PIG GRADING

Evening Post, Volume CXV, Issue 140, 16 June 1933, Page 14

PIG GRADING

TYPES FOR EXPORT

NEW REGULATIONS From the beginning of Julyuesfc. all pigs, slaughtered in meat export slaughterIjousea and , bacon-curing works in the 2\orth Island and passed as fit for human consumption will bo graded by grading officers approved by the Department of Agriculture in co-operatico with the New Zealand Meat Producers' Board. In carrying out this duty graders will sive consideration to the specifications jiublished below as constituting the types of carcass most exactly suited for both the export and the local trade, but will marry ■ out their duties on such lines as may be from time to time determined by instructions issued by the Department in to-operation with the board. Details of specifications,- which are published in last evening's Gazette, are. as j'olloAvs:— PORKERS. First grade: Prime barrows and maiden vows, well finished, satisfactory length, light shoulders, well finished leg to hock. !Fat flare must be white and firm. Second grade: Any pigs of sufficiently good quality not passing as first. Other pigs: Pigs passed as fit for human consumption to be classified by the grader and. approved by the inspector as suitable for the export trade or otherwise. Freedom from taint imperative in all grades. Porkers to be classed on weight in threo divisions as' follows:—GOlb to 801b; Sllb to 1001b; 1011b to 1201b. BACONERS. First grade: Prime barrows or maiden bows. Length: The minimum length from aitch-bone to first rib—26in for pigs weighing from 1211b-1301b, 27in for pigs 131Ib-1401b, 28in for pigs 1411b-1601b, 30m J'orpiga 1611b-lSOlb (dead weight). Fatness: The maximum thickness of back fat at shoulder not to exceed l%in in pigs weighing 1211b-1301b, l%in in pigs weighing 1311b-1401b, l%in in pigs weighing 14Ub-1601b, and 2in in pigs weighing 1611bISOlb (dead weight). Finish and con•formity: , Feck and shoulders not too heavy; well finished from leg to hock; satisfactory thickness of flank. Fat to be white and firm, free from > any oil, fish, or meat taint. . . Second grade: Lacking in above good points, e.g., overfat, heavy neck and shoulders, sort loin, bad conformity, thickness of bone. Other pigs: Pigs passed as fit for human consumption to be classified by the grader sind approved by the inspector as suitable for the export trade or otherwise.