Introduction
Youth livestock shows often hold market animal carcass evaluation programs or contests following their county fair. These programs often prove to be the most educational aspect of the market animal project. The reason is, carcass measurements are more quantifiable whereas the live animal placing is more subjective. Unfortunately, carcass contests have historically fallen into the situation as the live animal shows; identifying one animal or carcass as the “GRAND CHAMPION.” This gives the impression that this particular animal is far superior to the remainder of the class. In reality, several of the animals in that class may have equal product value and yield the same eating experience. This carcass of merit program, utilizing the pork industries grid pricing system, recognizes harvested animals with carcass traits that would have the similar economic value if they were sold on the open market.
Swine Carcass Evaluation
Livestock judges make subjective evaluations of live animal traits during the show process and try to relate them to the end product on the rail. Through a review of current literature and consultation with others within Nevada it has been determined to adopt the Market Hog Valuation program developed by Dr. Dennis Burson, University of Nebraska. With Dr. Burson’s permission, this program, as it applies to Nevada, is outlined in this Fact Sheet. Swine carcass evaluation is accomplished through two common programs that determines the value of the carcass. Program 2 involves ribbing the carcass at the 10th rib while Program 1 does not. Program 1 determines the price by adjusting the base price by some percentage while Program 2 determines the price by addition or subtraction to the base price. The carcasses in the same programs can then be evaluated and merit awarded based on these determined values. Trained data collectors must be available to collect/determine data.
Start of Burson Program.
Program 1, Non Ribbed Carcasses
Step 1. Determine the base price for the animal on a carcass basis. This can be accomplished by obtaining at data supplied by USDA, contacting a local buyer, or calculating a base from a local price. For instance if the floor price or base price is $0.45/lb and the national average dressing percentage of 72 is used then the value of the carcass on a per pound basis would be $0.625 (.45/.72).
Step 2. Determine the carcass weight of the hog. This can be done by collecting an actual hot weight at time of harvest or by calculating the live weight multiplied by the national average of 72%. A 250 pound live hog would then have a calculated carcass weight of 180 pounds.
Step 3. Measure back fat at the last rib. Lean pigs will have a back fat thickness of 0.3 to 0.7, an average pig 0.8 to 1.2 inches, and a fat pig 1.3 to 1.8 inches.
Step 4. Use the carcass weight and last rib back fat to determine the percentage of base price for Program One Table 1.
Table 1. Program 1 Merit Grid (Last Rib Midline Fat Depth, in.)
| Carcass Weight Range |
<.50 |
.51-.70 |
.71-.90 |
.90-1.10 |
1.11-1.30 |
1.31-1.50 |
>1.51 |
| <152 |
45% |
45% |
45% |
45% |
45% |
33% |
20% |
| 153-159 |
80% |
83% |
83% |
79% |
73% |
61% |
48% |
| 160-166 |
91% |
94% |
94% |
90% |
84% |
72% |
59% |
| 167-173 |
98% |
101% |
101% |
97% |
91% |
79% |
66% |
| 174-180 |
104% |
106% |
106% |
103% |
97% |
85% |
72% |
| 181-187 |
105% |
108% |
108% |
104% |
98% |
86% |
73% |
| 188-194 |
105% |
108% |
108% |
104% |
98% |
86% |
73% |
| 195-201 |
105% |
108% |
108% |
104% |
98% |
86% |
73% |
| 202-208 |
105% |
108% |
108% |
104% |
98% |
86% |
73% |
| 209-215 |
105% |
108% |
108% |
104% |
98% |
86% |
73% |
| 216-222 |
102% |
105% |
105% |
101% |
95% |
83% |
73% |
| 223-229 |
94% |
97% |
97% |
93% |
87% |
75% |
62% |
| 230-243 |
88% |
91% |
91% |
87% |
81% |
69% |
56% |
| >244 |
81% |
84% |
84% |
80% |
74% |
62% |
49% |
Step 5. Multiply the base price by the percentage of base from program one to get carcass price/cwt. Multiple the carcass price /cwt by the determined carcass weight to get the total carcass value. Determine merit based on total carcass value. Table 2 provides an example.
