edible products 88.00 



Moisture and fecal matter 12.00 



Total 100.00 



The score-card. 



The score-card represents the efforts of the live-stock 

 judge to describe in detail the perfect animal. In addi- 

 tion, the effort is made to assign each detail a value which 

 correctly indicates its importance when considered in rela- 

 tion to the whole. The arrangement of the score-card is 



1 L. D. Hall, 111. Exp. Sta. Bull. 147. 



2 Progressive Hog Raising, Armour & Co. 



