1. Evaluating Pigs!

2. Body Parts of a Hog Snout Jowl Knee Cannon Bone Pastern Foot (toes)
Elbow
Side
Back
Loin
Rump
Flanks
(Fore and Rear)
Belly
Ham
Dewclaw
Head
Ear
Neck
Stifle
Joint
Hock

3. Evaluating Muscle!
LOIN OR TOP
HAM
STIFLE
FOREARM
WIDTH OF BASE

4. Example of MUSCLE
Wide based
Heavy Muscled
Light Muscled

5. Example of MUSCLE
Heavy Muscled
Light Muscled

6. Evaluating Fat! TAILHEAD LOIN EDGE RIBS SEAM JOWL OF HAM FLANK &
ELBOW POCKET
SEAM
OF HAM
JOWL

7. Example of FAT
Adequate Fat
Excess Fat

8. Example of FAT
Lean (not fat)
Excess fat

9. Evaluating Volume! RIB SHAPE DEPTH OF BODY WIDTH OF CHEST
LENGTH OF BODY

10. Example of VOLUME Adequate Volume – Deep ribbed and deep flanked
Less Volume – flat ribbed and shallow flanked

11. Evaluating Structure!
LEVEL DESIGN

12. Example of STRUCTURE
Not correct – straight fronts, arched top, steep hip
Correct – level topped, proper set to feet and legs

13. Example of a “good one”!

14. Priorities Structure Muscle Volume Condition (fat or lean)
Balance (eye appeal)
Quality
Travel (how the animal walks)

15. Market Hogs Determine the priorities for a class of market hogs.
Place the following class of hogs from best to worst based on the established priorities.

16. Side profile of market hog class1 2
Side profile of market hog class 4 4 3

17. 1

18. 2

19. 3

20. 4 4

21. Final side profile of market hog class1 2
Final side profile of market hog class 4 4 3

22. Judging Hogs
Mark Your Cards!
Group Discussion

23. Judging Hogs
Placing
Cuts
2-3-7
Questions?