CARCASS DATA FOR SWINE
1.
The Name of the owner of the pig.
2.
Ear Tag number of the pig.
3.
Weight of the pig at the fair.
4.
The beginning weight of the pig at spring weigh-in.(No weight this year)
5.
Average Daily Gain (Fair weight minus beginning weight) divided by the days
fed. (Could not calculate)
6.
Points for average daily gain (To qualify for Carcass of Merit, pigs must gain
more than 1.5 lbs / day. 1 = Swine of Merit requirement.; 0 does not)
7.
Fat Thickness measured with ultrasound between the 10th and 11th rib threefourths of the way from the midline (ultrasound).
8.
Fat Thickness per 100 pounds of carcass weight.
9.
Points for fat thickness per 100 pounds of carcass weight. ( To qualify for
Carcass of Merit, pigs must have back fat thickness less than (.6) tents of an
inch.1 = Swine of Merit requirement.; 0 does not)
10.
Loin Eye Area measured between the 10th and 11th rib (ultrasound).
11.
Points for Loin eye area. To qualify for Carcass of Merit, pigs must have a loin
eye area greater than 6 sq. in. (1 = Swine of Merit requirement.; 0 does not)
12.
Lean pounds of pork per days on feed using the rib eye area, carcass weight, fat
thickness and average daily gain. (Used to rank overall carcass—higher = better).
13.
USDA Grade: 1 being lean and 5 being extremely fat (based on back fat) Total
weight Loin Area and % fat per CWT
Scale:
Back Fat
Grade
.5= .8
Top No 1
.8 – 1
US NO 1
1.1 – 1.25”
US NO 2
1.26 <=
US NO 3
14.
Points for Quality Grade. Pigs must grade USDA 1 to qualify for Carcass of
Merit (1 = Swine of Merit requirement.; 0 does not)
15.
(SOM) Swine of Merit: Requirements are: at least 1.5 average daily gain; at
least a 6 sq. inch loin eye; less than .6 inches of fat per 100 lbs of carcass weight,
and must be a USDA number 1 grade.