Livestock Grading
Top livestock and meat specialists, including Fred Williams, Jr., who has trained all State and Federal Livestock Graders for the past 32 years, evaluate 10 slaughter hogs varying widely in backfat (.45 to 2.0 in.) and degree of muscling (thin to thick).
Following the live evaluation, each animal’s carcass and official grade data are discussed and analyzed by Williams. Tri-split screens allow the simultaneous viewing of:
The student is provided an overview of the basic concepts of slaughter hog evaluation.
Objectives covered are:
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