Document Type
Report
Report Number
A. H. Mimeo Series 62-11
Publication Date
1962
Summary
The values placed on the various grades and weights of market hogs are dependent primarily on two factors:
(1) the amount of lean in the animal compared to the amount of fat
(2) the amount of fill.
Number of Pages
2
Type
text
Format
application/pdf
Language
en
Publisher
Agricultural Experiment Station and Extension Service, South Dakota State College
Recommended Citation
Tuma, Harold J., "Live Hog-Carcass Evaluation" (1962). South Dakota Swine Field Day Proceedings and Research Reports, 1962. 12.
https://openprairie.sdstate.edu/sd_swine_1962/12
COinS