market hog evaluation
DESCRIPTION
Market Hog Evaluation. History. 1910’s. History. 1920’s Bacon or Lard Type. Champion Hampshire Boar 1925 Chicago Intl. 1920’s. History. Bacon Type: Lighter & Leaner 1924 Champion Chester White Barrow 1924 Champion Pen Three Yorkshrires. 1940’s. History. 1944. 1947. 1950’s. - PowerPoint PPT PresentationTRANSCRIPT
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
Quality (Packer response
1) Water holding capacity
- Greatest economic loss to the industry
- Dries excessively during cooking
Ideal Market Hog
Quality (Packer response
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
Quality (Packer response
3) Tenderness
- Many packers enhance product up to 30% to insure tenderness and juiciness
Ideal Market Hog
Quality (Packer response
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)
Market Hog Evaluation
• Two methods to quantify Lean to fat
1) USDA Grade
- Oldest used only to classify markets by some reporters
2) Percent Lean
Market Hog Evaluation
USDA Yield Grade– Last rib back fat– Muscle score (1, 2, 3)
(4 x last rib fat) – muscle score
Market Hog Evaluation
• Percent Lean1) Weight
- 2) Fat measurement
10th ribBest indicator of total fat – Why?
3) Loin eye measurement- 10th rib- best indicator of total muscle
Base Hog is 250 lbs, .80 BF, 5.0 LEA
Visual Indicators of Muscle/Lean
Visual Indicators of Muscle/Lean
Visual Indicators of Muscle/Lean
Visual Indicators of Muscle/Lean
Practice Comparisons235 lbs
Practice Comparisons285 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
Practice Comparisons245 lbs
Practice Comparisons245 lbs
DP .72HCW 180Last rib BF 1.25Muscle score 2-USDA Grade #3
10th Rib BF 1.20LEA 4.2% Lean 43.7
Practice Comparisons270 lbs
Practice Comparisons270 lbs
DP .70HCW 195Last rib BF 1.00Muscle score 2USDA Grade #3
10th Rib BF .95LEA 7.1% Lean 50.6
Practice Comparisons245 lbs
Practice Comparisons245 lbs
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
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
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 41.6 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
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 41.6 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/cwt HCW or 37.18/cwt live
15.00 Difference 10.8 Live Basis