Types and Market Classes of Live Stock 349 



processing averages about 20 per cent. ^ He states that heavy hogs 

 shrink about 19 per cent and Hght hogs about 22.5 per cent in slaughter- 

 ing and processing. The average value of inedible by-products derived 

 from 6,673,657 hogs slaughtered at Armour's plants from November 1, 

 1918, to November 1, 1919, was only 14 cents per head, whereas the 

 value of the carcass and edible by-products, including lard, amounted 

 to an average of $43.41 per head. 



Mr. Wentworth has supplied the writer with the following list of 

 the by-products of hog slaughter and their values on April 9, 1923. 

 The values represent averages of all hogs killed that day by Armour 

 and Company. Their average live weight was about 240 to 245 pounds, 

 their average price was about $8 per cwt., and their average live value 

 per head was about $19.20: 



Values of offal (by-products) from average of all hogs slaughtered by Armour and Com- 

 pany, Chicago, on April 9, 1923 



Edible by-products Total Inedible by-products Total 



value value 



Leaf lard $.5569 Ear drumsi $.0053 



Livers 0274 B. W. grease ' 0763 



Hearts 0074 Nasal tips ' 0015 



Kidneys 0095 Grindings 0022 



Giblet meat • 0093 Viscera (condemned) 0115 



Tongues 0834 Heads (condemned) 0006 



Cheek meat 0291 Pressed tankage i No value 



Jaw meat 0036 Dry blood i No value 



Brains 0090 Hair and bristle 0225 



Prime steam lard 4756 



Casings 0300 Total inedible 1199 



Total edible 1.2412 Total by-products 1.3611 



' Giblet meat is lean trimmings from the skirtings (diaphragm), gullet, etc. "B. W." is the first 

 grade of brown grease. Ear drums are sent to the glue works. Nasal tips are rendered for "A White" 

 grease. Pressed tankage and dry blood had no value on this date because they cost as much to produce 

 as could be realized for them on the market. 



As shown above, the total value of all by-products was $1.36. 

 This is only 7.09 per cent of the cost of the live hog. The value of the 

 lard amounted to $1.03, or over 75 per cent of the value of all by-prod- 

 ucts. All by-products other than lard had a value of only 33 cents. 



Among the edible by-products of the hog are pepsin, derived from 

 hog stomachs; livers, used in the manufacture of liver sausage; and 

 neutral, a specially prepared lard, largely used as an ingredient of 

 oleomargarine. Lard proper is not commonly considered a by-product; 

 it is one of the primary products of hog slaughter. Nearly 15 per cent 

 of the live weight goes into lard. Part of this lard is further processed 

 into lard oil and lard stearin. Lard oil is used for illuminating pur- 

 poses and as a lubricant. Stearin enters into the manufacture of chew- 

 ing gum and soft candies. 



^This includes contents of stomach and intestines, loss of weight by evapora- 

 tion of moisture, and waste in manufacturing. 



