Agriculture Training DVD/Video from C.H.I.P.S.
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Livestock Judging
Market Hog Evaluation
The present-day ideal market hog has a maximum amount of muscle and a minimum amount of fat.
To help student judges and hog producers reach toward the ideal, Livestock Judging discusses market hog evaluation in four instructional sections: muscling
leanness
size and scale
structural soundness
A practice class of market hogs, discussion of official placing and cuts by a swine specialist, plus a set of collegiate oral reasons also is provided.
The goal of Livestock Judging is to introduce the purpose of evaluation and the desired phenotypic traits of the ideal market hog.
Objectives covered are:
- to identify and list the major factors considered in market hog evaluation
- to compare the modern type with the old-fashioned type market hog, recognizing at least three advantages of the modern hog for today’s consumer
- to evaluated and defend the placing of a market hog class
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Livestock Judging
Market Hog Evaluation
available in DVD or Video format • 35 minutes • $99.00 + shipping
Texas residents please add 6.75 % sales tax
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