Market Hog Evaluation Compiled By Jared Jackson Tarleton
Market Hog Evaluation Compiled By: Jared Jackson Tarleton State University
Types of Hogs Lard l Bacon l Meat l Production l
Lard Type
Bacon Type
Meat Type
Production Type
Minimum Requirements for a Meat or Production Type Hog LEA > 4. 75 Square Inches l Last Rib Fat Depth < 1” l Carcass Length > 29. 75” l
Live Weight in Hogs Most markets- 220 -280 lbs. l Japanese market- 180 -210 lbs. l l Berkshire Gold Program
Dressing Percent in Hogs l l l Average range: 70 -75% Harvesting differences between Hogs and Cattle Factors that affect Dressing Percent Finish 2. Fill 3. Muscling 4. Sex Dressing Percent=(HCW/Live Weight) X 100 1.
Muscling in Non-ribbed Carcasses Degrees of Muscling- Superior, Average, Thin l Muscle Scores- 3, 2, 1 l
Muscling in Ribbed Carcasses LEA- Loin Eye Area l Cross-section of the longissmus dorsi muscle l Range- 4. 0 -12. 0 square inches l Measured between the 10 th and 11 th ribs l
Fat in Hogs l Non-ribbed fat measurements 1. 2. 3. l l First rib Last Rib Last lumbar vertebrae Average Backfat= (FRFD+LLFD)/3 Ribbed fat measurements -10 th rib fat measurements -Between the 10 th and 11 th ribs ¾ the chine bone
Fat in Hogs LLFD LRFD FRFD 10 th RFD
Carcass Length Measured from the cranial side of the first rib to the cranial side of the aitch bone l Range 30 -35” l
Pork Yield Value USDA Grade l Percent Muscle l Percent Fat Free Lean l
USDA Grade= {(4. 0 X LRFD) –(1. 0 X MS)} l Thin muscled hogs can not grade USDA #1 l
USDA Grade vs. Percent Fat Free Lean
Percent Muscle Range- 50 -60% l Pounds Muscle= l 10. 5+(0. 5 XHCW)+(2. 0 XLEA)-(14. 9 X 10 th. RFD) • Percent Muscle= (Pounds Muscle/HCW) X 100= Percent Muscle
Percent Fat Free Lean Range- 50 -60% l Pounds of Fat Free Lean= l 8. 588 +(. 465 X HCW)+(3. 005 X LEA)-(21. 896 X 10 th. RFD) l Percent Fat Free Lean= (Pounds Fat Free Lean/HCW) X 100= Percent Fat Free Lean
Lean Value Pricing & Total Carcass Value
Example 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. 32 cwt
Pork Quality Acceptable vs. Unacceptable l PSE is the only unacceptable l
Market Hogs Evaluation Priorities Muscle l Leanness l Growth l Structure l Balance l
Evaluating Live l Muscle l. Start at ground and work up l Want wide tracking, wide based, hogs
Live Evaluation continued l Muscle l Want hogs that exhibit a heavily muscled, 3 dimensional ham. l Want hogs that exhibit a wide, square top, preferably with a deep groove down the center
A wide chest floor is desired Hogs should be bold bladed when viewed from the front or over the top
l Fat l. Hogs are desired to have at least. 6 -1. 0” of fat over their last rib, but not over an inch l. 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
l Rib Shape l. Hogs are desired to have a bold sprung rib shape, as well as an adequate body depth to give them a productive look
We want hogs that are correctly structured, big footed, stout boned, and rugged in their design.
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