Excerpt from Market Classes and Grades of Pork Carcasses and Fresh Pork Cuts The term grade refers to definite groups that are based on degrees of three factors - conformation, finish, and quality. The full range of quality on most markets, considered as a whole, runs from the lowest quality of meat suitable for food to the highest quality it is possible to produce. Although this range is in reality composed of a large number of gradations, for practical use each grade includes a. Range of factors wide enough to offer no unneces sary complications and narrow enough to be adaptable to trading conditions as they are generally found. The range of variations within a given grade has the same extent as that found in every other grade, but this does not mean that each quality group or grade necessarily includes the same percentage of total supply from either a numerical or a quantitative standpoint. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
