1. Market Hog Evaluation

2. History
1910’s

3. History
1910’s

4. History 1920’s Bacon Type: Lighter & Leaner
1924 Champion Chester White Barrow
1924 Champion Pen Three Yorkshrires

5. History
1940’s
1944
1947

6. History
1950’s
1949
1954
1958

7. History
1960’s
1967

9. History
1970’s
1970
1977
1978

10. History
1980’s
1982
1983
1988

11. History
1990’s
1991
1994

12. History
Late 1990’s
1998

13. History
2000’s

14. History
2000’s

15. History
2000’s
.4 BF 8.9 LEA, 62.61% Lean

16. History
2000’s

17. History
2000’s

18. History
2003

19. History
1990’s
1991
2001

20. 1961
1980
1996

21. History
1960’s
35 years of change

22. Trend to Heavier constructed
Future
Complete
With
Muscle
Trend to Heavier constructed
Bigger boned &
Heavier muscled hogs

23. Average Market Hog 2000 NPPC lean growth modeling Project:
1550 head of hogs
Weight 280 lbs
Back fat 1.1”
LEA 5.5
Muscle 2
USDA Grade #2

24. Ideal Market Hog Weight 275 lbs Back fat .8” LEA 6.0 + Muscle 2+
USDA Grade #1

25. Ideal Market Hog Packers response: - 270 lbs - White Hogs prefered
- Hogs that can walk
- Minimum fat depth of .6”
- Swift/Hormel .8” export market higher
- Loin eye 7”
- Minimum 54% lean
- Stress Free

26. Ideal Market Hog Quality (Packer response 1) Water holding capacity
2) Color
3) Tenderness
4) IMF (intramuscular fat)

27. Ideal Market Hog Quality (Packer response 1) Water holding capacity
- Greatest economic loss to the industry
- Dries excessively during cooking

28. Ideal Market Hog Quality (Packer response 2) Color
- Important to consumers and japenesse market
- Cannot be measured on kill floor ~ fab floor - Id becomes a problem

29. Quality Color Standards
Unacceptable 1 2 3 4
Unacceptable 5

30. Ideal Market Hog Quality (Packer response 3) Tenderness
- Many packers enhance product up to 30% to insure tenderness and juiciness

31. Ideal Market Hog Quality (Packer response 4) IMF (intramuscular fat)
- Provides juiciness and flavor
- Not as much of an issue with (enhanced pork)
- Evaluated on a scale of 1-10

32. Marbling Scores
Unacceptable 1 2 4 3
Unacceptable 5

33. RFN Ham Red, Firm, and Normal (RFN)

34. PSE Pale, Soft, and Exudative (PSE)

35. DFD Ham Dark, Firm, and Dry (DFD)

36. Market Hog Evaluation Two methods to quantify Lean to fat
1) USDA Grade
- Oldest used only to classify markets by some reporters
2) Percent Lean

37. Market Hog Evaluation USDA Yield Grade Last rib back fat
Muscle score (1, 2, 3)
(4 x last rib fat) – muscle score

38. Market Hog Evaluation Percent Lean 1) Weight - 2) Fat measurement
10th rib
Best indicator of total fat – Why?
3) Loin eye measurement
- 10th rib
- best indicator of total muscle
Base Hog is 250 lbs, .80 BF, 5.0 LEA

39. Visual Indicators of Muscle/Lean

40. Visual Indicators of Muscle/Lean

41. Visual Indicators of Muscle/Lean

42. Visual Indicators of Muscle/Lean

46. Practice Comparisons
235 lbs

47. Practice Comparisons
285 lbs

48. Practice Comparisons 235 lbs 285 lbs DP .74 Last rib BF .3
Muscle score 2+
USDA Grade #1
10th rib BF .40
LEA 7.2
% Lean DP
Last rib BF 1.9
Muscle score 2-
USDA Grade #5.6
10th rib BF
LEA 3.8
% Lean

49. Practice Comparisons
245 lbs

50. Practice Comparisons 245 lbs DP .72 HCW 180 Last rib BF 1.25
Muscle score 2-
USDA Grade #3
10th Rib BF 1.20
LEA 4.2
% Lean

51. Practice Comparisons
270 lbs

52. Practice Comparisons 270 lbs DP .70 HCW 195 Last rib BF 1.00
Muscle score 2
USDA Grade #3
10th Rib BF .95
LEA 7.1
% Lean

53. Practice Comparisons
245 lbs

54. Practice Comparisons 245 lbs DP .74 HCW 181 Last rib BF .45
Muscle score 2+
USDA Grade #0
10th Rib BF .45
LEA 7.4
% Lean

55. # 4 Wt. 287

56. # 4 Wt. 287 Percent Muscle Wt. 287 DP,% 74 HCW 213 10th rib .45
LEA 9.2
% Lean 58.9
USDA Grade
Last rib .9
Muscle Score 3
USDA Grade .6

57. Market Hog Pricing Hogs purchased on a Percent Lean Basis
Most accurate method to calculate value
If procedure is done correctly
1) Fat - O – Meater
- Uses backfat and loin depth
- John Morrell
2) Ultrasound
- Most accurate method to asses lean
- Uses actual image of LEA, and 10th rib fat
- Thorn Apple Valley , Some IBP

58. IOWA/MINNESOTA DAILY DIRECT NEGOTIATED HOG PURCHASES MATRIX
185 lb Carcass Basis (Defined by Muscle and Fat) LOIN AREA/DEPTH (INCHES) BACK-FAT
Back fat / / / / /2.7
*Base Market Hog 185 lb Carcass Basis, Plant Delivered
( inch back-fat, 6 square inch loin/2.0 depth)
Base Price Range $ $54.05, weighted average 51.64

59. IOWA/MINNESOTA DAILY DIRECT NEGOTIATED HOG PURCHASES MATRIX
185 lb Carcass Basis (Defined by Muscle and Fat) LOIN AREA/DEPTH (INCHES) BACK-FAT
Back fat / / / / /2.7
*Base Market Hog 185 lb Carcass Basis, Plant Delivered
( inch back-fat, 6 square inch loin/2.0 depth)
Base Price Range $ $54.05, weighted average 51.64

60. IOWA/MINNESOTA DAILY DIRECT NEGOTIATED HOG PURCHASES MATRIX
185 lb Carcass Basis (Defined by Muscle and Fat) LOIN AREA/DEPTH (INCHES) BACK-FAT
Back fat / / / / /2.7
*Base Market Hog 185 lb Carcass Basis, Plant Delivered
( inch back-fat, 6 square inch loin/2.0 depth)
Base Price Range $ $54.05, weighted average 51.64

61. IOWA/MINNESOTA DAILY DIRECT NEGOTIATED HOG PURCHASES MATRIX
185 lb Carcass Basis (Defined by Muscle and Fat) LOIN AREA/DEPTH (INCHES) BACK-FAT
Back fat / / / / /2.7
*Base Market Hog 185 lb Carcass Basis, Plant Delivered
( inch back-fat, 6 square inch loin/2.0 depth)
Base Price Range $ $54.05, weighted average 51.64/cwt HCW or 37.18/cwt live
15.00 Difference
10.8 Live Basis