Market Hog Evaluation

Market Hog Evaluation

History

1910’s

History

1920’s Bacon or Lard Type

Champion Hampshire Boar 1925 Chicago Intl

History 1920’s

Bacon Type:Lighter & Leaner1924 Champion Chester White Barrow1924 Champion Pen Three Yorkshrires

History 1940’s

1944

1947

History 1950’s

1954

1958

1949

History

1967

1960’s

History

1970

1970’s

1977

1978

History 1970’s

History

1982

1980’s

1983

1988

History 1990’s

1991

1994

History

1998

Late 1990’s

History 2000’s

History 2000’s

History 2000’s

.4 BF 8.9 LEA, 62.61% Lean

History 2000’s

History 2000’s

History 2003

History 1990’s

1991

2001

19801961

1996

History 1960’s

35 years of change

Future

Trend to Heavier constructedBigger boned &

Heavier muscled hogs

CompleteWith

Muscle

Average Market Hog

Weight 280 lbsBack fat 1.1”LEA 5.5Muscle 2USDA Grade #2

2000 NPPC lean growth modelingProject:

1550 head of hogs

Ideal Market Hog

Weight 275 lbsBack fat .8”LEA 6.0 +Muscle 2+USDA Grade #1

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

Ideal Market Hog

Quality (Packer response

1) Water holding capacity

2) Color

3) Tenderness

4) IMF (intramuscular fat)

Ideal Market Hog


1) Water holding capacity

- Greatest economic loss to the industry

- Dries excessively during cooking

Ideal Market Hog


2) Color

- Important to consumers and japenesse market

- Cannot be measured on kill floor ~ fab floor- Id becomes a problem

Quality Color Standards

4

5

1

2 3

Unacceptable

Unacceptable

Ideal Market Hog


3) Tenderness

- Many packers enhance product up to 30% to insure tenderness and juiciness

Ideal Market Hog


4) IMF (intramuscular fat)

- Provides juiciness and flavor

- Not as much of an issue with (enhanced pork)

- Evaluated on a scale of 1-10

Marbling Scores

1

2 3 4

5Unacceptable

Unacceptable

RFN Ham Red, Firm, and Normal (RFN)

PSE Pale, Soft, and Exudative (PSE)

DFD HamDark, Firm, and Dry (DFD)


• Two methods to quantify Lean to fat

1) USDA Grade

- Oldest used only to classify markets by some reporters

2) Percent Lean


USDA Yield Grade– Last rib back fat– Muscle score (1, 2, 3)

(4 x last rib fat) – muscle score


• Percent Lean1) Weight

- 2) Fat measurement

10th ribBest indicator of total fat – Why?

3) Loin eye measurement- 10th ribbest indicator of total muscle

Base Hog is 250 lbs, .80 BF, 5.0 LEA

Visual Indicators of Muscle/Lean




Practice Comparisons235 lbs


Practice Comparisons235 lbs 285 lbs

DP .74Last rib BF .3Muscle score 2+USDA Grade #1

10th rib BF .40LEA 7.2% Lean 58.5

DP .73Last rib BF 1.9Muscle score 2-USDA Grade #5.6

10th rib BF 1.8LEA 3.8% Lean 37.6



DP .72HCW 180Last rib BF 1.25Muscle score 2-USDA Grade #3

10th Rib BF 1.20LEA 4.2% Lean 43.7



DP .70HCW 195Last rib BF 1.00Muscle score 2USDA Grade #3

10th Rib BF .95LEA 7.1% Lean 50.6



DP .74HCW 181Last rib BF .45Muscle score 2+USDA Grade #0

10th Rib BF .45LEA 7.4% Lean 58.0

# 4 Wt. 287

# 4 Wt. 287

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

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

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 4.0/1.4 5.0/1.7 6.0/2.0 7.0/2.3 8.0/2.7

0.4 52.4 54.5 55.0 56.3 56.00.5 52.3 53.6 54.6 55.4 56.00.6 52.0 52.2 54.3 55.2 55.80.7 49.9 52.0 53.4 54.3 55.70.8 53.4 51.0 51.3 54.0 54.90.9 47.9 49.3 51.0 52.3 54.81.0 46.3 48.9 49.9 50.3 53.01.1 44.3 46.8 47.8 49.3 51.51.2 41.7 45.8 47.1 47.8 48.11.4 83.3 42.4 43.2 43.5 44.0

*Base Market Hog 185 lb Carcass Basis, Plant Delivered (0.9-1.1 inch back-fat, 6 square inch loin/2.0 depth)

Base Price Range $46.50 - $54.05, weighted average 51.64



Back fat 4.0/1.4 5.0/1.7 6.0/2.0 7.0/2.3 8.0/2.7

0.4 52.4 54.5 55.0 56.3 56.00.5 52.3 53.6 54.6 55.4 56.00.6 52.0 52.2 54.3 55.2 55.80.7 49.9 52.0 53.4 54.3 55.70.8 53.4 51.0 51.3 54.0 54.90.9 47.9 49.3 51.0 52.3 54.81.0 46.3 48.9 49.9 50.3 53.01.1 44.3 46.8 47.8 49.3 51.51.2 41.7 45.8 47.1 47.8 48.11.4 83.3 42.4 43.2 43.5 44.0





Back fat 4.0/1.4 5.0/1.7 6.0/2.0 7.0/2.3 8.0/2.7

0.4 52.4 54.5 55.0 56.3 56.00.5 52.3 53.6 54.6 55.4 56.00.6 52.0 52.2 54.3 55.2 55.80.7 49.9 52.0 53.4 54.3 55.70.8 53.4 51.0 51.3 54.0 54.90.9 47.9 49.3 51.0 52.3 54.81.0 46.3 48.9 49.9 50.3 53.01.1 44.3 46.8 47.8 49.3 51.51.2 41.7 45.8 47.1 47.8 48.11.4 41.6 42.4 43.2 43.5 44.0





Back fat 4.0/1.4 5.0/1.7 6.0/2.0 7.0/2.3 8.0/2.7

0.4 52.4 54.5 55.0 56.3 56.00.5 52.3 53.6 54.6 55.4 56.00.6 52.0 52.2 54.3 55.2 55.80.7 49.9 52.0 53.4 54.3 55.70.8 53.4 51.0 51.3 54.0 54.90.9 47.9 49.3 51.0 52.3 54.81.0 46.3 48.9 49.9 50.3 53.01.1 44.3 46.8 47.8 49.3 51.51.2 41.7 45.8 47.1 47.8 48.11.4 41.6 42.4 43.2 43.5 44.0


Base Price Range $46.50 - $54.05, weighted average 51.64/cwt HCW or 37.18/cwt live

15.00 Difference 10.8 Live Basis

Documents

Market Hog Evaluation