Market Hog Evaluation Compiled By: Jared Jackson Livestock Judging Coach Tarleton State University

Types of Hogs Lard Bacon Meat

Lard Type

Bacon Type

Meat Type

Minimum Requirements for a Meat Type Hog LEA > 4.75 Square Inches Last Rib Fat Depth < 1” Carcass Length > 29.75”

Live Weight in Hogs Most markets- 220-280lbs. Japanese market- 180-210lbs.

Dressing Percent in Hogs Average range: 70-75% Harvesting differences between Hogs and Cattle Factors that affect Dressing Percent Finish Fill Muscling Sex Dressing Percent=(HCW/Live Weight) X 100

Muscling in Non-ribbed Carcasses Degrees of Muscling- Superior, Average, Thin Muscle Scores- 3,2,1

Muscling in Ribbed Carcasses LEA- Loin Eye Area Cross-section of the longissmus dorsi muscle Range- 4.0-12.0 square inches Measured between the 10th and 11th ribs

Fat in Hogs Non-ribbed fat measurements First rib Last Rib Last lumbar vertebrae Average Backfat= (FRFD+LRFD+LLFD)/3 Ribbed fat measurements -10th rib fat measurements -Between the 10th and 11th ribs ¾ the chine bone

Fat in Hogs 10th RFD LLFD LRFD FRFD

Carcass Length Measured from the cranial side of the first rib to the cranial side of the aitch bone Range 30-35”

Pork Yield Value USDA Grade Percent Muscle Percent Fat Free Lean

USDA Grade USDA Grade= {(4.0X LRFD) –(1.0X MS)} Thin muscled hogs can not grade USDA #1 Superior Muscled hogs with 1.75” or more of LRFD can not grade USDA #3 Always round down to the nearest whole number, but do not go below #1

USDA Grade vs. Percent muscle vs. Percent Fat Free Lean

Percent Muscle Range- 50-60%

Percent Fat Free Lean Range- 50-60%

Pork Quality Acceptable vs. Unacceptable PSE is the only unacceptable

Market Hogs Evaluation Priorities Muscle Leanness Growth Structure Balance

Evaluating Live Muscle Start at ground and work up Want wide tracking, wide based, hogs

Live Evaluation continued Muscle Want hogs that exhibit a heavily muscled, 3-dimensional ham. Want hogs that exhibit a wide, square top, preferably with a deep groove down the center

A wide chest floor is desired Hogs should be bold bladed when viewed from the front or over the top

Fat Hogs are desired to have at least .6-1.0” of fat over their last rib, but not over an inch You should not be able to see the ribs!!!! Notice the hog is smooth in his fat cover. It is trim, yet has enough condition to appear smooth in his conformation Best places to evaluate fat: Jowl, Undercarriage, Crotch, and Elbow Pocket

Rib Shape Hogs are desired to have a bold sprung rib shape, as well as an adequate body depth to give them a productive look

We want hogs that are correctly structured, big footed, stout boned, and rugged in their design.