84 STOCK AND FEED PROBLEMS 



MEAT PROBLEMS 



98. In butchering hogs butchers count on a loss of 25 Ib. 

 on the first 100 Ib., 15 Ib. on the second, and 10 Ib. on each 

 additional hundred. Country-cured meat shrinks one third 

 of its weight. Packing houses employ methods of curing 

 meat with practically no shrinkage. 



EXERCISE 



1. What is the waste in butchering a hog weighing 350 Ib. ? 



2. A farmer butchered and cut up a hog weighing 283 Ib., 

 as follows : head, 20 Ib. ; backbone, 13-* Ib. ; spareribs, 8 Ib. ; 

 feet and hocks, 6^ Ib. ; lard and sausage, 63 Ib. ; 2 hams, 

 371 Ib. ; 2 shoulders, 37 J Ib. ; 2 sides, 43J Ib. Which would 

 have been the more profitable, to sell the hog on foot at the 

 market price of 60 per pound, or to salt and smoke the salable 

 meat and sell it at the local price of country-cured meat ? 



3. Is it better for a farmer to sell fresh meat as follows : 

 4 hams averaging 32 Ib. at 100 per pound, 4 shoulders aver- 

 aging 27 Ib. at 100 per pound, 4 sides averaging 28 Ib. at 

 100 per pound; or to country cure and sell the hams and 

 shoulders at 150 per pound and the sides at 12-J-0 per pound ? 



4. A butcher pays 50 a pound for a hog weighing 139 Ib. 

 It was butchered, and cut up as follows : 48 Ib. of cutting 

 meat, at.12^0 per pound; 9 Ib. of bacon, at 100 per pound; 

 30 Ib. of lard, at 100 per pound ; 2j Ib. of ribs, at 12^0 per 

 pound ; 12 Ib. of head, at 60 per pound. How much does the 

 butcher make ? 



5. At butchering time a farmer can sell his hams at 90 

 per pound. If one-third is lost in curing meat, what price 

 should he receive for the cured meat that he may neither 

 lose nor gain ? 



