CHAPTER XXVI 



MARKET CLASSIFICATION OF HOGS 



The hog markets and the newspapers reporting the markets 

 recognize certain rather well-defined market classes of hogs. The 

 classification of a hog or of a carload of hogs depends upon the use 

 to which it is best adapted; and the use to which it is best adapted is 

 determined by its weight, form, quality, condition, and sex. The 

 market classes of hogs and their respective weights are as follows: 



Classes Weights 



PRIME HEAVY HOGS 300-400 pounds and up 



BUTCHER HOGS: 



Heavy butchers 250-300 pounds 



Medium butchers 220-250 pounds 



Light butchers 190-220 pounds 



PACKING HOGS: 



Heavy packing 300-500 pounds and up 



Medium packing 250-300 pounds 



Light packing 190-250 pounds 



Heavy mixed packing 300 pounds up 



Light mixed packing 300 pounds down 



LIGHT HOGS: 



Bacon hogs 160-200 pounds 



Yorkers 150-190 pounds 



Light lights 130-150 pounds 



Light mixed 200 pounds down 



PIGS 50-130 pounds 



FEEDER PIGS 50-150 pounds 



ROUGHS 



STAGS 



BOARS 



MISCELLANEOUS: 



Roasting pigs 15-30 pounds 



Governments 



Cripples 



Dead hogs 



The weight limits of the various classes are flexible and are varied 

 somewhat at different markets depending upon the weights of the hogs 

 received. The weight limits are also varied to some degree on all 

 markets depending upon supply and demand and upon the weights of 

 the hogs marketed in different seasons and in different years. The 

 weights given above are fairly representative of average market condi- 

 tions. 



The grades. — The hogs within a market class may be graded 

 according to their relative value per cwt. The grades are (1) prime, 



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