§ 10. Age and Size for Killing
It is a well known fact that meat from an old animal is very likely to be tough and difficult to cook sufficiently to make it tender. On the other hand, meat from very young animals is watery and often lacks flavor. An old animal in good condition is to be preferred to a young one in poor condition. Hogs can be killed for meat any time after six weeks, but the most profitable age at which to slaughter is from eight to ten months. Hogs at that age have a higher dressing percentage than when younger. Gain in weight is made at a lower cost in young animals than in older animals. For this reason, it is not advisable to keep a hog much longer than twelve months, or a beef animal more than two years, unless feed is very cheap.
If the pork is to be cured, the hogs for butchering should weigh from one hundred and thirty to two hundred pounds. Larger hogs can be butchered conveniently, although a hog much heavier will be more difficult to handle.
In southern China, where the day temperature is seldom below sixty degrees Fahrenheit during the butchering season, a difficulty in cooling the meat will be experienced, unless ice is used, and if the meat is not properly cooled it will not cure well.
Chickens have the most tender meat at the age of three to six months, depending on the variety, and at that age sell for the highest price. Poultry that have just reached maturity are best for curing.