Judging Swine 279 
pass back without any noticeable depression. A neck too thick 
and too heavy is objectionable because it indicates general coarse- 
ness and increases the relative percentage of cheap meat. 
449. Shoulders. — Shoulders should be long, full, and level on top. 
While long shoulders are not necessarily correlated with a deep 
chest or constitutional vigor, they give the hog a more symmetrical 
appearance. They should be full, especially at the lower end, 
which is often a weak point, and just forward of the shoulders in 
the region known as the shoulder-vein. The shoulder should not 
be too heavy, as it is a comparatively cheap cut, nor should the 
skin be too thick and heavy, as this indicates reversion to ancestral 
types, because these parts were abnormally developed in the wild 
hog as a protection in fighting. 
450. Back and loin. — These should be of moderate length, 
straight, broad, and evenly fleshed throughout. They should be 
very carefully considered, as the back and loin furnish some of the 
most valuable cuts. Here pork chop and pork roasts are secured. 
The back should be strong, and this can, best be obtained by moder- 
ate length, as too long a back is likely to be weak, particularly 
just back of the shoulders. It should be straight, or, better still, 
slightly arched, gradually rising from the neck to the center of the 
back, and from there sloping very gradually to the tail. There 
should be no depression or sway in the back from the shoulder 
to the tail. The back should be broad, and this breadth should 
be evenly maintained from the shoulder to the tail. The flesh 
covering should be even and firm, giving a smooth carcass when 
slaughtered. 
451. Sides. — The sides should be as long as possible and yet 
maintain sufficient strength of back. They should be deep and 
thick. The ribs should be well arched and continue low down, giv- 
ing feeding capacity. The underline should run straight from front 
flank to rear flank, giving the side an even width throughout its 
entire length. Sides should be firm and smooth, and free from 
wrinkles and flabbiness. The sides should be even with the hams 
