April 2002
Blueprint Features: Hog and Pork Production Values
Selling Pork, Not Pigs
Apr 15, 2002 12:00 PM, by Hal Sellers, Sellers Biometrics, LLC and Rodger Johnson, University of Nebraska
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...
Value of Shoulder Primals
Apr 15, 2002 12:00 PM, by Ken Stalder University of Tennessee
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...
Value of Loin Primals
Apr 15, 2002 12:00 PM, by Rodney Goodwin National Pork Board
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...
Value of Ham Primals
Apr 15, 2002 12:00 PM, by Rhonda Miller Texas A&M University
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...
A New Look at Belly and Bacon Values
Apr 15, 2002 12:00 PM, by R. W. Mandigo, University of Nebraska-Lincoln
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...
Heritability Of Primal Components
Apr 15, 2002 12:00 PM, by Douglas Newcom Iowa State University
Since the late 1980s, hog procurement has moved steadily toward a carcass weight and lean premium system. This emphasis on lean composition has forced...
Establishing Carcass Byproduct Values
Apr 15, 2002 12:00 PM, by Amanda Gralapp-Gonzalez National Pork Board
Genetic improvements have changed pork carcass composition as well as byproduct yields. Carcass byproduct yields are important to consider because they...
