GRADES Weights Bulk Choice 80-120 lbs. 90-100 lbs.
Good 70-130 75-95 Medium 60-160 65-80 Light and Common Heavy and Split 150-350 160-200 Veal Only 10 to 20 per cent of the supply of dressed calves are cut up in the whole sale trade, and this is done largely to supply a few retail markets with choice cuts and to take care of the Kosher trade which uses only the forequarters. The cuts usually made are saddles and racks, both of which grade choice, good, medium and common.
Poax PRODUCTS.
Hogproducts may be described under two heads: dressed hogs and pork cuts.
Dressed classification of hog carcasses is based on the uses to which they are adapted, or the products into which they may be converted. Smooth heavy or heavy loin hogs are prime smooth hogs, either barrows or good, clear (not seedy) sows, weighing 240 to 400 pounds dressed. Butcher or light loin hogs are composed of barrows and smooth, clear sows, weighing from 200 to 220 pounds dressed. Packing hogs include mixed hogs of all weights which are too coarse in quality, rough in shape or soft and uneven in finish to be suitable primarily for fresh pork products or smoked meats, and which therefore are packed prin cipally in such forms as barreled and dry-salt pork The grading of this class of hogs is based on weight, the grades being heavy, medium and light. Bacon hogs are those which are suitable primarily for sugar-cured breakfast bacon and "English' meats. The hams from this class of hogs are preferred by the trade to the heavier varieties. The grades are choice, good and common and are determined by the degree of quality and finish. "Shippers' are similar to butcher hogs in shape and quality but are lighter in weight and generally are not as highly finished, having only a moderate covering of fat and a comparatively small amount of leaf fat. Pigs are carcasses of light, young swine that are comparatively lean and light-colored in flesh, with thin, soft skin, soft, red bones, weighing from 20 to 100 pounds.
Pork The various cuts made from dressed hogs may be divided into the following general classes: hams, sides, bellies, backs, loins, shoulders, butts, plates and miscellaneous. These products are referred to according to the manner in which they are handled, prepared or packed; viz., fresh pork 'cuts, dry-salt and bacon meats, barreled or plain-pickled pork, sweet-pickled meats, smoked meats, "English" meats and boiled meats. Fresh pork cuts are
sold either chilled or frozen. The bulk of the uncured product is disposed of within a few days after slaughter, during which time it is chilled at temperatures slightly above the freez ing point. Fresh pork cuts are taken more or less from all classes of hogs, but light loin hogs are used more extensively for fresh pork than any other class. The loin is the leading fresh pork cut. Tenderloins and spareribs also are used primarily as fresh cuts. Shoulders, plain and skinned, shoulder butts, hams, bellies, fat backs and raw leaf fat are sold fresh to a small extent.
Dry salt meats are domestic cuts made from heavy, fat packing and loin hogs, cured and shipped in coarse salt. They generally are pumped with a strong brine to hasten the cure and make it more certain. The cuts which are sold in this form are heavy sides, bellies, shoulders, fat backs, plates and jowls. Barreled or plain pickled pork is packed in plain salt brine in tight barrels, and is made largely from sides of packing and heavy loin hogs. It con sists principally of mess, fat back and belly pork of various grades. A much smaller pro portion of the pork supply is barreled than formerly. Sweet-pickled meats are cured in brine, to which sugar or molasses has been added to aid in curing, to improve the taste and to give the product a better color effect when smoked. Most of these products are smoked before they reach the consumer. The cuts which are quoted as sweet-pickled meats are hams, picnics, New York style and skinned shoulders, boneless butts and light bellies. This class of meats is cut principally from butcher hogs and from medium and light packing hogs. Hams and picnics from all classes of hogs gen erally are sweet-pickled. Smoked meats are pork products which have been cured in brine, sweet pickle or dry salt before smoking. "Eng lish" meats is a term applied to cuts that are dry-cured in English salt and saltpetre; borax being added when required by the foreign pur chaser. They are primarily adapted to English trade, being given a milder cure than domestic meats. The leading cuts of this class are "English" bacon sides, long-cut hams, clear backs and bellies and square-cut shoulders. Boiled and cooked meats consist of boneless hams, picnic shoulders and loins which have been cured in sweet pickle and cooked by steam or in water. They sometimes are given a light smoke.