370 



Types and Market Classes of Live Stock 



Bacon hogs. — The kind of a hog that is an ideal market bacon hog 

 was described in Chapter XXIII. Such a hog is usually of Yorkshire 

 or Tamworth breeding, and very few of these are produced in the 

 United States. With the exception of a few received at the St. Paul 

 market, the stock yards of this country receive practically no hogs of 

 true bacon type. Nevertheless many light hogs of lard-type breeding 

 are received which show a tendency toward the bacon type; they are 

 of stretchy form, fairly long, deep, and smooth in their sides, good in 

 quality, and, as compared to butcher hogs, they carry only moderate 

 finish. They are sorted out of the general run of light hogs, are sold 

 as bacon hogs, and are used for the production of breakfast-bacon 

 bellies and English meats. ^ Bacon hogs are sometimes referred to in 



Fig. 138.— Packing sow. 



market reports as "singeing hogs," so called because in dressing the 

 hair is sometimes removed by singeing instead of scraping. Bacon 

 hogs dress from 76 to 77 per cent shipper style and 68 to 69 per cent 

 packer style. 



Yorkers are the result of a sort of light hog receipts and include 

 all hogs weighing 150 to 190 pounds which are of good quality and 

 reasonably good finish, exclusive of bacon hogs. Yorkers receive their 

 name from the fact that they are commonly shipped to New York and 

 other eastern markets where they are in extensive demand for fresh 

 meat purposes and for the production of "home packed" meats. ^ If 



1 English meats are described in Chapter XXIV, 

 2111. Bui. 147, p. 261. 



