pig carcass weight calculator

a gradual one, and hitting the next higher weight class could mean a loss of Table 1 below shows the variation in carcass weight alone by the specific factors that affect dressing percentage. An increase of 10 pounds per hog in the Yield 1 group increases the pounds of wholesale cuts by 1,192 pounds and 1,144 pounds for Yield 2. The weight of each wholesale cut is estimated on a per carcass basis using the prediction equations. In addition to providing information on the total weight and value of wholesale cuts for a group, the WHVC also details the pounds and values for the different wholesale cuts (Table 4). Nonetheless, this is the beginning point in which the consumer will see weight lost and variation in weights of directly purchased beef animals. Persons using such products assume responsibility for their use in accordance with current directions of the manufacturer. Thus in our example Pork Pig would have a carcass weight of around 180 pounds (250 x 0.72) or 82 Kg. Readers should be aware that because of the variation introduced by the random number generator, the actual average weights may not necessarily be the exact average weight entered by the user. After the value for the item is calculated it is multiplied by 2, yielding the total value for that cut on a carcass basis. ... Ram C had a 60-day adjusted weaning weight of 60 pounds. Dressing percentage ________ % The equations for the wholesale weights are from Gralapp-Gonzalez and Goodwin (GGG). Both of these weights were analyzed using the four combinations of yield and measurement method. The user can then enter prices or use the default values for various wholesale cuts and byproducts. Carcass quality can also be affected by handling decisions; shipping can be controlled or managed in order to maximise financial returns. The WSU Livestock Carcass Grade & Cutability Calculator app was developed to provide evaluators of livestock and carcasses with a quick and easy way to calculate carcass yield grade, dressing percentages, and cutability of beef, pork and lamb carcasses. Using the measurements from steps 1 and 2, calculate body weight using the formula HEART GIRTH x HEART GIRTH x BODY LENGTH / 400 = ANIMAL WEIGHT IN POUNDS. (880 hot carcass weight ÷ 1400-pound live weight) x 100 = 63%. Credit for the liveweight formula goes to the Old Farmer's Almanac. hog is yielded for retail cuts. An overview of different types of mycotoxins, Understanding of the effects of mycotoxicoses in swine, Instructions on how to analyze mycotoxin content in commodities and feeds, Innovative ways of combatting mycotoxins and their effects. Pork processors have developed marketing grids that value carcasses. The user therefore, must assume full responsibility, both as to persons and as to property, for the use of these materials including any which might be covered by patent. With a narrow Figure 2. To calculate income per kg of live weight produced: Or to calculate income per kg of carcass weight produced: The following examples use these principles for comparison of a few specific scenarios and the impact on The weight and value contributions are shown in Figure 2. Because prices for the wholesale cuts are often not reported by IMPS number, it is necessary to use the descriptions from the USDA-Pork Report. The average dressing percentage of pigs in the US is approximately 74%. A variety of factors, from pig variation to space To aid producers in planning for this revenue source, weights and values for byproducts are also reported on the summary page (Figure 1). brings up a $117 difference when moving from a dressing percent of 61 per cent to 65 per cent (see Table 1). While the value of this loss is not itemised on the The carcass weight targeted by a hog grading grid primarily determines Use a straight edge to read across from the target carcass weight through the DP to find the target live weight. In herds where weights are closely monitored and hogs are shipped Dressing percentage, or carcass yield as it is sometimes referred to, is the proportion of ending live weight yielded after animals have been stunned (desensitized), exsanguinated, skinned or scalded, and eviscerated. HOG CARCASS BREAKDOWN. Once the carcass is sanitarily dressed it is â¦ For example, if an adult pig has a heart girth equal to 45 inches and a body length equal to 54 inches, the calculation would be (45 x 45 x 54) / 400 = 273 lbs. Once the individual item weight is calculated, the appropriate price is assigned and a value is calculated. If your pig was 344lbs, the innards would be somewhere between 34 and 103lbs, so your Live Weight Compared to Hanging Weight of a Pig. The price for 20-23 pound hams is $59/cwt. 5) Divide your total by 400 to get the estimated total live weight. Robert Hoste said the future of global pig farming looks bright. Instructions: Using information from a settlement statement, choose two example carcasses of similar carcass weight, one with a high estimated lean yield (ELY), and one with a lower ELY. The authors, reviewers, and publishers assume no liability in connection with any use for the products discussed and make no warranty, expressed or implied, in that respect, nor can it be assumed that all safety measures are indicated herein or that additional measures may be required. Sample Printout from Whole Hog Value Calculator (continued), aYield 1 is 75% or less, Yield 2 is more than 75%. by that carcass and the prices of those cuts. â¦ Food Cost Yield Calculator The Food Cost Yield Calculator is a flexible Microsoft Excel set of spreadsheets designed to aid restaurant owners, chefs, and managers in â¦ The prices for the byproducts are also the same prices used by GGG. On a poundage basis the most valuable cut in this analysis is the spareribs as they account for 4.33 percent of the weight and 7.58 percent of the value. Although the type of pigs being processed are really a given in any situation, it is imperative that producers have a good idea of the variation that exists in the processing sector before entering in a new business venture. Assuming an average live weight and an average dressing percent, for market lambs, which of the following would represent an "average" weight carcass? All Rights Reserved. Every pork slaughter plant computes a plant cutout value that represents the average value of the carcasses produced by that plant in a specifed time period. The normal range is 190-270 pounds with an average of 245. requirements to holidays, influence shipping practices that result in a lessthan- An example printout is shown in Figure 1. The model is applied to two different scenarios to demonstrate the differences that can arise in values. WSU Livestock Carcass Grade & Cutability Calculator is a simple way to calculate carcass yield grade, dressing percentages, and cutability of beef, pork and lamb carcasses. Until then, it is recommended that potential users have a minimum of 156K RAM and 500 mhz processor speed. Figure 3. carcass weight and lean yield will help pork producers effectively adjust The Whole-Hog Value Calculator was developed to assist producers and others when determining the whole hog value of a group of hogs. The wholesale cut weights and values are then broken out by weight class if applicable. Furthermore, due to the variability that occurs in item weights and other specifications, there are minimum numbers of live animals that are necessary to keep facilities operational. This guide includes: Porcine circovirus type 2 (PCV2) is the principal etiological agent of porcine circovirus associated disease (PCVAD), whâ¦, Establishing effective internal biosecurity protocols is critical to breaking the circular spread of influenza and otherâ¦. weights for their hogs, based on the current grid, or the potential Visual Basic is used extensively within the model to calculate and store the numerous weights and values.

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