348 Types and Market Classes of Live Stock 



The Grades of Lard ' 



From one-tenth to one-third of the hog carcass is made into lard 

 in large packing houses, the proportion varying with the relative price 

 of lard and grade of hogs. Lard is sold under six different names 

 representing differences in whiteness, grain, flavor, and keeping quali- 

 ties. Lard is made from leaf fat, fat backs, and fat trimmings from 

 ham, shoulder, belly, jowl, and head. The highest grade of lard is 

 Kettle Rendered Leaf Lard, made from leaf fat. It is very white in 

 color and finest in grain and flavor of all grades of lard. Then there 

 is Kettle Rendered Lard made mostly from fat backs, with perhaps a 

 small addition of leaf fat. Fat trimmings are also used at times. It 

 ranks second only to the preceding grade. Neutral Lard is made from 

 leaf or back fat at a lower temperature than is required in the manufac- 

 ture of kettle rendered leaf lard. No. 1 Neutral Lard is made from 

 leaf fat only. It is tasteless, free of acids and impurities, smooth 

 grained, and remains unchanged in odor and color. No. 2 Neutral 

 Lard is made from back fat. It is not as white in color nor as fine in 

 grain as No. 1 and sells at a lower price. Ninety per cent or more of 

 the lard made at Chicago is known as Prime Steam Lard. It is made 

 from fat trimmings and internal fats. It is darker colored and coarser 

 grained than other grades and is the form in which hog fat can be most 

 economically stored and shipped. It is refined before using. Then 

 there is Refined Lard made from prime steam lard by a bleaching and 

 stirring process. Also there is Compound Lard or Lard Compound, 

 which is a mixture of lard, stearin or other animal fat, and vegetable 

 oil, usually cottonseed oil. 



By-Products of the Hog 



A larger percentage of the hog is edible than of any other meat 

 animal. This statement includes both the carcass and the edible by- 

 products. The hog also has a higher dressing percentage than any 

 other meat animal, and the percentage weight of the offal (edible and 

 inedible) is correspondingly less. The value of the offal from hog 

 slaughter, including lard, is much less in proportion to the live value 

 of the animal than it is with cattle or sheep. 



Edward N. Wentworth, director of Armour's Livestock Bureau, 

 states 2 that the edible by-products of the hog, excluding lard, average 

 about 2.25 per cent of the live weight, that the inedible by-products 

 average about 3.75 per cent, and that shrinkage in slaughtering and 



1111. Bui. 147. 



2 Monthly Letter to Animal Husbandmen, The Source and Use of Packing 

 House By-Products, Armour and Company, Chicago, Aug. 1, 1920. 



