1. Compiled By: Jared Jackson Tarleton State University
Market Hog Evaluation
Compiled By:
Jared Jackson
Tarleton State University

2. Types of Hogs
Lard
Bacon
Meat
Production

3. Lard Type

4. Bacon Type

5. Meat Type

6. Production Type

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

8. Live Weight in Hogs Most markets- 220-280lbs.
Japanese market lbs.
Berkshire Gold Program

9. 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

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

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

12. 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

13. Fat in Hogs
10th RFD
LLFD
LRFD
FRFD

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

15. Pork Yield Value
USDA Grade
Percent Muscle
Percent Fat Free Lean

16. USDA Grade USDA Grade= {(4.0X LRFD) –(1.0X MS)}
Thin muscled hogs can not grade USDA #1

17. USDA Grade vs. Percent Fat Free Lean

18. (Pounds Muscle/HCW) X 100= Percent Muscle
Range %
Pounds Muscle=
10.5+(0.5XHCW)+(2.0XLEA)-(14.9X10thRFD)
Percent Muscle=
(Pounds Muscle/HCW) X 100= Percent Muscle

19. Percent Fat Free Lean Range- 50-60% Pounds of Fat Free Lean=
(.465 X HCW)+(3.005 X LEA)-( X 10thRFD)
Percent Fat Free Lean=
(Pounds Fat Free Lean/HCW) X 100= Percent Fat Free Lean

20. Lean Value Pricing & Total Carcass Value

21. Example $104.19 Hog Specifications- Percent Fat Free Lean= 45.3%
HCW= 185 lbs
Total Carcass Value= 185 X .5632=
$104.19
Lean Value Price= .88 X 64 =
$56.32cwt

22. Pork Quality
Acceptable vs. Unacceptable
PSE is the only unacceptable

23. Market Hogs Evaluation Priorities
Muscle
Leanness
Growth
Structure
Balance

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

25. 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

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

27. Fat
Hogs are desired to have at least ” 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

28. 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

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