National Hog Farmer

April 2002 Blueprint Focus - Hog and Pork Production Values

Hog and Pork Production Values

  • Apr. 15, 2002
    article

    Selling Pork, Not Pigs

    Establishing value of market hogs has gained accuracy and sophistication in recent years. Capturing the most value for the hogs you sell remains the biggest...More
  • Apr. 15, 2002
    article

    Value of Shoulder Primals

    The shoulder of a pork carcass (Figure 1: rough shoulder) is processed into two wholesale cuts: the butt, commonly called the Boston butt or shoulder...More
  • Apr. 15, 2002
    article

    Value of Loin Primals

    Boneless loin, backribs and the tenderloin are considered premium pork cuts, suitable for ordering in a restaurant or serving to guests. There is a great...More
  • Apr. 15, 2002
    article

    Value of Ham Primals

    The ham is one of the major primals of the pork carcass. Changes in ham value can influence overall carcass value. The move toward heavier market weights...More
  • Apr. 15, 2002
    article

    A New Look at Belly and Bacon Values

    For today's consumers, bacon is a very different meat product than in our grandparent's day. The fresh pork belly the raw material for bacon is a major...More
  • Apr. 15, 2002
    article

    Heritability Of Primal Components

    Since the late 1980s, hog procurement has moved steadily toward a carcass weight and lean premium system. This emphasis on lean composition has forced...More
  • Apr. 15, 2002
    article

    Establishing Carcass Byproduct Values

    Genetic improvements have changed pork carcass composition as well as byproduct yields. Carcass byproduct yields are important to consider because they...More
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