250 



SOUTHERN PORK PRODUCTION 



recognized methods are the usual farm cut, and the other 

 is the usual market or retail cut. 



In this table the values given prevailed at several points 

 when live fat hogs were selling at 8 cents per pound. On 

 this basis a 200-pound hog would bring $16. From the 

 table it is seen that a farmer can kill his hogs and have 

 as clear money on each hog the amounts brought by the 

 parts other than the hams, shoulders and bacon or side 

 meat, for these three parts will on the average bring 

 cured as much as the entire hog on foot. These figures 

 also show a slight advantage in method of cutting of the 

 usual retail market cut as compared with the method 

 used on the farm. In this table both methods of cutting 

 are included. The basis for comparison is made on a 200- 

 pound hog dressing 80 per cent, yielding a 160-pound carcass. 

 Farm cuts Weight Per cent Av. value Value of 



Head 16 



Shoulders 25 



Hams 30 



Sides 44 



Ribs 6 



Backbone 20 



Leaf lard 10 



Sausage 5 



Feet 4 



Total 160 



Market cuts 



Head 16 



Shoulders 26 



Loin 36 



Ham 32 



Middle . 15 



Belly 15 



Ribs 6 



Leaf lard 10 



Feet 4 



100 



10 



16 



23 



20 



9 



9 



4 



6.5 

 17.5 

 16.0 

 21.0 

 15.0 

 12.5 

 13.0 

 15.0 



5.0 



$24.14 



$1.04 

 4.55 

 5.76 

 6.72 

 2.25 

 1.87 

 0.78 

 1.50 

 0.20 



Total 



160 



100 



$24.67 



