Types and Market Classes of Live Stock 



343 



shows a bacon side and indicates its division into the long-cut ham 

 and the long-cut middle or Cumberland. 



Shippers are similar to butcher hog carcasses in shape and quality, 

 but are lighter in weight and generally not so highly finished. They 

 are used for the fresh retail trade, and they must be fancy in quality. 

 They are extensively sold as whole carcasses and are shipped in carlots 

 to eastern points, the greatest demand being in the winter months. 



Pigs are carcasses of light, young hogs that are comparatively lean 

 and weighing from 20 to 100 pounds. They are dressed and sold like 



Fig. 129. — Wholesale cuts of pork. 



English cuts.^A, Long-cut ham; B, long side or middle. 



American cuts. — 1, Ham; 2, loin; 3, belly; 4, picnic butt; 5, Boston butt: 6, 

 jowl; 7, hock; 8, fat back; 9, clear plate; 2 and 8, back; 2, 3, and 8, side; 4 and 7, picnic 

 shoulder; 5 and 9, shoulder butt; 8 and 9, long fat back; 4, 5, 7, and 9, rough shoulder. 



shippers. Roasting pigs are dressed suckling pigs which are fat and 

 smooth. They are sold like winter lambs direct to hotels and restau- 

 rants. The most desired weight is 15 to 20 pounds, but pigs weighing 

 30 pounds are used. 



Wholesale cuts from the lard hog.— After the carcass has been 

 thoroughly chilled it is cut up into shoulders, hams, fat backs, loins. 



