3.  Muscle  = PRODUCT  Fat  Want a moderately lean product!  Volume/capacity  Feed Efficiency  Production Capabilities (sows - longevity in crate)  Structural Design  Economic  Aesthetic “Looks Good”

5. HAM STIFLE LOIN OR TOP FOREARM WIDTH OF BASE

8. JOWL RIBS LOIN EDGE FLANK & ELBOW POCKET TAILHEAD SEAM OF HAM

11. DEPTH OF BODY RIB SHAPE WIDTH OF CHEST LENGTH OF BODY

13. LEVEL DESIGN

15.  The hogs left ear is used for notches to show individual pig number in the litter. Each pig will have different notches in this ear.  The Hogs right ear is used for litter mark, and all pigs in the same litter must have the same ear notches in this ear. The right ear is on the pig's own right.

17.  Muscle  = PRODUCT  Fat  Want a moderately lean product!  Volume/capacity  Feed Efficiency  Production Capabilities  Structural Design  Economic  Aesthetic “Looks Good”

18. Loin Rack Rump Top of Shoulder Hindsaddle Shoulder Neck Leg Stifle Side Flanks (Fore and Rear) Breast Forearm Knee Cannon Bone Hock Pastern Dock Twist (Between hind legs)

19. LEG STIFLE RACK, LOIN (TOP) FOREARM WIDTH OF BASE

22. RACK, LOIN (TOP) RIBS BREAST TWIST FLANK

25. DEPTH OF BODY RIB SHAPE LENGTH OF BODY WIDTH OF BASE

27. LEVEL DESIGN

30.  Muscle  = PRODUCT  Fat  Want a moderately lean product!  Volume/capacity  Feed Efficiency  Production Capabilities  Structural Design  Economic  Aesthetic “Looks Good”

32. LEG STIFLE RACK, LOIN (TOP) FOREARM WIDTH OF BASE

36. RACK, LOIN (TOP) RIBS BREAST TWIST FLANK From The Inside Out!

37. DEPTH OF BODY RIB SHAPE LENGTH OF BODY WIDTH OF BASE

39. LEVEL DESIGN

42. 12 3 4

43. 1234

44. 1234

47. 12 3 4

48. 1234

49. 1234