Table 2. Program 1 Merit Value
| Base Price |
Percent of base |
Carcass Price/cwt |
Carcass Weight |
Total Value |
| $61.00 |
90% |
$54.90 |
160 |
$87.84 |
| $61.00 |
108% |
$65.88 |
190 |
$125.17 |
| $61.00 |
86% |
$52.46 |
185 |
$97.05 |
Program 2, Ribbed Carcasses
Step 1. Determine the base price for Market Hogs. Same as in Program 1 above.
Step 2. Estimate the carcass weight of the hog. Same as in Program 1 above.
Step 3. Collect back fat and loin muscle area (LMA) at the 10th rib of the carcass. This measurement is taken at the harvest facility by a qualified individual. Lean pigs will have a back fat thickness of 0.4 to 0.7, an average pig 0.8 to 1.2 inches, and a fat pig 1.3 to 1.8 inches. Light muscled pigs will have a muscle area of 4.0 to 5.0 square inches, average muscled pigs 5.5 to 7.0 square inches, and heavy muscled pigs 7.5 to 10.0 square inches
Step 4. Use carcass weight, 10th rib fat depth, and loin muscle area to determine the percentage of Standardized Fat Free Lean (SFFL). Equation for ribbed carcasses:
SFFL, lbs. = 8.588+0.465 x Hot Carcass Wt.-21.896 x 10th Rib Fat+3.005 x 10th LMA %SFFL = SFFL / Hot Carcass Wt.
Step 5. Use carcass weight and %SFFL to determine the carcass value, Table 3. For example a 190 pound carcass with a SFFL of 54.5% will result in $0.00 for carcass weight and $5.50 for SFFL
Table 3. Program 2 Merit Grid (Base Bid Adjustment for Percentage Fat Free Lean)
| Carcass Weight Range |
Carcass Wt. Adjustment |
<46 |
46-47.9 |
48-49.9 |
50-51.9 |
52-53.9 |
54-55.9 |
56-57.9 |
58-59.9 |
| <=139 |
-$8.16 |
-$7.50 |
-$3.00 |
-$2.00 |
$0.00 |
$0.00 |
$0.00 |
$0.00 |
$0.00 |
| 140-146 |
-$5.44 |
-$7.50 |
-$3.00 |
-$2.00 |
$0.00 |
$0.00 |
$0.00 |
$0.00 |
$0.00 |
| 147-155 |
-$4.05 |
-$7.50 |
-$3.00 |
-$2.00 |
$0.00 |
$0.00 |
$0.00 |
$0.00 |
$0.00 |
| 156-163 |
-$2.02 |
-$7.50 |
-$3.00 |
-$2.00 |
$0.00 |
$1.00 |
$3.00 |
$3.00 |
$3.00 |
| 164-171 |
-$0.67 |
-$7.50 |
-$3.00 |
-$2.00 |
$0.00 |
$1.50 |
$4.00 |
$5.00 |
$5.50 |
| 172-178 |
$0.00 |
-$7.50 |
-$3.00 |
-$1.00 |
$0.00 |
$2.00 |
$5.00 |
$5.50 |
$5.50 |
| 179-186 |
$0.00 |
-$7.50 |
-$3.00 |
-$1.00 |
$0.00 |
$2.00 |
$5.00 |
$5.50 |
$6.50 |
| 187-194 |
$0.00 |
-$7.50 |
-$3.00 |
-$1.00 |
$0.00 |
$3.00 |
$5.50 |
$6.50 |
$7.50 |
| 195-202 |
$0.00 |
-$7.50 |
-$3.00 |
$0.00 |
$2.00 |
$5.00 |
$6.50 |
$7.00 |
$7.50 |
| 203-209 |
$0.00 |
-$7.50 |
-$3.00 |
$0.00 |
$2.00 |
$5.00 |
$7.50 |
$7.00 |
$7.50 |
| 210-218 |
-$0.67 |
-$7.50 |
-$3.00 |
$0.00 |
$3.00 |
$5.00 |
$7.50 |
$7.00 |
$7.50 |
| 219-225 |
-$1.33 |
-$8.00 |
-$3.00 |
$1.00 |
$2.00 |
$5.00 |
$8.00 |
$7.00 |
$8.50 |
| 226-233 |
-$2.67 |
-$8.00 |
-$3.00 |
$1.00 |
$2.00 |
$5.00 |
$8.00 |
$8.00 |
$8.50 |
| 234-240 |
-$4.00 |
-$8.00 |
-$3.00 |
$1.00 |
$2.00 |
$6.00 |
$8.00 |
$8.00 |
$8.50 |
| 241-248 |
-$4.00 |
-$8.00 |
-$3.00 |
$1.00 |
$3.00 |
$6.00 |
$8.00 |
$8.50 |
$8.50 |
| 249-255 |
-$4.00 |
-$8.00 |
-$3.00 |
$1.00 |
$3.00 |
$6.00 |
$8.00 |
$8.50 |
$8.50 |
