Economic and Marketing Information                                                                                                                                                                                      FOR INDIANA  FARMERS
Prepared by the Agricultural Staff of Purdue University, Lafayette, Indiana
April  30,   1959
How Are Indiana Hogs Grading}
by JIM STEVENSON and NORTON SMITH, Agricultural Economics
WHAT PORTION of all In-
diana hogs slaughtered in
the State are U.S. Number-One's?
Estimates for both the Nation
and the State have varied between 5 and 30 percent of U.S.
No. l's.
23,225 carcasses graded
Using USDA standards for pork
carcasses (Table 1), Purdue livestock and meat specialists graded
23,225 pork carcasses in four major meat packing firms in central
Indiana during 24 half-days in
January and February of 1959.
The four meat packing firms
which cooperated in this grading
study were the Emge Co. of Anderson, the Kingan Co. of Indianapolis, the Marhoefer Co. of
Muncie, and the Stark-Wetzel Co.
of Indianapolis. In an effort to
eliminate any possible bias, the
decision as to which of the plants
would have their hogs graded in
each half-day period was left to
a random method of sampling.
23.5 percent number one's
For the total sample of 23,225
hog carcasses, 23.5 percent were
rail-graded as U.S. Number One's.
The complete breakdown was as
follows:
Grade
% of Total
U.S. No. 1
23.5
U.S. No. 2
35.4
U.S. No. 3
40.7
Medium
.4
Cull
.0
100.0
The low percentage of under-
finished hogs, medium and cull,
can probably be largely attributed
to the high hog-corn ratio preceding and during the time of the
grading.
Table  1. Weight and  measurement guides to grades for barrow
and gilt carcasses.
Carcass   weight   or   carcass
length*
Average   back
fat   thickness
(inches)**   by
grade
	
U.S. No. 1
U.S. No. 2
U.S. No. 3
Medium
Cull
Under  120  Ibs.   or
under 27  inches.
1.2 to 1.5
1.5 to 1.8
1.8 or more
0.9 to 1.2
Less than 0.9.
!20 to  164  Ibs.   or
27 to 29.9  inches.
165 to  209   Ibs.   or
1.3 to 1.6
1.6 to 1.9
1.9 or more
1.0 to 1.3
Less than 1.0.
30 to 32.9   inches.
^O or  more   Ibs.   or
1.4 to 1.7
1.7 to 2.0
2.0 or more
1.1 to 1.4
Less than 1.1.
_3^_or   more   inches.
1.5 to 1.8
1.8 to 2.1
2.1 or more
1.2 to 1.5
Less than 1.2.
Either carcass weight or length may be used with back fat thickness as a reliable guide to
grade The table shows the normal length range for given weights. In extreme cases where the
use of length with back fat thickness indicates a different grade than by using weight, final grade
ls determined subjectively as provided in the standards. Carcass weight is based on a chilled,
Packer style carcass. Carcass length is measured from the forward point of the aitch bone to the
torward edge of the first rib.
"Average of measurements made opposite the first  and  last  ribs and   last  lumbar  vertebra.
high, low individual lots
The highest percentage of U.S.
No. l's for a one-half day kill was
41.5 percent. The lowest was 13.5
percent of U.S. No. l's. Looking
at the other extreme, the highest
percent of U.S. No. 3's was 54.6,
while the lowest percent of U.S.
No. 3's was 23.6
application of research
In considering this data as an
indication of the quality of Indiana hogs, it must be remembered that the grading was performed
during only one season of one
year. Additional grading studies
will yield further information on
Indiana hog quality and quality
trends.