282 Animal Husbandry 
Crass Sus-Ciass 
Prime Heavy Hogs, 350-500 Ib. 
Heavy Butchers, 280-350 lb. 
Butcher Hogs, 180-350 lb. { Medium Butchers, 220-280 lb. 
Light Butchers, 180-220 Ib. 
Heavy Packing, 300-500 lb. 
Packing Hogs, 200-500 Ib. } Medium Packing, 250-500 Ib. 
Mixed Packing, 200-280 Ib. 
usar | England, 160-220 lb. 
| United States, 155-195 Ib. 
Light Mixed, 150-220 lb. 
Light Light, 125-150 lb. 
Light Hogs, 125-220 lb. 
459. Cuts of pork.— The diagrams which follow show very 
clearly the parts of the animal from which the cuts are taken 
(Fig. 116). 
1. Head. 5. Belly. 
2. Shoulder. 6. Ham. 
8. Back. 7. Ribs. 
4, Middle cut. 8. Loin. 
Fic. 116.— Diagrams of cuts of pork. 
QUESTIONS 
1. In judging, how do we estimate the age of swine since an examination 
of the mouth is practically impossible? How do we estimate quality in 
swine? 
