JUDGING SWINE 



85 



dressing percentage and a high percentage of high-priced 

 cuts. These are vital points with the butcher. If, in 

 addition to the above, the animal possesses quality, the 

 value of the carcass is still more enhanced because 



The butcher helps establish the ideal pork type. Courtesy O. F. 

 Troutman of Kentucky. 



quality is associated with high dressing per cent and high 

 percentage of high-priced cuts. The butcher demands 

 finish or fat because it also adds to the dressing per- 

 centage and increases the percentage of high-priced cuts, 

 for it is mostly in the higher-priced cuts that an excess of 

 fat is deposited. In short, the ideal fat hog is synony- 

 mous with the ideal pork type. 



