The banker-farmer news bulletin
Fuller, J. G.
The Banker-farmer news bulletin. Bulletin no. 19: market requirements for hogs PDF (1.1 MB)
MARKET REQUREMENT FOR HOGS By PROF. J. Q. FULLER College of Agriculture, Univerty of Wisconsin- It is exceedingly fortunate for farmers of the corn belt and dairy states that there is great demand for the products of the market hog. Of all farm animals the hog is the most economical meat producer and the carcass is susceptible to various methods of cure and prepara- tion for consumption. The market hog dresses about 70 per cent carcass while the beef animal and the sheep yield about 60 and 50 per cent respectively. About 75%o of the products of the market hog are put into cured meats easily preserved and handled, while the greater portion of beef and mutton must be handled and consumed as fresh meat. The ideal market hog is one weighing from 200 to 225 pounds live weight and yields a carcass weighing from 150 to 180 pounds. These carcasses yi#ld the most desirable pork loins, sides and hams required by the Chicago, Milwaukee and other markets. The amount of lard from the carcasses is not excessive and in the right propor- hi A well balanced PRODUCING THV MARKET TYPE A well balanced ration of forage, dairy by-products, corn and other farm grains with sanitary feeding and housing quarters combine to produce early maturing, high claso market hogs. tion to lean for ideal curing. The most desirable carcass it highly colored, the fat clean and white and the lean meat a bright red color. THE PORK THE PEOPLE WANT About 90o of our pork products are consumed in the United States. The animal, therefore, that produces the cuts of meat best suited to supply the American trade-is the ideal market hog. A representative of a leading Chicago packing firm states, "During the years of 1920 and 1921 considerable premium has been paid for light weight market hogs. The consumers in the main are demanding pork chops that are lean and a size that will cut four or five chops to the pound. The trade asks for lighter weights of bacon well streaked with lean. Except for the boiled ham trade, there is a decided pre- terence for the lean type of ham weighing from 8 to 12 pounds." This' rather recent demand for lighter cuts has caused a prEmium to be 4. Ii' I,. C 'I I, 'I I, *1 it f. v = F w i q _ _ n n 5 _ _ _ r I 4 : I ;i .i
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