(0401) Stand for Grades of Slaughter Swine

Standards for Grades of Slaughter Swine (USDA)
Discusses the history of classifying and grading market hogs, and the standards that have been revised to correspond with current trends in the pork industry. Five slaughter and feeder swine classes are defined, and the four US grades are explained. Degrees of muscling are defined as thick, average, and thin, and the desired category for slaughter is explainded. Standards for grades of slaughter sows are also discussed, as they differe from the other swine classes. (10 pages)