Market Classes And Grades of Swine
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97.
[November, GOOD MEDIUM BUTCHER!
PLATE 6. COMMON MEDIUM BUTCHERS 1904. ] MARKET CLASSES AND GRADES OF SWINE. 431 PLATE. Z-. PRJ-ME LIGHT aUTCMERS 432 BULLETIN No. 97.
[November, PACKING HOGS.
As a whole, the hogs of this class are of a poorer grade than are the butcher hogs, and it is here that we find old brood sows and all other hogs, except the poorer classes, such as roughs, boars, and coarse stags, that are heavy enough for this class and not good enough for the butcher hog class.
This ...is the class of hogs from which, as the name indicates, the pack- ing industry has received its name. The side pork from these hogs is used principally in the various processes of curing. It is made into mess pork, short cut mess pork, dry salt sides, and the hams and shoulders are cured. About forty percent of the hogs coming to the Chicago market annually are of this class. They range in age upwards of about nine months. A 200-pound packing hog is usually an older hog than a 200- pound butcher hog.
What to read after Market Classes And Grades of Swine?
You can find similar books in the "Read Also" column, or choose other free books by William Dietrich to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
97.
[November, GOOD MEDIUM BUTCHER!
PLATE 6. COMMON MEDIUM BUTCHERS 1904. ] MARKET CLASSES AND GRADES OF SWINE. 431 PLATE. Z-. PRJ-ME LIGHT aUTCMERS 432 BULLETIN No. 97.
[November, PACKING HOGS.
As a whole, the hogs of this class are of a poorer grade than are the butcher hogs, and it is here that we find old brood sows and all other hogs, except the poorer classes, such as roughs, boars, and coarse stags, that are heavy enough for this class and not good enough for the butcher hog class.
This ...is the class of hogs from which, as the name indicates, the pack- ing industry has received its name. The side pork from these hogs is used principally in the various processes of curing. It is made into mess pork, short cut mess pork, dry salt sides, and the hams and shoulders are cured. About forty percent of the hogs coming to the Chicago market annually are of this class. They range in age upwards of about nine months. A 200-pound packing hog is usually an older hog than a 200- pound butcher hog.
What to read after Market Classes And Grades of Swine?
You can find similar books in the "Read Also" column, or choose other free books by William Dietrich to read onlineMoreLess
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