GRADES OF PORK AND SWINE 



407 



Grades 



Prime heavy hogs, 

 350 to 500 lb. , 



Butcher hogs, 

 180 to 350 lb. 



Packing hogs, 

 200 to 500 lb. 



Light hogs, 

 125 to 220 lb. 



Pigs, 60 to 125 lb. 



Swine 



Subclasses 



Grades 



Prime 



Heavy butchers. 



280 to 350 lb [Wo^A 



Bacon 



Medium butchers, 220 to 280 lb | E"™,^ 



Light butchers. 180 to 220 lb [Common 



Heavy packing. 300 to 500 lb Good 



Medium packing. 250 to 300 lb ] Common 



Mixed packing, 200 to 280 lb [ Inferior 



[ Choice 

 English, 160 to 220 lb Light 



LFat 



I Choice 

 Good 

 Common 

 I Good 



Light mixed, 150 to 220 lb Common 



[ Inferior 

 Good 



Light light, 125 to 150 lb ] Common 



[ Inferior 

 Choice 

 Good 

 Common 



Roughs. 

 Stags. 

 Boars. 

 Miscellaneous : — 



Roasting pigs, 15 to 30 lb. 



Feeders. 



Governments. 



Pen-holders. 



Dead hogs. 



Roughs are hogs of all sizes that are coarse, rough, and lacking in 

 condition — too inferior to be classed as packing hogs or as light 

 mixed hogs. The pork from these hogs is used for the cheaper 

 class of trade for both packing and fresh meat purposes. 



Stags are hogs that at one time were boars beyond the pig stage and 

 have been subsequently castrated. They sell with a dockage of eighty 

 pounds. If they are of good quality and condition and do not show 

 too much stagginess, they go in with the various grades of packing 

 hogs. When they are coarse and staggy in appearance, they are sold 

 in the same class with boars. The intermediar}^ grades sell for prices 

 ranging between these extremes, dependent on their freedom from 

 stagginess and their quality and condition. 



