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