| Click on an
image for a larger view. |
 |
 |
 |
 |
| 3 |
2 |
1 |
4 |
Pork Carcasses 3-2-1-4
I placed this two pair class of pork carcasses 3-2-1-4. In
placing 3 over 2, 3 was a trimmer carcass as indicated by less
backfat at the last lumbar, last rib and first rib and less
fat over the sternum. Also, 3 exhibited a wider, plumper cushioned
ham. I grant 2 displayed less fat in the belly pocket.
I easily placed 2 over 1 due to superior trimness resulting
in a higher percentage of trimmed ham and loin. 2 displayed
less backfat at the last lumbar, last rib and first rib and
less fat over the ham collar, in the belly pocket and over the
sternum yield a greater percentage of closely trimmed retail
cuts. I admit 1 possessed a plumper cushioned ham, partially
due to fat.
In my bottom pair, 1 placed over 4 due to greater trimness
resulting in a higher lean to fat ratio. 1 displayed less backfat
at the last lumbar, last rib and first rib and less fat along
the navel edge and over the sternum. I concede 4 presented a
wider ham.
Finally, 1 placed 4 last as it was by far the fattest carcass
in the class. 4 exhibited the most backfat at the last lumbar,
last rib and first rib and the most fat over the sternum. Therefore,
4 would yield the lowest lean to fat ratio and produce the least
amount of consumer friendly retail cuts.
|
