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Pork Grading
New grade standards for slaughter hogs and carcasses, now being proposed by the United States Department of Agriculture might be a practical solution $o some of the problems involved in hog marketing, in the belief of A, T. Lassiter, associate animal husbandman at V. P. I.
He says the new grades, which are confined to gilt and barrow carcasses, could be used to recognize and identify hogs of various degrees of fatness and quality. . . factors which have been overlook.
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