U.S. No. 2 Hog Has More Finish
By James E. O'Hara mum finish for U. S. #2
T'he U. S. #2 grade barrow or gilt is slightly more fin- Srade are moderately wide
. , , „ „ .. „ , ... , and slightly short in relation
Tshed than the U. S. #l. Many packers will use this hog we ight.
s a base for buying the U. S. #1 and U. S. #3 grades. The back and" loins are
Estimating the back fat depth on a hog can be done by full and thick and appear
irobing the back with a small steel ruler.. The visual fuller near the edges than at
method requires practice. The setting of the tail as to fat the center. Hams are usually
deposits around the tail head,, the jowl and underline will thick and appear fuller near
help determine the grade. The fatter the hog usually the *!? e edges than at the center,
flabbier the jowl and underline will be.
If a butcher is a border line case, quality will affect moderately full in the lower
the grade. Soft or oily fat hogs are graded in accordance par t toward the hocks.
with the standards, but they are specially identified soft or
oily along with the grade.
The official standards lean cuts in relation to car- and rather uniform- in thick
for aU.S. #2 grade follow: cass weight is slightly low; ness; the belly pocket is
Carcasses in this grade yield of fat cuts is slightly moderately thick. Shoulders
have a higher degree of fin- high. ’ are moderately thick and full
ish than the minimum re- The ratio of total lean and but usually blend smoothly
rjuired for the production of fat to bone is moderately the sides.
acceptable quality cuts. high. The carcass js well-balanc-
Meatihess based on yield of Carcasses with the mini- ed and smooth with rather
Bellies are moderately
thick, smooth, Slightly short.