250 SOUTHERN P()RK TRODUCTION 



recognized methods are the usual farm cut, and the other 

 is tlie usual market or retail cut. 



In this table the values given prevailed at several points 

 when live fat hogs were selling at 8 cents per pound. On 

 this basis a 200-pound hog would brhig $16. From the 

 table it is seen that a farmer can kill his hogs and have 

 as clear money on each hog the amounts brought by the 

 parts other than the hams, shoulders and bacon or side 

 meat, for these three parts will on the average bring 

 cured as much as the entire hog on foot. These figures 

 also show a slight ad\'antage in method of cutting of the 

 usual retail market cut as compared with the method 

 used on the farm. In this table both methods of cutting 

 are included. The basis for comparison is made on a 200- 

 pound hog dressing 80 per cent, yielding a 1 GO-pound carcass. 



Farm cuts Weight Per cent Av. value Value of 



of carcass p. lb. in cuts 



weight cents 



Head 16 10 6.5 $1.04 



Shoulders 25 16 17.5 4.37 



Hams 30 19 21.0 6.30 



Sides 44 27 15.0 6.60 



Ribs 6 4 13.0 0.7S 



Backbone 20 12 13.0 2.60 



Leaf lard 10 6 15.0 1.50 



Sausage 5 3 15.0 0.75 



Feet 4 3 5.0 0.20 



Total IGO 100 — $24.14 



Market cuts 



Head 16 10 6.5 $1.04 



Shoulders 26 16 17.5 4.5.-. 



Loin 36 23 16.0 5 76 



Flam 32 20 21.0 6.72 



Middle 15 9 15.0 2.25 



Belly 15 9 12.5 1.87 



Ribs 6 4 13.0 0.7S 



Leaf lard 10 6 15.0 1.50 



Feet 4 3 5.0 0.20 



Total 160 100 — $24.67 



