1. Livestock Evaluation “MUST” Haves 3 body tissue – fat, muscle, bone –Nutritional priorities finish, Finish, FINISH (fat, Fat, FAT) –The basics of fat deposition –Fat and muscle “thickness” –The “kinds” of fat Learn as much as you can about how the livestock were handled, fed, cared for, etc.

2. Nutritional Priorities Nervous Bone Tendon Muscle Fat

3. Fat Deposition Priorities Internal Fat – Kidney, Pelvic & Heart (KPH) Seam Fat External Fat Marbling

4. Jorgenson’s Muscling Theory

7. U.S. No. 1 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4 th Ed. 1992.

8. U.S. No. 4 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4 th Ed. 1992.

9. U.S. No. 1 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4 th Ed. 1992. U.S. No. 4 Hog

10. U.S. No. 1 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4 th Ed. 1992. U.S. No. 4 Hog

11. U.S. No. 1 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4 th Ed. 1992. U.S. No. 4 Hog