A. H. Mimeo Series 62-11
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
Agricultural Experiment Station and Extension Service, South Dakota State College
Tuma, Harold J., "Live Hog-Carcass Evaluation" (1962). South Dakota Swine Field Day Proceedings and Research Reports, 1962. 12.