The present demand is for hogs weighing from 200 to 250 pounds, and the hog raiser should aim to finish and market his hogs at about these weights.
Market 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 | |||||
NOTEBOOK QUESTIONS
(Write brief answers on notebook pages.)
1. Why is hog raising such a popular form of live-stock production on the farm?
2. In what important respects has the domestic pig been improved from the wild hog?
3. What are the chief differences between the bacon-type and lard-type of hog?