Types and Market Classes of Live Stock 



367 



Their dressing percentage ^ averages 82 to 84 when dressed shipper 

 style, and 74 to 76 dressed packer style. ^ 



Butcher Hogs 



This is one of the most numerous classes of hogs on the markets 

 of the United States and is the class which ordinarily returns the 

 greatest profit to the corn-belt pork producer. Butcher hogs are the 

 best lard-type hogs on the market weighing from 190 to 300 pounds. 

 They must be good in form, quality, and condition, as previously 

 described in Chapter XXII. It is especially important that they be 

 symmetrical and smooth in form, free from paunchiness, free from 

 coarseness, and thick, firm, and smooth in their covering of flesh. 



Fig. 135. — Heavy butcher hogs. 



They are principally barrows, though a number of good, young, clear 

 (not seedy) sows are included. Sows are less numerous than barrows 

 in this class because good young sows are usually kept on the farm for 

 breeding purposes, and old sows and inferior young sows cannot class 

 as butcher hogs. Butcher hogs yield light loin carcasses and shipper 

 carcasses. The loins of butcher hogs are of the best size and quality 

 for the fresh meat trade, the hams and shoulders are of the best size, 

 shape, and quality for the trade in smoked meats, the yield of lard is 

 high and of first-class quality, and the bellies of light butcher hogs are 

 usually suitable for bacon. Shipper-dressed butcher hogs usually yield 



^The dressing percentages given in this chapter are those obtained by W. W. 

 Smith of Purdue University from Wilson and Company of Chicago and published in 

 Pork Production, pp. 371-374. 



2 These two styles of dressing are described in Chapter XXIV. 



