but not all will be as happy as frank farmer somehow odds are simply not worth as much pound for pound as others this is the story of the hogs that are worth more money the story of meat type hogs the size of the payoff and the hog man's pleasure depends on many things most of which happened long before the hogs reach market such things a selection of breeding stock and how well the baby pigs are fed and cared for until they become full grown hogs and are ready for market here's another load of hogs that will make the farmer happy and these are hogs the buyers like to see to take a good look at them as they come off the truck they are not over fat but are long and meaty with a well rounded turnover the line this type of hog is a high percentage of the lean cuts buyers from several companies will them over and buyers know hogs and betting against each other they find out what these hogs are worth to see how important hard raising is to illinois farmers look at this chart almost one fourth of the total cash farm income comes from hogs here's another familiar everyday scene the american housewife shopping she's the person everyone in the meat industry producer packer retailer is trying to please let's follow this determined young lady pas the meat counter where there are all kinds of meat each competing for her attention what did she buy not the ham slice with all the fat that will fry away and drippings she doesn't want these pork chops not enough lean meat and she is passing up the pork roast with too much fat but here's something she likes and the pork industry has lost another sale that pork has been losing in popularity quality today means lean pork pork with only enough fat for flavor and tenderness years ago hard labor call for energy which pork that supplied so well but today and all the lines of work many jobs are done by machines it doesn't take as much human energy to operate a machine as it does to wield a shovel when losing in popularity to the improved vegetable fats improved lard has regained a little of the market but still faces keen competition huge quantities of pork that formerly ended up in seoul and we all know the story of the rapid rise of detergents solution to this problem lies in producing a meat type ha yield a lot of lean meat and relatively little fat this is a meat type killed she's a moderate length has a trim underline around the job notice the tail head when you look at a h if the tail head is counter sunk because it is here the hog is too fat hog the tail heads that well out on the body showing that the hog is carrying a lot of muscling and not too much fat the meat type log on the right has a gradual arch over the line compare this turn with a broad  flat arch on the fat hard a broad flat arch is one sign of too much fat in proportion to lean the meat type obvious longer than the fat hog but still not extremely long compared the length of the meat type aud with that of the fat hog the short hog has to put on a high proportion of fat to reach market weight proof of the pig of course is in the carcass let's examine the sides from the same two hogs the side on the right is from the meat type pot and the side on the left from the fat on you'll notice that both carcasses are firm but the side on the right will give more of the lean cuts measured from the point of the h bone to the first rib this harvey is thirty and a half inches long back that is important to it's measured first over the first rib and finally over the last lumbar vertebrae this measuring can be done on the lie of two it's a painless process this meat type hog had an average back that techniques at one point five inches and was thirty point five inches long back that in length they're not important in themselves but they give an accurate indication of what proportion of the hog will be lean meat now compare the meat type carcass with the fact arc as being measured length from the point of the h bone to the front of the first rib is twenty eight inches which is two and a half inches shorter than the meat tripod and notice how uneven the back that is on the fat hog it's much thicker averaging two point one inches more than one now take a look at the four lean cuts from the two hogs those from the fat hog or on the left those from the meat type of on the right and here is the fat trim from one side of each of the hogs again that on the left is from the over fat  here's a quick summary of the two carcasses the meat type thought was thirty and a half inches long compared to twenty eight inches for the fat hogs back fat techniques and ensure to have compared to over two inches fifty percent of live weight in lean cuts compared to only forty percent only seventeen percent fat compared to almost twenty five percent now for some other comparisons first the picnic hands are shoulders notice the fat in the lean in the picnic cam on the left which is from the over fat  next the two lines the meat type loin has a bigger iron muscle and less that covering than that of the over fat on the line from the fat hog is kidney shaped and is carrying too much fat to be suitable for the american housewife notice the fat in the lean internal that extra fat shows up more in the line than in any other now the ham slices notice the grease on the right which came from another similar fat hand slice can you blame the alert shopper for picking up some other type of meat if you can't find good lean pork other meats are good and pork must meet the competition it will take cooperation all along the line from feedlot to supermarket buyers are helping solve the problem by bidding more for the house that will dress out a high proportion of lean meat by paying more hogs the meat type obvious worth more and for the same reason the fat type hog is worth correspondingly less this is the first step providing an incentive in dollars and cents to the american heart producer for putting our hands on the market that will meet today's demand if you are producing hogs your first step is to buy a meat type board which you can find in every breed wherever you find them you must be long and rugged with a good deal of growth but at this meet type bore notice the length of this body and the turnover is line this bore as well developed and is the type you can get if you look for him if you can buy a production tested bore a lean meter is a good and painless you can find me tight guilds in all breeds too if you raise your own else save them from growth a rugged big litters me type odds are as easy and is cheap to produce as other fat hogs or any other kind as these figures show me type hogs that almost the same average daily gain and they put on a pound of meat for almost exactly the same amount of fee the pork industry has been good to convert farmers it provides one of the largest markets for our corn it behooves farmers packers and retailers to do a good job of producing and selling meat type pots the she'll buy a pork chops too but she wants the good lean pork chops and she'll buy a pork roast but they must have quality the meat type hog is the answer to better pork in the meat market and more satisfied frank farmers at the livestock markets