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

2. Types of Hogs
Lard
Bacon
Meat

3. Lard Type

4. Bacon Type

5. Meat Type

6. Minimum Requirements for a Meat Type Hog
LEA > 4.75 Square Inches
Last Rib Fat Depth < 1”
Carcass Length > 29.75”

7. Live Weight in Hogs Most markets- 220-280lbs.
Japanese market lbs.

8. Dressing Percent in Hogs
Average range: 70-75%
Harvesting differences between Hogs and Cattle
Factors that affect Dressing Percent
Finish
Fill
Muscling
Sex
Dressing Percent=(HCW/Live Weight) X 100

9. Muscling in Non-ribbed Carcasses
Degrees of Muscling- Superior, Average, Thin
Muscle Scores- 3,2,1

10. Muscling in Ribbed Carcasses
LEA- Loin Eye Area
Cross-section of the longissmus dorsi muscle
Range square inches
Measured between the 10th and 11th ribs

11. Fat in Hogs Non-ribbed fat measurements First rib Last Rib
Last lumbar vertebrae
Average Backfat= (FRFD+LRFD+LLFD)/3
Ribbed fat measurements
-10th rib fat measurements
-Between the 10th and 11th ribs ¾ the chine bone

12. Fat in Hogs
10th RFD
LLFD
LRFD
FRFD

13. Carcass Length
Measured from the cranial side of the first rib to the cranial side of the aitch bone
Range 30-35”

14. Pork Yield Value
USDA Grade
Percent Muscle
Percent Fat Free Lean

15. USDA Grade USDA Grade= {(4.0X LRFD) –(1.0X MS)}
Thin muscled hogs can not grade USDA #1
Superior Muscled hogs with 1.75” or more of LRFD can not grade USDA #3
Always round down to the nearest whole number, but do not go below #1

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

17. Percent Muscle
Range %

18. Percent Fat Free Lean
Range %

19. Pork Quality
Acceptable vs. Unacceptable
PSE is the only unacceptable

20. Market Hogs Evaluation Priorities
Muscle
Leanness
Growth
Structure
Balance

21. Evaluating Live Muscle Start at ground and work up
Want wide tracking, wide based, hogs

22. Live Evaluation continued
Muscle
Want hogs that exhibit a heavily muscled, 3-dimensional ham.
Want hogs that exhibit a wide, square top, preferably with a deep groove down the center

23. A wide chest floor is desired
Hogs should be bold bladed when viewed from the front or over the top

24. Fat
Hogs are desired to have at least ” of fat over their last rib, but not over an inch
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

25. Rib Shape
Hogs are desired to have a bold sprung rib shape, as well as an adequate body depth to give them a productive look

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