The banker-farmer news bulletin
Fuller, J. G.
The Banker-farmer news bulletin. Bulletin no. 19: market requirements for hogs PDF (1.1 MB)
paid for the animals in prime condition at a weight of 190 to 200 pounds. As yet there has not been an over-supply of hogs finished at this light weight and the premium paid ranges from 25 to 50c per cwt. over the price paid for hogs finished at 240 to 250 pounds. It Would, therefore, seem that the Wisconsin farmer who usually has dairy by-products available to feed in connection with a mixed grain ration, would profit by producing choice hogs finished at the' lighter market weights. WISCONSIN PRODUCTS ARE PORK PRODUCERS The qualities of the attractive carcass are so well known that it shows whether or not the animal from which it came was properly grown. It is well understood that only the right rearing and feeding produces the carcasses most pleasing to the packer. The ideal butcher hog is a well-bred animal under one year of age that has been properly fattened and finished for market at the weights given above. There is an opinion among packers that corn produces the best carcass, the whitest lard and the best colored lean. They also insist that the carcass from hogs fed largely on corn is firmer and cures CROSS SECTION OF HOGS OF VARIOUS AGES AND DEGRBES Or FINISH Note the similarity- in the amount of lean meat and the inereasing amount of fat or lard with the increase of age, sad degree of minish a shown by comparing carcass cuts from right to left. The present market pays a premium for lesn pork. better than that produced by any other feed. Hogs fed too much soft green feed yield carcasses unsatisfactory for packing purpose*. Experiments have shown barley about equal to corn for fattening swine and producing a carcass of about the same quality as corn. Wisconsin farmers are -fortunate in having large quantities of dairy by-products with which to supplement corn and barley for fattening market hogs. Skimmilk is especially valuable at weaning time and as a supplement to grain during the fattening period. The farmer will gain by producing and putting on, the market as near as possible hogs attractive to the packer buyer. Uniform lots oi hogs alike in site and color carrying a smooth firm finish will not fWil to catch the eye of the buyer and realize near the top price I 4 I i
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