| 256-263 |
-$5.33 |
-$8.00 |
-$3.00 |
$1.00 |
$3.00 |
$6.00 |
$8.00 |
$8.50 |
$8.50 |
| 264-271 |
-$6.64 |
-$8.00 |
-$3.00 |
$1.00 |
$3.00 |
$6.00 |
$8.00 |
$8.50 |
$8.50 |
| >=272 |
-$6.64 |
-$8.00 |
-$3.00 |
$1.00 |
$3.00 |
$6.00 |
$8.00 |
$10.00 |
$10.00 |
Step 6. Add the weight and %SFFL adjustments from Program 2 Table 3 to the base price to get carcass price/cwt. Multiply the carcass price/cwt by the carcass weight to get the extended value. End of Burson program.
Carcass of Merit
Table 4 outlines the criteria for Merit in Program 1. Table 6 outlines the merit criteria for Program 2.
Table 4. Program 1 Carcass of Merit Categories
| Color |
Category |
| Purple |
Carcasses with 108% and above |
| Blue |
Carcasses with 105% to 107% |
| Red |
Carcasses with 102% to 106% |
| White |
Carcasses with 100% to 101% |
| No recognition |
Those carcasses with less than 99% |
Table 5. Program 2 Carcass of Merit Categories
| Color |
Category |
| Purple |
Carcasses with combined value of +$6.50 and above. |
| Blue |
Carcasses with combined value of $4.00 to $6.49 |
| Red |
Carcasses with combined value of $2.00 to $3.99 |
| White |
Carcasses with combined value of $0.50 to $1.99. |
| No recognition |
Those carcasses with combined value below $0.49 |
Carcass meat quality will be evaluated subjectively utilizing the 1991 “Procedures to Evaluate Market Hog Performance”, NPPC, 3rd Ed. as outlined in Table 6.
Table 6. Carcass Quality Standards (Carcasses with a score of 1 or 5 will be disqualified)
| Loin Color Score |
Description |
| Score 1 |
Pale pinkish gray |
| Score 2 |
Grayish pink |
| Score 3 |
Reddish pink |
| Score 4 |
Purplish red |
| Score 5 |
Dark purplish red |
| Loin Firmness/Wetness Score |
Description |
| Score 1 |
Very soft and very watery |
| Score 2 |
Soft and watery |
| Score 3 |
Slightly firm and moist |
| Score 4 |
Firm and moderately dry |
| Score 5 |
Very firm and dry |
| Loin Marbling Score |
Description |
| Score 1 |
Devoid to partially devoid |
| Score 2 |
Traces to slight |
| Score 3 |
Small to modest |
| Score 4 |
Moderate to slightly abundant |
| Score 5 |
Moderately abundant or greater |
Carcasses that are condemned or exhibit unusual conditions such as jowl abscesses, excess trim, soft fat, steatosis, arthritis, cryptorchidism or other objectionable traits that appear to be the result of management practices will be eliminated from merit or carcass programs.
Literature Cited
Meat Evaluation Handbook. 2001 American Meat Science Association, Savoy. IL.
Market Hog Valuation Prepared by: Dr. Dennis Burson , University of Nebraska. Permission to use this program as published has been received from Dr. Burson.
Procedures to Evaluate Market Hog Performance. NPPC, 3rd Ed.
Contributing authors include; Ron Torell, Area Livestock Specialist; Sue Hoffman, State 4-H Program Coordinator, Sarah Chvilicek, 4-H Program Representative, Norman Suverly Nye County Extension Educator.
