- Marbling is intermingling of fat among the muscle fiber
- It is measured in the ribeye between the 12th and 13th rib
- Fat content is a result of low cutibility
- Animals that are overfat and have an uneven distribution of fat have lumpy deposits of fat in the brisket flank and tailhead.
- When selecting a pig you should look for structure and depth of the body.
- The pig must be sound and be able to make it up to weight.
- The pig must have some depth of the body because if its too narrow then it wont feed out as fast or efficiently.
- The best grades to look for are select grades and utility, cutter, and canner grades.
- These grades are the best because they fit the description of swine and types of qualities to look for.
- When picking poultry you should look poultry without defects.
- Defects include the back being cut out halfway between the base of the tail and the hip joints.
- Another defect would be more than 1/3 of flesh is exposed on breast.
- The best grade is grade A because there are no deformities.