Market Hog Evaluation Compiled By: Jared Jackson Livestock Judging Coach Tarleton State University

Market Hog EvaluationMarket Hog Evaluation

Compiled By:Compiled By:Jared JacksonJared Jackson

Livestock Judging CoachLivestock Judging CoachTarleton State UniversityTarleton State University

Types of HogsTypes of Hogs

LardLardBaconBaconMeatMeat

Lard TypeLard Type

Bacon TypeBacon Type

Meat TypeMeat Type

Minimum Requirements for a Meat Minimum Requirements for a Meat Type HogType Hog

LEA > 4.75 Square InchesLEA > 4.75 Square InchesLast Rib Fat Depth < 1”Last Rib Fat Depth < 1”Carcass Length > 29.75”Carcass Length > 29.75”

Live Weight in HogsLive Weight in Hogs

Most markets- 220-280lbs.Most markets- 220-280lbs.Japanese market- 180-210lbs.Japanese market- 180-210lbs.

Dressing Percent in HogsDressing Percent in Hogs

Average range: 70-75%Average range: 70-75% Harvesting differences between Hogs Harvesting differences between Hogs

and Cattleand Cattle Factors that affect Dressing PercentFactors that affect Dressing Percent

1.1. FinishFinish2.2. FillFill3.3. MusclingMuscling4.4. SexSexDressing Percent=(HCW/Live Weight) X 100Dressing Percent=(HCW/Live Weight) X 100

Muscling in Non-ribbed CarcassesMuscling in Non-ribbed Carcasses

Degrees of Muscling- Superior, Average, Degrees of Muscling- Superior, Average, ThinThin

Muscle Scores- 3,2,1Muscle Scores- 3,2,1

Muscling in Ribbed CarcassesMuscling in Ribbed Carcasses

LEA- Loin Eye AreaLEA- Loin Eye AreaCross-section of the Cross-section of the longissmus dorsilongissmus dorsi

musclemuscleRange- 4.0-12.0 square inchesRange- 4.0-12.0 square inchesMeasured between the 10Measured between the 10thth and 11 and 11thth ribs ribs

Fat in HogsFat in Hogs

Non-ribbed fat measurementsNon-ribbed fat measurements1.1. First ribFirst rib2.2. Last RibLast Rib3.3. Last lumbar vertebraeLast lumbar vertebrae Average Backfat= (FRFD+LRFD+LLFD)/3Average Backfat= (FRFD+LRFD+LLFD)/3 Ribbed fat measurementsRibbed fat measurements -10-10thth rib fat measurements rib fat measurements

-Between the 10-Between the 10thth and 11 and 11thth ribs ¾ the chine ribs ¾ the chine bone bone

Fat in HogsFat in Hogs

LLFD

LRFD

FRFD

10th RFD

Carcass LengthCarcass Length

Measured from the cranial side of the first Measured from the cranial side of the first rib to the cranial side of the aitch bonerib to the cranial side of the aitch bone

Range 30-35”Range 30-35”

Pork Yield ValuePork Yield Value

USDA GradeUSDA GradePercent MusclePercent MusclePercent Fat Free LeanPercent Fat Free Lean

USDA GradeUSDA Grade

USDA Grade= {(4.0X LRFD) –(1.0X MS)}USDA Grade= {(4.0X LRFD) –(1.0X MS)}Thin muscled hogs can not grade USDA Thin muscled hogs can not grade USDA

#1#1Superior Muscled hogs with 1.75” or more Superior Muscled hogs with 1.75” or more

of LRFD can not grade USDA #3of LRFD can not grade USDA #3Always round down to the nearest whole Always round down to the nearest whole

number, but do not go below #1number, but do not go below #1

USDA Grade vs. Percent muscle USDA Grade vs. Percent muscle vs. Percent Fat Free Leanvs. Percent Fat Free Lean

Percent MusclePercent Muscle

Range- 50-60%Range- 50-60%

Percent Fat Free LeanPercent Fat Free Lean

Range- 50-60%Range- 50-60%

Pork QualityPork Quality

Acceptable vs. UnacceptableAcceptable vs. UnacceptablePSE is the only unacceptablePSE is the only unacceptable

Market Hogs Evaluation PrioritiesMarket Hogs Evaluation Priorities

MuscleMuscleLeannessLeannessGrowth Growth StructureStructureBalanceBalance

Evaluating LiveEvaluating LiveMuscleMuscle

Start at ground and Start at ground and work upwork upWant wide tracking, Want wide tracking,

wide based, hogswide based, hogs

Live Evaluation continuedLive Evaluation continuedMuscleMuscle

Want hogs that Want hogs that exhibit a heavily exhibit a heavily muscled, 3-muscled, 3-dimensional dimensional ham.ham.

Want hogs that Want hogs that exhibit a wide, exhibit a wide, square top, square top, preferably with a preferably with a deep groove deep groove down the centerdown the center

A wide chest floor is desired

Hogs should be bold bladed when viewed from the front or over the top

FatFatHogs are desired to have at least .6-1.0” of fat Hogs are desired to have at least .6-1.0” of fat

over their last rib, but not over an inch over their last rib, but not over an inch You should not be able to see the ribs!!!!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

Rib ShapeRib ShapeHogs are desired to have a bold sprung rib Hogs are desired to have a bold sprung rib

shape, as well as an adequate body depth shape, as well as an adequate body depth to give them a productive lookto give them a productive look

We want hogs that are correctly structured, big footed, stout boned, and rugged in their design.