Click on each of the 10 different swine practices below to do practice evaluations.
- Swine Practice Number 1
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Description: Red Barrow, 260 lbs. Make an estimate for the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA
- Grade Length
Answers:
- Dressing Percent - 72.3
- Hot Carcass Weight - 188
- 10th Rib Back Fat - 1.20
- Loin Eye Area - NA
- Percent Muscle/Lean - 54.2
- Last Rib Back Fat - 1.25
- Muscle Score - 3
- USDA Grade - 3
- Length - 30.5
- Swine Practice Number 2
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Description: Black Crossbred Gilt, 242 lbs. Make an estimate on the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA
- Grade Length
Answers:
- Dressing Percent - 72.3
- Hot Carcass Weight - 175
- 10th Rib Back Fat - .70
- Loin Eye Area - 6.6
- Percent Muscle/Lean - 54.2
- Last Rib Back Fat - .60
- Muscle Score - 2
- USDA Grade - .4
- Length - 31.5
- Swine Program Number 3
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Description: White Barrow, 278 lbs. Make an estimate for the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA
- Grade Length
Answers:
- Dressing Percent - 70
- Hot Carcass Weight - 195
- 10th Rib Back Fat - 1
- Loin Eye Area - 7.1
- Percent Muscle/Lean - 52.2
- Last Rib Back Fat - .95
- Muscle Score - 2
- USDA Grade - 1.8
- Length - 32
- Swine Program Number 4
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Description: Crossbred Barrow, 270 lbs. Make an estimate for the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA Grade
- Length
Answers:
- Dressing Percent - 70
- Hot Carcass Weight - 190
- 10th Rib Back Fat - 1.1
- Loin Eye Area - 4.3
- Percent Muscle/Lean - 45.6
- Last Rib Back Fat - 1.2
- Muscle Score - 2
- USDA Grade - 2.2
- Length - 32.5
- Swine Practice Number 5
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Description: White Barrow, 291 lbs. Make an estimate for the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA
- Grade Length
Answers:
- Dressing Percent - 72
- Hot Carcass Weight - 210
- 10th Rib Back Fat - 1.6
- Loin Eye Area - 5.8
- Percent Muscle/Lean - 43.2
- Last Rib Back Fat - 1.6
- Muscle Score - 2
- USDA Grade - 4.4
- Length - 31.5
- Swine Practice Number 6
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Description: Red Gilt, 252 lbs. Make an estimate for the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA Grade
- Length
Answers:
- Dressing Percent - 73
- Hot Carcass Weight - 184
- 10th Rib Back Fat - .55
- Loin Eye Area - 7.4
- Percent Muscle/Lean - 57.2
- Last Rib Back Fat - .5
- Muscle Score - 2
- USDA Grade - 0
- Length - 32.5
- Swine Practice Number 7
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Description: White Barrow, 269 lbs. Make an estimate for the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA Grade
- Length
Answers:
- Dressing Percent - 72.5
- Hot Carcass Weight - 195
- 10th Rib Back Fat - .9
- Loin Eye Area - 6.5
- Percent Muscle/Lean - 51.6
- Last Rib Back Fat - 1
- Muscle Score - 2
- USDA Grade - 2
- Length - 30.5
- Swine Practice Number 8
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Description: Red Barrow, 260 lbs. Make an estimate for the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA Grade
- Length
Answers:
- Dressing Percent - 73
- Hot Carcass Weight - 190
- 10th Rib Back Fat - 1.05
- Loin Eye Area - 7.6
- Percent Muscle/Lean - 52.4
- Last Rib Back Fat - 1.1
- Muscle Score - 2
- USDA Grade - 2.4
- Length - 31
- Swine Practice Number 9
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Description: White Gilt, 248 lbs. Make an estimate for the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA Grade
- Length
Answers:
- Dressing Percent - 72.5
- Hot Carcass Weight - 180
- 10th Rib Back Fat - 1.8
- Loin Eye Area - 7.4
- Percent Muscle/Lean - 54.8
- Last Rib Back Fat - .7
- Muscle Score - 2
- USDA Grade - .4
- Length - 31.5
- Swine Practice Number 10
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Description: White Gilt, 240 lbs. Make an estimate for the following:
- Dressing Percent
- Hot Carcass Weight
- 10th Rib Back Fat
- Loin Eye Area
- Percent Muscle/Lean
- Last Rib Back Fat
- Muscle Score
- USDA Grade
- Length
Answers:
- Dressing Percent - 73
- Hot Carcass Weight - 175
- 10th Rib Back Fat - .87
- Loin Eye Area - 5.6
- Percent Muscle/Lean - 50.6
- Last Rib Back Fat - .9
- Muscle Score - 2
- USDA Grade - 1.6
- Length - 32