Lard BreedsNOTEBOOK QUESTIONSMarket Classes and Grades
| Class | Weight | Sub-Class | Grade |
|---|
| Prime heavy | 350-500 | | Prime |
| Butcher | 180-350 | Heavy | 280-350 | Prime |
| Good |
| Medium | 220-280 | Prime |
| Good |
| Common |
| Light | 180-220 | Prime |
| Good |
| Common |
| Packing | 200-500 | Heavy | 300-500 | Good |
| Common |
| Inferior |
| Medium | 250-300 | Good |
| Common |
| Inferior |
| Mixed | 200-280 | Good |
| Common |
| Inferior |
| Light | 125-220 | Bacon | English | 160-220 | Choice |
| Light |
| Fat |
| U. S. | 155-195 | Choice |
| Good |
| Common |
| Light light | 125-150 | Good |
| Common |
| Inferior |
| Light mixed | 150-220 | Good |
| Common |
| Inferior |
| Pigs | 60-125 | | Choice |
| Good |
| Common |
| Roughs | | | |
| Stags | | | |
| Boars | | | |
| Misc. | | Roasting pigs | |
| Feeders | |
| Governments | |
| Pen holders | |
| Dead hogs | |