Image from page 266 of "Types and market classes of live stock" (1916)
Publisher: Columbus, Ohio, R. G. Adams & co.
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
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e value of the carcass, butthe shoulder and belly are almost equally valuable. Qualifications of a good carcass. — The value of the fat-hog carcass depends upon shape, finish, quality, and weight.These various factors will now be discussed. 1. Shape. — The shape desired is one combining greatwidth of side and back in proportion to length of body,straight, even lines, and well-filled hams and shoulders. Aneat, trim carcass is wanted that is free from prominence onthe underline. Hence, barrows are always preferred to sowsbecause sows carry more cheap belly meat, this being espe-cially true of sows that have had several litters of pigs. Suchsows are called seedy, and they bring a lower price thanneat, trim animals that are well tucked up along the belly.The accompanying drawings show the importance of theunderline in determining the value of the side cut from a hog.The trimming from a seedy sow goes to the rendering tankand is made into a cheap grade of lard. Side fromlow-flanked hog
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Side fromseedy sow Fig. 69. Effect of tlie Underline on Trimming of Side. T. trimming. 2. Finish.—This is indicated by the depth and evennessof fat covering the carcass, especially along the back and overthe sides; also by the amount and quality of leaf fat. Theleaf is the internal fat and includes the kidney fat and extendsdown to the flanks and skirt or diaphragm. It is importantthat the fat be white and firm. Packers like hogs well fattenedbecause this.means a higher yield of lard and a higher dress-ing percentage. As a rule, the heavier the hog the more fathe carries, because the nearer an animal approaches maturitythe more easily he takes on fat. This is shown by the follow- 264 Types and Market Classes of Live Stock ing figures giving the percentage of yields and percentage ofparts of carcasses of swine of different live weights. The fatbacks were all rendered into lard. Number of hogsslaughtered Average Side live meat Hams weight Shouldercuts Lard Totalyield Figures from Boor
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