406 EXHIBITING AND JUDGING LIVE STOCK 



Subdivisions of the regular cuts are made in some markets and sim- 

 ilarly graded. 



Mutton and Lamb 



The divisions of the trade are (1) Carcass Mutton and Lamb and (2) 

 Mutton and Lamb Cuts. 



Carcass Mutton and Lamb. — The classes are Wethers, Ewes, 

 Bucks, Yearlings, and Lambs. 



The grades within these classes are choice, good, medium, common and 

 culls. The grades are based on differences in form, quality, covering, 

 and weight. 



The shipping trade goes principally to cities in the eastern seaboard 

 states, and consists largely of medium to choice lambs. 



Mutton and Lamb Cuts. — The leading cuts are Saddles and Racks, 

 together with Legs, Loins, Short Racks, Stews, and Backs. They are 

 graded in the same manner as carcass mutton and lamb. 



Pork 



Hog products are described under three heads : (1) Dressed Hogs, 

 (2) Pork Cuts, and (3) Lard. 



Dressed Hogs. — The classes are Smooth, Heavy, Butcher, Packing 

 and Bacon Hogs, Shippers, and Pigs. The classification is based on 

 the uses to which the hogs are adapted. 



Distinct grades are recognized only in the Packing and Bacon classes, 

 the former being based on weight and the latter chieflj'' on quality and 

 finish. 



Pork Cuts. — The classes are Hams, Sides, Bellies, Backs, Loins, 

 Shoulders, Butts and Plates, and Miscellaneous. 



Pork cuts are quoted as fresh pork, dry-salt and bacon meats, bar- 

 reled or plain-pickled pork, sweet-pickled meats, smoked meats, " Eng- 

 lish " meats, and boiled meats, respectively. 



The grading of pork cuts is much more complex than that of other 

 meats. It involves not only their quality, shape, finish, and weight, 

 but also the styles of cutting and methods of packing used. 



Lard. — The grades are Kettle-Rendered Leaf, Kettle-Rendered, 

 Neutral, Prime Steam, Refined, and Compound Lard. The grading 

 is based on the kinds of fat, included, method of rendering, color, flavor 

 and grain. 



