We've Got The County Covered
We've Got The County Covered
A Blue Ribbon winner during the Blaine County Fair, Koleman Anderson won Fifth Place in the carcass contest and also captured SOE honors.
Madilyn Gruszie, winner of Grand Champion Carcass and Swine Symbol of Excellence honors, earned a Grand Champion Market Hog Rosette in fair competition as well.
Five hog exhibitors and two lamb exhibitors at the Blaine County Fair have won awards in recent carcass contests conducted by the Montana State University (MSU) Extension Program. Madilyn Gruszie, Gracie Skoyen, Alyssa Gruszie, Morgan Friede, and Koleman Anderson all met Montana Swine Symbol of Excellence (SOE) Standards. Four of the five hogs exhibited by these five youth were bred by Gruszie Show Pigs.
Those meeting Certified Lamb criteria as set forth by the Montana Youth Lamb Certification Program were Natalie Richman and Walter Schoen.
The Montana SOE Program is a joint program of Montana State University and Montana Pork Producers Council. The program recognizes not only the youth who have raised a market hog that yields a high quality carcass meeting the SOE Standards but also the producers who provide pigs to youth. The standards are designed to identify ideal carcasses in high demand by markets available to Montana producers.
In addition to containing no live or carcass abnormalities, swine carcasses much meet the following SOE standards:
Min. Max.
Carcass Wt., lbs. 160 210
Loin Muscle Area, sq. in. 6.0 10.0
10th rib Back Fat, in. 0.4 0.8
NPPC Fat Free Lean, lb. 90 -
NPPC Fat Free Lean, % 52.5 -
USDA Muscling Score (1-3) 2 3
NPPC Marbling Score (1-6, 10) 2 5
NPPC Color Score (1-6) 3 5
NPPC Firmness Score (1-3) 2 3
NPPC Wetness Score (1-3) 2 3
The Symbol of Excellence (SOE) program was initiated in 1984 as a joint effort between the MSU Extension Service and Montana Pork Producers Council as a means of recognizing youth and swine breeders who select and raise market hogs that meet carcass merit standards and who demonstrate a commitment to excellence in producing quality pork products. Data collected on over 1750 head annually demonstrates the progress that has been made in the quantity and quality of pork obtained from modern hogs.
Madilyn Gruszie, winner of Grand Champion Carcass and SOE honors, earned a Grand Champion Market Hog Rosette in fair competition. Her hog's dam was Blue and the sire was Big Sexy. With a starting weight of 123 pounds, the hog sold in the ring having reached 269 pounds.
Gracie Skoyen earned Reserve Champion Carcass as well as SOE status for her Blue Ribbon Market Hog. With a starting weight of 79 pounds and a selling weight of 252, Skoyen's barrow named Herc was sired by Tough Mudder who bred a sow registered as Dani.
Earning Third Place Carcass and an SOE designation, Alyssa Gruszie's Purple Ribbon Market Hog with Blue as dam and Big Sexy as sire had a starting weight of 110 pounds and reached 260.
Morgan Friede purchased her hog from Teri Hornick of Hi-Line Show Pigs. She won fourth place in the carcass contest with her pig, which also earned SOE distinction. Her blue ribbon animal sold at 256 pounds.
Purchased at 90 pounds and sold at 242, Koleman Anderson's Fifth Place Carcass, SOE captured a Blue Ribbon during the Blaine County Fair. His hog's dam was Cain 218; sire was American Warrior.
Just as the hogs undergo careful scrutiny in determining their level of excellence, sheep receive similar analysis. In estimating and understanding lamb carcass traits based on live animals, weight is one important factor considered by the judges. Next, they evaluate dressing percentage.
According to Caleb Boardman with the University of Wyoming Animal Science Department, the dressing percentage of a lamb ranges from 45 to 57 percent, and that percentage influences carcass value significantly. These percentages are calculated by dividing carcass weight by shrunk live weight.
Muscling and the degree of fatness also increase dressing percentage. Because they are typically bred for heavier muscle, show lambs tend to have higher dressing percentage. Heavy-muscled animals range from 54 to 60 percent, depending on their fat. If lambs are suspected of being double-muscled, however, they will receive a ten point deduction, according to MSU Extension guidelines.
Back fat is measured between the 12th and 13th rib and typically ranges from 0.05 to 0.5 inches, with a lean lamb coming in at 0.15 inches and fat lambs at 0.35.
Describing yield grade for lambs is simpler than evaluating yield grade of live cattle or hogs. While eight factors commonly affect yield grade in cattle and hogs also have several factors, with sheep, back fat is the most significant factor that goes into yield grade of lambs. The formula to calculate yield grade in lambs is back fat thickness multiplied by 10. Then, graders add 0.4 to determine the yield grade. For example, a lamb with 0.2 inches of back fat would be a yield grade 2.4, which is ideal, while a yield grade of 3 is concerning and yield grades 4 and 5 receive large discounts. Yield grade of 1 has the highest expected yield of trimmed, retail cuts.
The following list reveals the minimum standards in the Montana Youth Lamb Certification Program as established by MSU Extension:
• Carcass Weight: Not less than 45 lbs and not more than 85 lbs
• Quality grade: Not less than Choice-
• Fat Thickness: Not less than .1 inch
• Yield Grade: Not over 2.99
• Ribeye: Meet minimum requirements based on hot carcass
• Final Index: Not less than 50 points
See Page B6: Lamb and Swine Awards
