334 JUDGING SWINE 



size of the hog and the season of the year. These variations 

 will not be, on the average, more than 2 per cent, of the total 

 yield. The figures given are based on hogs weighing from 

 240 to 275 pounds. 



A hog cut in the following manner will yield the following 

 percentages based on live weight. 



Cuts. Per cent. 



Loin 9.00 



Belly 12.00 



Backs 12.00 



Shoulders 9.00 



Hams 12.50 



Lard 13.00 



Total 67.50 



The remaining portion of the animal is included in the 

 head, neck, shanks, feet, and viscera, thus constituting 32J 

 per cent, of the total weight, making the standard edible 

 products from the hog constitute slightly more than two- 

 thirds of the total live weight. 



Based on the short-rib method of cutting a hog carcass, 

 from heavy weight hogs weighing 300 to 350 pounds, the 

 following yields will be available : 



Cuts. Per cent. 



Ribs . . 37.00 



Hams 12.50 



Shoulders 8.00 



Lard 14.50 



Total 72.00 



This leaves a total of 28 per cent., which is included in the 

 head, viscera, and other minor parts of the animal. The 

 variation in the two methods of cutting and the size of the 

 hog makes a difference of 4J per cent, in the total yield of 

 the products. 



Details of Form. A somewhat better understanding can 

 be obtained of the desired qualities of the hog by making a 

 detailed study of the various parts as follows, 



