272 LIVE-STOCK JUDGING 



and such odd products as sausage, scrapple, head cheese, 

 and pickled feet. On account of the lard rendered, and the 

 fact that so much of the carcass is demanded in the cured 

 state, there is greater uniformity in the relative values of 

 the different parts of the carcasses of hogs than of cattle 

 or sheep. The carcass is also more completely utilized 

 for higher priced products, and dressing about 80 % 

 of the live weight, the butcher is enabled to pay a higher 

 proportionate price to the producer than he pays for beef 

 and mutton and still sell, at a profit, for a lower price to 

 the consumer. There is also less discrimination in the 

 matter of quality in hog carcasses. Weight really has 

 more to do with the grading of hog carcasses than have 

 texture or color. The weights most desired range from 

 200^100 pounds according to the class of carcass the hog 

 will dress out. 



The divisions of the carcass are essential for the hog 

 judge to know (Fig. 135). 



281. The hog carcass cuts. The simplest division 

 of the hog carcass makes four general sections of it first, 

 the hams, the middle piece, the shoulders and the head. 

 Then each is further subdivided after being split in half. 



282. The hams are separated from the rest of the car- 

 cass a short distance in front of the point of the hips and 

 are afterward trimmed more or less. 



283. The middle piece, extending from the hams to 

 the shoulders, includes the pork loin, with tenderloin, 

 from which chops and roasts of fresh pork are taken, 

 the side, from which the bacon strip and sparerib comes, 

 and the fat back. 



284. The shoulder, separated from the middle between 

 fourth and fifth ribs, embraces the picnic or California 

 ham, consisting, more in detail, of the picnic butt and 



