Pork Production 



It will be noted that this score-card is divided into two 

 parts. In the first part, under general appearance, the 

 essential points or features are taken up in a general way, 

 while in the remaining sections the details are each given 

 separate consideration. 



Weight (4 per cent) . In scoring weight, it is customary 

 to consider both the butcher's and feeder's requirements. 

 From the butcher's or packer's standpoint, the most de- 

 sirable market weights range from 200 to 275 pounds. 

 From the standpoint of the feeder, the pig which has made 

 the most rapid gains and is heaviest for his age is the most 

 profitable, other things being equal. The following 

 weights for fat barrows may be regarded as about ideal 

 from the producer's point of view under conditions of in- 

 tensive feeding : at six months, 200 pounds ; at nine months, 

 300 pounds ; and at twelve months, 400 pounds. Heavy 

 hogs dress higher than light ones, largely because they are 

 usually fatter and more mature in conformation. The 

 following yields were furnished by Swift and Company, 

 Chicago, as representative of hogs of good average quality 

 as they come to their plant : 



These yields included the head and leaf fat. Chilled 

 carcasses weigh 2| per cent less than warm or fresh car- 

 casses, on the average. Show barrows will dr^s$ from 3 

 to 5 per cent higher than these figures. 



