Transcript Market Hog Evaluation - Tarleton State University
Market Hog Evaluation
1910’s
History
1910’s
History
History
1920’s
Bacon Type: Lighter & Leaner 1924 Champion Chester White Barrow 1924 Champion Pen Three Yorkshrires
History 1944
1940’s
1947
History 1949 1954
1950’s
1958
History
1960’s 1967
History
1970 1977 1970’s 1978
History
1982 1983 1980’s 1988
History 1991
1990’s
1994
1998
History
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 1991
1990’s
2001
1961 1980 1996
History
1960’s
35 years of change
Future Complete With Muscle Trend to Heavier constructed Bigger boned & Heavier muscled hogs
Average Market Hog 2000 NPPC lean growth modeling Project: 1550 head of hogs Weight Back fat LEA Muscle 280 lbs 1.1” 5.5
2 USDA Grade #2
Ideal Market Hog Weight Back fat LEA Muscle 275 lbs .8” 6.0 + 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
2 Quality Color Standards Unacceptable 1 3 5 4 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
2 3 5 Marbling Scores Unacceptable 1 4 Unacceptable
RFN Ham Red, Firm, and Normal (RFN)
PSE Pale, Soft, and Exudative (PSE)
DFD Ham Dark, 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 Lean 1) Weight 2) Fat measurement 10 th rib Best indicator of total fat – Why?
3) Loin eye measurement - 10 th 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 Comparisons 235 lbs
Practice Comparisons 285 lbs
Practice Comparisons 235 lbs 285 lbs DP Last rib BF .74
.3
Muscle score 2+ USDA Grade #1 10 th LEA rib BF .40
7.2
% Lean 58.5
DP Last rib BF .73
1.9
Muscle score 2 USDA Grade #5.6
10 th rib BF 1.8
LEA 3.8
% Lean 37.6
Practice Comparisons 245 lbs
Practice Comparisons 245 lbs DP HCW .72
180 Last rib BF 1.25
Muscle score 2 USDA Grade #3 10 th LEA Rib BF 1.20
4.2
% Lean 43.7
Practice Comparisons 270 lbs
Practice Comparisons 270 lbs DP HCW .70
195 Last rib BF 1.00
Muscle score 2 USDA Grade #3 10 th LEA Rib BF .95
7.1
% Lean 50.6
Practice Comparisons 245 lbs
Practice Comparisons 245 lbs DP HCW .74
181 Last rib BF .45
Muscle score 2+ USDA Grade #0 10 th LEA Rib BF .45
7.4
% Lean 58.0
# 4 Wt. 287
# 4 Wt. 287 Percent Muscle • Wt.
287 • DP,% • HCW • 10 th • LEA rib • % Lean 74 213 .45
9.2
58.9
USDA Grade • Last rib • Muscle Score • USDA Grade .9
3 .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 10 th 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
0.5
0.6
0.7
0.8
0.9
1.0
1.1
1.2
1.4
52.4
52.3
52.0
49.9
53.4
47.9
46.3
44.3
41.7
83.3
54.5
53.6
52.2
52.0
51.0
49.3
48.9
46.8
45.8
42.4
55.0
54.6
54.3
53.4
51.3
51.0
49.9
47.8
47.1
43.2
56.3
55.4
55.2
54.3
54.0
52.3
50.3
49.3
47.8
43.5
56.0
56.0
55.8
55.7
54.9
54.8
53.0
51.5
48.1
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
0.5
0.6
0.7
0.8
0.9
1.0
1.1
1.2
1.4
52.4
52.3
52.0
49.9
53.4
47.9
46.3
44.3
41.7
83.3
54.5
53.6
52.2
52.0
51.0
49.3
48.9
46.8
45.8
42.4
55.0
54.6
54.3
53.4
51.3
51.0
49.9
47.8
47.1
43.2
56.3
55.4
55.2
54.3
54.0
52.3
50.3
49.3
47.8
43.5
56.0
56.0
55.8
55.7
54.9
54.8
53.0
51.5
48.1
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
0.5
0.6
0.7
0.8
0.9
1.0
1.1
1.2
1.4
52.4
52.3
52.0
49.9
53.4
47.9
46.3
44.3
41.7
41.6
54.5
53.6
52.2
52.0
51.0
49.3
48.9
46.8
45.8
42.4
55.0
54.6
54.3
53.4
51.3
51.0
49.9
47.8
47.1
43.2
56.3
55.4
55.2
54.3
54.0
52.3
50.3
49.3
47.8
43.5
56.0
56.0
55.8
55.7
54.9
54.8
53.0
51.5
48.1
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 0.4
0.5
0.6
0.7
0.8
0.9
1.0
1.1
1.2
1.4
185 lb Carcass Basis (Defined by Muscle and Fat) LOIN AREA/DEPTH (INCHES) BACK-FAT Back fat 52.4
52.3
52.0
49.9
53.4
47.9
46.3
44.3
41.7
41.6
4.0/1.4 5.0/1.7
54.5
53.6
52.2
52.0
51.0
49.3
48.9
46.8
45.8
42.4
55.0
54.6
54.3
53.4
51.3
51.0
49.9
47.8
47.1
43.2
6.0/2.0 7.0/2.3
56.3
55.4
55.2
54.3
54.0
52.3
50.3
49.3
47.8
43.5
56.0
56.0
55.8
55.7
54.9
54.8
53.0
51.5
48.1
44.0
8.0/2.7 15.00 Difference 10.8 Live Basis *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