MEAT PRODUCTS 



201 



728. What is the percentage of leg. loin, and rib cuts 

 to the whole carcass ? 



729. What is the percentage of the value of these cuts 

 — leg, rib, and loin — to the value of the whole carcass ? 



SHOULDER 



Retail Cuts of Mutton. 



Hogs. Some markets demand the bacon hog, so 

 called because of its long sides ; while others prefer the 

 fat hog because of the demand for hams, shoulders, and 

 the broad, fat back. Scrubs and other hogs poor in form 

 make small gains when fed and give smaller quantities 

 of dressed meat in proportion to live weight than well- 

 bred hogs of good form and quality. Good hogs dress 

 from 78 to 82 per cent of their liv-e weight. 



Carcass of a Fat Hog, Showing the Division Com- 

 monly Made. 



730. The average weight of a bunch of ten-month 

 hogs when sold was 243 pounds live weight. When 

 slaughtered the average dressed weight was 206 pounds. 

 W' hat was the percentage of dressed meat of live weight ? 



731. The average weight of a bunch of nine-month 

 hogs was 24:6 pounds live weight when sold. The slaugh- 

 tered carcasses averaged 81.6 per cent of the live weight. 

 What was the average dressed weight for each hog? 



