1. Live Animal Evaluation Swine

2. Swine Evaluation: Fat Indicators
Ham/ Loin
Junction
Loin Edge
Shoulder
Seam of
Ham
Elbow
Pocket
Flank
Jowl

3. Swine Evaluation: Muscle Indicators
Loin
Forearm
Ham
Stifle

4. Weight Live Weight Carcass Weight Range: 210 lb - 300 lb
Average: 250 to 260 lb
Carcass Weight
Weight of dressed carcass (hot or chilled)
Chilled 1.5% less than hot
Range: lb
Avg: 180 lb

5. Dressing Percentage Proportion of body weight that ends up as carcass
Example: 255 lb live weight hog with 186 lb carcass = 73% dress
Some variation in dressing % across plants due to slaughter procedures and time of carcass weight measurement (hot or chilled)
Range: %
Avg: 72%

6. Factors Affecting Dressing Percent
Gut Fill
Gut fill = Body Weight = Dressing %
Muscle
Muscle = Dressing %
Fat
Fat = Dressing %

7. Carcass Length Measurment taken from the First Rib to the Aitch Bone
Not in calculations
Range: in.
Avg: 31 in.
Min: 28 in

8. 10th Rib Fat Used in % Muscle Formula Range: .50 - 1.50 in.
Avg.: .90 in

9. Last Rib Fat Used in USDA Grade calculation Range: .40 - 1.40 in.
Avg: .80 in.

10. Loineye Area Estimated at the 10th rib Range: 3.8 - 9.0 sq. in.
Avg: 5.5

11. Reading Top Shape

12. Reading Top Shape
BF = .90 inches

13. Reading Top Shape
BF = 1.5 inches

14. Reading Top Shape
BF = .20

16. Primal Cuts (Wholesale)

17. Market Hogs Side

18. Market Hogs Rear

19. Official Placings Class 3: Market Hogs Cuts: 3-3-1