Pork Grading Pork Evaluation Sex Classes Eligible USDA

Pork Grading Pork Evaluation

Sex Classes Eligible USDA Grades • • • Barrow - U. S. No. 1 -4, U. S. Utility Gilt - U. S. No. 1 -4, U. S. Utility Sow - U. S. No. 1 -4, U. S. Utility Stag - None Boar - None

Classes of Pork Carcasses Barrow • Pizzle eye • Small triangular exposed lean (gracillis / semimembranosus) • Rough navel edge (sheath pocket) Gilt • No pizzle eye • Larger bean-shaped exposed lean (gracillis / semimembranosus) • Smooth navel edge

Barrow Pizzle eye No Pizzle eye Small triangle Large Bean Rough Smooth Gilt

Classes of Pork Carcasses Sow • Gilt traits • Mammary tissue development • Heavier carcasses Boars and Stags • Pronounced male traits (pizzle eye) • Heavy muscled shoulders • Large bones and joints • Darker lean • Heavier carcasses

USDA Pork Grades Predicts the percentage of the four, bonein, closely trimmed lean cuts (ham, loin, Boston butt, and picnic shoulder U. S. No. 1 – 60. 4 % or greater U. S. No. 2 – 57. 4 to 60. 3 % U. S. No. 3 – 54. 4 to 57. 3 % U. S. No. 4 – less than 54. 4 % U. S. Utility – Carcasses with unacceptable quality

Carcasses must have minimal quality to grade U. S. 1 - 4 • At least slightly firm lean and fat • Grayish-pink to moderately dark red color of lean • At least slight feathering • Minimum of 0. 6 inch of belly thickness

USDA Grade = (4 X Last Rib Backfat) – (Muscle Score) 3 2 1

Thin muscled carcasses cannot grade U. S. No. 1 (4 X LRBF) – (MS) = USDA Grade (4 X 0. 9) – 2 = 1. 6 (4 X 0. 5) – 1 = 1. 0 (4 X 0. 6) – 2 = 0. 4 2. 0 1. 0 For calculations less than 1. 0, we will call 1. 0

Percent Fat-free Lean Predicts the percentage of carcass consisting of acceptable quality lean with all fat (including marbling) removed Must have at least slightly firm lean, slight marbling, and grayish-pink to moderately dark red color

Percent Fat-free Lean

Pork Quality

Percent Fat-free Lean Pounds of fat-free lean (FFL) = 8. 588 + (0. 465 X HCW) + (3. 005 X LEA) – (21. 896 X FD) HCW = Hot Carcass Weight, skin on LEA = Loin eye area between 10 th/11 th rib FD = Fat depth at 10 th/11 th rib including skin, ¾ up the loin eye muscle Percent FFL = (lbs. FFL / HCW) X 100

Percent Fat-free Lean Pounds of fat-free lean (FFL) = 8. 588 + (0. 465 X 200) + (3. 005 X 6. 0) – (21. 896 X 0. 8) Percent FFL = (102. 1 / 200) X 100 HCW = 200 lb. LEA = 6. 0 in 2 FD = 0. 8 in. Percent FFL = 51. 1 %

Percent Fat Free Lean For evaluation purposes: Approximately 0. 5 (0. 4567) in 2 of Loin eye area (LEA) compensates for 0. 1 inch of fat depth (FD)

Wt. 180 LEA 7. 5 FD 0. 8 % FFL 54. 1 170 4. 0 0. 6 50. 9 221 6. 0 1. 3 45. 7

Pork Evaluation • • • Ribbed Pork Carcasses Unribbed Pork Carcasses Hams Loins (IMPS 412) Pork Chops