The Relationship between Live Hog Scores and Carcass Measurements

Abstract

Three experienced livestock men scored 434 hogs for body length, back fat thickness and preferred cut yield. Estimation of preferred cut yield was most difficult, while a closer relationship between live scores for finish and length and carcass measurements was obtained with lighter weight hogs. It would appear that considerable training and experience is necessary to accurately grade live hogs of all weights into the present grades of Choice #1, #2, #3, Medium and Cull.