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
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Market Hog Evaluation
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History
1910’s
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History
1920’s Bacon or Lard Type
Champion Hampshire Boar 1925 Chicago Intl
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History 1920’s
Bacon Type:Lighter & Leaner1924 Champion Chester White Barrow1924 Champion Pen Three Yorkshrires
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History 1940’s
1944
1947
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History 1950’s
1954
1958
1949
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History
1967
1960’s
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History
1970
1970’s
1977
1978
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History 1970’s
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History
1982
1980’s
1983
1988
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History 1990’s
1991
1994
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History
1998
Late 1990’s
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History 2000’s
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History 2000’s
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History 2000’s
.4 BF 8.9 LEA, 62.61% Lean
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History 2000’s
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History 2000’s
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History 2003
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History 1990’s
1991
2001
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19801961
1996
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History 1960’s
35 years of change
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Future
Trend to Heavier constructedBigger boned &
Heavier muscled hogs
CompleteWith
Muscle
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Average Market Hog
Weight 280 lbsBack fat 1.1”LEA 5.5Muscle 2USDA Grade #2
2000 NPPC lean growth modelingProject:
1550 head of hogs
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Ideal Market Hog
Weight 275 lbsBack fat .8”LEA 6.0 +Muscle 2+USDA Grade #1
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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
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Ideal Market Hog
Quality (Packer response
1) Water holding capacity
2) Color
3) Tenderness
4) IMF (intramuscular fat)
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Ideal Market Hog
Quality (Packer response
1) Water holding capacity
- Greatest economic loss to the industry
- Dries excessively during cooking
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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
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Quality Color Standards
4
5
1
2 3
Unacceptable
Unacceptable
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Ideal Market Hog
Quality (Packer response
3) Tenderness
- Many packers enhance product up to 30% to insure tenderness and juiciness
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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
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Marbling Scores
1
2 3 4
5Unacceptable
Unacceptable
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RFN Ham Red, Firm, and Normal (RFN)
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PSE Pale, Soft, and Exudative (PSE)
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DFD HamDark, Firm, and Dry (DFD)
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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
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Market Hog Evaluation
USDA Yield Grade– Last rib back fat– Muscle score (1, 2, 3)
(4 x last rib fat) – muscle score
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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
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Visual Indicators of Muscle/Lean
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Visual Indicators of Muscle/Lean
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Visual Indicators of Muscle/Lean
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Visual Indicators of Muscle/Lean
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Practice Comparisons235 lbs
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Practice Comparisons285 lbs
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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
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Practice Comparisons245 lbs
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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
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Practice Comparisons270 lbs
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Practice Comparisons270 lbs
DP .70HCW 195Last rib BF 1.00Muscle score 2USDA Grade #3
10th Rib BF .95LEA 7.1% Lean 50.6
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Practice Comparisons245 lbs
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Practice Comparisons245 lbs
DP .74HCW 181Last rib BF .45Muscle score 2+USDA Grade #0
10th Rib BF .45LEA 7.4% Lean 58.0
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# 4 Wt. 287
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# 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
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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
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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
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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
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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
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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