PORK 239 



Illinois Station. In this, dressed hogs are divided into 

 six classes smooth, heavy hogs, butcher hogs, packing 

 hogs, bacon hogs, shippers and pigs. Packing hogs are 

 further graded into heavy, medium and light, and bacon 

 hogs are further divided into choice, good and common. 

 The classification is thus based upon the use to which 

 the carcass is best adapted. It requires an expert to 

 properly classify carcasses. This classification is, of 

 course, more or less arbitrary and flexible, and if there 

 is a shortage of a certain class the demand will be met 

 from other classes having similar carcasses. 



Qualifications of a good carcass. The qualifications 

 of a good carcass will largely depend upon the kind of a 

 carcass or class and the use to which it is to be put. 

 Above all, an extra development is sought in those parts 

 that are of greatest value. The thickness and smooth- 

 ness of outside fat are especially essential. The qualities 

 of the lean meat are important. This should be abun- 

 dant in quantity and of fine grain and proper color. The 

 bones should be small and fine. Especially should there 

 be a high development of ham and loin. These two parts 

 command better prices than the rest of the hog because 

 there is less waste in them, and they possess to a marked 

 degree the required tenderness, marbling and palata- 

 bility, and present an attractive appearance on the block. 

 Experimental evidence has shown that there is but little 

 difference in the nutritive value of meats from different 

 parts of the carcass. There are differences in palata- 

 bility and proportion of waste in preparing for the table. 

 It is the proportion of higher-priced cuts or the form of 

 the carcass that makes the greatest difference in value. 

 Therefore, the aim of the producer of pork should be to 





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